This peach crisp recipe turns a bowl of ripe summer peaches into one of the coziest desserts you’ll make all season.
Juicy peach slices bake under a buttery brown sugar oat topping until the fruit is bubbling and the crumble is golden brown.
It’s the kind of dessert that fills the whole kitchen with a warm, cinnamon-scented smell.
No fancy pastry skills required here. You just slice, toss, sprinkle, and bake, and the oven does the rest of the work.
I love serving this warm from the dish with a scoop of vanilla ice cream melting into the peach juices. It’s simple, it’s forgiving, and it never lasts long at my house.
This pairs beautifully with my Peach Crumb Bars if you want to double up on peach desserts for a party.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 60 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Peach Crisp Recipe
This dessert comes together with pantry staples and a pile of fresh peaches, no special equipment needed.
The contrast between the soft, jammy peaches and the crunchy oat topping is what makes a good crisp so satisfying. Every spoonful gives you both textures at once.
It’s also endlessly adaptable to whatever fruit you have on hand, which makes it a great dessert to keep in your back pocket all summer.
- Comes together with simple, easy to find ingredients
- Ready in about an hour from start to finish
- No pie crust or fancy pastry work required
- Naturally gluten free when made with certified gluten free oats and flour
- Freezer friendly, so you can make it ahead for later
- Pairs beautifully with my Peach Crumb Bars if you want to double up on peach desserts for a party
Ingredients
You’ll need two simple components for this recipe: a lightly sweetened peach filling and a buttery oat crumble topping.
Everything can be found at a regular grocery store, and most of it is already in your pantry.
- Fresh peaches (6 cups sliced, about 6 to 7 medium): Look for peaches that are ripe but still slightly firm so they hold their shape while baking.
- Granulated sugar (1/3 cup): Sweetens the peach filling without overpowering the fruit.
- Cornstarch (2 tablespoons): Thickens the peach juices so the filling isn’t watery.
- Lemon juice (1 tablespoon): Brightens the peaches and balances the sweetness.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the filling. I always reach for a pure vanilla extract for the best flavor.
- Ground cinnamon (1/2 teaspoon, divided): Used in both the filling and the topping for warm spice flavor.
- Salt (pinch, divided): Enhances every other flavor in the dish.
- Old fashioned rolled oats (1 cup): The backbone of a classic crisp topping. I like old fashioned rolled oats for the best chew and crunch.
- All purpose flour (3/4 cup): Helps bind the topping into clumps.
- Light brown sugar (2/3 cup packed): Sweetens the topping and helps it caramelize as it bakes.
- Unsalted butter (1/2 cup, melted): Brings the topping together and creates that golden, crisp texture.
- Chopped pecans (1/2 cup, optional): Adds crunch and a toasty, nutty flavor. Raw chopped pecans work best here.
You might also enjoy: Peach Muffins with Streusel Topping if you love that same streusel style crunch in a breakfast form.
Kitchen Equipment Needed
This recipe uses basic kitchen tools you likely already have on hand, with just one or two upgrades worth investing in if you bake fruit desserts often.
- A sharp knife and cutting board for slicing peaches
- Two mixing bowls, one for the filling and one for the topping
- Measuring cups and spoons
- A 9×9 baking dish or similar size baking dish
- A whisk or fork for combining the topping ingredients
- Oven mitts for handling the hot dish
Read Also: Peach Bread Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when making this peach crisp.
They’re not required, but they make the process easier and the results a little better.
1. Bob’s Red Mill Old Fashioned Rolled Oats
This is my go to brand for crisp toppings because the oats stay chewy and hearty even after baking, instead of turning mushy.
They also work well if you need a gluten free version of this recipe.
2. Pyrex 9×9 Glass Baking Dish
A sturdy glass baking dish heats evenly and lets you watch the peach filling bubble up around the edges, which is how you know it’s done.
It also goes straight from oven to table, which makes serving a lot easier.
3. Madagascar Bourbon Pure Vanilla Extract
A good quality vanilla extract makes a noticeable difference in a simple dessert like this one.
I always keep a bottle on hand for crisps, crumbles, and pretty much every baked good I make.
4. Raw Pecan Halves
Buying raw pecan halves and chopping them yourself gives you fresher flavor than pre-chopped nuts, and you can control the size of the pieces for the perfect crunch in every bite.
5. OXO Good Grips Swivel Peeler
If you prefer your peach crisp without the skins, a sharp swivel peeler makes quick work of peeling a pile of peaches without wasting any fruit.
This crisp pairs so well with my cherry crisp recipe if you ever want to serve two fruit desserts side by side.
Step-by-Step Instructions: How to Make Peach Crisp
1. Prep the peaches
- Wash your peaches well under cool water.
- Cut each peach in half, remove the pit, then slice each half into wedges about half an inch thick.
- You can leave the skin on for texture and color, or peel the peaches first if you prefer a smoother filling.
- Place all the sliced peaches into a large mixing bowl.
2. Make the peach filling
- Add the granulated sugar, cornstarch, lemon juice, vanilla extract, half of the cinnamon, and a pinch of salt to the bowl with the peaches.
- Gently toss everything together with a spatula until the peaches are evenly coated.
- Let the mixture sit for about 10 minutes so the peaches start to release their juices and the cornstarch can begin to thicken them.
- Preheat your oven to 350 degrees Fahrenheit while the peaches rest.
3. Prepare the baking dish
- Lightly grease your 9×9 baking dish with a little butter or nonstick spray.
- Pour the peach mixture into the prepared dish and spread it out into an even layer, including any juices left in the bowl.
4. Make the crisp topping
- In a separate mixing bowl, combine the rolled oats, flour, brown sugar, remaining cinnamon, and remaining salt.
- Stir the dry ingredients together until well mixed.
- Pour the melted butter over the oat mixture and stir with a fork until the mixture turns clumpy and holds together when pressed.
- Fold in the chopped pecans if you are using them.
5. Assemble and bake
- Scatter the crisp topping evenly over the peach filling, breaking up any large clumps with your fingers as you go so the coverage is even.
- Place the baking dish in the preheated oven and bake for 35 to 40 minutes.
- The crisp is done when the topping is golden brown and the peach filling is bubbling up around the edges.
- If the topping starts browning too quickly, loosely tent the dish with foil for the last 10 minutes of baking.
6. Cool and serve
- Remove the crisp from the oven and let it rest for 10 to 15 minutes before serving.
- This resting time allows the filling to thicken up a bit more so it doesn’t run all over the plate.
- Serve warm, with a scoop of vanilla ice cream if you like.
This method is very similar to how I build the topping for my apple cobbler recipe, just with a different fruit at the base.
Tips for The Best Peach Crisp
A few small details can make a big difference between a good peach crisp and a great one.
- Choose peaches that give slightly when pressed. Rock hard peaches won’t be sweet enough, and mushy ones will make the filling too watery.
- Don’t skip the resting step for the peach mixture. It helps the cornstarch do its job.
- Break the topping into small to medium clumps rather than a fine crumble. Larger pieces stay crisp instead of sinking into the fruit.
- Bake on a rimmed baking sheet if your dish is very full, just in case the filling bubbles over.
- Let the crisp rest before serving so the filling has time to set slightly.
Another favorite: Peach Cobbler with Cake Mix
Serving Suggestions
Peach crisp is wonderful on its own, but a few simple additions turn it into something a little more special.
I like to serve mine warm with something cold on top so the contrast in temperature really stands out.
- A scoop of vanilla ice cream, which melts into the warm peach juices
- A dollop of fresh whipped cream
- A drizzle of caramel sauce for extra richness
- A sprinkle of extra cinnamon or toasted pecans on top
- Alongside a slice of Peach Pie for the ultimate peach dessert spread
Variations of Peach Crisp
Once you have the basic method down, this recipe is easy to customize based on the season or what’s in your fridge.
- Mixed berry peach crisp: Swap one cup of the peaches for fresh raspberries or blueberries.
- Ginger spiced peach crisp: Add a quarter teaspoon of ground ginger to the filling for a warmer, spicier flavor.
- Nut free version: Simply leave out the pecans for a topping that’s still crunchy from the oats alone.
- Vegan peach crisp: Use a plant based butter substitute in place of the butter.
- Individual crisps: Divide the filling and topping between small ramekins for single serving portions.
My strawberry peach galette recipe is another great way to use up extra peaches if you’re in the mood for something a little different.
Storage and Reheating
Peach crisp keeps well, which makes it a great make ahead dessert for gatherings or weeknight treats.
- Store leftovers covered in the refrigerator for up to 4 days.
- To reheat, warm individual portions in the oven at 300 degrees Fahrenheit for about 15 to 20 minutes to bring back the crisp texture.
- Avoid the microwave if possible, since it tends to make the topping soft instead of crisp.
- To freeze, cool the crisp completely, then wrap tightly and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating in the oven.
Read Also: Cherry Cobbler Recipe with Cake Mix
Nutritional Facts
Nutritional values are estimated per serving, based on 8 servings from this recipe, and will vary depending on exact ingredients used.
- Calories: approximately 320 per serving
- Carbohydrates: approximately 52 grams
- Protein: approximately 4 grams
- Fat: approximately 12 grams
- Fiber: approximately 3 grams
- Sugar: approximately 34 grams
For a lighter option, try: Blueberry Crumble Pie
Health Benefits of Key Ingredients
While this is definitely a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
Peaches in particular are a good source of vitamins and fiber, which helps balance out the sweetness of the topping.
- Peaches: A good source of vitamin C, vitamin A, and dietary fiber.
- Oats: Provide fiber and can help support healthy digestion and steady energy levels.
- Pecans: Contain healthy fats, protein, and minerals like magnesium.
- Cinnamon: Known for its antioxidant properties and warm flavor without added sugar.
- Lemon juice: Adds a small dose of vitamin C along with its brightening flavor.
My apple crumble pie recipe uses a similar streusel topping if you want to compare notes on texture.
1. Can I use frozen peaches instead of fresh?
Yes, frozen peaches work well in this recipe and you don’t need to thaw them first.
You may need to add a few extra minutes to the baking time since frozen fruit releases more liquid as it cooks.
2. Do I need to peel the peaches?
Peeling is optional. Peach skin is thin and tender, so many people leave it on for extra texture and color.
If you prefer a smoother filling, you can peel the peaches with a paring knife or vegetable peeler before slicing.
3. Why is my peach crisp watery?
This usually happens when the peaches are very ripe and juicy, or when the filling doesn’t get enough time to rest before baking.
Letting the peach mixture sit for the full 10 minutes and making sure you measure the cornstarch accurately should help thicken things up.
4. Can I make this recipe ahead of time?
You can prepare the topping and store it in the refrigerator a day in advance, then assemble and bake the crisp when you’re ready to serve it.
You can also bake the full crisp ahead of time and gently reheat it in the oven before serving.
5. What’s the difference between a peach crisp and a peach cobbler?
A crisp has a crumbly topping made with oats, flour, sugar, and butter, while a cobbler is typically topped with dollops of biscuit dough or cake batter.
Both are baked fruit desserts, but the topping is what sets them apart.
Peach Crisp
Ingredients
- 6 cups fresh peaches sliced, about 6 to 7 medium, ripe but still slightly firm
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract pure vanilla extract recommended
- 1/2 teaspoon ground cinnamon divided, used in both filling and topping
- salt pinch, divided, for filling and topping
- 1 cup old fashioned rolled oats certified gluten free if needed
- 3/4 cup all purpose flour
- 2/3 cup light brown sugar packed
- 1/2 cup unsalted butter melted
- 1/2 cup chopped pecans raw, optional, adds crunch
- vanilla ice cream for serving
- fresh whipped cream optional
- caramel sauce optional, for drizzling
- toasted pecans optional, for garnish
Equipment
- Sharp knife and cutting board
- Large mixing bowl for peach filling
- Mixing bowl for topping
- Measuring cups and spoons
- 9×9 baking dish or similar size baking dish
- Whisk or fork for combining topping
- Oven mitts
- Swivel peeler (optional), for peeling peaches
Method
- Wash peaches and slice into half-inch wedges. Leave skin on or peel first.
- In a large bowl, combine peaches with sugar, cornstarch, lemon juice, vanilla, half the cinnamon, and a pinch of salt. Toss to coat and let sit for 10 minutes.
- Preheat oven to 350°F. Lightly grease a 9×9 baking dish and pour in the peach mixture.
- In a separate bowl, combine oats, flour, brown sugar, remaining cinnamon, and salt. Stir in melted butter until clumpy. Fold in pecans if using.
- Scatter topping evenly over peaches and bake for 35-40 minutes until golden and bubbling.
- Let rest for 10-15 minutes before serving warm with ice cream or whipped cream.
Nutrition
Notes
- Choose peaches that give slightly when pressed. Rock hard peaches won’t be sweet enough, and mushy ones will make the filling too watery.
- Don’t skip the resting step for the peach mixture. It helps the cornstarch do its job and thicken the juices.
- Break the topping into small to medium clumps rather than a fine crumble. Larger pieces stay crisp instead of sinking into the fruit.
- Bake on a rimmed baking sheet if your dish is very full, just in case the filling bubbles over.
- Let the crisp rest before serving so the filling has time to set slightly and won’t run all over the plate.
- To make ahead: prepare the topping and store in the refrigerator a day in advance, then assemble and bake when ready to serve.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 300°F for 15-20 minutes to restore crispness.
- To freeze: cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a vegan version: use plant-based butter substitute in place of the butter.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach crisp recipe is one of those desserts that feels like summer in a single bite.
It’s easy enough for a weeknight but special enough to serve to guests, especially with a scoop of ice cream melting on top.
I hope this becomes a regular part of your peach season lineup.
If you give it a try, I’d love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your kitchen creations.
Recommended:
- No Bake Cheesecake Recipe
- Blueberry Swirl Cheesecake
- Peach Basil Spritzer
- Spring Dessert Recipes
- Quick and Easy Thanksgiving Desserts
