If there was ever a dessert that tastes like summer in a bowl, it's this Peach Crisp. Juicy, sweet peaches bake down into a bubbling, jammy filling while a buttery oat topping turns perfectly golden and crisp in the oven. Add a scoop of vanilla ice cream on top, and you've got the kind of dessert that disappears almost as fast as it comes out of the oven.
One of my favorite things about this recipe is how simple it is. It's my favorite dessert to make during peak season when fresh peaches are at their sweetest, but honestly, it's delicious anytime you can get your hands on good peaches. There's no pie crust to roll, no fancy techniques, and no special equipment, just fresh peaches, pantry staples, and about 15 minutes of prep.
If you love classic fruit desserts, this peach crisp recipe is one you'll come back to again and again. It's everything you love about an old fashioned peach crumble, with tender baked peaches, a buttery cinnamon oat topping, and just the right balance of sweet and cozy in every bite.
Loved this recipe? Try our Easy Peach Cobbler, Peach Galette, Blueberry Crisp, or Apple Crisp next.
Why You'll Love This Recipe
- All about the peaches. Fresh, juicy peaches become soft, sweet, and wonderfully jammy as they bake, creating the perfect fruity filling.
- That buttery crisp topping. The combination of old-fashioned oats, brown sugar, cinnamon, and butter bakes into a golden topping that's crisp, crumbly, and impossible to resist.
- Easy to make. No pie dough, no rolling pins, and no complicated steps. Just mix, sprinkle, bake, and enjoy.
- Perfect for any occasion. Whether you're hosting a summer barbecue, bringing dessert to a potluck, or simply craving something cozy after dinner, this homemade peach crisp always hits the spot.
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Ingredients and Substitutions
To make this easy Peach Crisp, you will need the following ingredients (see recipe card below for quantities):
- fresh peaches - Choose ripe peaches that have a slight give when gently squeezed. They should smell fragrant and sweet. If your peaches are very firm, let them ripen on the counter for a day or two before baking. Cut each peach in half, remove the pit, then slice before adding them to the filling.
- granulated sugar - Sweetens the filling without overpowering the natural peach flavor. If your peaches are extra sweet, you can reduce the sugar slightly.
- all-purpose flour - Helps thicken the peach juices as they bake so the filling isn't too runny. Cornstarch is also a good substitute if preferred.
- lemon juice - Brightens the filling and balances the sweetness of the peaches.
- vanilla extract - Adds warmth and enhances the flavor of the fruit.
- ground cinnamon - A little cinnamon complements the peaches beautifully and adds cozy flavor to both the filling and topping.
- salt - Balances the sweetness and brings all the flavors together.
- old-fashioned rolled oats - The key to a classic crisp topping. They bake up chewy, crisp, and wonderfully golden. Quick oats aren't recommended because they won't have the same texture.
- light brown sugar - Adds rich caramel notes to the topping. Dark brown sugar can also be used for a deeper molasses flavor.
- unsalted butter - Cold butter creates those irresistible buttery crumbles. Keep it cold until you're ready to make the topping.
Equipment
You will need measuring cups and spoons, a vegetable peeler, a sharp knife, a cutting board, a large mixing bowl, a medium mixing bowl, a pastry cutter (or your fingertips), and a 9-inch square or 2-quart baking dish.
Instructions
- Preheat the oven. Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan or a 2-quart baking dish.
- Make the filling. In a large bowl, combine the peaches, sugar, flour, lemon juice, vanilla, cinnamon, and salt. Toss until the peaches are evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
- Make the topping. In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until coarse crumbs form, with some pea-sized pieces of butter remaining.
- Assemble. Sprinkle the crumble topping evenly over the peaches without pressing it down.
- Bake. Bake in the preheated oven for 35 to 45 minutes, until the topping is golden brown and the peach filling is bubbling around the edges.
- Cool. Let the peach crisp cool for at least 15 minutes before serving to allow the filling to thicken slightly.
- Serve. Serve with a scoop of vanilla ice cream, if desired.
Expert Tip: Keep the butter cold
Cold butter is the secret to the best crisp topping. As it melts in the oven, it creates little pockets throughout the oat mixture that bake into golden, buttery crumbles. If the butter gets too warm before baking, the topping won't be nearly as crisp.
More Tips and Tricks
- Use ripe peaches. Ripe, fragrant peaches will give you the sweetest, juiciest filling. If they're too firm, the filling won't become as soft and jammy.
- Cut the peaches evenly. Similar-sized slices cook at the same rate, giving you an evenly baked filling.
- Don't overmix the topping. Stop mixing once you have coarse crumbs with small pieces of butter throughout. Those little butter pockets are what create the best texture.
- Let it cool before serving. It may be tempting to dive right in, but giving the crisp 15 to 20 minutes to rest helps the filling thicken and keeps it from running everywhere.
- Bake until bubbly. The bubbling fruit is just as important as the golden topping. If the filling isn't bubbling around the edges, it needs a few more minutes in the oven.
- Serve warm. Peach crisp is delicious at room temperature, but it's absolutely magical while still warm with melting vanilla ice cream on top.
Recipe Variations
- Use frozen peaches. No fresh peaches? Frozen peaches work well too. Thaw and drain any excess liquid before using.
- Try different fruit. Mix the peaches with blueberries, raspberries, blackberries, or nectarines for a fun twist.
- Add nuts. Stir chopped pecans, walnuts, or sliced almonds into the topping for extra crunch.
- Make it extra cozy. Add a pinch of nutmeg, ginger, or cardamom to the filling for even more warm spice.
- Swap the oats. For a more crumble-like topping, reduce the oats slightly and replace them with a little more flour.
- Add a crunchy finish. Sprinkle the topping with coarse sugar before baking for an extra crisp, bakery-style finish.
- Make it gluten-free. Use your favorite 1:1 gluten-free flour blend and certified gluten-free oats for an easy gluten-free version.
Storage
Make Ahead
Peach crisp is a wonderful make-ahead dessert. You can assemble it up to 1 day in advance, cover tightly, and refrigerate until you're ready to bake. If baking straight from the refrigerator, add a few extra minutes to the baking time.
How to Store
Store leftover peach crisp tightly covered or in an airtight container in the fridge for up to 4 days. The topping will soften slightly over time but will still taste delicious.
How to Reheat
For the best texture, reheat individual portions in a 350°F oven for 10 to 15 minutes or in the microwave for 30 to 60 seconds until warmed through. Add a fresh scoop of vanilla ice cream before serving.
How to Freeze
Once completely cooled, wrap the baking dish tightly or transfer portions to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.How to Store
How to Serve
Warm peach crisp is hard to beat all on its own, but it's even better with a few simple toppings. It also pairs beautifully with a cup of coffee or hot tea for an easy summer dessert that's just as perfect after a weeknight dinner as it is for entertaining.
These are my favorite toppings to serve with it:
Summer Desserts
For more seasonal recipe inspiration, check out our collection of summer desserts, featuring everything from frozen treats and no-bake favorites to fresh berry desserts, fruity cakes, and easy sweets perfect for warm-weather gatherings and backyard celebrations.
FAQ
Both are baked fruit desserts with a sweet topping, but a crisp traditionally includes oats, while a crumble is usually made without them. Those oats are what give Peach Crisp its signature crunchy topping.
I recommend peeling them for the best texture. The skins can become a little chewy after baking, but if you don't mind the texture, you can certainly leave them on.
Absolutely! Thaw the peaches first and drain off any excess liquid before using them so the filling doesn't become too watery.
Yes. Drain them well before using and reduce the sugar slightly since canned peaches are often packed in syrup.
Use ripe but still firm peaches, don't skip the flour in the filling, and bake until the fruit is bubbling around the edges. Letting the crisp cool for at least 15 minutes also helps the filling thicken.
For the best peach crisp, use ripe but still slightly firm peaches, keep the butter cold when making the topping, and don't overmix the crumbs. Bake until the topping is golden brown and the filling is bubbling around the edges, then let the crisp cool for at least 15 minutes before serving so the filling has time to thicken. A scoop of vanilla ice cream on top is always a good idea!
More Peach Recipes
Looking for other recipes like this? Try these:
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Recipe
Peach Crisp
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Peach Crisp is an easy summer dessert made with juicy fresh peaches and a buttery cinnamon oat topping that's crisp and golden.
Ingredients
For the peach filling:
- 5 cups fresh peaches, peeled and sliced (about 6-7 medium peaches)
- â…“ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the crisp topping:
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish or a 2-quart baking dish.
- In a large mixing bowl, combine the peaches, sugar, flour, lemon juice, vanilla, cinnamon, and salt. Toss until the peaches are evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
- In a medium mixing bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips until coarse crumbs form, with some pea-sized pieces of butter remaining.
- Sprinkle the topping evenly over the peaches without pressing it down.
- Bake for 35 to 45 minutes, until the topping is golden brown and the peach filling is bubbling around the edges.
- Let the peach crisp cool for at least 15 minutes before serving to allow the filling to thicken slightly.
- Serve with a scoop of vanilla ice cream, if desired.
Notes
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Warm in a 350°F oven for 10 to 15 minutes or microwave individual portions until heated through.
Freezing: Freeze for up to 3 months. Thaw overnight and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
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