Peach Crisp
A peach crisp is summer in a dish—sweet, golden, nostalgic, and irresistibly sharable. Warm, gooey peaches tucked under a buttery, brown sugar, golden oat topping—this peach crisp is the kind of dessert that disappears before you even grab a second spoon. Whether you’re using fresh, frozen, or canned peaches, this recipe delivers peak peach perfection with minimal effort. However, I suggest fresh peaches.
Serve with Homemade Bag Ice Cream for the perfect summer treat.
Why You’ll Love This Peach Crisp
- Made in under an hour
- Works with fresh, frozen, or canned peaches, though fresh is best.
- No mixer needed
- Easily adjusted to be gluten-free (just sub in gluten free 1-to-1 flour.
- Perfect with a scoop of vanilla ice cream (duh)
What You Need for Peach Crisp
- Peaches (fresh, frozen, or canned)
- Sugar (white + brown)
- Lemon juice
- Cinnamon + nutmeg
- Cornstarch
- Topping: oats, flour, butter, brown sugar, salt
How to Make It
- Preheat oven, prep your peaches.
- Toss peaches with sugar, lemon juice, spices, and cornstarch. You can peel them or not, that is totally up to you!
- Mix crisp topping: flour, oats, butter, sugar, pinch of salt.
- Layer fruit in a baking dish. Crumble topping evenly over it.
- Bake until golden, bubbling, and crisped perfection.
Tips for Success
- Use ripe but firm peaches for best texture. Peeling tends to be the preferred method, but I like not having to do the extra work, and don’t mind the texture, so peel if you want, or leave unpeeled.
- For frozen peaches: thaw and drain excess liquid.
- Want extra crunch? Add chopped pecans or almonds to the topping.
- Love spice? Try cardamom or ginger with your cinnamon.
Variations
- Berry-Peach Crisp: Mix in blueberries or raspberries.
- Boozy Peach Crisp: Splash of bourbon or rum in the peach filling.
- Mini Crisps: Make individual servings in ramekins.
Serving Suggestions
- A la mode with vanilla bean ice cream
- Drizzled with caramel sauce
- With whipped cream and a mint sprig for brunch
How to Store Leftovers
- Store covered in the fridge for 3-4 days.
- Reheat in oven or air fryer to revive the crisp topping.
Other Great Peach Recipes
This is your sign to grab those peaches and get baking. 🍑 Don’t forget to tag me @ezpzmealz when you serve it up—I love seeing your spins on my favorite recipes!
The Best Ever Peach Crisp
Ingredients
For the filling:
- 6-7 fresh peaches peeled and sliced (or use 6 cups frozen or 2 cans drained), can leave peel on if preferred
- ¼ cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract optional
For the topping:
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x9 baking dish.
- In a large bowl, toss together peaches, sugars, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla.
- Spread peach mixture evenly in the baking dish.
- In a separate bowl, mix oats, flour, brown sugar, salt, cinnamon, and melted butter until crumbly.
- Sprinkle topping evenly over the peaches.
- Bake 35–40 minutes until golden brown and bubbling.
- Cool slightly before serving with vanilla ice cream or whipped cream.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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