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Our Peach Crisp is the dessert my family begs for every summer, and I can whip it together quickly and easily. I love the crispy cinnamon oat crumble on top, and we always serve it with a scoop of vanilla ice cream.
It Wouldn't Be Summer Without Peach Crisp!
Peach Crisp is one of those lighter dessert recipes that always hits the spot, and makes the whole house smell incredible while it bakes. I love making it in the thick of peach season when the fruit is perfectly ripe and juicy. Serve it warm from the oven with a big scoop of vanilla ice cream and you have the most perfect summer dessert!
Pro Tips: Choose “free-stone” peaches (the peach pit comes out easily). Varieties that work great are Elberta, Redhaven,
Cresthaven, Suncrest and Palisade, but really any ripe, firm, sweet peaches will work great.
Try more of my peach recipes, like Peach Cobbler, Peach Scones, and Baked Peaches.
How to make Peach Crisp:
Prep Peaches: Peel your peaches then slice them and toss with sugar. Let them sit for 20 minutes so they release their juices. (I also have this tutorial for how to peel and slice peaches).
Make Crumble Topping: Add all of the topping ingredients to a bowl then use a pastry blender or fork to cut in the butter mixture until it resembles small crumbs. Refrigerate.
Assemble and Bake: Drain peaches, reserving the peach juice then pour peaches in a large bowl. Measure out ¼ cup of the peach juice and pour it in a small bowl (you can drink the rest, it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches then toss to combine.
Bake: Pour peaches into an 8×8″ dish then sprinkle oat topping evenly over the top. Bake for 30-35 minutes, or until golden brown and top is set. Take out of the oven and let cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.
The Best Peach Crisp 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 ¾ 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.3 ½ pounds fresh peaches, ¼ cup granulated sugar
- 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.½ cup all-purpose flour, ½ cup old-fashioned rolled oats, ½ cup light brown sugar, ½ teaspoon baking powder, ¼ teaspoon ground cinnamon, dash of ground nutmeg, dash of salt, ⅓ cup unsalted butter
- 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.2 Tablespoons all-purpose flour, 2 teaspoons lemon juice, ½ teaspoon vanilla extract, dash of salt, dash of cinnamon
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe in July 2015. Updated July 2018, July 2022, and July 2026.
I just made this and it was awesome!! We topped ours with French Vanilla ice cream and wow!! This is a keeper for next summer!! Thank you,
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.
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?
Double the ingredients would work great! Enjoy!
Would the baking time stay the same or increased, if doubled? Thanks!
It will be about the same, maybe just a few minutes longer 🙂
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!
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!
Yum! I love the addition of blueberries–sounds amazing!
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!
This looks great! What are you supposed to do with the extra juice? Maybe I missed that part. Thanks!
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.
But the recipe said to add all ingredients to make crumb mixture . Do I just add juice to curb mixture?
Crumb mixture only contains the 8 ingredients listed under Crumb Topping. No juice added to the crumb mixture.
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?
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!
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!!
Well, Did he like it? What did you have,boy or girla
What a lovely crisp! I love the dash of nutmeg in the crumble too!
You are seriously killing me right now! I am doing Whole 30 and this looks SO good… but I can’t have it 🙁 haha
?! Haha what?! But you gave it five stars?