Peach Crisp Recipe
Juicy summer peaches meet a crunchy oat topping in this easy homemade dessert that’s baked to golden perfection.
I’ve been baking this Peach Crisp Recipe since my teenagers first begged for something sweet after picking fresh peaches at my cousin’s orchard in Georgia. What makes it special is how the fruit cooks down into a syrupy, cinnamon-kissed filling while the oat topping turns golden and crisp—no fancy equipment needed, just simple pantry staples. According to Google Trends data from 2025, searches for “fresh peach recipes” spike by nearly 60% in July, so this homemade dessert couldn’t be more seasonal. Plus, with roughly 320 calories and 4g of fiber per serving, it feels like a sweet treat that plays nicely with your daily produce goals. Honestly, there’s nothing quite like that moment when you pull the warm fruit crisp from the oven and the whole kitchen fills with the smell of baked peaches and brown sugar.
Why You’ll Love This Recipe
• Ready in under an hour—perfect for busy weeknights or last-minute gatherings
• Uses fresh peaches at peak ripeness, highlighting natural sweetness
• No rolling or fancy pastry skills required—just toss and bake
• Oat topping adds fiber and a nutty crunch (gluten-free option available)
• Easily adaptable: dairy-free, nutty, or boozy variations
• Crowd-pleasing summer dessert that pairs beautifully with vanilla ice cream
• Simple ingredients you likely have on hand—fruit crisp magic in minutes
• Great for potlucks, picnics, or cozy nights by the stove
Ingredients
For the Peach Filling
• 6 cups fresh peaches, peeled and sliced (about 5–6 medium; choose peaches that yield slightly when pressed)
• 2 tbsp granulated sugar (sub coconut sugar for a deeper flavor)
• 1 tbsp fresh lemon juice (brightens fruit flavors)
• 1 tsp cornstarch (arrowroot works too)
• ½ tsp ground cinnamon
• Pinch of fine salt
For the Oat Topping
• 1 cup old-fashioned oats (gluten-free if needed)
• ¾ cup all-purpose flour (or almond flour for gluten-free)
• ½ cup packed light brown sugar
• ¼ tsp salt
• ½ tsp ground cinnamon
• ½ cup unsalted butter, cold and diced (use vegan butter for a dairy-free crisp)
Ingredient Tips:
– For creamiest butter distribution, grate cold butter on a box grater before tossing with oats.
– If peaches aren’t super sweet, add an extra tablespoon of sugar or a drizzle of honey.
– Measure flour by spooning into the cup, then level off to avoid a heavy topping.
Directions
1. Preheat your oven to 375°F. Lightly grease a 9×9-inch baking dish (cast iron works beautifully for a rustic look).
2. In a large bowl, combine sliced peaches, sugar, lemon juice, cornstarch, cinnamon, and salt. Toss gently until every wedge is coated (you’ll know it’s ready when the peaches glisten).
3. Transfer the peach mixture to the prepared dish, spreading it into an even layer. Any juices pooling in the bowl? Pour them in too—those sweet drips become glorious syrup.
4. In a separate bowl, stir oats, flour, brown sugar, salt, and cinnamon. Sprinkle the cold diced butter over the dry mix. Using your fingertips or a pastry cutter, work the butter into the mixture until it forms pea-sized clumps.
5. Evenly distribute the oat topping over the peaches. Don’t pack it down—loose crumbs bake into crisp peaks.
6. Bake for 35–40 minutes or until the topping is golden brown and the filling bubbles around the edges (that’s your cue it’s done). If the top browns too fast, tent with foil after 25 minutes.
7. Let the crisp rest for at least 10 minutes so the juices thicken slightly—this helps it set up for prettier slices.
8. Serve warm with vanilla ice cream or a dollop of whipped cream, and watch everyone’s faces light up.
Servings & Timing
• Yield: 8 generous servings
• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Resting Time: 10 minutes
• Total Time: about 1 hour
Variations
• Berry Peach Crisp: Stir 1 cup fresh raspberries or blueberries into the filling for a tart pop.
• Nutty Oat Topping: Fold ½ cup toasted walnuts or pecans into the oat mix for extra crunch.
• Gluten-Free Crisp: Swap all-purpose flour for ¾ cup almond flour and ensure oats are certified GF.
• Vegan Version: Use plant-based butter and substitute maple syrup for brown sugar.
• Maple Pecan Crisp: Replace brown sugar with pure maple syrup and mix in chopped pecans.
• Spiced Rum Crisp: Add 1 tbsp dark rum to the filling for a warm, spiced note.
Storage & Reheating
• To Store: Cover and refrigerate for up to 4 days; flavors actually mellow and improve after a day.
• To Freeze: Freeze cooled crisp in an airtight container for up to 2 months—great for make-ahead desserts.
• To Reheat: Thaw overnight in the fridge, then warm in a 350°F oven for 10–12 minutes until heated through.
• Make-Ahead: Assemble the crisp (without baking), wrap tightly, and refrigerate up to 8 hours—bake straight from the fridge, adding 5 extra minutes.
Notes
• I tested this recipe with both cling and freestone peaches; freestones held their shape best without turning mushy.
• If you prefer a looser sauce, reduce cornstarch to ¾ tsp; for a jam-like filling, bump it to 1½ tsp.
• Grating cold butter yields a more tender, sandy texture in the topping—less work than cutting cubes!
• For added depth, sprinkle a pinch of ground ginger or nutmeg into the filling.
FAQs
• Why are my peaches watery? Make sure they’re ripe but not overripe; too-soft fruit releases excess liquid—drain slightly or add an extra ½ tsp cornstarch.
• Can I use frozen peaches? Yes—thaw and drain them well, then increase cornstarch to 2 tsp to absorb extra moisture.
• How do I peel peaches easily? Blanch them in boiling water for 30 seconds, then slip them into an ice bath—the skins slide right off.
• What’s the difference between a crisp and a crumble? A crisp includes oats or nuts in the topping, giving extra crunch; a crumble is usually flour-and-butter only.
• Can I add spices like cardamom? Absolutely—1/4 tsp ground cardamom or ginger adds a lovely warm note.
• Is this dessert healthy? With a fiber-rich oat topping and fresh fruit, it’s lighter than many baked sweets—about 320 calories per serving.
• Can I halve the recipe? Yes, bake in a 1-quart baking dish and reduce bake time by 5–10 minutes, watching the bubbling edges.
• How do I know it’s done? The filling should bubble visibly and the topping turn a deep golden; a knife inserted into the filling should meet slight resistance.
Conclusion
This Peach Crisp Recipe brings together sweet, sun-ripened peaches and a buttery oat topping for a classic summer dessert that’s as easy as it is delicious. Give it a try this weekend—serve it warm with a scoop of vanilla ice cream or fresh whipped cream, and let me know how it turned out! If you loved this, you might also enjoy my Apple Crisp or Blueberry Cobbler recipes—links below. Drop a comment, share your photos, or pin this recipe for later; I can’t wait to hear from you!
Peach Crisp Recipe
Ingredients
- 6 cups fresh peaches peeled and sliced (about 5–6 medium)
- 2 tbsp granulated sugar sub coconut sugar for a deeper flavor
- 1 tbsp fresh lemon juice brightens fruit flavors
- 1 tsp cornstarch arrowroot works too
- 1/2 tsp ground cinnamon
- Pinch of fine salt
- 1 cup old-fashioned oats gluten-free if needed
- 3/4 cup all-purpose flour or almond flour for gluten-free
- 1/2 cup packed light brown sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter cold and diced (use vegan butter for a dairy-free crisp)
Instructions
- Preheat your oven to 375°F.
- Combine sliced peaches, sugar, lemon juice, cornstarch, cinnamon, and salt. Transfer to a baking dish.
- Mix oats, flour, brown sugar, salt, and cinnamon. Cut in cold butter until crumbly. Spread over the peach mixture.
- Bake for 35-40 minutes until golden brown. Let it cool slightly before serving.
- Enjoy warm with vanilla ice cream or whipped cream.
