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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,
Do you think I could can this for fresh deserts in winter? It sounds like an amazing recipe, and my grandma gave me a huge box of peaches…
This is the most flavorful peach crisp I have ever eaten! Not sure if it was my fresh Georgia peaches or the recipe or both. I will definitely make this again. It will be a crowd pleaser for sure!
Very easy to prepare, wife loved it 5 stars across the table
Delicious! Could I prepare this through step 12 and freeze before baking? Would love to enjoy fresh peach crisp in the winter! Thanks.
Yes, I think that would work well!
This Peach Crisp is THE BEST! I have made it 3 times in the last month for my family! My mother said this recipe was better than a Peach Crisp she had at a Swanky Hotel! Yummy!! Thank you for sharing the recipe!!
What do I do with the 1/4 cup of peach juice?
The ingredients in step nine are mixed in with the peach juice 🙂
This was the first time that I have made peach crisp and it was AMAZING (if I do say so myself). I was able to use ripened peaches and was surprised about how straightforward the recipe was in practice, especially in regards to the juice released from the sugaring of the peach slices. The only ice cream that we had on hand was vanilla with caramel swirls or coffee. It is probably not surprising that the vanilla ice cream with caramel addition was definitely a winner to an already delicious dessert. Thank you!
OMG, these are the BEST. I’m so glad I found your recipe. I shared it with alll my friends😃
Also, thank you so much for showing how to easily peel the peaches. You’re the best🙌🏼
Used the last of my Georgia Peach Truck peaches, frozen unpeeled, to make this last night. I doubled the topping and made it in a 13×9 pan. The peaches were not as juicy as I would have liked, but it was delicious. It is a little lighter than my usual apple crisp topping and I think I like it better. Thank you for a new favorite.
Can’t wait to make the peach crisp. I peeled and froze the peaches, but the recipe calls for 1/4 cup of peach juice. So . . . a couple of questions:
Should I thaw the peaches in order to get the juice or can I skip it.
I also need to double this recipe but don’t have enough peaches to do that. Can I use use canned peaches or would that taste awful.
Yes I would thaw the peaches at least to room temperature to get the juice and yes you can use canned peaches it will still be delicious.