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!
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.
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.
Make Crumb Topping: Meanwhile, make the crumb topping by combining the oats, flour, baking powder, brown sugar, cinnamon, nutmeg, salt, and butter.
Assemble: Pour the peaches into a baking dish and sprinkle the crumb topping over them.
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.
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:
- How to Can Peaches
- Peach Chutney
- Peach Jam
- Peach Pie
- Peach Scones
- Baked Peaches
- Peach Cobbler
- Peach Blackberry Tart
Follow me for more great recipes
Recipe
Peach Crisp
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.
- 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
Nutrition
Create a FREE Account to save your favorite recipes and create meal plans
*I originally shared this recipe in July 2015. Updated July 2018 and July 2022.
Follow Me
This post contains affiliate links.
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,
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!
Hi Chloe,
I would try substituting 3 – 16 oz. cans of peaches. I’d love to hear how it turns out!
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.
Thanks Judi! The almond extract addition sounds delicious!
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.
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.
Baking Powder helps it to “puff up” and have a little more texture. Hope you enjoy it.
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?
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.
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!
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.
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!
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.
Why does it need baking powder in the topping?
Baking Powder helps the crisp to “puff up” and have a little texture.