Peach Crisp

Peach crisp is a classic, comforting dessert that combines juicy, sweet peaches with a buttery, crumbly oat topping. It’s the perfect way to enjoy fresh peaches in summer—or frozen peaches year-round. Serve it warm with a scoop of vanilla ice cream for an irresistible treat!

Why You’ll Love This Recipe

• Quick and easy to make with simple pantry ingredients
• Perfect for using fresh or frozen peaches
• Sweet, juicy fruit with a crunchy, golden oat topping
• No pie crust fuss—just mix, bake, and enjoy
• Great for feeding a crowd or making ahead

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen peaches, sliced
• Granulated sugar or brown sugar
• Cornstarch or flour (for thickening)
• Lemon juice
• Old-fashioned rolled oats
• All-purpose flour
• Brown sugar
• Ground cinnamon
• Salt
• Unsalted butter, cold and cubed

directions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar size.
2. In a large bowl, toss sliced peaches with sugar, cornstarch, and lemon juice. Spread evenly in the baking dish.
3. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use your fingers or a pastry cutter to blend until crumbly.
4. Sprinkle the oat topping evenly over the peaches.
5. Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling.
6. Let cool slightly, then serve warm with ice cream or whipped cream.

Servings and timing

• Makes about 6–8 servings
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: 50–55 minutes

Variations

• Add a handful of chopped pecans or almonds to the topping for extra crunch.
• Mix in other fruit like blueberries, raspberries, or blackberries.
• Use maple syrup or honey instead of granulated sugar for a natural sweetener.
• Make it gluten-free by using almond flour or a gluten-free flour blend.
• Add a pinch of ground ginger or nutmeg for extra warm spice.

storage/reheating

• Store leftover peach crisp covered in the refrigerator for up to 4 days.
• Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.
• Peach crisp can be frozen—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned peaches for peach crisp?

Yes—just drain them well and reduce the sugar slightly since they’re already sweetened.

Should I peel the peaches?

It’s up to you! Peeling makes the filling smoother, but leaving the skins on adds texture.

Can I make peach crisp ahead of time?

Yes—assemble the crisp and refrigerate, then bake when ready to serve.

What’s the difference between peach crisp and peach crumble?

They’re similar, but crisps usually have oats in the topping, while crumbles often do not.

Can I make this recipe vegan?

Yes—use vegan butter or coconut oil in the topping.

How do I keep the topping crunchy?

Use cold butter and don’t overmix; this helps the topping stay crumbly and crisp.

Why is my peach crisp runny?

It needs to bake until the filling bubbles and thickens. Adding cornstarch or flour helps too.

What type of oats should I use?

Old-fashioned rolled oats work best for a hearty, crisp topping.

Can I make this gluten-free?

Yes—use a gluten-free flour blend and certified gluten-free oats.

What’s the best way to serve peach crisp?

Warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Conclusion

Peach crisp is the ultimate easy dessert for showcasing sweet, juicy peaches with minimal effort. It’s warm, comforting, and guaranteed to please any crowd. Bake a batch this weekend, and enjoy every golden, buttery bite!

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