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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,
I made this last night and my husband gave it an A+. I thought the crust on top could have been better, but he said it was fine. I think next time I make it, I might combine everything but the oats and then fold them in at the end. That should help hold the flour and sugar together better. My peaches were a bit under-ripe, so I cut them into smaller pieces so they would cook better. Also, since they weren’t as ripe, I didn’t get any juice from sugaring them so I just used 1/4 water. They were still plenty sweet.
Loved this recipe. So easy to make and all the ingredients are already in the pantry. Great late summer dessert. Made twice already. It’s a keeper.
Could you use canned peach slices?
Sure, that would be fine!
If you use canned peaches, do you alter the recipe in any way to compensate for the juice in the can? Thank you
No, keep the juice from the can and begin with step 3.
I love this recipe; I added 1/4 t. almond extract for added zing. It was also delicious.
Fast becoming a Sunday dessert favorite!
Holy. CRAP. This was SO FREAKING GOOD. My boyfriend is picky about peach crumbles/cobblers; the peaches can’t be too crunchy nor too soggy. The peaches in this recipe turned out just right. We both fell in love with it and I think it’s going to be a dessert staple this fall. YUM!
I’m so happy it was a winner for him and you! Thanks Melody!
Thanks so much for your peeling peaches hint! That was a pearl, for sure! Can’t tell you how much peach pulp I have wasted over the years, making peach recipes! Sigh
I’m happy you found it helpful! Thanks Janine!
This was delicious! The lemon juice really helped the peaches keep their gorgeous colour and the filling wasn’t too liquidy with the flour slurry. I have made a few peach crisps and they have all been disappointing. This recipe? It’s a keeper.
This was really good. I didn’t bother to peel the peaches and still turned out great. Don’t even notice the skins once it’s all cooked anyway. Love the nutmeg which makes it a little different than other peach crisps/cobblers that I’ve made.
Would this freeze ok? Just wondering if I froze half how that would hold up!
Baked crisp should be fine to freeze. Thaw overnight in the refrigerator, then rewarm at 350°F for 20 minutes or warmed through.