This easy Peach Crisp recipe is simple, elegant and delicious. Fresh peaches in a simple syrup, topped with cinnamon oat crumble and baked. Serve warm, with vanilla ice cream.

Looking for more desserts? Try my Triple Berry Crisp, Sweet Chex Mix, Blackberry Cobbler, S’mores Bars, or Key Lime Pie!

Fresh Peach Crisp topped with vanilla ice cream on a serving plate.

Why I love this recipe:

  • Simple – Only takes 20 minutes and is sure to impress any guest.
  • Delicious – This is the dessert of summer! What more can you ask for than fresh, sweet peaches topped with a cinnamon oat crumble and a scoop of ice cream.
  • Cinnamon Oat Topping – The cinnamon oat crumble topping really makes this dessert irresistible! The flavor and the crunch it adds compliment the peaches perfectly.

How to Make Peach Crisp:

Prepare Peaches: Peel peaches, then slice into about 3/4″ thick slices and place the peaches in a colander, resting over a bowl. Add sugar, stir gently, and let them rest for about 20 minutes to allow the sugar to pull some of the juices from the fresh peaches. You should end up with at least ¼ cup of peach juice dripped into the bowl.

Peaches with sugar sprinkled on top to pull out juices and then drained for Peach Crisp.

Coat Peaches: After reserving some of the peach juice, add flour, lemon juice, vanilla, salt, and cinnamon to the juice, and pour the mixture over the fresh peaches, tossing to gently coat them.

Two images showing peach juice with flour, lemon juice, vanilla, salt, and cinnamon; then that mixture poured on top of the peaches.

Make Crumb Topping: Meanwhile, make the crumb topping by combining the oats, flour, baking powder, brown sugar, cinnamon, nutmeg, salt, and butter.

Oats, sugar, and butter sliced into cubes in a glass bowl to be mixed to create the crumb topping for Peach Crisp.

Assemble: Pour the peaches into a baking dish and sprinkle the crumb topping over them.

A 9x9 baking pan filled with Peach Crisp, ready to bake.

Bake: Place dish in the oven at 375°F and bake for 30-35 minutes, until the peach crisp topping is golden brown. Serve warm, with a scoop of vanilla ice cream.

Fresh Peach Crisp topped with vanilla ice cream on a serving plate.

Pro Tips:

  • Don’t miss my post for How to Easily Peel Peaches!
  • How to Tell if a Peach is Ripe: Gently squeeze the peach with your fingers, and it should have a very slight tenderness to the touch, and a nice peachy smell. You may notice the skin at the stem start to wrinkle when the peach is ripe.
  • How to Ripen Hard Peaches: Use a brown paper bag to help ripen peaches quickly. Place peaches in the paper bag and leave at room temperature for about 1 day or until desired ripeness is achieved.  If you want them to ripen even faster, add a banana to the bag.

Recipe Variations:

Add Blueberries or Blackberries: Feel free to add a handful of fresh blueberries or blackberries to the peach mix before adding the oat topping.

Frozen Peaches: Allow the peaches to thaw and pour the excess liquid into a bowl. Place thawed peaches over the bowl, and continue with recipe as written.

Canned Peaches: To use Canned Peaches for this recipe, skip the first 3 steps in the recipe card. Make the crumble topping, and use juice from the canned peaches to make the sauce in step 8.

Gluten Free Peach Crisp: Replace flour in the oat topping with almond meal or almond flour. Use 1 Tablespoon of cornstarch in the peach filling, instead of flour.

Make Ahead and Freezing Instructions:

To Make Ahead: The peaches and syrup and the oat topping can both be made up to a day in advance, stored separately in the fridge.

To Freeze: Allow baked peach crisp to cool completely, then wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Let thaw completely overnight in the fridge then warm in the oven at 350°F for 20-25 minutes, or until heated through. Assembled, unbaked Peach Crisp may also be frozen.

More Peach Recipes:

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Recipe

Fresh Peach Crisp topped with vanilla ice cream on a serving plate.
Prep 20 mins
Cook 30 mins
Total 50 mins
Save Recipe

Ingredients
  

For the crumb topping

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • dash of ground nutmeg
  • dash of salt
  • 1/3 cup unsalted butter ,cold, diced into small chunks

For the Peach filling

  • 3 1/2 pounds fresh peaches (about 6-8) peeled, cored and sliced about 3/4in thick
  • 1/4 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • dash of salt
  • dash of cinnamon

Instructions
 

  • Peel Peaches and slice into ¼ inch thick slices. Add the sliced peaches to a medium size bowl.  Add ¼ cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
  • To make crumble topping, add all topping ingredients to a bowl. Use a pastry blender or fork to cut in butter until mixture resembles small crumbs. Refrigerate.
  • Preheat oven to 375 degrees F.
  • Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. 
  • Measure out ¼ cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine. 
  • Pour peaches into a 8×8'' or similar size dish. Sprinkle oat topping evenly over the top. Bake for 30-35 minutes or until golden brown and top is set. 
  • Remove from oven and cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

Notes

Add Blueberries or Blackberries: Feel free to add a handful of fresh blueberries or blackberries to the peach mix before adding the oat topping.
Frozen Peaches: Allow the peaches to thaw and pour the excess liquid into a bowl. Place thawed peaches over the bowl, and continue with recipe as written.
Canned Peaches: To use Canned Peaches for this recipe, skip the first 3 steps in the recipe card. Make the crumble topping, and use juice from the canned peaches to make the sauce in step 8.
Gluten Free Peach Crisp: Replace flour in the oat topping with almond meal or almond flour. Use 1 Tablespoon of cornstarch in the peach filling, instead of flour.
Make Ahead Instructions: The peaches and syrup and the oat topping can both be made up to a day in advance, stored separately in the fridge.
Freezing Instructions: Allow baked peach crisp to cool completely, then wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Let thaw completely overnight in the fridge then warm in the oven at 350°F for 20-25 minutes, or until heated through. Assembled, unbaked Peach Crisp may also be frozen.

Nutrition

Calories: 378kcalCarbohydrates: 68gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 42mgPotassium: 425mgFiber: 5gSugar: 48gVitamin A: 1178IUVitamin C: 11mgCalcium: 50mgIron: 2mg

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*I originally shared this recipe in July 2015. Updated July 2018 and July 2022.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Delicious. I have made the recipe twice. The second time that I made it I froze it in 2 6″ foil pans and will bake it in the middle of winter when I haven’t seen a fresh peach in 6 months.

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