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.
I love the recipe. I’ve been making different fruit crisps for years but this is one of my favorites. The coconut oil adds some crunch to the topping. I used my Old Clad Skillet and it came out fine. I did add some cinnamon and nutmeg,
I made this with my 9 & 6 YO granddaughters, and we Loved it. Didn’t have much left over to share with the rest of the family, it was so good. Made it again 2 days later & I added 1/2 tsp of cinnamon to the peaches. We also had made some coconut cream pudding, which is an amazing topper on the crisp. This has become a family favorite – all generations!
Hi Mary, aww, I’m so glad the girls enjoyed it! Thank you for letting me know!
This was by far the best peach crisp ive ever eaten. The sweet to salty ratio was perfect. Plus the recipe was super easy..I am definatly saving this recipe and will make it many more times
I got a huge box of Colorado peaches so I have made this not once but twice in the last week. I cannot believe how fast it comes together. I skipped walnuts because we have a nut allergy in the house but it came out great. Served with freshly whipped cream. May turn it into a breakfast dish with Greek yogurt. Solid late summer dessert recipe!
Hi Jacki, I’m so glad you loved the recipe!
I just made this with 3 large peaches, three cups. Instead of cornstarch I used tapioca flour, equal measurement, f
Followed instructions but baked in a pirex dish at 350 degrees. Family loved it.
Hi Patricia, I’m so glad it was a hit!
I don’t have a cast iron skillet. Can you use a glass pyrex pan instead?
yep!
Tasted fine, but peaches come in very different sizes. I used seven small peaches and there was twice as much topping as we needed. The peach mixture filled an 8” x 8” baking pan about an inch high.
How about giving the amount of sliced peaches in cups instead?
Good point, Sid. Thanks for the suggestion!
Thanks! Tasty and easy recipe. I doubled it for a group of 10 people, and every bit was devoured. Substitutions worked out well when I didn’t have the exact ingredient, such as pecans instead of walnuts, and gluten-free flour, instead of almond flour. Yay for Michigan summer peaches. Not every one was perfectly ripe… but no one noticed
Hi Tamara, I’m so glad everyone loved it!
This was delicious! Made as written, just added a little bit of ginger and allspice to the peaches. Almond flour makes everything better.
Can I prep in advance , put in frig and bake later?
Hi Bonnie – I think that’ll work fine.
2 questions: can you leave out cornstarch ( I don’t eat any corn products) and can you make this with blueberries instead of peaches?
Hi Leslie, here’s our blackberry crisp recipe, I would go make this one: https://strong-nights.today/blackberry-crisp/%3C/a%3E%3C/p%3E%3Cp%3EI would use another starch – arrowroot starch would be a great substitute.
The flavor is fine. It came out quite dry. I wonder whether it has anything to do with the coconut oil or I should have more than five peaches. I also made another peach crispy recipe at the same time and determined the other one has a better result.
Hi there, I made this a few times this summer and it was such a huge hit. I now want to make an apple crisp. Can I just follow this recipe but substitute the peaches for apples. Please advise. Thanks Mary
Hello – thank you for your recipe! It was so much fun to make and was delicious! My family loved it. ?
Hi Maya, I’m so glad everyone enjoyed it!
Hello –
Perfect end to the summer (why did Summer 2022 go extremely fast?!). Great recipe for the best fruit of summer – loved it and served as dessert after a summer night dinner. I was called “Fancy” so count that as a win.
Shannon Heiliger
I’m so glad you loved it!
This turned out AMAZING. It paired perfectly with Vanilla Bean Ice Cream and a Blackberry Compote drizzle! I loved that the recipe didn’t call for as much sugar as traditional crisps seem to do and was equally (if not more!) delicious.
Yum! I think peaches are so sweet on their own, I don’t like to put them with a ton of additional sugar.
This looks delicious. Is there a substitute for the coconut oil? Thanks!
Hi Karen, butter would be my next choice.
How much butter is recommended?
1/4 cup, same as the coconut oil amount (1/2 stick)
Hi. I froze a bunch of perfectly ripe peaches because they were going to go bad. I want to make this recipe now. Any tips on working with thawed soggy peaches? It’s what I’ve got and it’s got to be workable!
Okay, I’ll still take tips but here’s what I did: drained the juice from bag of peaches/strained as much as I could. Added a tbsp extra of millet flour to the mixture. I screwed up and added ALL sugar to the peaches because the recipe said “add lemon, sugar, cornstarch, etc”. Then I read later that BROWN sugar is not “sugar” in that sense. So maybe add something that clarifies for first timers that this is the regular sugar and NOT the brown 🙂
It’ll be fine I’m sure. I’ll take a pic once I see your reply about tips!
So strange- when I printed this recipe it printed with 1..5 peaches, .25 table spoon of corn startch etc, I thought who says a 1/4 Tbsp – so glad I check the recipe on-line again…not sure where those measurements came from.
Hi Julie, I wonder if it’s an issue with your printer or toner – when I open up the printed version on my screen the recipe matches what’s here on the website.
Normally I’m not a fresh peach fan (it’s the fur) but this was easy and delicious! Would make again!!