This easy peach crisp recipe is the perfect summer dessert, with sweet, juicy peaches baked under a buttery oat topping. Serve it warm with a scoop of vanilla ice cream for an irresistible treat!
Peach crisp is such a great summertime dessert for beginning bakers because it’s almost impossible to mess up. So much easier than a pie, and ready for the oven in about 20 minutes! There’s no need to spend hours laboring over dessert when you can enjoy something so delicious with just minutes of effort. Fruit crisps are as simple as 1-2-3: stir together the filling, stir together the topping, then bake!
Ingredient Notes and Tips for Success
- Ripe, fresh peaches are the way to go! If you must, you can use drained canned peaches or thawed, drained frozen peaches, but trust me — it just won’t be quite the same.
- Peeling the peaches is optional. I don’t bother! The peach skin is thin, and almost disappears when baked. That said, you can certainly peel your peaches if you prefer.
- Don’t slice the peaches too thin. They will break down some as they bake, so you don’t want them to completely disintegrate in the oven. Some visible peach slices in your filling is ideal.
- The acidity in the lemon juice enhances the natural sweetness and flavor of the peaches, adding a fresh, balanced taste. It doesn’t actually make the filling taste like lemons. The lemon juice also helps prevent the fresh peaches from oxidizing and turning brown.
- Flour absorbs some of the peaches’ juices, creating a jammy sauce rather than a runny, watery filling.
- We prefer the chewy texture of old-fashioned oats in the crisp topping (not quick oats, instant oats, or steel cut oats).
How to Make Peach Crisp
One of the best easy summer desserts! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Stir together the sliced peaches, sugar, flour, lemon juice, vanilla, cinnamon, and salt. Place the filling in a 9-inch square baking pan, 10-inch cast iron skillet, or other similar 2 – 2 ½ quart dish.
- In a separate bowl, stir together the oat topping, using your fingers to really work the butter into the dry ingredients. It should look nice and crumbly!
- Sprinkle the crumble topping over the fruit.
- Bake the crisp, uncovered, in a 350 degree F oven until it’s golden brown on top and the filling is hot and bubbly, about 40 to 45 minutes.
- Let it rest for at least 10-15 minutes (the filling will thicken slightly as it cools). Serve the warm crisp with a scoop of vanilla ice cream or with freshly whipped cream.
Did you make this recipe?
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Peach Crisp
Prep: 20 minutes
Cook: 45 minutes
Resting Time 10 minutes
Total: 1 hour 15 minutes
A classic peach crisp recipe with a juicy fruit filling and buttery oat topping. It's perfect warm with a scoop of vanilla ice cream.
Ingredients
FOR THE FILLING
- 2 ½ lbs. fresh peaches (about 6 to 8 peaches), sliced or 4 (15-ounce) cans sliced peaches, drained
- ¼ cup sugar (you can reduce to 2 tablespoons if your peaches are really sweet and juicy)
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
FOR THE TOPPING
- ¾ cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick) salted butter, softened
- Optional, for serving: vanilla ice cream
Instructions
- Preheat the oven to 350°F. Spray a 9-inch square baking dish, 10-inch cast iron skillet, or 11 x 7-inch dish (or other similar 2-2 ½ quart dish) with nonstick cooking spray.
Make the Filling
- In a large bowl, toss together the peaches, sugar, flour, lemon juice, vanilla, cinnamon, and salt. Pour the mixture into the prepared baking dish and spread evenly.
Make the Topping
- In a separate bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the butter and mash with a fork (or your fingers) until you have a crumbly mixture.
Assemble and Bake
- Sprinkle the topping evenly over the peach filling.
- Bake until the topping is golden brown and the filling is bubbly, about 40 to 45 minutes.
Cool and Serve
- Let the crisp cool for 10 to 15 minutes before serving warm with a scoop of vanilla ice cream.
Notes
- Prep ahead: You can prepare the topping up to 24 hours in advance. That way, when it comes time to bake the crisp, you just need to stir together the filling, add the topping, and pop it in the oven.
- How to Store: If you plan to enjoy the crisp within about 8 hours of baking, you can leave it on the counter at room temp. Store leftover peach crisp covered in the refrigerator for up to 3 to 4 days. For longer storage, freeze the baked crisp in an airtight container for up to 2 months. Thaw overnight in fridge before reheating.
Nutrition
Serving: 1/6 of the crispCalories: 488kcalCarbohydrates: 83gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 298mgPotassium: 319mgFiber: 5gSugar: 59gVitamin A: 1090IUVitamin C: 8mgCalcium: 39mgIron: 2mg
Preparation and Storage Tips
- Prep ahead: You can prepare the topping up to 24 hours in advance. That way, when it comes time to bake the crisp, you just need to stir together the filling, add the topping, and pop it in the oven.
- How to Store: If you plan to enjoy the crisp within about 8 hours of baking, you can leave it on the counter at room temp. Store leftover peach crisp covered in the refrigerator for up to 3 to 4 days. For longer storage, freeze the baked crisp in an airtight container for up to 2 months. Thaw overnight in fridge before reheating.
- How to Reheat: Reheat individual portions in the microwave until warmed through, about 30 to 60 seconds. To reheat the entire dish, cover with foil and warm in a 350°F oven for 15 to 20 minutes. Uncover for the last few minutes to re-crisp the topping.
Peach Crisp Recipe Variations
- Add fresh blueberries, raspberries, or blackberries to the filling for extra color and flavor. Other stone fruits like plums or nectarines would also work well here.
- Add ground ginger, nutmeg, or cardamom to the filling or topping for warm spice notes.
- Stir 1 to 2 tablespoons of bourbon into the peach filling for depth.
- Mix sliced almonds into the topping and add a very small amount of almond extract to the filling.
- Add chopped pecans or walnuts to the topping for extra crunch and richness.
- If using unsalted butter in the topping, you’ll need to add a little bit of extra salt to the oat streusel mixture.
More Peach Dessert Recipes
Bisquick Peach Cobbler
1 hour hr 10 minutes mins
Peach Dump Cake
1 hour hr
Peach Galette
1 hour hr 55 minutes mins
Should the skins be removed from the peaches first?
Thanks
Hi, Christa! That’s a matter of personal preference. I don’t bother to peel the peaches — I don’t think it’s necessary. That said, if you would rather do so, it will work fine as well. 🙂
Very good and straightforward to put it together. I reduced the sugars a bit but it was plenty sweet.
Thanks, Tim! I’m glad that you enjoyed it!