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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,
Could quick cooking oats be used in place of old fashion, its what I have on hand?
Yes, that would be fine!
I gleaned peaches from my dad’s tree and visions of peach cobbler danced in my head. I had so many peaches I decided to take my chances on this recipe and double it.
I’m so happy to say my gamble paid off with two delicious cobblers. I did cut the amount of sugar a bit in the peaches because they were so juicy, but other than that made it exactly as directed.
I am fresh out of vanilla ice cream or whip, but don’t even miss it! If I would change anything next round I will be a little more generous with the amount of peaches. Delicious!
Hi! I thought this was deeeelish. I am writing with a question: while my family loved the filling, I was not a huge fan of the flour coating on the peaches because I got sort of a gooey texture going on. What do you think I might try to make it less gooey? Or perhaps you have a great trick for me? Thanks so much!!!
You can omit it if you want–the sauce will be runnier.
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.
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.
I’d like to make this with blueberries or blackberries. How much would I need?
Thanks so much!
How many cans and oz if using canned peaches?
helpful
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
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.
I meant to rate this recipe of yours Lauren and missed it but it’s five stars and you go girl
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.