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This easy Peach Crisp recipe is a perfect summer dessert! Juicy, fresh peaches are topped with a buttery, crunchy brown sugar oat streusel for a classic treat that everyone loves. Bake the crisp in a skillet or in a dish, and serve warm with vanilla ice cream on top!

Close overhead image of spoon scooping up peach crisp with three scoops of vanilla ice cream on top

This old-fashioned Peach Crisp is truly the that you will taste! A fruit crisp is such a great 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 15 minutes!

What is the difference between Peach Crisp and Peach Cobbler?

While they’re very similar (and equally delicious), there are a few key distinctions between a Peach Crisp and a Peach Cobbler. A cobbler is a dish consisting of a fruit filling (in this case, peaches) poured into a large baking dish and covered with a batter or biscuit topping. A crisp or a crumble also features fruit like peaches, apples or berries; however, the crisp (or crumble) has a streusel topping.

Originally, an old fashioned peach crisp would contain oats in the topping, while a crumble would not. These days, the words “crumble” and “crisp” are often used interchangeably when referring to these streusel-topped fruit desserts.

Close up side shot of an old fashioned peach crisp recipe baked in a white cast iron skillet

How to make Peach Crisp:

You’ll love this rustic dessert that’s made with a sweet peach filling and a buttery, almond-studded crumb topping. While you can certainly use frozen peaches in the peach crumble, it’s best in the summer when fresh peaches are in season.

Ingredients for Old Fashioned Peach Crumble:

  • Peaches (fresh or frozen)
  • Cornstarch
  • Brown sugar
  • Almond extract (or sub with vanilla extract)
  • Oats
  • Butter
  • Sliced almonds
  • All-purpose flour
  • Salt

Step 1: Prepare Filling

Make the easy peach crisp filling by stirring together peeled, sliced peaches, cornstarch, brown sugar and almond extract. Transfer the mixture to a dish or cast iron skillet.

Peach crisp filling in a glass mixing bowl

Step 2: Make Topping

In a separate bowl, stir together the oats, melted butter, sliced almonds, brown sugar, flour and salt.

Oat streusel topping for peach crisp in a small mixing bowl

Sprinkle the topping over the peaches.

Peach crisp in a skillet before baking

Step 3: Bake

Bake the crisp in a 325 degree F oven for 45-55 minutes, or until the peaches are tender and the topping is golden brown.

Horizontal shot of baked warm peach crisp with vanilla ice cream on top

How to serve this Easy Peach Crisp Recipe:

If at all possible, this dessert is best when served warm! Sure, we’ve been known to scoop out some leftover cold crisp straight from the refrigerator for breakfast the next morning, but it’s really at its finest fresh from the oven. Serve the crisp on its own, or (ideally) top it with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

To Make Ahead:

This Peach Crisp recipe can be baked in advance and then reheated just before serving. 

How to store Peach Crisp:

Let cool to room temperature, then lightly place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid. Store in the refrigerator for 3-4 days.

How to freeze Peach Crisp:

You can freeze the crisp before or after baking. If freezing a baked crisp, allow the dish to cool completely before wrapping tightly and freezing for up to 3 months. If baking from frozen, you will need to increase the total baking time.

How to reheat Peach Crisp:

To reheat the crisp, place the dish in a 350 degree F oven for 20-30 minutes (or until warmed through). If the topping starts to get too dark, tent loosely with foil.

Cook’s Tips and Recipe Variations:

  • Use fresh or frozen peaches in this crisp. If using frozen peaches, the filling may be a bit more juicy and saucy, but it’s still delicious. You do not need to thaw the peaches before adding them to the dish. You may need to extend the baking time by a few minutes to account for the frozen fruit.
  • I like to bake the peach crisp in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish. Any similar dish with a capacity of about 2 – 2.5 quarts is fine.
  • I used quick-cooking oats here, but you can also use old-fashioned rolled oats if that’s what you have on hand. I do not recommend using steel cut oats.
  • I love the touch of almond extract in the filling, but you can omit it if you don’t have any or substitute with vanilla extract. The taste is very subtle, so if you prefer a stronger almond flavor, increase the amount of extract to ¼ teaspoon.
  • Swap out the sliced almonds in the topping and substitute with other chopped nuts — such as pecans or walnuts.
Overhead image of a peach crisp recipe in a white skillet with three scoops of vanilla ice cream on top

What can I make with peaches going bad?

We have many peach trees in our yard, so come August I’m always inundated with fresh peaches that all need to be used at once! If you find that you have some peaches starting to go bad, here are a few more recipes to salvage the sweet, juicy fruit:

Close overhead image of spoon scooping up peach crisp with three scoops of vanilla ice cream on top

Peach Crisp

Prep: 20 minutes
Cook: 50 minutes
0 minutes
Total: 1 hour 10 minutes
Servings 6 – 8 people
Calories 324.8 kcal
This easy Peach Crisp recipe is a perfect old-fashioned summer dessert!

Ingredients
  

For the Filling:

For the Topping:

Instructions

  • Preheat oven to 325 degrees F. Spray a 9-inch square baking dish, a 10-inch cast iron skillet, or an 11 x 7-inch dish with cooking spray.
  • In a large bowl, stir together filling ingredients. Transfer filling to prepared dish and set aside.
  • In a separate bowl, stir together topping ingredients. Sprinkle over the peaches.
  • Bake, uncovered, for 45 – 55 minutes (until peaches are tender and topping is golden brown).

Notes

  • Use fresh or frozen peaches in this crisp. If using frozen peaches, the filling may be a bit more juicy and saucy, but it’s still delicious. You do not need to thaw the peaches before adding them to the dish. You may need to extend the baking time by a few minutes to account for the frozen fruit.
  • I like to bake the peach crisp in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish. Any similar dish with a capacity of about 2 – 2.5 quarts is fine!
  • I used quick-cooking oats here, but you can also use old-fashioned rolled oats if that’s what you have on hand. I do not recommend using steel cut oats.
  • I love the touch of almond extract in the filling, but you can omit it if you don’t have any or substitute with vanilla extract. The taste is very subtle, so if you prefer a stronger almond flavor, increase the amount of extract to 1/4 teaspoon.
  • Swap out the sliced almonds in the topping and substitute with other chopped nuts — such as pecans or walnuts.

Nutrition

Serving: 1/8 of the crispCalories: 324.8kcalCarbohydrates: 51gProtein: 4.2gFat: 16.1gSaturated Fat: 7.4gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.3gCholesterol: 31mgSodium: 148.8mgPotassium: 379.3mgFiber: 4.5gSugar: 27.8g
Keyword: peach crisp, peach crumble
Course: Dessert
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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