Peach Crisp Recipe

This Peach Crisp recipe is a sweet and delicious dessert with tons of fresh peaches and a crisp oat topping. Add a scoop of vanilla ice cream and it just tastes like summer!

Simple, warm desserts like this are a real favorite with our family. Be sure to try one of the other baked fruit desserts on the site, like Strawberry Rhubarb Crisp and Pineapple Cobbler.

A plate of Peach Crisp with ice cream

The Best Peach Crisp Recipe

Peach Crisp is a summer staple! We love making this delicious dessert year-round with frozen peaches, but fresh peaches just taste so much better. The crunchy oat topping adds a nice texture to the creamy peach filling.

My dad loved cobblers and crisps, They were always his favorite dessert. He could easily finish off a whole pan of this Peach Crisp by himself in a matter of days. I wish he was still with us because I know that he would absolutely love this recipe.

Everybody loves this amazing Peach Crisp recipe. It’s warm and inviting and makes your house smell amazing. It’s the perfect summer dessert that no one can resist!

Fresh peach crisp in a dish with a scoop of vanilla ice cream.


Casserole types of desserts seem complicated but they are really so easy.

  1. The filling is comprised of fresh peaches, sugar, flour (to thicken), vanilla, and lemon juice. I love adding lemon juice to fruit desserts because the acid is a lovely contrast to the super sweet filling. I do recommend fresh peaches if they are in season, but frozen peaches will work just fine.
  2. The oat topping is made with butter and rolled oats, flour, and spices like cinnamon and nutmeg.
  3. The butter is softened and blended in with the oats and flour to form a crumbly mixture, then patted down onto the peach filling.
  4. Once baked the oat topping forms this crispy, crunchy layer over the creamy peach filling. It’s seriously amazing!

PRO TIP: Make sure to use OLD FASHIONED ROLLED OATS. (aff) The quick cook kind will just absorb the liquid and become soggy. The old fashioned kind will get nice and crunchy.

MAKE AHEAD TIP: You can make this Peach Crisp up to 3 months in advance and store in the freezer before baking. After step 3 in the recipe, cover the casserole dish tightly with foil or its lid and place in the freezer for up to 3 months. Thaw in the refrigerator overnight, then proceed with step 4. I don’t recommend refrigerating overnight though, as the topping would get soggy.

A baking dish with fresh peach crisp

What is the difference between a cobbler and a crisp?

A cobbler is a baked fruit dessert that’s topped with a cake-like biscuit batter. A crisp is a layer of sweetened fruit that is covered with a buttery oat and/or nut topping. As it bakes, the topping gets crispy and crunchy, hence the name!

Serving Suggestions

Peach Crisp can definitely be enjoyed on its own either cold, warm, or at room temperature. If you really want to indulge, try a scoop of ice cream or some fresh whipped cream on top!

What to do with leftovers

Store leftovers in the fridge in a tightly sealed container. Enjoy cold, or reheat in the microwave. Discard any leftovers after 3-4 days.

A serving of fresh peach crisp in a bowl with a fork and a scoop of vanilla ice cream

Looking for more peach recipes? Try these:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A dish of peach crisp

Peach Crisp

These Peach Crisp recipe is sweet and delicious with tons of fresh peaches and a crisp oat topping. Add a scoop of vanilla ice cream and it just tastes like summer!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 412kcal



  • 5 cups peeled and thinly sliced peaches about 5-6 medium peaches
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons lemon juice


  • 3/4 cup brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • Dash of nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter softened


  • Preheat the oven to 350 F. Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
  • In a large bowl, combine peaches flour, sugar, salt, vanilla. Toss gently to combine, then pour into prepared baking dish, spreading the peaches evenly. Set aside.
  • In a medium mixing bowl, whisk together brown sugar, flour, oats, cinnamon, nutmeg and salt together. Add the butter and stir with a wooden spoon to break up the butter until the mixture is crumbly. (A fork or pastry cutter will work, too.) Sprinkle the oat topping evenly over the peaches.
  • Bake uncovered for 40-45 minutes until the topping is golden brown and the juices are bubbly around the edges. Transfer to a wire rack. Allow to cool slightly before serving.
  • Serve warm, room temperature, or cold. Cover leftovers tightly with foil or plastic wrap and store in the refrigerator for up to 5 days.


Calories: 412kcalCarbohydrates: 73gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 254mgPotassium: 263mgFiber: 3gSugar: 47gVitamin A: 670IUVitamin C: 6.8mgCalcium: 36mgIron: 1.9mg

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Loved it!!! I liked the amount of flower because some crisps end up with a lot of crisp and a flat layer of peaces. Maybe I will trouble shoot and try a bit less, but I liked it the way it was.

  2. Made this today. Good flavor and I love the topping (I added a few chopped pecans) But I do agree the 1 cup
    Of flour is too much! Was really gummy on the bottom. Will make again and use less flour.

    1. Yes you can, just be sure to drain them really well. It will probably be more runny than if you were using fresh.

  3. This came out great. Very tasty. I might cut back a little on the flour mixed in with the peaches next time but that is a minor thing. The topping was spot on – sweet and crispy

  4. I’m using fresh frozen peaches should I pre-cook them before adding the topping? Also my first attempt at this recipe my topping was not crunchy at all. Not sure what I did wrong. Brian sugar soft butter and old fashion oats. Did I use too much butter and not enough flour and sugar ? I used 1/2 cup each. Thanks

    1. Hi Tara, it sounds like maybe you didn’t follow the recipe for the topping if you only use 1/2 cup of each. There are different measurements in the recipe for the dry ingredients. Also yes you can use frozen peaches. Thaw them in advance but there’s no need to cook them.