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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,
Good recipe but should have doubled the crisp part. Too many peaches for that amount of crisp
In the oven now. only had 4 fresh peaches but added fresh blackberries and red raspberries to get the desired amount of fruit. Otherwise followed recipe to the tee.
I’m always looking for a variety of cobblers trying different ones just spices things up a bit.
Thanks for a new addition to my recipe box.
Susan Birrell Ohio
This was delicious, delicious, delicious, but very soupy. What did I do wrong?
You must have had extra juicy peaches! Next time you could add a little extra flour to the peach juice.
Best peach recipe I have tried! Husband and grandson loved it.
I prefer my crisp to be shallow – so I used a 9 x 13 pan and a double batch of topping. This dessert was a huge hit at dinner, using seasonally fresh peaches. The best part for me was the tip on how to peel peaches! So simple. Thank you.
Peach crisp is in the oven baking. I boiled the peaches, the skins peeled off like magic. I never tried that before, the other way, I would cut half of the peach away. I can’t wait to try it.Kare
Will Splenda sugar blend work?
I’m sure that would be fine (haven’t tested it myself).
The recipe was easy to follow and first time for making this peach crisp and I think I got it right I’ll know in a few minutes but easy recipe to follow and very simple instructions thank you
Such an awesome recipe! Thank you very much for sharing. I purchased my peaches (6 lg.) at our local grocery store. Fresh, homegrown peaches like we used to buy in Georgia, would have been even better.
I bake/cook often. This is probably the first recipe that I made zero adjustments on.
Also, thank you for the tip regarding putting the peaches in boiling water. The skin literally slid off!
Cindy Smith, Paducah, KY
So easy, used our tree ripen fruit, they were juicey, put in 2, 6 inch foil pans, cooked in my toaster oven. Will be passing this on to friends.