This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
*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,
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.