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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 Peach Crisp 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.
The Best Peach Crisp Recipe
The perfect 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. It’s sort of like a streusel topping with oats and spices added.
Everybody loves this amazing Peach Crisp recipe. It’s warm and inviting and makes your house smell amazing. It’s the perfect easy summer dessert that no one can resist!
How to Make Easy Peach Crisp
Casserole types of desserts seem complicated but they are really so easy.
- The filling is fresh peaches, sugar, flour (to thicken), vanilla, and lemon juice. Mixed all together and pour in a baking dish. I love adding lemon juice to fruit desserts because the acid is a lovely contrast to the super sweet filling. If also helps to keep them from browning.
- The oat topping is made with butter and rolled oats, flour, and spices like cinnamon and nutmeg.
- The butter is softened and blended in with the oats and flour to form a crumbly mixture, then patted down onto the peach filling.
- Once baked the oat topping forms this crispy, crunchy layer over the creamy peach filling. It’s seriously amazing!
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!
Do You Have to Peel the Peaches?
It is highly recommend and will give your crisp filling a much better texture. The skin is fibrous and not entirely pleasant compared to the creamy, soft texture of the peach filling.
The easiest way to remove the skin is to blanch the fruit in boiling water for a couple of minutes. This will loosen the skin and you can easily peel it off. You could also use a handheld peeler.
Serving Suggestions
Enjoy 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.
- Oats: Make sure to use OLD FASHIONED ROLLED OATS. The quick cook kind will just absorb the liquid and become soggy. The old fashioned kind will get nice and crunchy.
- Make Ahead: You can make this dessert 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.
- Fresh vs. Frozen Peaches: I highly recommend fresh peaches if they are in season, but frozen peaches will work just fine.
- Test the Ripeness of the peaches: When choosing peaches at the grocery store or farmer’s market, hold one in the palm of your hand and give it a gentle squeeze. It should feel firm, but with a little give.
- How to ripen peaches quickly: If you can’t find ripe peaches, that’s ok! Just place them into a brown paper bag and roll the top closed. In a few days you’ll have perfectly ripe, juicy peaches!
- To peel or not to peel: I prefer to remove the peels, but the choice is yours.
More Peach Recipes
- Easy Peach Cobbler
- Peach Glazed Chicken Wings
- Vanilla Peach Layer Cake
- Frozen Peach Bellini
- Peach Sangria (non-alcoholic and adult versions)
- Homemade Peach Ice Cream (No Churn)
- Fresh Peach Salsa
Peach Crisp
Ingredients
Filling
- 5 cups peeled and thinly sliced peaches about 5-6 medium peaches
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon juice
Topping
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I just made this, and it’s delicious! I just wish that the filling was juicier. The next time I make it, I will use only half of the flour with the fruit, or substitute it for 1/4 to 1/3 cup of corn starch.
Awesome feedback Angele! Thanks for stopping by.
Easy and delicious!
Thanks for stopping by Joann!
Entirely too much flour. I’m disappointed in the texture of the peach filling.
Used 1 teaspoon fresh lemon juice
3/4 cup flour
I also added 2/3 cup chopped pecans
Topping
3/4 flour
3/4 oats
1/2 cinnamon
YUMMY
Just put 2 in the oven. Can’t wait to get some vanilla ice cream and go to town, yummy.
Nice! Thanks for stopping by Colleen!
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.
Nice! Thanks for stopping by Jennifer.
I just wonder if would work better if flour amounts were reversed. 2/3 in peaches and 1 c. in topping?
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.
I agree. Way too much flour in the filling.
Way too much flour in the peach mixture!
Made it too thick and the peaches lost their flavor.
Can you use can peaches?
Yes you can, just be sure to drain them really well. It will probably be more runny than if you were using fresh.
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
Awesome feedback Tom! Thanks for stopping by.
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
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.