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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,
Approximately how many cups are the peaches? I have some frozen peaches I want to use!
About 9 cups of peaches!
I doubled the recipe and made it in 2 dishes. My peaches were straight off the tree and I wasn’t sure if they would be sweet enough but I stuck to the recipe-my lemon juice was freshly squeezed. I had to bake it about 15 minutes longer than stated in order to brown the top a bit. It tastes heavenly- just the right level of sweetness and perfect texture. I will definitely make this again.
We made this with fresh Colorado peaches today. The pan of crisp disappeared at our family gathering. Thank you for a delicious recipe!
Simple, easy to follow and delicious. My granddaughter is learning to bake and she made this herself! (With supervision) We are canning peaches together this week and then we will try the cobbler.
Made this last night for my family and they did nothing but rave about how great the flavor and the crunch was. I’ll be definitely making this recipe again. I did learn however that a good quality ripe peach from the market will do just as well as the ones at used. In my state the coveted Red Haven peach is what we wait all summer for. The quantities are very limited but I used my stash in this recipe. Don’t get me wrong, it’s the bomb, but I’ll be saving the RH for slicing and eating plain.!
I made this for the first time a few days ago. It was gone that night(I have two teenage boys and a husband). It is delicious. My boys asked me to make a double batch next time, so I did yesterday. It is really easy to make and tastes delicious with peaches from our tree!
Just took this from oven, smells wonderful. My Mom died at 64 yrs. but I remember canning peaches with her and getting skins off when I was young. She used this method, but I had no recall of how she did this. Thanks for hint❤️ I see it’s freezer friendly, can I freeze it raw? Do you thaw it before baking? I freeze apple crisp raw all made up in tin foil pans and pop in oven frozen. Just tried it, so super delicious!
First time making a peach crisp –this recipe was delicious!
Made this last night. It was very good even without ice cream. Used a bit less sugar in the filling and gave it a few more minutes in the oven. Great healthier alternative for peach pie!
Made this recipe exactly the way it was written, peaches were fresh off the tree, and it was amazingly easy and turned out perfectly! The flavour was amazing. Peaches remained firm with just the right amount of delicious syrup to make any mouth water mmmmm will be making this again and again ty ty ❤️❤️