Peach Crisp Recipe
This Peach Crisp Recipe gives you warm, cinnamon‑kissed peaches bubbling under a buttery oat topping that tastes like a big summer hug in a bowl.
If you’re craving an easy peach crisp that feels like grandma’s kitchen but fits your busy week, you’re in the right place. This homemade peach crisp is a simple baked peach dessert that uses fresh, juicy peaches (or frozen in a pinch), a cozy hint of cinnamon, and a golden, crunchy peach crumble topping. It’s my go‑to fresh peach dessert when the farmer’s market is overflowing or when I’ve bought “just a few” peaches and somehow come home with a whole bag. You know how that goes.
This fruit crisp recipe is lighter than a full-on pie—no bottom crust to fuss with—yet you still get that rich, buttery oat topping and tender, jammy peaches underneath. It’s a wonderful summer peach dessert, but I’ll be honest: I make it from late spring straight through early fall, and with frozen peaches, even in the middle of January when I need a little sunshine on a spoon.
I’m a 50‑year‑old mom and serious peach lover, and this is the warm peach dessert I pull out for barbecue nights, Sunday suppers, and any evening when I want something special without dirtying every dish in the kitchen. Let me walk you through it step by step so yours comes out bubbly, crisp, and fragrant every single time.
Why You’ll Love This Peach Crisp Recipe
- Simple pantry ingredients – Butter, oats, sugar, flour, cinnamon—nothing fancy, nothing weird.
- Perfect use for ripe (or slightly soft) peaches – That basket of “too ripe” peaches becomes the best baked peach dessert.
- Crispy, buttery oat topping – A true peach oat crisp with a golden, craggy top that stays crisp, not soggy.
- Flexible with fresh or frozen fruit – Make it as a summer peach dessert or a cozy winter treat with frozen slices.
- No pie crust stress – All the flavor of a peach pie with a fraction of the work.
- Scales up beautifully – Double it for a party or halve it for a smaller household.
- Great make‑ahead dessert – Prep earlier in the day, bake before serving, and enjoy a warm peach dessert with zero last‑minute chaos.
- Crowd‑pleaser for all ages – Kids love the sweet peaches, adults appreciate the not‑too‑sweet cinnamon crumble.
Ingredients
Here’s exactly what you need for this easy peach crisp. The ingredients are simple, but a few small choices help your flavor really shine.
For the Peach Filling
- 6 cups sliced peaches (about 6–8 medium peaches; fresh is best, but frozen works)
- 2 tablespoons lemon juice (fresh squeezed, if you can)
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 2 tablespoons cornstarch (or 3 tablespoons all‑purpose flour)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional, but lovely)
- Pinch of salt
Peach tips:
- Use ripe but not mushy peaches for the best texture.
- If your peaches are extra sweet, you can reduce the sugar by a tablespoon or two.
- Frozen peaches are fine—no need to thaw completely, just break up big chunks and add 1 extra teaspoon cornstarch.
For the Crisp Topping (Peach Crumble Topping)
- 1 cup old‑fashioned rolled oats (not quick oats)
- 3/4 cup all‑purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/3 cup chopped pecans or walnuts (optional, for extra crunch)
Topping tips:
- Use old‑fashioned oats for a true peach oat crisp texture; quick oats get a bit powdery.
- Cold butter is key—it creates that crumbly, sandy mixture that bakes up crisp.
- Nuts add crunch and a toasty flavor, but you can leave them out for a nut‑free version.
Directions
This homemade peach crisp comes together in a few simple steps. Put on some music, grab a baking dish, and let’s make this happen.
1. Preheat the oven and prep the pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×9‑inch baking dish (or similar 2‑quart dish) with butter or nonstick spray.
A glass or ceramic dish works well because you can see the peach juices bubbling at the edges.
2. Prep the peaches
- If using fresh peaches, peel them if you like. I usually peel about half and leave the skins on the rest—the skins soften in baking and add nice color.
- Slice the peaches into about 1/2‑inch wedges and place them in a large mixing bowl.
You should have about 6 cups; a little more or less won’t hurt anything.
3. Make the peach filling
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To the bowl with peaches, add lemon juice, vanilla, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and a pinch of salt.
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Gently toss until the peaches are evenly coated. The mixture should look glossy and a little syrupy.
If it seems very dry, that usually means your peaches aren’t super juicy; you can add 1 more tablespoon lemon juice or a splash of water. -
Pour the peach mixture into your prepared baking dish and spread it into an even layer.
4. Mix the crisp topping
- In a separate medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Stir to blend everything evenly.
- Add the cold butter cubes to the bowl. Using a pastry cutter, two forks, or your fingers, cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea‑sized bits.
(If you’re using your hands, work quickly so the butter stays cool.) - Stir in the chopped nuts, if using.
You want a mix that clumps together when you squeeze it but still breaks apart easily. That’s what gives you a crisp, craggy peach crumble topping.
5. Assemble and bake
- Sprinkle the topping evenly over the peaches, covering them from corner to corner. It may seem like a lot of topping—that’s exactly what we want for a good peach cinnamon crisp.
- Place the baking dish on a parchment‑lined baking sheet, just in case the juices bubble over.
- Bake for 35–45 minutes, until:
- The topping is deep golden brown.
- The peach filling is bubbling around the edges.
- The kitchen smells like a peach orchard met a bakery.
If the top is browning faster than the peaches are bubbling, tent loosely with foil for the last 10 minutes.
6. Cool slightly and serve
- Remove the crisp from the oven and let it cool for at least 15–20 minutes.
This lets the juices thicken so your servings don’t run all over the plate. - Serve warm, with a scoop of vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.
Honestly, that first spoonful of warm peach dessert with cold ice cream is hard to beat.
Servings & Timing
- Yield: About 6–8 servings
- Prep Time: 20 minutes
- Bake Time: 35–45 minutes
- Total Time: 55–65 minutes
If you’re making this for guests, I like to assemble it earlier in the day, keep it in the fridge, and bake it about an hour before serving. That way, it’s still warm but not scorching when it hits the table.
Variations
You know what? Once you’ve made this classic Peach Crisp Recipe, you can play a little. Here are some fun twists:
- Maple Peach Crisp – Swap half the granulated sugar in the filling for pure maple syrup for a deeper, cozy sweetness.
- Almond Peach Crisp – Add 1/2 teaspoon almond extract to the filling and use sliced almonds in the topping.
- Gluten‑Free Peach Crisp – Use certified gluten‑free oats and substitute the flour with a cup‑for‑cup gluten‑free baking blend.
- Peach Berry Crisp – Replace 2 cups of peaches with blueberries, raspberries, or blackberries for a mixed fruit crisp recipe.
- Lower‑Sugar Version – Cut the sugars by about a third and serve with unsweetened yogurt for a more breakfast‑style peach oat crisp.
- Spiced Peach Crisp – Add 1/4 teaspoon ground ginger or cardamom to the filling for a more aromatic peach cinnamon crisp.
Storage & Reheating
One of my favorite things about this easy peach crisp is how well it keeps. It honestly tastes even better the next day.
- Room Temperature: Let the crisp cool completely, then cover the dish loosely and keep on the counter for up to 1 day if your kitchen isn’t very warm.
- Refrigerator: Store covered (or transfer to an airtight container) for up to 4 days.
- Freezer: Cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Label it so you remember what that mystery pan is!
Reheating:
- For best texture, reheat in a 350°F (175°C) oven for about 10–15 minutes, until warmed through and the topping is re‑crisped.
- Single servings can be reheated in the microwave in 20–30 second bursts, but the topping will soften a bit. Sometimes I add a quick spoonful of extra oats on top for crunch.
Make‑ahead tip:
You can assemble the entire crisp, cover it tightly, and refrigerate it unbaked for up to 24 hours. When ready to bake, set it on the counter while the oven preheats, then bake as directed (you may need an extra 5–10 minutes since it starts cold).
Notes from My Kitchen
- Sweetness level: This Peach Crisp Recipe is lightly sweet compared to many baked peach desserts. If you prefer a dessert‑shop level of sweetness, add an extra tablespoon or two of sugar to the filling.
- Juicy peaches: If your peaches are very juicy, don’t panic. Just use the full amount of cornstarch, and make sure you give the crisp that resting time after baking so the juices can thicken.
- Peach peeling shortcut: To peel a lot of peaches, score a small “X” at the bottom of each, dunk them into simmering water for 30–45 seconds, then into ice water. The skins slip right off.
- Texture tip: If you like a chunkier, more rustic topping, leave some larger butter pieces in the mixture instead of breaking everything down too much.
- Serving ideas: Besides classic vanilla ice cream, this is lovely with honey Greek yogurt, cinnamon ice cream, or even a drizzle of heavy cream for old‑fashioned charm.
- Seasonal tweak: In late summer, I sometimes add a handful of chopped fresh basil or thyme to the peach filling for a garden‑inspired twist—it sounds odd, but the flavors play together so well.
FAQs
Can I use canned peaches instead of fresh?
Yes, you can. Drain them very well, pat dry with paper towels, and reduce the sugar in the filling by 1–2 tablespoons since canned peaches are usually packed in syrup.
Do I need to peel the peaches?
No, you don’t have to. The skins soften as the crisp bakes; if you’re sensitive to texture, peel them, but leaving some skins adds color and nutrients.
Why is my crisp topping not crispy?
Usually, that means the butter was too soft, the topping layer was too thick in spots, or it needed a bit more bake time. Make sure your butter is cold and bake until the top is deep golden and firm to the touch.
Can I make this peach crisp vegan?
Yes. Use a good plant‑based butter stick (not a soft tub spread) in the topping, and the rest of the recipe is already dairy‑free.
How do I know when the peach filling is done?
Look for steady bubbling around the edges and even some bubbles breaking through the topping. That bubbling tells you the cornstarch has thickened the fruit juices.
Can I double this recipe for a crowd?
Absolutely. Double all ingredients and bake in a 9×13‑inch pan. Add 5–10 more minutes of baking time, watching for that same golden topping and bubbling edges.
Is this crisp good served cold?
Yes, especially in summer. The topping softens a bit in the fridge, but the flavor is wonderful—kind of like a cross between pie and a chilled cobbler.
Can I use other fruits with this same method?
Definitely. This is a very forgiving fruit crisp recipe; you can use apples, berries, pears, or a mix—just adjust the sugar slightly based on how tart the fruit is.
Conclusion
This Peach Crisp Recipe is everything I love about a good homemade dessert: simple, cozy, reliable, and just special enough to make a Tuesday night feel like a celebration. You get juicy, tender peaches, a buttery oat topping with a gentle crunch, and that warm cinnamon aroma that makes everyone wander into the kitchen asking, “What smells so good?”
If you try this easy peach crisp, I’d love to hear how it turned out for you—tell me if you used fresh or frozen peaches, and what you served it with. And if you enjoy this kind of warm peach dessert, you might also like my apple crisp or mixed berry crisp versions; they use the same basic method, so once you master this one, you’ve got a whole little crisp toolbox ready to go.
Peach Crisp
Ingredients
- 6 cups sliced peaches about 6–8 medium peaches; fresh is best, but frozen works
- 2 tablespoons lemon juice fresh squeezed, if possible
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar packed
- 2 tablespoons cornstarch or 3 tablespoons all‑purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional
- salt pinch, for peach filling
- 1 cup old‑fashioned rolled oats not quick oats
- 3/4 cup all‑purpose flour
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt for topping
- 1/2 cup unsalted butter cold, cut into small cubes
- 1/3 cup chopped pecans or walnuts optional, for extra crunch
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9‑inch baking dish (or similar 2‑quart dish) with butter or nonstick spray. A glass or ceramic dish works well.
- If using fresh peaches, peel them if desired (peel all or just some; the skins soften as they bake). Slice the peaches into about 1/2‑inch wedges until you have about 6 cups. Place the sliced peaches in a large mixing bowl.
- To the bowl with peaches, add the lemon juice, vanilla extract, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg (if using), and a pinch of salt. Gently toss until the peaches are evenly coated and the mixture looks glossy and slightly syrupy. If it seems very dry, add 1 more tablespoon lemon juice or a small splash of water. Pour the peach mixture into the prepared baking dish and spread into an even layer.
- In a separate medium bowl, combine the oats, flour, brown sugar, granulated sugar, ground cinnamon, and salt. Stir to blend evenly. Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter, two forks, or your fingers until the mixture looks like coarse crumbs with some pea‑sized bits. Stir in the chopped nuts, if using. The mixture should clump when squeezed but break apart easily.
- Sprinkle the topping evenly over the peaches, covering the surface from corner to corner. Place the baking dish on a parchment‑lined baking sheet to catch any bubbling juices. Bake for 35–45 minutes, until the topping is deep golden brown and the peach filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.
- Remove the peach crisp from the oven and let it cool for at least 15–20 minutes so the juices can thicken. Serve warm with vanilla ice cream, whipped cream, or Greek yogurt.
