This peach crisp recipe is one of my favorite summer desserts! Easy and delicious, it has a brown sugar oat topping and sweet, juicy peach filling.
This peach crisp recipe is a delicious, easy summer dessert. Just slice up some sweet, juicy peaches, toss them with a little sugar, flour, lemon, and vanilla, and bake them with a quick brown sugar and oat crumble on top. The whole thing calls for 10 ingredients and is ready in under 45 minutes.
Peak-season peaches have always been one of my favorite parts of summer. While there’s nothing I love more than eating one over the sink, the juice dripping down my chin, this fresh peach crisp recipe is a close second. I’ve been making it for years, and this summer, I updated it with a simplified topping (the same one I use on my go-to apple crisp). It’s crisp, buttery, and warmly spiced with cinnamon, the perfect contrast to the tender peaches. Pro tip: Serve it with a scoop of vanilla ice cream to take the whole thing over the top.
Why You’ll Love This Peach Crisp Recipe
- It lets the natural sweetness of the peaches shine. I only add a couple tablespoons of sugar to the filling to draw out the peach juices and help them thicken.
- It has a perfect fruit-to-topping ratio, so you get a mouthwatering balance of soft peaches and crunchy topping in every bite.
- It’s super easy to make. The only special ingredient here is the peaches. You likely have everything else you need to make this recipe right now! Let’s get baking, shall we?
Peach Crisp Ingredients
Here’s what you’ll need to make this peach crisp recipe:
- Peaches, of course! Any variety of fresh peaches will work in this recipe—yellow peaches, white peaches, donut, etc. They should be ripe but still the slightest bit firm so that they hold their shape in the oven. If you can’t find fresh peaches, frozen peaches are a good substitute. Thaw and drain them before using them in this recipe.
- Fresh lemon juice – Its brightness balances the sweet peach filling.
- Vanilla extract – I love the warm, buttery flavor of vanilla with peaches, so I add a dash of vanilla extract to the filling.
- All-purpose flour – It thickens the peach juices and helps the crumble topping clump together.
- Brown sugar and white sugar – I like to use brown sugar in the topping and granulated sugar in the filling to let the flavor of the peaches shine. If you’d like to simplify, feel free to use brown sugar in both places. It’ll add molasses-y depth of flavor to the peaches. Light brown sugar and dark brown sugar are both great!
- Whole rolled oats – Aka old fashioned oats. They crisp up nicely in the oven, adding a delicate crunch to the crumble topping. I don’t recommend substituting quick oats here. Because they’re thinner and smaller, they won’t get as crispy.
- Unsalted butter – It adds buttery flavor and brings the crumble topping together.
- Cinnamon – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Peach Crisp
This peach crisp recipe has 3 simple steps:
1. Make the fruit filling. Pit and slice the peaches and toss them with the flour, sugar, lemon juice, and vanilla. Spread them in a greased 9-inch square baking dish.
2. Make the crisp topping. In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the butter and work it into the flour mixture until it crumbles. Sprinkle the crumble over the peaches in the baking dish.
3. Bake the peach crisp at 350°F until the topping is golden brown and crisp and the peaches are bubbling. In my oven, this takes around 35 minutes. I’d start checking it at 30!
Let cool for 10 minutes, then devour with vanilla ice cream!
Recipe Tips
- Buy your peaches ahead of time. I almost never find ripe but firm peaches at the farmers market or grocery store, so I recommend buying unripe peaches two to three days before you make this recipe. Let them ripen on your countertop until they’re fragrant and have a tiny bit of give when you gently squeeze them. Use them at that point, or store them in the fridge for an extra day or two before you bake.
- No need to peel the peaches. I always peel apples for apple crisp because they have tougher skins, but thin peach skins don’t bother me one bit!
- Other fruit works too. Replace the peaches with nectarines, or use a mix of peaches and summer berries. I love a combination of peaches and blueberries or blackberries in this recipe. You’ll need 4 peaches and 1 to 2 cups berries. So delicious!
How to Store Peach Crisp
This peach crisp recipe is best warm from the oven, when the filling is juicy and the topping is crisp. If you have leftovers, store them, covered, in the refrigerator for up to 2 days. The topping will soften as it sits and soaks up the peach juice.
Enjoy at room temperature, or reheat in the microwave or a 325°F oven until warmed through. (The topping will crisp up better in the oven.)
More Fresh Peach Recipes to Try
If you love this homemade peach crisp, try one of these fresh peach recipes next:
- Peach Cobbler
- Grilled Peaches
- Bellini Cocktail
- Or any of these 20 Easy Peach Recipes!
Peach Crisp Recipe
Ingredients
- 6 ripe peaches, pitted and sliced (5 cups)
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Topping
- ¾ cup whole rolled oats
- ½ cup all-purpose flour, spooned and leveled
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup cold unsalted butter, 1 stick, cubed, plus more for the pan
Instructions
- Preheat the oven to 350°F and grease a 9x9-inch baking dish.
- In a large bowl, toss the peaches with the flour, sugar, lemon juice, and vanilla. Spread evenly in the prepared baking dish.
- Make the topping: In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Use a fork, a pastry cutter, or your hands to work in the butter until the mixture is crumbly. Sprinkle evenly over the peaches.
- Bake for 30 to 40 minutes, or until the peaches are bubbling and the topping is golden brown and crisp.
- Let stand for 10 minutes before serving with vanilla ice cream.
This was delicious and easy! I was worried about trying to make it on a Tuesday night but it came together quickly. I loved it and my family did too. A great way to use those fresh peaches while they’re in season. I’ll be making it again !!
Best Peach Crisp of the summer! I’ve been trying to master a Peach Crisp all summer with different recipes, and according to my husband, this was the best one I’ve made yet. I used olive oil instead of coconut oil, and it was fabulous.
Most amazing recipe, the lemon and the vanilla make the ripe peaches pop! Good thing I have a photo, it’s all gobbled up!
Second time making this recipe and we love it! Used coconut oil the first time and vegan butter the second and made more topping.
This recipe is absolutely delicious! I made it for the monthly cooking club and so glad I did. I loved the walnuts and might experiment with different nuts next!
I paired it with oatly vanilla bean ice cream and it was the perfect compliment!
Made this for a Sunday family gathering and it turned out perfect! I used coconut sugar instead of refined and brown sugar which was super delicious. Such a cozy breakfast/ dessert full of flavor. It may become a weekly summer recipe, everyone loved it! Thank you!
This was easy and delicious, even without the vanilla ice cream! Thank you!
We recently got a fresh shipment of peaches in from South Carolina so this was a perfect recipe to try. I made it exactly like the recipe (unusual for me!) and it turned out perfectly! Oh, actually I did use date sugar in place of the brown sugar and it was delicious. Served it with dairy free vanilla bean ice cream
Just made this as part of the cooking club for August and it was super delicious. We have fresh blueberries from our yard that I may add next time.
Great simple recipe! I left the skins on the peaches and baked in a glass dish instead of a skillet and it turned out well. I also used crushed almonds in lieu of walnuts because almonds are what I had on hand. The almonds were good but I think the walnut flavor would have made this dish even better. Next time!
Thanks, Jeanine, for an uncomplicated, straightforward classic recipe. Since the peaches did not need to be blanched and the skins peeled, this peach crisp came together quickly and was tasty with the addition of walnuts in the topping. Absolutely delicious!
Such an amazing treat! I love a lot of your recipes as they are healthy and tasty! What can you love more?! Thanks for your work and for sharing!
Yes! Made it. Loved it. Sent photo ?
So delish!
We’re in winter in Sydney so I had to use a jar of peaches, but was so inspired by all the summer peach recipes I’ve been seeing I had to give it a go.
I added some toasted sliced almonds and pepitas to the crisp mix.
Great flavours.
And served with chocolate brownie ice cream ?
I’m so glad you enjoyed it!
Delicious and easy to make! I like the addition of the lemon juice and walnuts. My fiancé already asked me to make it again!
This was so tasty and really easy! I’ll definitely use this recipe again. I used butter in the crumb topping instead of coconut oil and it was great. Make sure you use very ripe, almost squishy peaches. Perfect with ice cream!
This is by far my favorite dessert recipe of all time! A new staple for me!
Ooooooo we live in Georgia and the peaches are perfection right now!! I can’t wait to make this!!
Can you recommend a gluten free/nut free sub for the almond flour? Do you think oat flour mixed with the whole oats would work? Thanks!
If I don’t have a cast iron pan, what do you recommend I make this in? Looks amazing!
Hi Cory, you could use a 9×9 ceramic pan.
I only have a giant cast iron pan that I tried but didn’t work for this. I used a 9” metal round cake pan and it worked fine.