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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,
Why is there baking powder in the crumb topping?
Baking Powder helps it to “puff up” and have a little more texture.
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!
Happy to hear it! 🙂
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
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!
Thank you so much! The addition of pecans sounds delicious. I’m so happy you liked the recipe!
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!
Thanks for sharing Bridget! I love your addition of berries!
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!
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.
Are leftovers stored in fridge or can you just cover and leave out?
Store covered, in the fridge 🙂
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! ?
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
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.
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!