Peach Crisp
This easy peach crisp recipe is one of the best ways to enjoy fresh summer peaches. Sweet, juicy peaches are tossed with sugar, vanilla, lemon juice, and cinnamon, then topped with a buttery oat crumble and baked until golden and bubbly.
Unlike peach cobbler, which has a cake or biscuit topping, a classic peach crisp is all about the crunchy oat topping. Serve it warm with a scoop of vanilla ice cream for an easy summer dessert everyone loves.
Every summer I tell myself I’m going to make more peach pies, but somehow I always end up making a peach crisp instead. There’s something about the combination of juicy peaches and a buttery oat topping that feels effortless and comforting.
Unlike pie, there’s no rolling dough or worrying about a soggy crust. Just fresh peaches, a simple crumble topping, and an hour later your kitchen smells like a bakery. It’s the dessert I make when I want something impressive without spending all afternoon in the kitchen.
Why You’ll Love This Peach Crisp
- Made with fresh peaches and pantry staples
- Buttery oat topping with plenty of crunch
- Easy to make with no pie crust required
- Perfect for summer entertaining
- Can be made with fresh, frozen, or canned peaches
- Delicious served warm with ice cream or whipped cream
Ingredients and Substitutes
Peach Filling
- Fresh peaches – The star of the recipe. Use ripe but firm peaches for the best texture.
- Granulated sugar – Enhances the natural sweetness of the fruit.
- Cornstarch – Thickens the peach juices so the filling isn’t watery.
- Vanilla extract – Adds warmth and depth of flavor.
- Lemon juice – Brightens the filling and balances the sweetness.
- Ground cinnamon – Optional, but complements the peaches beautifully.
- Salt – Enhances all the flavors.
Crisp Topping
- Old-fashioned oats – Give the topping its classic crunchy texture.
- All-purpose flour – Helps bind the topping together.
- Brown sugar – Adds sweetness and a hint of caramel flavor.
- Cold butter – Creates a crumbly, buttery topping.
- Ground cinnamon – Adds warmth and flavor.
- Pecans or almonds – Optional for extra crunch.
Step-by-step: How to Make Peach Crisp
Preheat the oven to 180°C / 350°F and grease a 9 x 13-inch baking dish.
Prepare the Peach Filling
In a large bowl, combine the peaches, sugar, cornstarch, vanilla extract, lemon juice, cinnamon, and salt. Toss until the peaches are evenly coated, then spread them in the prepared baking dish.
Make the Crisp Topping
In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingertips until coarse crumbs form. Stir in the nuts if using.
Assemble and Bake
Sprinkle the topping evenly over the peaches.
Bake for 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Let cool for 10 to 15 minutes before serving.
Tips for Success
- Use ripe but firm peaches for the best texture.
- Keep the butter cold for a crisp, crumbly topping.
- Let the filling bubble before removing it from the oven.
- Allow the crisp to rest before serving so the juices can thicken.
- Add chopped pecans or almonds for extra crunch.
How to Keep Peach Crisp from Getting Soggy
The secret to a perfect peach crisp is balancing the fruit juices.
- Use cornstarch to thicken the filling.
- Choose ripe but firm peaches rather than overly soft fruit.
- Bake until the filling is bubbling around the edges.
- Let the crisp cool for 10 to 15 minutes before serving.
Peach Crisp vs Peach Cobbler
While both desserts feature baked fruit, the toppings are different.
A peach crisp has a crunchy topping made with oats, flour, butter, and sugar.
A peach cobbler has a soft biscuit or cake-like topping that bakes over the fruit.
If you love crunchy toppings, peach crisp is the clear winner.
Can I Use Frozen or Canned Peaches?
Yes. Frozen peaches: Use directly from frozen and add an extra tablespoon of cornstarch. Canned peaches: Drain well and reduce the sugar by 2 to 3 tablespoons since canned peaches are usually packed in syrup or juice.
Peach Crisp Recipe
This easy peach crisp recipe combines sweet, juicy peaches with a buttery oat crumble topping. Made with fresh peaches and simple pantry ingredients, it’s the perfect summer dessert served warm with a scoop of vanilla ice cream.
Video
Ingredients
- 1.2 kg (large) Fresh peaches peeled and sliced
- 100 g (½ cup) Granulated sugar
- 2 tbsp Cornstarch or tapioca starch
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- ½ tsp Ground cinnamon optional
- Pinch of salt
- 120 g (1 cups) Old-fashioned rolled oats
- 95 g (¾ cup) All-purpose flour
- 150 g (¾ cup) Light brown sugar
- 115 g (½ cup) Cold unsalted butter cut into cubes
- ½ tsp Ground cinnamon optional
- Pinch of salt
- 50 g (½ cup) Chopped pecans or almonds optional
Method
- Oven & Pan – Preheat the oven to 180°C / 350°F / Gas Mark 4. Lightly grease a 9 x 13-inch baking dish.
- Peach Filling – In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, lemon juice, cinnamon, and salt. Toss until the peaches are evenly coated. Transfer the peach mixture to the prepared baking dish and spread into an even layer.1.2 kg Fresh peaches, 100 g Granulated sugar, 2 tbsp Cornstarch, 1 tsp Vanilla extract, 1 tsp Lemon juice, ½ tsp Ground cinnamon, Pinch of salt
- Crumble Topping – In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs with some larger pea-sized pieces remaining. Stir in the chopped nuts, if using.120 g Old-fashioned rolled oats, 95 g All-purpose flour, 150 g Light brown sugar, 115 g Cold unsalted butter, ½ tsp Ground cinnamon, Pinch of salt, 50 g Chopped pecans or almonds
- Combine – Sprinkle the crisp topping evenly over the peaches, covering the fruit completely.
- Bake & Cool – Bake for 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. Remove from the oven and allow the crisp to cool for 10 to 15 minutes before serving. This helps the filling thicken slightly.
- Serve warm with vanilla ice cream, whipped cream, or freshly whipped cream.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- No need to peel peaches if you don’t mind the skins; they soften during baking.
- For frozen peaches, use them straight from frozen and add an extra tablespoon of cornstarch.
- For canned peaches, drain well and reduce the sugar by 2 to 3 tablespoons.
- For extra crunch, add chopped pecans, walnuts, or sliced almonds to the topping.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or warm the baking dish in a 350°F oven until heated through.
- Freeze baked or unbaked peach crisp for up to 3 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Frequently Asked Questions
No. The skins soften as they bake. However, you can peel them if you prefer a smoother texture.
Yes. Prepare the topping separately and refrigerate until ready to bake.
Cover and refrigerate for up to 4 days.
Cinnamon is the most common, but nutmeg, ginger, and cardamom are also delicious with peaches.
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