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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Comments

  1. Great recipe. I made three 6″ cake pans with your recipe. It came out perfect. The prep time took me 35 minutes because I used the 6″ pans. Thanks for the recipe. Delish.

  2. 5 stars
    Amazing and.easy peach crisp receipe. My husband would have eaten the whole pan if I had let him. But this is 40 min prep time not 20 min.

  3. 5 stars
    I really valued your recipes on peach cobbler and crisps and tips on peeling peaches in preparing this fruit for baking. You now live forever in my recipe 3 ring binder. Thank-you thank-you thank-you

  4. 5 stars
    This recipe was easy to make and very good. I like that it’s not too sweet, but just right. Thank you for another great recipe. I love all that I’ve made so far.

  5. It’s really good I made some. Only thing is I added a little baking soda for the topping and a little bit quarter teaspoon allspice an 1/8 of a teaspoon of cloves to the peaches and wet ingredients in a completely different recipe the following week.

  6. 5 stars
    I doubled the recipe and made it in 2 dishes. My peaches were straight off the tree and I wasn’t sure if they would be sweet enough but I stuck to the recipe-my lemon juice was freshly squeezed. I had to bake it about 15 minutes longer than stated in order to brown the top a bit. It tastes heavenly- just the right level of sweetness and perfect texture. I will definitely make this again.

  7. 5 stars
    We made this with fresh Colorado peaches today. The pan of crisp disappeared at our family gathering. Thank you for a delicious recipe!

  8. 5 stars
    Simple, easy to follow and delicious. My granddaughter is learning to bake and she made this herself! (With supervision) We are canning peaches together this week and then we will try the cobbler.

  9. 5 stars
    Made this last night for my family and they did nothing but rave about how great the flavor and the crunch was. I’ll be definitely making this recipe again. I did learn however that a good quality ripe peach from the market will do just as well as the ones at used. In my state the coveted Red Haven peach is what we wait all summer for. The quantities are very limited but I used my stash in this recipe. Don’t get me wrong, it’s the bomb, but I’ll be saving the RH for slicing and eating plain.!

  10. 5 stars
    I made this for the first time a few days ago. It was gone that night(I have two teenage boys and a husband). It is delicious. My boys asked me to make a double batch next time, so I did yesterday. It is really easy to make and tastes delicious with peaches from our tree!

  11. Just took this from oven, smells wonderful. My Mom died at 64 yrs. but I remember canning peaches with her and getting skins off when I was young. She used this method, but I had no recall of how she did this. Thanks for hint❤️ I see it’s freezer friendly, can I freeze it raw? Do you thaw it before baking? I freeze apple crisp raw all made up in tin foil pans and pop in oven frozen. Just tried it, so super delicious!

  12. 5 stars
    Made this last night. It was very good even without ice cream. Used a bit less sugar in the filling and gave it a few more minutes in the oven. Great healthier alternative for peach pie!

  13. Made this recipe exactly the way it was written, peaches were fresh off the tree, and it was amazingly easy and turned out perfectly! The flavour was amazing. Peaches remained firm with just the right amount of delicious syrup to make any mouth water mmmmm will be making this again and again ty ty ❤️❤️

  14. In the oven now. only had 4 fresh peaches but added fresh blackberries and red raspberries to get the desired amount of fruit. Otherwise followed recipe to the tee.
    I’m always looking for a variety of cobblers trying different ones just spices things up a bit.
    Thanks for a new addition to my recipe box.
    Susan Birrell Ohio

  15. 4 stars
    I prefer my crisp to be shallow – so I used a 9 x 13 pan and a double batch of topping. This dessert was a huge hit at dinner, using seasonally fresh peaches. The best part for me was the tip on how to peel peaches! So simple. Thank you.

  16. 5 stars
    Peach crisp is in the oven baking. I boiled the peaches, the skins peeled off like magic. I never tried that before, the other way, I would cut half of the peach away. I can’t wait to try it.Kare

  17. 5 stars
    The recipe was easy to follow and first time for making this peach crisp and I think I got it right I’ll know in a few minutes but easy recipe to follow and very simple instructions thank you

  18. 5 stars
    Such an awesome recipe! Thank you very much for sharing. I purchased my peaches (6 lg.) at our local grocery store. Fresh, homegrown peaches like we used to buy in Georgia, would have been even better.
    I bake/cook often. This is probably the first recipe that I made zero adjustments on.
    Also, thank you for the tip regarding putting the peaches in boiling water. The skin literally slid off!
    Cindy Smith, Paducah, KY

  19. So easy, used our tree ripen fruit, they were juicey, put in 2, 6 inch foil pans, cooked in my toaster oven. Will be passing this on to friends.

  20. Do you think I could can this for fresh deserts in winter? It sounds like an amazing recipe, and my grandma gave me a huge box of peaches…

  21. 5 stars
    This is the most flavorful peach crisp I have ever eaten! Not sure if it was my fresh Georgia peaches or the recipe or both. I will definitely make this again. It will be a crowd pleaser for sure!

  22. Delicious! Could I prepare this through step 12 and freeze before baking? Would love to enjoy fresh peach crisp in the winter! Thanks.

  23. 5 stars
    This Peach Crisp is THE BEST! I have made it 3 times in the last month for my family! My mother said this recipe was better than a Peach Crisp she had at a Swanky Hotel! Yummy!! Thank you for sharing the recipe!!

  24. 5 stars
    This was the first time that I have made peach crisp and it was AMAZING (if I do say so myself). I was able to use ripened peaches and was surprised about how straightforward the recipe was in practice, especially in regards to the juice released from the sugaring of the peach slices. The only ice cream that we had on hand was vanilla with caramel swirls or coffee. It is probably not surprising that the vanilla ice cream with caramel addition was definitely a winner to an already delicious dessert. Thank you!

  25. OMG, these are the BEST. I’m so glad I found your recipe. I shared it with alll my friends😃
    Also, thank you so much for showing how to easily peel the peaches. You’re the best🙌🏼

  26. Used the last of my Georgia Peach Truck peaches, frozen unpeeled, to make this last night. I doubled the topping and made it in a 13×9 pan. The peaches were not as juicy as I would have liked, but it was delicious. It is a little lighter than my usual apple crisp topping and I think I like it better. Thank you for a new favorite.

  27. 5 stars
    Can’t wait to make the peach crisp. I peeled and froze the peaches, but the recipe calls for 1/4 cup of peach juice. So . . . a couple of questions:

    Should I thaw the peaches in order to get the juice or can I skip it.
    I also need to double this recipe but don’t have enough peaches to do that. Can I use use canned peaches or would that taste awful.

    1. Yes I would thaw the peaches at least to room temperature to get the juice and yes you can use canned peaches it will still be delicious.

  28. 5 stars
    I made this last night and my husband gave it an A+. I thought the crust on top could have been better, but he said it was fine. I think next time I make it, I might combine everything but the oats and then fold them in at the end. That should help hold the flour and sugar together better. My peaches were a bit under-ripe, so I cut them into smaller pieces so they would cook better. Also, since they weren’t as ripe, I didn’t get any juice from sugaring them so I just used 1/4 water. They were still plenty sweet.

  29. Loved this recipe. So easy to make and all the ingredients are already in the pantry. Great late summer dessert. Made twice already. It’s a keeper.

      1. If you use canned peaches, do you alter the recipe in any way to compensate for the juice in the can? Thank you

  30. 5 stars
    Holy. CRAP. This was SO FREAKING GOOD. My boyfriend is picky about peach crumbles/cobblers; the peaches can’t be too crunchy nor too soggy. The peaches in this recipe turned out just right. We both fell in love with it and I think it’s going to be a dessert staple this fall. YUM!

  31. Thanks so much for your peeling peaches hint! That was a pearl, for sure! Can’t tell you how much peach pulp I have wasted over the years, making peach recipes! Sigh

  32. This was delicious! The lemon juice really helped the peaches keep their gorgeous colour and the filling wasn’t too liquidy with the flour slurry. I have made a few peach crisps and they have all been disappointing. This recipe? It’s a keeper.

  33. 5 stars
    This was really good. I didn’t bother to peel the peaches and still turned out great. Don’t even notice the skins once it’s all cooked anyway. Love the nutmeg which makes it a little different than other peach crisps/cobblers that I’ve made.

    1. Baked crisp should be fine to freeze. Thaw overnight in the refrigerator, then rewarm at 350°F for 20 minutes or warmed through.

  34. Made this today! So good!! I added a splash of almond extract to the filling and added pecans to the crumble. Was absolutely delicious! Thank you

  35. 5 stars
    Very simple to make! I actually added blueberries to mine! Delicious!
    Should leftovers be refrigerated?

  36. 5 stars
    Took it to a brunch and it was a hit! Not too sweet, full of flavor and right amount of spices for the crumble. Pretty easy to prepare.

  37. 5 stars
    I made this for the Fourth of July celebration and it was a big hit! It was easy and a lot of fun to make.

    Instead of discarding (or drinking ) the extra syrup from the drained peaches, I made a peach sauce with equal parts syrup and water, thickened with a bit of corn starch. Whisk over medium heat until smooth and hot. I finished the sauce with about 1 teaspoon of sweet butter and about 1 tablespoon of Grand Marnier (peach schnapps would also be good). Whisk until butter is melted and ingredients are combined. Served warm over the crisp, also excellent over ice cream! Refrigerate leftovers, reheat gently to serve, because the butter will solidify.

  38. 5 stars
    I made this peach crisp m it turned out delicious! I will definitely be making it more this summer with freezing some peaches, this winter too! Thank you for sharing your recipe with everyone!
    Susan-Texas

  39. 5 stars
    My 10 year old granddaughter and I made this tonight – she did the crust, I did all the slicing.
    At the last moment, on a whim, I mixed in 1/2 cup of frozen blueberries with the peaches.
    The result – with a couple dollops of Cool Whip on top – was awesome! With peaches in season,
    I’ll make another batch this week. Thank you so much for your recipe.

  40. 5 stars
    It was delicious!!!! I need to go get more fresh peaches and make it again before I can’t find them!

    1. Sorry, I can’t think of anything. The oats are what create the great texture in the crumble topping.

  41. I made this recipe yesterday with Peaches that were not exactly ripe yet, and it was AMAZING! I did add about 1/8 of a cup more brown sugar than needed because my peaches were not perfectly ripe. I also added some chopped caramelized pecans I picked up at the store to the crumble mixture and it got the thumbs up from the Hub’s who is very picky. Thanks for the Recipe. 🙂

    1. Hi Rossy,
      Give it a try. Let them thaw first. Are your peaches sweetened? If so, omit most of the sugar. The texture will be different but I think it will still taste yummy.

    1. Hi Angel,
      That should be fine. Let the peaches thaw first. Are your peaches sweetened? If so, omit most of the sugar. The texture will be different but I think it will still taste yummy.

  42. If using canned peaches, how many cans should I use? Not sure how to translate 3 1/2 pounds of peaches into canned peach terms. Unfortunately it is winter and canned peaches are all I have!

  43. I don’t normally change a recipe until I have tried it at least once. This dessert is absolutely amazing. We topped it with whipped cream but ice cream would be wonderful. The only thing I changed is the addition of almond extract instead of vanilla. We love almond flavour with cherries and/or peaches. Thank you so much for sharing your recipes. I have also made your Peach Cobbler. WOW! So delicious.

  44. 5 stars
    I didn’t read the instructions carefully. I mixed all the filling ingredients together without draining the juice before pouring into the pan. It turned out great. By skipping the step of draining the peach juice, it made it an even easier recipe. The crisp was not runny even with the extra juice. I would make this again in a heart beat.

  45. 5 stars
    This recipe looks and sounds yummy and I’ll be making it today. One thing I’m wondering about though is what benefit there is to adding baking powder to the crisp ingredients? I’ve never heard of adding baking powder to crisp before…I’ll follow the recipe and do it though.

  46. Hi there,
    I am doubling the recipe so will be making it in a 9×13 pan. My peaches need to be used up now but I will not be serving this dish for 3 or 4 days. How would you suggest I prepare this? Should I freeze it?

    1. Hi Sara, my best advice would be to freeze the peaches. I would cut the peaches and sprinkle them with a few tablespoons of sugar and “fruit fresh”. Toss them and put them in a ziplock freezer bag. Freeze the peaches and then pull them out when you’re ready to make this recipe.

  47. 5 stars
    Fabulous! Made one slight change, I’m not a big fan of oatmeal (and don’t usually have any in the house), so instead I sprinkled about 1/4 cup of a crisp “granola style” cereal on the peaches before adding the topping …it was delish! Will definitely save this recipe and use again…and again!

  48. 5 stars
    Perfection! On our weekly Sunday morning trip to the local Farmer’s Market, I picked up a large basket of “seconds” peaches and used them in this recipe. My family agreed this was the best Peach Cobbler I’ve ever made. I followed this recipe as written and I made 2 cobblers in 8×8 baking dishes. Thank you so much for sharing this recipe. I look forward to trying many more of them.

  49. Great recipe! I am fortunate to have a local orchard where I picked my own peaches on baking day. I doubled the amounts for a crowd and used Stacy’s gluten free all purpose flour for my brother in law who has celiac. Other than that followed instructions, with a large “dash” of freshly grated nutmeg. It travelled well and crisped right back up with 20 minutes in the oven before serving the evening after! Thanks for sharing this recipe.
    PS the reserved juice made an awesome fizzy cocktail with some vodka and plain seltzer!

  50. 5 stars
    I made this recipe tonight using an 8 x 8 pan and 6 large peaches. It turned out more moist than wanted, but it was still delicious. During the preparation, I barely had a 1/4 cup of liquid after coating the peaches with sugar and waiting 20 minutes. Perhaps I should have let them sit a bit longer? This was my first attempt at making a crisp, I liked the recipe overall, the topping turned out perfect.

  51. 5 stars
    I just finished making this and it was all I could ask for with a scoop of old fashioned vanilla ice cream. I will be making this again!

  52. I didn’t have enough peaches so I added some fresh blueberries and it turned out awesome! Plus I made it gluten free using flour and oats and it was excellent

  53. 5 stars
    Great recipe!
    So delicious…so easy.

    I ate way too much…..and loved every delicious bite!!

    I added a handful of slightly broken pecans to the peaches that my tastebuds sing!!!
    PLUS!….a nice scoop of fresh whipped cream on top was OVER THE TOP GOOD!!!

    This is one recipe that will always be in my top 5 favorites.
    Thanks!

  54. 5 stars
    Made this last night for 12 guests and EVERYONE LOVED IT! I followed the recipe exactly – but since I was serving a larger group, I used 9 peaches, added about 1/2 cup blueberries, 1/2 cup raspberries, doubled the crumb topping and baked in a 9×13″ dish. I’ve been making crips for years and this is the best recipe by far. I will be making this recipe from now on! Thanks for sharing this with us!

  55. 4 stars
    I couldn’t get the top to “crisp” up. I think I used too much flour cuz a lot of it seeped into the peaches, making it taste more like a cobbler with some bites.. I cooked it over 45 minutes and still some of the topping didn’t look cooked. It tasted good, though. Just not as pretty as I had wanted it to look. I made it in a 9 x 13 pan… perhaps it would have been better in a smaller pan where it would have been thicker? I’ll try it again because I have a lot of peaches!

    1. Hi Linda, my best guess is that the crumb topping didn’t get mixed well enough. The butter needs to be “cut in” to the topping really well, so much that there is no dry bits of flour at all. The butter is what helps to crisp and brown the topping.

    1. 5 stars
      Wait…you had leftovers?! ? Please share THAT super-human trick with us! There’s no way I’m going to be able to resist eating this whole pan – hmmm, maybe not in one sitting?! ?: there are three meals + snacks in the day at which one can choose to eat this peach crisp in lieu of all foods NOT this yummy peach crisp! ?

  56. 5 stars
    Just made this tonight with some yummy peaches from Costco recipe worked out great, The pictures with the blanching to remove the skin were super helpful. It turned out delicious – this is a keeper

  57. This recipe is a game changer! Tonight I made my best peach crisp in all my 42 years of being married. The tweak of adding sugar directly to the peaches, to produce juice that can then be mixed with flour to thicken that juice during baking, made me want to eat the entire pan in one sitting. I did resist. It gives us some for tomorrow.

  58. My daughter and I made this last week and it was delish! The best recipe hands down I’ve ever had. They were so good that my daughter even went back to South Carolina for the same orchard peaches this weekend! Thanks so much!

  59. 5 stars
    Perfect timing! I got peaches this past weekend hoping to make something with them when I came across this recipe. It was meant to be! This was absolutely delicious and my family loved it! Will definitely be making again.

  60. I would like to make this in a 9×13 pan…..do I double ingredients….? I think that would be too much, what do you suggest?

  61. 5 stars
    Hi Lauren, since most home canned peaches have sugar in the syrup, even if drained, do we add less sugar to the fruit portion of this recipe for peach crisp? Just curious, recipe sounds great by the way!

  62. 5 stars
    I too didn’t read through the recipe and added all the filling ingredients to the peaches (I used defrosted peaches I put up last year) as well as 2 cups of frozen blueberries (put those up as well). It was wonderful!!! My husband loved it so much that he said he was going to have some for breakfast the next morning. Definitely a keeper!

  63. I didn’t actually read through the recipe before putting it together…I mixed the whole filling part altogether. My peaches were really juicy though….hope it turns out OK!

    1. Hi Haley–See step 4. You add the 1/4 cup of peach juice to a bowl and then mix it with the flour, lemon juice, vanilla, salt and cinnamon.

        1. Crumb mixture only contains the 8 ingredients listed under Crumb Topping. No juice added to the crumb mixture.

  64. This peach crisp sounds fabulous! Since peaches aren’t in season, I would like to try making it with canned peaches. Have you ever tried this, and do you know how many cans of peaches I should use?

    1. Hi Janet, that should work great! Just drain your peaches really well of any juice (reserving about 2 Tbsp of the juice for the rest of the recipe, instead of 1/4 cup like it calls for, since the peaches are so moist.) I’d love to hear how you like it!

  65. I just stumbled across this on pinterest and it looks AMAZING!! I am making stuffed chicken breasts/mashed potatoes etc for dinner tonight and I think I will add this to the menu! My husband will be THRILLED when he gets home from work, ith me being 32 weeks pregnant…the poor guy hasn’t had a GOOD meal all week 😉 I plan to adapt it just a smidge to make it gluten free. Thanks for sharing!!

  66. You are seriously killing me right now! I am doing Whole 30 and this looks SO good… but I can’t have it 🙁 haha