Peach Crisp
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This easy peach crisp recipe is one of my go-to summer desserts. It’s quick to prep (no peeling required!), uses just one bowl, and has that perfect buttery, golden oat topping. Whether you grab peaches from the farmers market or your backyard tree, this crisp lets summer shine in every bite.
My dad and I’s favorite dessert during peach season has always been a peach pie (like my peach crumble pie)—but let’s be honest, sometimes I just don’t have the time for pie crusts. That’s where this peach crisp comes in. It’s the kind of simple dessert that satisfies the craving with half the effort.
It’s also a family favorite in my house. I’ve made it countless times for backyard BBQs, Sunday dinners, and just-because-weeknights. The best part? It’s totally customizable and comes together fast—so you can spend less time baking and more time enjoying peach season while it lasts.
I make this simple dessert in one bowl. I stir together the fresh peach filling then add that to the baking pan. And in the same bowl I stir together the easy oat topping. The crumble topping is made with melted butter and a sprinkle of cinnamon for maximum flavor. The crisp topping is the same one I use for my apple crisp! It’s so quick and easy to make.
I especially love serving this fresh peach crisp warm from the oven with a big scoop of vanilla ice cream. But if there happens to be leftovers? It’s just as delicious cold straight from the fridge the next morning (no judgment here!).
Table of contents
Why This Recipe Works
- Quick to prep: This peach crisp comes together in just minutes—no pastry cutter or special tools needed.
- One bowl recipe: Less mess, more summer joy.
- Simple ingredients: Uses pantry staples and fresh juicy peaches (or even frozen in a pinch).
- Perfect for peach season: A great way to use up ripe summer peaches from the farmers market.
- That buttery crisp topping: Just the right ratio of crunch to juicy fruit.
Ingredients Needed
- Ripe Peaches – You’ll need about 6–7 medium fresh peaches. I don’t peel them to save time, but you can if you prefer! You can also use frozen peaches (thawed and well drained) or canned peaches (drained) work, too. If you want to peel the peaches, read my full tutorial on how to peel peaches.
- Granulated sugar
- Corn starch – Helps thicken the peach mixture so it’s not too juicy.
- Fresh lemon juice – Brightens up the flavor of the peach filling.
- Ground cinnamon
- All-purpose flour
- Old-fashioned rolled oats – For the best texture in the topping. Quick oats can be used in a pinch but the topping won’t be quite as crisp.
- Brown sugar – I used light brown sugar but a dark brown sugar also works.
- Unsalted butter – You can also use salted butter.
- Salt
- Vanilla extract
How to Make Peach Crisp
Preheat and prepare the dish: Preheat oven to 350°F (180oC). Grease a 8×8-inch baking dish (or 9×9 baking dish also works.)
Make the filling: In a large mixing bowl, add sliced peaches, sugar, cornstarch, lemon juice, and cinnamon.
Stir to combine, then pour into the prepared baking dish.
Make the topping: In the same large bowl (you can wash it, or just give it a quick wipe down!) add flour, old-fashioned oats, brown sugar, cinnamon, and salt. Stir to combine.
Stir in the melted butter into the flour mixture until mixture is crumbly.
Crumble over peach mixture.
Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Cool and serve: Let the crisp cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.
Storage Instructions
Let the peach crisp cool to room temperature. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving, or enjoy cold!
You can also assemble and freeze to bake later for up to 3 months. Or freeze leftovers for up to 3 months. Thaw and reheat to enjoy.
Serving Ideas And Recipe Variations
- A scoop of vanilla ice cream on top is classic, but my butter pecan ice cream would be a delicious twist.
- Drizzle with caramel sauce for a bakery-style dessert.
- Add chopped pecans or almonds to the topping for extra crunch.
- Try adding some blueberries or raspberries to the peach mixture!
Recipe FAQs
Yes! For canned, drain them well. For frozen, thaw and drain before using.
Nope! The skins soften during baking. But if you prefer a smoother texture, you can peel them first.
Yes, just use a 1:1 gluten-free flour blend and certified gluten-free oats.
A crisp has oats in the topping for extra crunch, while a crumble usually does not. A peach cobbler on the other hand, like my peach blueberry cobbler has a biscuit like topping.
Yes. Assemble the filling and topping separately and store unbaked in the fridge for a few hours. Then assemble and bake when ready to serve.
More Recipes To Try
If you’re craving more peach desserts be sure to try my easy peach bread! Topped with a crumble and glaze it’s summer in a loaf pan. Maybe wash it down with a peach sangria from Joyfully Mad!
Or my peach raspberry tart! It’s sounds fancy but is the easiest tart to make!
Peach Crisp
Ingredients
For The Filling:
- 5 cups (about 6-7) sliced peaches peeled or unpeeled
- ½ cup (100 g) granulated sugar
- 2 Tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For The Topping:
- ¾ cups (90 g) all purpose flour spooned and leveled
- ¾ cups (75 )g old fashioned oats
- ½ cup (107 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons (1 stick, 113 g) unsalted butter melted
Instructions
- Preheat and prepare the pans. Adjust oven rack to middle position and heat oven to 350°F (180°C). Grease a 8×8 baking pan and set aside.
- Make the filling. Stir together the peaches, sugar, cornstarch, lemon juice, vanilla, and salt. Make sure the fruit is evenly and completely coated. Spread into the prepared pan. 5 cups (about 6-7) sliced peaches ½ cup (100 g) granulated sugar 2 Tablespoons cornstarch 1 teaspoon lemon juice ½ teaspoon vanilla extract ⅛ teaspoon salt
- Make the topping. Combine flour, oats, sugar, cinnamon, and salt in a bowl. Stir in butter until mixture is crumbly. Crumble over peach mixture. ¾ cups (90 g) all purpose flour ¾ cups (75 )g old fashioned oats ½ cup (107 g) packed light brown sugar ¼ cup (50 g) granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon salt 8 tablespoons (1 stick, 113 g) unsalted butter
- Bake the crisp. Bake for 30-35 minutes, until the filling is bubbling and the topping is golden brown. Remove from the oven and cool slightly before serving.
Notes
- Storage: Let the peach crisp cool to room temperature. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving, or enjoy cold!
- Freezing: You can also assemble and freeze to bake later for up to 3 months. Or freeze leftovers for up to 3 months. Thaw and reheat to enjoy.
- Make ahead: Assemble the filling and topping separately and store unbaked in the fridge for a few hours. Then assemble and bake when ready to serve.
- Peaches: You can peel them if you want but you don’t have to. For canned, drain them well. For frozen, thaw and drain before using.
Old-fashioned rolled oats – For the best texture in the topping. Quick oats can be used in a pinch but the topping won’t be quite as crisp.
