Peach Crisp

This easy Peach Crisp recipe is the ultimate summer dessert, packed with juicy peach filling and topped with a golden brown, buttery oat crumble. It’s the best way to celebrate peach season with minimal effort, whether you’re using fresh juicy peaches from the farmers market or canned peaches from the grocery store.

1. Why We Love This Recipe
2. What You’ll Need
3. How to Make Peach Crisp
4. Recipe FAQ’s
5. Tips for Success
6. What to Serve with Peach Crisp
7. Substitutions and Variations
8. More Scrumptious Peach Recipes You’ll Love
9. Peach Crisp Recipe Recipe

I’ll never say say no to a yummy cobbler or crisp, especially one that’s filled with tender sweet peaches which are my favorite fruit of all time. This easy peach crisp recipe is all about a buttery oat topping baked until golden brown over a juicy peach filling. With a cinnamon oat crumble and sweet ripe peaches, it captures the best flavor of peach season in every bite.

Crumbles and crisps are my favorite because it is a simple dessert made with pantry staples like all-purpose flour, brown sugar, and old-fashioned oats. Just toss everything in a large bowl, layer over the top of the peaches, and bake until bubbly and crisp. Great for using fresh juicy peaches, frozen peaches, or canned peaches any time of year!

Keep the peach love going with my Homemade Peach Cobbler , Peach Crumb Bars , Peach Galette , Peach Cobbler Pound Cake , and Fresh Peach Pie !

Why We Love This Recipe

• This peach crisp is packed with juicy summer peaches and finished with a golden brown cinnamon oat crumble that adds the perfect buttery crunch in every bite.
• It’s an easy summer dessert that comes together in one mixing bowl with simple pantry staples like old-fashioned oats, brown sugar, and cold cubed butter.
• Whether you’re using fresh juicy peaches at their peak season or canned peaches from the grocery store, it always bakes up into a warm, bubbly, fruit crisp you’ll want to eat straight from the pan.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Sliced Peaches – The star of the show! Use fresh juicy peaches during peach season for the best flavor, but frozen peaches or canned peaches (drained) work beautifully too.
• All-Purpose Flour – Helps thicken the peach juice into a rich, jammy filling and also gives structure to the buttery crisp topping. You can substitute with gluten-free flour or even almond flour if needed.
• Granulated Sugar – Sweetens both the peach mixture and the oat topping, balancing the natural tartness of the fruit.
• Salt – Just a pinch brings out all the sweet, buttery, and fruity flavors in both the filling and crumble mixture.
• Lemon Juice – A splash of fresh citrus keeps the peach filling bright and enhances that fresh peach flavor.
• Old-Fashioned Oats – These create a chewy, golden crumble topping.
• Brown Sugar – Adds rich, molasses-y depth to the oat topping. Use light or dark brown sugar depending on how deep you want the flavor.
• Ground Cinnamon – A warm spice that pairs perfectly with stone fruit and brings a cozy twist to the buttery oat topping.
• Salted Butter – Binds the topping ingredients together and crisps up into golden deliciousness. You can also use cold butter and cut it in with a pastry cutter or pastry blender if preferred.

How to Make Peach Crisp

1. Prep the oven. Preheat oven to 375°F so it’s good and hot when your crisp is ready to bake.
2. Mix peach filling. In a large bowl, combine sliced peaches, all-purpose flour, granulated sugar, a pinch of salt, and a splash of lemon juice. Give everything a gentle toss until the peaches are evenly coated in that glossy, sweet mixture.
3. Layer into baking dish. Pour the peach mixture into a deep 9-inch pie dish or square baking pan. Use a slotted spoon if your peaches are extra juicy, but don’t stress – a little peach juice bubbling at the edges is pure magic.

1. Make the topping. In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and stir until the crumble mixture is moistened and clumpy in the best possible way.

1. Add topping to peaches. Sprinkle the oat topping evenly over the top of the peaches. Cover every juicy bit – no bald peach zones allowed!
2. Bake until golden. Pop the whole thing into the hot oven and bake for 40 to 45 minutes until the top is golden brown and the peach filling is bubbling at the edges.
3. Cool slightly before serving. Let the entire dish rest for about 15 minutes. This helps the juicy peach filling set a bit, making it perfect for scooping into bowls.
4. Serve it up. Dish it out warm and top each serving with a scoop of vanilla ice cream for the ultimate summer dessert. Trust us, your taste buds will do a happy dance.

Absolutely. Just drain them well and skip the peeling step. They’re a great shortcut when juicy summer peaches aren’t in season.

Yes. Swap the all-purpose flour with a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free.

You don’t have to, but for that soft, smooth peach filling, peeling peaches is the way to go. A quick blanch in boiling water makes the skins slip right off.

Definitely. Assemble the crisp, cover it tightly with plastic wrap or aluminum foil, and store it in the fridge for up to 24 hours before baking.

Let the peach crisp cool to room temperature, then cover and refrigerate. It’ll stay fresh for 3 to 4 days.

Yup. Freeze the whole dish unbaked, tightly wrapped in plastic and foil, for up to 2 months. Bake from frozen, adding an extra 10-15 minutes to the time.

Pop individual servings into the microwave or warm the entire pan in the oven at 350°F until heated through and bubbly again. Add a fresh scoop of vanilla ice cream and you’re back in dessert heaven.

Tips for Success

• Use ripe, fresh juicy peaches during peach season for the best flavor and texture, but don’t stress – canned or frozen peaches work beautifully too.
• Don’t skip the lemon juice in the filling, as it brightens the peach flavor and balances out the sweetness from the brown sugar and cinnamon.
• No need to fret if your filling is extra juicy. The beauty of a crisp is that it doesn’t have to hold up like a slice of pie. It’s perfectly fine to serve it jumbled in a bowl with some of that extra juice drizzled over the top.
• Let the baked crisp rest for 15 minutes before serving so the peach juice thickens just enough and the buttery crisp topping stays perfectly crunchy.

What to Serve with Peach Crisp

A big scoop of vanilla ice cream on warm peach crisp is the ultimate combo – melty, creamy, and the perfect contrast to that golden brown cinnamon oat crumble.

You could also top it with a dollop of freshly whipped cream or even a drizzle of caramel sauce if you’re feeling extra fancy.

For a brunch twist, this would be delicious served as individual servings with Greek yogurt and a sprinkle of toasted almonds on top.

Substitutions and Variations

• You can use frozen peaches or canned peaches instead of fresh – just thaw and drain them first to avoid a watery filling.
• Swap the all-purpose flour for a gluten-free 1:1 baking blend or almond flour if you’re making a gluten-free version.
• Quick oats can be used in place of old-fashioned oats, but the topping will be softer and less textured.
• Use unsalted butter if that’s what you have on hand, and just add a pinch more salt to the oat topping mixture.
• Add a splash of almond extract or vanilla extract to the peach mixture for extra depth and aroma.
• For a little crunch and flair, toss some chopped pecans or toasted almonds into the oat topping.
• Turn it into individual servings by baking in small ramekins – adorable, easy to serve, and perfect for portion control (if you’re into that kind of thing).

More Scrumptious Peach Recipes You’ll Love

• No-Bake Fresh Peaches & Cream Dessert
• Peach Cobbler Cheesecake
• Easy Peach Turnovers
• Easy Peach Milkshakes (Chick-Fil-A Copycat!)
• Homemade Peach Ice Cream
• Raspberry Peach Pie
• Peach Panzanella Salad
• Blackberry Nectarine Crumble

Peach Crisp Recipe

Ingredients123

Filling

• ▢ 6 cups sliced peaches (about 2 ½ pounds)
• ▢ ¼ cup (35g) all-purpose flour
• ▢ ½ cup (100g) granulated sugar
• ▢ ⅛ teaspoon salt
• ▢ Juice of ½ a lemon (about 1 Tablespoon)

Topping

• ▢ 1 ½ cups old-fashioned oats
• ▢ 1 cup (141g) all-purpose flour
• ▢ 1 cup brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ ¾ cup salted butter melted

Instructions

• Preheat oven to 375°F.
• Combine the peaches, flour, sugar, salt, and lemon juice in a large bowl. Toss to evenly coat the peaches, then transfer to a 9-inch deep dish pie pan or square baking dish. 6 cups sliced peaches, ¼ cup (35g) all-purpose flour, ½ cup (100g) granulated sugar, ⅛ teaspoon salt, Juice of ½ a lemon
• Meanwhile, combine oats, flour, brown sugar, granulated sugar, and cinnamon in another bowl. Stir to combine, then add the melted butter and stir until evenly moistened. Sprinkle evenly over the peach mixture. 1 ½ cups old-fashioned oats, 1 cup (141g) all-purpose flour, 1 cup brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¾ cup salted butter
• Bake for 40 to 45 minutes until golden brown and crisp on top and the fruit is bubbling around the edges. Let cool for 15 minutes before serving.

Notes

Storage & Make Ahead

• Store: Cover the cooled peach crisp with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days without losing its juicy texture or buttery oat topping.
• Freeze: Freeze the unbaked or fully baked crisp by wrapping it tightly in a layer of plastic wrap followed by aluminum foil. It’ll stay fresh in the freezer for up to 2 months—just label it so you don’t forget about that golden goodness.
• Reheat: For best results, reheat the entire dish in a 350°F oven until hot and bubbly again, or warm individual servings in the microwave for about 30–45 seconds. A scoop of vanilla ice cream on top makes it feel freshly baked.
• Make Ahead: Assemble everything in advance and refrigerate for up to 24 hours before baking. If you’re planning to freeze it ahead of time, freeze before baking for best results and bake straight from frozen when ready (just add extra time in the oven).

Nutrition

Peach Crisp Recipe

Ingredients

Filling

• 6 cups sliced peaches (about 2 ½ pounds)
• ¼ cup (35g) all-purpose flour
• ½ cup (100g) granulated sugar
• ⅛ teaspoon salt
• Juice of ½ a lemon (about 1 Tablespoon)

Topping

• 1 ½ cups old-fashioned oats
• 1 cup (141g) all-purpose flour
• 1 cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¾ cup salted butter melted

Instructions

• Preheat oven to 375°F.
• Combine the peaches, flour, sugar, salt, and lemon juice in a large bowl. Toss to evenly coat the peaches, then transfer to a 9-inch deep dish pie pan or square baking dish. 6 cups sliced peaches, ¼ cup (35g) all-purpose flour, ½ cup (100g) granulated sugar, ⅛ teaspoon salt, Juice of ½ a lemon
• Meanwhile, combine oats, flour, brown sugar, granulated sugar, and cinnamon in another bowl. Stir to combine, then add the melted butter and stir until evenly moistened. Sprinkle evenly over the peach mixture. 1 ½ cups old-fashioned oats, 1 cup (141g) all-purpose flour, 1 cup brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¾ cup salted butter
• Bake for 40 to 45 minutes until golden brown and crisp on top and the fruit is bubbling around the edges. Let cool for 15 minutes before serving.

Notes

Storage & Make Ahead

• Store: Cover the cooled peach crisp with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days without losing its juicy texture or buttery oat topping.
• Freeze: Freeze the unbaked or fully baked crisp by wrapping it tightly in a layer of plastic wrap followed by aluminum foil. It’ll stay fresh in the freezer for up to 2 months—just label it so you don’t forget about that golden goodness.
• Reheat: For best results, reheat the entire dish in a 350°F oven until hot and bubbly again, or warm individual servings in the microwave for about 30–45 seconds. A scoop of vanilla ice cream on top makes it feel freshly baked.
• Make Ahead: Assemble everything in advance and refrigerate for up to 24 hours before baking. If you’re planning to freeze it ahead of time, freeze before baking for best results and bake straight from frozen when ready (just add extra time in the oven).

Nutrition

QR code

Scan this QR code with your phone’s camera to view this recipe on your mobile device.