Easily Peel Peaches and Bake Butterscotch Peach Crisp

pan of butterscotch peach crisp

The selection of fresh peaches at markets and grocery stores right now is ripe for the picking. I couldn’t resist so I made a few adjustments to my apple crisp recipe and made butterscotch peach crisp with a touch of honey.

bowl of butterscotch peach crisp with a scoop of vanilla ice cream

This is the first time I’ve baked with fresh peaches. As it turns out, I actually like the baked peaches even more than baked apples. (I used Colorado peaches.) So, I guess I’ll be on the hunt for good peaches from now on.

I wasn’t even sure how to peel peaches so I had to do a little research. It’s super simple. Just cut a small X on the bottom of each peach with a sharp paring knife, drop peaches into a pot of boiling water for 30 seconds, immediately immerse into a bowl of ice water and then onto a cutting board to peel and dice. The fuzzy skin just slides off.

I created a short video to show you how to easily peel peaches and bake this butterscotch peach crisp. The recipe is below.

Pair it with a scoop of vanilla ice cream for a sweet summer treat.

bowl of butterscotch peach crisp with a scoop of vanilla ice cream

I’m also thinking we could use peaches in place of apples in my recipe for caramel apple bars.

Sweet summer wishes,


Butterscotch Peach Crisp

Staci at Random Sweets
Peeling peaches is easier than pie. Cinnamon and nutmeg add warmth to this easy dessert.
No ratings yet
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 216 kcal


  • 9×13 pan


Peach Filling

  • 7 cups peeled and diced fresh peaches, approximately 8 peaches
  • ¼ cup brown sugar
  • 1 tablespoon all-purpose flour
  • teaspoon ground nutmeg
  • dash of salt
  • 1 tablespoon honey

Butterscotch Crisp Topping

  • 3.5 oz. Cook & Serve Butterscotch Pudding Mix
  • cup all-purpose flour
  • ¼ cup sugar
  • ½ cup instant quick oats
  • 1 teaspoon ground cinnamon
  • dash of salt
  • ½ cup melted unsalted sweet butter, 8 tablespoons


  • Heat oven to 350℉. Grease a 9×13 pan with softened butter or cooking spray.

Peach Filling

  • Fill a large pot with water and bring to a boil. Slice a small X into the bottom of each peach. Gently drop the peaches into the boiling water. Boil 30 seconds. Remove immediately and place peaches in a bowl filled with water and ice. Soak for about 30 seconds and then place the peaches on a cutting board and slide the skin off each peach.
  • Dice the peaches into bite sized pieces and remove the stone.
  • In a bowl, toss peach slices with brown sugar, flour, nutmeg, dash of salt, and honey. Stir until combined. Pour mixture into a greased 9×13 pan.

Butterscotch Crisp Topping

  • In a bowl, stir together dry pudding mix, flour, sugar, oats, cinnamon, and a dash of salt. Pour in the melted butter and combine to form crumbs.
  • Sprinkle the crumb mixture over the peaches to evenly coat.
  • Bake at 350℉ for 40 minutes or until hot and bubbly in the middle. Remove from oven. Cool to room temperature before storing in the refrigerator.


Calories: 216kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 67mgPotassium: 141mgFiber: 2gSugar: 24gVitamin A: 530IUVitamin C: 4mgCalcium: 15mgIron: 1mg
Keyword 9×13 pan, fresh peaches, peaches

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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