This easy peach crisp recipe is the perfect way to savor seasonal flavors in a summer dessert! Simple to whip up with juicy peaches and a crisp buttery oat topping.
If you love crisps and cobbler recipes, try these other variations including blueberry crisp, easy apple crisp, and strawberry rhubarb crisp!
Why I Love This Recipe
- Easy summer dessert: This peach crisp is easier than making a lattice topped peach pie or even a peach cobbler that has biscuit like topping.
- Delicious: Sweet juicy peaches with the cinnamon oat crumble topping add a crispy texture and a slight nutty crunch just like my peach crumble pie but no pie crust!
- Pair with ice cream: Serve your warm peach crisp with a scoop of vanilla ice cream or a dollop of light and fluffy whipped cream and for the ultimate peachy treat.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Topping: Salted butter, old-fashioned oats and light brown sugar.
- Peach filling: Fresh peaches, all-purpose flour, lemon juice, sugar, vanilla extract, salt and cinnamon. Alternately, use my peach pie filling.
Variations
Here are some options that might inspire you to put your spin on this easy peach crisp recipe.
- Use frozen peaches: Let the peach slices thaw and make sure to drain any excess liquid but reserve a ¼ cup for the recipe.
- Use canned peaches: There’s no need to soak the peaches in sugar since canned peaches are already in syrup so you can skip that step! Simply use ¼ cup of juice from the can.
- Add fresh berries. Add a handful of fresh blueberries, raspberries, strawberries, or blackberries to the peach filling before adding the topping.
- More crunch: Add some chopped nuts to the topping for extra texture and flavor. Almonds or pecans would work well.
- Make it gluten-free: Swap wheat flour for almond meal or almond flour in the topping and use 1 tablespoon of cornstarch in the filling instead of flour.
How to Make Peach Crisp
Grab a large bowl and add the flour and butter. Use a fork or pastry mixer to cut the butter into the flour until it’s clumpy and crumbly. Mix in the oatmeal, brown sugar, and cinnamon until everything is well combined.
Toss the peaches and sugar together and let them sit for 20 minutes. The sugar will help sweeten the peaches and draw out the juice. Strain the peaches and reserve ¼ cup of the peach juice.
Stir together the peach juice, flour, lemon juice, vanilla, salt, and cinnamon and then pour over the peaches and toss them until everything is coated.
Transfer the peach filling to an 8-inch cast iron pan (or ceramic baking dish) and sprinkle the oat topping evenly over the top. Bake for 35 – 40 minutes at 350°F until lightly golden brown.
Tips for the Perfect Peach Crisp
- If your peaches aren’t quite ripe enough, place them in a paper bag for a day to ripen more quickly.
- Chop the peaches into uniform pieces so they all bake evenly.
- If the edges of your peach crisp are browning too quickly, cover them loosely with aluminum foil to prevent further browning. This lets the filling cook without burning the crumble topping.
- Let the peach crisp cool for a few minutes before digging in as the juices need some time to settle.
Make Ahead and Storage
- Make ahead: Easily prepare your peachy filling and the crumble topping and store them separately in the fridge for up to 2 days in airtight containers. When ready to bake, assemble the peach crisp and bake as directed.
- Store: Store any leftover peach crisp in an airtight container at room temperature for up to 2 days. If you want to keep it for a few extra days, store it in the fridge.
- Freeze: This crisp is also freezer friendly both before you bake it and after it’s baked and completely cooled. Wrap it tightly in plastic wrap or store it in a freezer-safe airtight container for up to 3 months.
Need more recipes with peaches? Make a peach smoothie, this grilled peaches recipe or fruit pizza recipe.
More Peach Recipes
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Peach Crisp
Video
Ingredients
Topping
- 5-6 Tablespoons salted butter , slightly softened
- ⅔ cup all-purpose flour
- ½ cup old-fashioned oats
- ⅓ cup light brown sugar , packed
- ½ teaspoon ground cinnamon
Filling
- 3 ½ pounds fresh peaches , peeled and sliced 1 3/4" thick (about 6-8 whole peaches)
- ¼ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
- Pinch salt
- Dash ground cinnamon , optional
For serving (optional): Vanilla ice cream or Whipped cream
Instructions
- Preheat the oven to 375°F.
Topping
- In a large bowl, combine the flour and butter with a fork or pastry mixer. Mix in the oatmeal, brown sugar, and cinnamon until well combined.
Filling
- In a medium bowl, toss the peaches and sugar together. Let sit 20 minutes. Strain the peaches, reserving 1/4 cup peach juice.
- In a small bowl, stir together the reserved peach juice, flour, lemon juice, vanilla, salt, and cinnamon, if using, until smooth. Pour over the peaches and toss until well coated.
- Transfer peaches to an 8-inch cast iron pan (or ceramic baking dish). Sprinkle oat topping evenly over the peaches.
- Bake 35 to 40 minutes, or until the topping is lightly golden brown.
- Serve warm topped with vanilla ice cream or whipped cream, if desired. Enjoy!
Notes
- Blueberries or blackberries: Add a handful of fresh berries to the peach mix before adding the topping.
- Gluten-free: Replace flour in the oat topping with almond meal or almond flour. Use 1 Tablespoon cornstarch in the filling instead of flour.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Look for peaches that give slightly when you press them gently with your fingers. They should also give off a fragrant peachy smell. Too hard and they’re not ripe yet and too soft, they’re overripe and can be mushy.
I like peeling peaches, but if you don’t mind a bit of texture from the skin on in your peach crisp, you can skip this step and cook your filling with the skin on.
If your topping turns out soggy, it may be because you added too much butter, or your peach crisp needs more baking time. Make sure you bake the crisp until the top is golden brown and you see the filling start to bubble around the edges.
Look for the topping to be a light golden brown and the filling should be bubbling up around the edges.
Absolutely! Your crisp will keep in an airtight container for up to 2 days at room temperature. For extended storage, you’ll want to pop it into the fridge or freezer. Use it to top fluffy buttermilk pancakes or layer over vanilla ice cream with a drizzle of caramel sauce.
Categorized as: 4th of July, American, Crisps + Cobblers, Desserts, Freezer-Friendly, Fruit Desserts, Kid-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I used red haven peaches and made this in my deep dish pie dish. Excellent. Love the topping.
Sounds delicious! So glad you enjoyed the peach crisp recipe!
I’m not a big fan of peach cobbler, so I tried this instead. I loved it so much more! The crunchy topping was amazing, and I feel like the lemon juice brought out the peach flavor. Perfect with vanilla ice cream!