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Peach Crisp Recipe
If you’re craving a cozy, old-fashioned dessert that tastes like summer in a skillet, this Peach Crisp Recipe with a buttery oat topping and warm cinnamon-kissed peaches is exactly what you want.
What Makes This Peach Crisp Recipe So Special
This Peach Crisp Recipe is my go-to fresh peach dessert when the farmers’ market is overflowing and the kitchen smells like ripe fruit the minute you walk in. It’s a classic baked peach dessert: soft, jammy peaches on the bottom with a golden, crunchy oat crumble on top that crackles when you spoon into it.
I’ve been making some version of this easy peach crisp since my kids were little and peaches were the one fruit everybody agreed on. Over the years, I’ve tested less sugar, more oats, extra cinnamon, almond flour, and you name it—this is the version my family keeps asking for. It lands somewhere between comfort food and “hey, this isn’t that bad for you.”
A few things I love about this homemade peach crisp:
- You can use fresh, frozen, or canned peaches.
- It works for casual weeknights and company dinners.
- It tastes amazing with vanilla ice cream, Greek yogurt, or just a spoon right out of the fridge.
From a little data-nerd angle for my fellow food geeks: search interest for “peach crisp” in the U.S. spikes hard in July and August (thank you, Google Trends), right when peaches are sweetest and cheapest by the pound. That timing tells you a lot—this is truly the summer peach dessert people reach for.
And if you’re trying to lighten things up a bit, this fruit crisp recipe leans on oats and nuts instead of a heavy pie crust. You still get that buttery crumb, just with more texture and fiber and a little less fuss.
Why You’ll Love This Peach Crisp Recipe
- Simple ingredients, big flavor – Mostly pantry staples plus peaches and butter; nothing fancy or fussy.
- Uses fresh or frozen peaches – No need to wait for perfect peaches; frozen works beautifully for an easy peach crisp year-round.
- Short prep time – About 15–20 minutes of hands-on work, then the oven takes over.
- No rolling dough – All the satisfaction of a pie with a much easier peach crumble topping.
- Perfect for gatherings – Serve warm straight from the baking dish; it feels cozy and homey.
- Flexible sweetness – Easy to reduce the sugar if your peaches are very sweet or if you prefer a lighter dessert.
- Naturally egg-free – Great for guests with egg allergies; no tweaks needed.
- Make-ahead friendly – Prep the topping or even the whole dish early and bake later.
- Scales up or down – Double it for a crowd or bake in a smaller dish for a simple family dessert.
Ingredients for the Best Peach Crisp
Let’s break this peach oat crisp into two easy parts: the peach filling and the crisp topping.
For the Peach Filling
- 6–7 cups sliced peaches (about 7–9 medium peaches; fresh, frozen, or well-drained canned)
- Fresh is wonderful in peak season; frozen is great when peaches are pricey or out of season.
- 1/3 cup granulated sugar
- Use 1/4 cup if your peaches are very sweet; 1/2 cup if they’re a bit tart.
- 2 tablespoons brown sugar (light or dark)
- Adds a deeper, caramel-like flavor to your fresh peach dessert.
- 2 tablespoons cornstarch
- Thickens the peach juices so you get a saucy, not soupy, filling.
- 1 teaspoon ground cinnamon
- This turns it into a peach cinnamon crisp—warm and cozy.
- 1/4 teaspoon ground nutmeg (optional but lovely)
- 2 teaspoons lemon juice (about half a small lemon)
- Brightens the flavor and balances the sweetness.
- 1 teaspoon vanilla extract
- Helps round out the flavor of the baked peach dessert.
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- For the best texture in your buttery oat topping; avoid quick oats if you can.
- 3/4 cup all-purpose flour
- You can swap half for oat flour or almond flour for more nuttiness.
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Don’t skip this; it makes the flavors pop.
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- Cold butter is key for a crumbly, not greasy, peach crumble topping.
- 1/3 cup chopped pecans or walnuts (optional but highly recommended)
- Adds crunch and a toasty, nutty note to this fruit crisp recipe.
Substitution tips:
- Gluten-free: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Dairy-free: Use a firm vegan butter stick and double-check your sugar is vegan-friendly.
- Lower sugar: Cut the sugar in both filling and topping by 25–30%; this works best with sweet, ripe peaches.
Step-by-Step Directions
1. Preheat the oven and prep your pan
- Preheat your oven to 350°F (175°C).
- Lightly butter or spray a 9×13-inch baking dish (or similar size). A ceramic or glass dish works very well here.
Tip: If you’re baking in metal, check a few minutes early; metal browns a bit faster.
2. Prep the peaches
- If using fresh peaches, peel them if you like. I usually blanch them:
- Score a small “X” in the bottom of each peach, drop into boiling water for 30–45 seconds, then move to an ice bath. The skins slide right off.
- Slice peaches into about 1/2-inch wedges. You want them thick enough to hold shape but thin enough to get tender.
Frozen peaches? Thaw just until you can break them apart, then pat dry with a clean towel or paper towels to remove excess moisture.
3. Mix the peach filling
- In a large bowl, combine the peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.
- Toss gently until the peaches are well coated and the cornstarch is evenly distributed.
The mixture should look glossy and a little syrupy. If it seems dry, your peaches might be on the firmer side—don’t worry, they’ll release juice as they bake.
- Pour the peach mixture into your prepared baking dish and spread into an even layer.
4. Make the crisp topping
- In a separate medium bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add the cold butter cubes. Using a pastry cutter, two knives, or your fingers, work the butter into the dry ingredients until you have pea-sized clumps and a crumbly mixture.
You want some bigger clusters and some smaller bits—that mix is what gives a great peach oat crisp texture.
- Stir in the chopped nuts, if using.
5. Assemble and bake
- Sprinkle the crisp topping evenly over the peaches. Don’t pack it down; you want it a bit loose and craggy.
- Bake for 35–45 minutes, or until:
- The topping is deep golden brown.
- The peach filling is bubbling around the edges and starting to thicken.
If the topping browns too quickly, tent the dish loosely with foil for the last 10 minutes.
6. Rest and serve
- Let the peach crisp rest for 15–20 minutes before serving. This helps the juices thicken so you scoop neat portions instead of peach soup.
- Serve warm as a cozy warm peach dessert with:
- Vanilla ice cream
- Whipped cream
- Or a spoonful of vanilla Greek yogurt for a lighter feel
You know what? Cold peach crisp with coffee the next morning is pretty wonderful too.
Servings & Timing
- Yield: About 8 generous servings (or 10 smaller ones)
- Prep Time: 15–20 minutes
- Bake Time: 35–45 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour 10 minutes
For a dinner party, I like to pop it in the oven right before we sit down to eat. By the time we’re done with the main course, the whole house smells like baked peaches and cinnamon, and dessert is ready.
Fun Variations to Try
- Peach Berry Crisp: Add 1–2 cups of blueberries, blackberries, or raspberries to the peach filling for extra color and flavor.
- Ginger Peach Crisp: Stir 1–2 teaspoons of finely grated fresh ginger (or 1/2 teaspoon ground ginger) into the filling for a brighter, spicier twist.
- Almond Peach Crisp: Swap some flour for almond flour and add 1/2 teaspoon almond extract to the filling.
- Reduced-Sugar Peach Crisp: Use only brown sugar in both filling and topping, and cut the amounts by about one-third; let the peaches shine.
- Crumblier Topping: Add an extra 1/4 cup oats and 2 tablespoons butter for a chunkier peach crumble topping.
- Mini Peach Crisps: Divide the filling and topping into 6–8 ramekins and bake; it makes a charming individual summer peach dessert.
Storage, Reheating, and Make-Ahead Tips
Storing leftovers:
- Let the peach crisp cool completely.
- Cover the dish tightly or transfer to an airtight container.
- Store in the refrigerator for 3–4 days.
Freezing:
- You can freeze baked peach crisp for up to 2 months.
- Cool fully, wrap tightly with plastic and foil, and label with the date.
- Thaw overnight in the fridge before reheating.
Reheating:
- For best texture, reheat in a 350°F oven for 10–15 minutes, until warm and crisp on top.
- A quick microwave warm-up (30–40 seconds per serving) works if you’re just reheating a single bowl, but the topping will be softer.
Make-ahead:
- Same-day: Assemble the filling and topping separately, store both in the fridge for up to 8 hours, and assemble right before baking.
- Up to 24 hours: You can assemble the whole peach crisp, cover tightly, refrigerate, then bake straight from the fridge, adding a few extra minutes to the bake time.
Notes from My Kitchen
- Taste your peaches first. If they’re very sweet and juicy, cut the sugar back a bit. If they’re a little firm or bland, the recipe as written helps them along.
- Don’t skip the salt in the topping. It doesn’t make the dessert salty; it just wakes everything up.
- Texture check: If your topping still looks powdery or dry before baking, work in another tablespoon or two of butter. You want a sandy, clumpy mix, not dust.
- Juicy fruit? No problem. If your peaches are very juicy or you’re adding berries, bump the cornstarch in the filling to 2 1/2–3 tablespoons so it thickens nicely.
- Pan size flexibility: You can use a deep 9-inch square dish; it will bake a little thicker and might need a few extra minutes.
When I tested this Peach Crisp Recipe for the blog, the biggest change I made was increasing the oats and adding a touch more cinnamon. That small adjustment turned it from “Good, thanks Mom” to “Hey, are there leftovers?”—which is pretty much my favorite kind of feedback.
Peach Crisp Recipe FAQs
1. Can I use canned peaches for this Peach Crisp Recipe?
Yes. Use canned peaches packed in juice or light syrup, drain them very well, and cut back the sugar in the filling by a tablespoon or two.
2. Do I have to peel the peaches?
No. If the skins don’t bother you, you can leave them on; they soften while baking and add a little color and fiber.
3. How do I keep the topping from getting soggy?
Bake until the filling is bubbling and the topping is well browned, and reheat leftovers in the oven rather than the microwave when you can.
4. Can I make this peach crisp gluten-free?
Yes—use gluten-free oats and a 1:1 gluten-free flour blend, and keep an eye on the baking time since some blends brown a bit faster.
5. What’s the difference between peach crisp and peach crumble?
They’re very close; a peach crisp usually has oats in the topping, while a crumble may not. This recipe leans into the oat topping for extra texture.
6. Can I cut the recipe in half?
Absolutely. Bake it in an 8-inch square pan or similar dish, and start checking a few minutes earlier since a smaller dish can bake a bit faster.
7. How do I know when the peach filling is thick enough?
Look for thick, steady bubbles around the edges and near the center. If it’s bubbling lazily and still looks thin, give it another 5–10 minutes.
8. What should I serve with this warm peach dessert?
Classic vanilla ice cream is wonderful, but whipped cream, honey-sweetened yogurt, or even a scoop of cinnamon ice cream work beautifully too.
Final Thoughts
This Peach Crisp Recipe is one of those desserts that feels like a hug in a baking dish—simple, generous, and always welcome on the table. Whether you’re spoiling summer guests, using up a haul of peaches, or just making a cozy weeknight treat, it hits that sweet spot between homey and special.
If you try this recipe, I’d love to hear how it turned out for you—leave a comment, share your favorite twist, or look around my site for more fruit crisp recipes like blueberry or apple for the cooler months. Happy baking, friend.
Peach Crisp Recipe
Ingredients
- 6-7 cups sliced peaches about 7–9 medium peaches; fresh, frozen, or well-drained canned
- 1/3 cup granulated sugar use 1/4 cup if peaches are very sweet; up to 1/2 cup if they’re tart
- 2 tablespoons brown sugar light or dark, for the filling
- 2 tablespoons cornstarch increase to 2 1/2–3 tablespoons if fruit is very juicy or adding berries
- 1 teaspoon ground cinnamon for the peach filling
- 1/4 teaspoon ground nutmeg optional but lovely
- 2 teaspoons lemon juice about half a small lemon
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats avoid quick oats for best texture
- 3/4 cup all-purpose flour can swap up to half for oat flour or almond flour
- 1/2 cup brown sugar packed, for the topping
- 1/4 cup granulated sugar for the topping
- 1/2 teaspoon ground cinnamon for the topping
- 1/4 teaspoon fine sea salt do not skip; makes the flavors pop
- 1/2 cup unsalted butter cold, cut into small cubes (1 stick)
- 1/3 cup chopped pecans or walnuts optional but recommended, for added crunch
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish (ceramic or glass works well). If baking in a metal pan, start checking for doneness a few minutes early as it browns faster.
- If using fresh peaches, optionally peel them by scoring a small X on the bottom of each peach, blanching in boiling water for 30–45 seconds, then transferring to an ice bath and slipping off the skins. Slice peaches into about 1/2-inch wedges. If using frozen peaches, thaw just until you can separate the slices and pat dry to remove excess moisture. If using canned peaches, drain very well.6-7 cups sliced peaches
- In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla extract. Toss gently until the peaches are evenly coated and the mixture looks glossy and slightly syrupy. Pour the peach mixture into the prepared baking dish and spread into an even layer.6-7 cups sliced peaches, 1/3 cup granulated sugar, 2 tablespoons brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 teaspoons lemon juice, 1 teaspoon vanilla extract
- In a medium bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter, two knives, or your fingers to work the butter into the dry ingredients until you have pea-sized clumps and a crumbly mixture with both larger clusters and smaller bits. Stir in the chopped nuts, if using.1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter, 1/3 cup chopped pecans or walnuts
- Sprinkle the crisp topping evenly over the peach filling without packing it down so it stays loose and craggy. Bake for 35–45 minutes, until the topping is deep golden brown and the peach filling is bubbling around the edges and starting to thicken. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes.
- Let the peach crisp rest for 15–20 minutes before serving to allow the juices to thicken. Serve warm with vanilla ice cream, whipped cream, or a spoonful of vanilla Greek yogurt. Leftovers are also delicious cold, especially with coffee the next morning.
