With fresh peaches, a buttery oat topping, and just the right touch of cinnamon, this peach crisp is everything you want in a summer dessert.
Peach crisp is one of the easiest and most satisfying ways to enjoy fresh peaches. With a simple brown sugar oat topping and a cinnamon-kissed peach filling, this cozy dessert comes together quickly and always disappears fast.
Looking for something a little different? Try my ginger pecan peach cobbler for a cozy twist on summer fruit.
Why You’ll Love This Peach Crisp Recipe
- Quick and easy. Just a few simple steps and no special equipment needed.
- Perfectly sweet and spiced. Brown sugar and cinnamon bring out the best in those ripe peaches.
- Great for gatherings. Warm from the oven or made ahead—either way, it’s a crowd-pleaser.
- Versatile. Serve it with ice cream, whipped cream, or enjoy it all on its own.
Key Ingredients
Be sure to scroll down to the recipe card at the end of this post for ingredient amounts and full directions.
- Peaches – Fresh, ripe peaches are the star. You’ll need about 4 cups, sliced or diced. This doesn’t need to be a particularly accurate measurement.
- Brown sugar – Adds sweetness and a hint of molasses flavor to both the filling and the topping.
- Old-fashioned oats – Give the topping a hearty, chewy texture. Quick oats are smaller and will tend to make a mushy topping.
- Butter – Cold, cubed butter creates that perfectly crumbly crisp topping.
- Cinnamon & lemon juice – A touch of spice and acidity to balance the sweetness.
Choosing and Prepping Peaches
Fresh is best. Look for ripe but not overly soft yellow peaches. They should give slightly when gently squeezed and be free of major bruises or blemishes.
To peel or not to peel? It’s up to you! The skins will soften as they bake, but some find them a bit bitter. I usually peel mine using a vegetable peeler or by blanching briefly in boiling water, then slipping off the skins.
Using frozen or canned peaches:
- Frozen peaches work well if fresh aren’t in season. No need to thaw, just add them to the pan as-is. You may need to bake a few minutes longer, and expect the filling to be a little looser.
- Canned peaches are a last-resort option. Drain them well and consider cutting back slightly on the sugar since canned peaches are often packed in syrup.
How to Make Peach Crisp
Are you ready to make this quick and easy dessert? No mixer or special equipment needed! You can mix the filling right in the baking pan, and the topping mixes in just a few minutes in a small bowl.
- Prepare for baking. Heat the oven to 375°F. Butter a 2-quart baking pan.
- Make the filling. Add the peaches, brown sugar, cornstarch, cinnamon, and lemon juice directly to the baking dish and stir to combine. (You can mix in a bowl first if you prefer.)
- Make the topping. In a bowl, stir together the oats, brown sugar, flour, cinnamon, and salt. Add the cold butter and mix until clumpy and well combined.
- Assemble and bake. Sprinkle the topping over the filling. Bake for 40 to 45 minutes, until the topping is golden and the filling is bubbling. (If your pan is full, place it on a lined baking sheet to catch any spills.)
- Cool. Let the crisp rest for a bit so the filling can thicken before serving.
Tips for Success
- Use the right pan. A 2-quart dish works well, but if it’s very full, place it on a lined sheet to prevent overflow.
- Keep the topping crumbly. Mix just until it’s clumpy—don’t overdo it.
- No lemon? Sub in a splash of vanilla or almond extract.
- Add crunch. Stir a handful of chopped pecans, almonds, or hazelnuts into the topping.
Serving Suggestions
Peach crisp is best warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted nuts or a drizzle of caramel sauce is a nice bonus.
How to Store
Leftover peach crisp can be stored in an airtight container at room temperature for two days or in the refrigerator for up to four days. Reheat individual servings in the microwave, or warm the entire crisp for a few minutes in a 350°F oven.
You can also freeze this peach crisp! Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as described above.
Bring on the Summer Baking
Peach crisp is one of those easy, nostalgic desserts that’s always a hit. Whether you’re making the most of fresh peaches or using what you have on hand, this recipe is all about keeping things simple and delicious. I hope it becomes a go-to in your kitchen, too!
More Summer Fruit Desserts
Video Tutorial: Peach Crisp
Peach Crisp
Ingredients
For the filling:
- 4 to 6 peaches, pitted and sliced to make about 4 cups*
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- juice of 1/2 medium lemon, 1 & 1/2 to 2 tablespoons
For the topping:
- 1 1/4 cups (124 g) old-fashioned oats, 124g old-fashioned rolled oats
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon**
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into cubes
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Instructions
To make the filling:
- Preheat oven to 375°F (190°C). Butter a 2-quart baking dish.
- Combine the peaches, brown sugar, cornstarch, cinnamon, and lemon juice in the prepared baking dish.
To make the topping:
- Combine the oats, brown sugar, flour, cinnamon, and salt in a medium bowl.
- Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture is combined and clumpy.
- Sprinkle the topping evenly over the filling.
- Bake 40 to 45 minutes until the topping is browned and the filling is bubbly.
- Cool briefly before serving.
Notes
- *I prefer to peel the peaches, but you can leave the skins on if that’s your preference.
- **You can use 1/2 teaspoon more or less cinnamon depending on your tastes.
- Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 4 days.
11 Comments on “Peach Crisp”
Can you bake this in a cast iron skillet?
Yes, I think that would be fine if it’s the same capacity.
I have wanted to ask you this for years now and this recipe put it in my head yet again. My grandmother used to make a dish much like this using plums and she called it Kogan. She would substitute Special K for the topping. I have never even seen a recipe for “Kogan” and wondered if you had ever heard of it
Hi, Peg. I haven’t heard of that. My first thought is maybe it’s an alternate spelling and pronunciation for Kuchen?
My German grandmother’s and mom would make kuchens all the time. Google German plum cake and you will find a couple variations.
German Plum Cake (Zwetschgenkuchen) and
(PFLAUMENKUCHEN). They made the first one.
Are there videos on how to create this dish? Im more of a visual learner. I just like to be sure. 😅
Not yet, but hopefully the step-by-step photos above can be helpful for you until then.
This dish was Delicious, taking to a pot luck today. Love the crunches with whipping cream.
I’m so glad you enjoyed it, Bobbie!
is it possible to use peaches that i froze last summer?
Hi, Molly. Frozen peaches are fine, but just keep in mind that they have more moisture so your filling may be a little thinner and runnier.