Peach Crisp

5 from 1 vote

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.

Course Dessert

Cuisine American, Southern

Keyword peach crisp recipe, peach crisp recipe with oats, peach crumble, recipe for peach crisp

Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Servings people

Calories 488kcal

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

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.

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.

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.

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.

Let the crisp cool for 10 to 15 minutes before serving warm with a scoop of vanilla ice cream.

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.