Peach Crisp

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Indulge in the delightful flavors of summer with this simple yet delicious Peach Crisp. Sweet, juicy peaches are generously covered with a crunchy, buttery oat topping, providing the perfect balance of textures.

Overhead view of peach crisp on a white plate with ice cream slowly melting into the crisp.

Nothing screams summer more than peaches. Well, maybe freshly squeezed Lemonade does, or this Mojito Fruit Salad. Anyway, I love it when summer peaches finally arrive because they are SO GOOD! We eat them any way we can- fresh, made into savory recipes, or baked in desserts.

This peach crisp uses ripe peaches that are placed in a baking dish, awaiting the pièce de résistance: a crunchy, buttery oat topping made with a perfect blend of oats, brown sugar, and pecans. As the crisp bakes in the oven, the smell of sweet peaches and toasty oats fills the kitchen, building anticipation for the delectable treat soon to come.

It’s hard to wait and not dig in right away, but let it cool slightly, then top it with vanilla ice cream or even this No Churn Peach Ice Cream, and watch everyone enjoy! Or if you aren’t a fan of crisp, give this Peach Cobbler a try!

Reasons To Make This Peach Crisp:

  • So easy to make! It’s a great recipe for beginner bakers to start with.
  • You can use fresh or frozen peaches.
  • No mixer or fancy baking equipment is needed.
  • Full of peach flavor that is enhanced with cinnamon, brown sugar, and toasty oats.
  • We all love peach pie, but sometimes I don’t have time to make pie crust, so this peach crisp is an excellent dessert for when you are in a hurry!
Ingredients: peaches, flour, oats, pecans, brown sugar, butter, cinnamon, nutmeg, lemon, and vanilla.

Ingredient Notes:

PEACHES: You will need about 2 pounds of fresh or frozen peaches. Be sure to peel them if you don’t like their peels.

OATS: I prefer to use old-fashioned oats in this recipe because they give the topping more texture, but you can use quick oats if that is all you have.

NUTS: I like pecans, but you can also use almonds or walnuts. Or leave them out if you are allergic.
ALL-PURPOSE FLOUR: Replace with a cup for cup gluten-free flour to make it gluten-free.

LEMON: This is necessary to brighten up the flavors in the peach crisp.

Six pictures showing how to make the crisp.

How To Make Peach Crisp

This is just a quick overview of the method for this peach crisp. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Combine all the peach filling ingredients until the peaches are well coated then transfer to a baking dish. Any 9×9 baking dish or 10″ cast iron skillet will work. Or use a 2-2.5 quart baking dish.

STEP 2: Make the oat topping. Combine the brown sugar, flour, cinnamon, and salt. Cut the butter in with a pastry blender or 2 knives until it resembles coarse crumbs. Stir in the oats and nuts if using. Sprinkle over the top of the peaches.

STEP 3: Bake, then enjoy. Let the crisp cool slightly before serving, and then top it with ice cream if desired.

Overhead view of crisp fresh out of the oven.

FAQs

HOW TO TELL IF A PEACH IS RIPE?

The peach should smell like a peach. Give it a gentle squeeze, and if it gives a little, it’s ready.

HOW TO RIPEN HARD PEACHES?

Place the peaches in a brown paper bag until they reach the desired ripeness. To speed this up, you can put one banana in with the peaches.

HOW TO FREEZE PEACH CRISP?

Completely cool the peach crisp. Wrap in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. To reheat, remove the cobbler from the refrigerator 20 minutes before reheating. Bake at 350 degrees for 20 minutes or until warmed through.

CAN I USE FROZEN OR CANNED PEACHES?

To use frozen, thaw the peaches before using them in the recipe. I don’t recommend using sweetened peaches as they are too sweet for this recipe. I don’t recommend using canned peaches for this recipe.

Two overhead pictures: one of the entire pan of crisp with ice cream on top and the second a generous helping on a plate with ice cream melting on top and a spoon off to the side.

Recipe Tips

BETTER PEACHES MAKE A BETTER CRISP. Use ripe peaches for this recipe for the best flavor and texture. You can use frozen peaches in this recipe; however, fresh is best.

ADD BERRIES! Add a handful of blueberries or raspberries to the peaches. It’s a wonderful addition!

GLUTEN-FREE; DAIRY-FREE OPTIONS: replace the flour with gluten-free cup-for-cup flour. To make this dairy-free, use your favorite dairy-free butter instead!

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Overhead view of peach crisp on a white plate with ice cream slowly melting into the crisp.

Peach Crisp

Course: Dessert, Fruit dessert
Cuisine: American
Keyword: peach crisp
Indulge in the delightful flavors of summer with this simple yet delicious Peach Crisp. Sweet, juicy peaches are generously covered with a crunchy, buttery oat topping, providing the perfect balance of textures.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 492kcal
Author: Malinda Linnebur
Print Recipe Save Recipe

Ingredients

PEACH FILLING:

  • 2 pounds (910g) fresh peaches, peeled or unpeeled sliced into 1" wedges
  • ½ cup (105g) packed brown sugar
  • juice of ½ a lemon
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon vanilla

OAT TOPPING:

  • cup (130g) packed brown sugar
  • ½ cup (60g) all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) butter, cut into pieces
  • ¾ cup (70g) old-fashioned oats
  • cup (30g) chopped pecans, optional

Instructions

  • Preheat oven to 350℉. Lightly grease a 9×9 baking dish, 10" cast iron skillet, or 2/2.5 quart baking dish, set aside.
  • In a large bowl, combine the ingredients for the peach filling until well combined. Pour into the prepared baking dish; set aside.
  • To make the topping, in a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Cut in the butter with a pastry cutter or 2 knives until the mixture is crumbly. Stir in the oats and pecans. Sprinkle over the peaches.
  • Bake for 45 minutes or until the topping is golden and the juices are bubbly. Allow to cool for a few minutes before serving.

Notes

  1. STORAGE: Store cooled crisp covered in the refrigerator for up to 4 days. 
  2. FREEZER-FRIENDLY: Completely cool the peach crisp. Wrap in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350 degree oven for 20 minutes or until heated through.
  3. NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.

Nutrition

Calories: 492kcal | Carbohydrates: 73g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 100mg | Potassium: 326mg | Fiber: 5g | Sugar: 44g | Vitamin A: 746IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3mg

4 thoughts on “Peach Crisp”

  1. 5 stars
    We love anything made with peaches and the ones I bought at the grocery store the other day were very good so I will have to get some more and make this desert.

    Reply

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