Easy to customize with add-ins like nuts or berries
Naturally rustic and homey
Pairs beautifully with whipped cream or ice cream
No fancy equipment needed
Great way to use ripe or overripe peaches
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh, frozen, or canned peaches
Granulated sugar
Brown sugar
Cornstarch or flour
Ground cinnamon
Ground nutmeg (optional)
Lemon juice
Old-fashioned rolled oats
All-purpose flour
Unsalted butter
Salt
Directions
Preheat your oven to 350°F (175°C).
If using fresh peaches, peel and slice them. If using frozen, thaw and drain. Canned peaches should be drained well.
In a large bowl, toss the peaches with granulated sugar, cornstarch (or flour), cinnamon, nutmeg (if using), and lemon juice. Transfer the mixture to a greased baking dish.
In another bowl, mix together the oats, flour, brown sugar, and salt. Add cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the peach filling.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Let cool for at least 10 minutes before serving.
Servings and timing
This recipe makes approximately 6 servings. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Nutty Peach Crisp: Add chopped pecans or walnuts to the crumble topping for added crunch.
Peach-Berry Crisp: Mix in blueberries, raspberries, or blackberries for a fruity twist.
Gluten-Free: Use certified gluten-free oats and a gluten-free flour blend.
Spiced Up: Add ginger or cardamom for a deeper spice flavor.
Mini Crisps: Bake in individual ramekins for single-serving portions.
Storage/Reheating
Store leftover peach crisp in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for about 30 seconds, or warm in a 350°F oven for 10–15 minutes to re-crisp the topping. Peach crisp can also be frozen. Cool completely, wrap tightly, and freeze for up to 3 months. Reheat from frozen or thaw overnight before warming.
FAQs
Can I use canned peaches for peach crisp?
Yes, canned peaches work well. Just make sure to drain them thoroughly to avoid a watery filling.
Should I peel the peaches before baking?
Peeling is optional, but it results in a smoother texture. The skin can become chewy when baked.
Can I make this dessert ahead of time?
Yes. You can assemble the crisp and refrigerate it for up to 24 hours before baking, or bake it fully and reheat before serving.
What’s the difference between a crisp and a crumble?
A crisp typically includes oats in the topping, while a crumble does not.
Can I make peach crisp with frozen peaches?
Absolutely. Thaw and drain them first to remove excess moisture.
How do I know when the crisp is done baking?
The topping should be golden brown and the filling should bubble around the edges.
Can I reduce the sugar in the recipe?
Yes, you can reduce both the sugar in the filling and the topping to suit your taste.
What kind of oats should I use?
Old-fashioned rolled oats provide the best texture. Avoid instant oats as they can become mushy.
Can I add other fruits?
Yes, peaches pair well with berries, apples, or plums for a mixed fruit crisp.
What’s the best way to serve peach crisp?
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion
Peach crisp is the perfect combination of juicy, sweet fruit and a crunchy, buttery topping. It’s easy to make, endlessly customizable, and always comforting. Whether you use fresh summer peaches or a pantry-friendly version with canned fruit, this dessert will bring warmth and satisfaction to every bite.
Peach crisp is a warm, comforting dessert featuring sweet, juicy peaches topped with a golden, buttery oat crumble. Easy to make with fresh, frozen, or canned peaches, it’s a rustic favorite perfect for any occasion, especially when served with ice cream.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
6 cups sliced fresh, frozen (thawed and drained), or canned (drained) peaches
1/3 cup granulated sugar
1 tablespoon cornstarch or flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 tablespoon lemon juice
3/4 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
Instructions
Preheat oven to 350°F (175°C).
If using fresh peaches, peel and slice them. If using frozen, thaw and drain. Drain canned peaches well.
In a large bowl, toss peaches with granulated sugar, cornstarch or flour, cinnamon, nutmeg (if using), and lemon juice.
Transfer the peach mixture to a greased 8×8-inch or similar-sized baking dish.
In a separate bowl, mix oats, flour, brown sugar, and salt.
Add cold, cubed butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
Sprinkle crumble evenly over the peach filling.
Bake for 35–40 minutes, or until topping is golden brown and filling is bubbling.
Let cool for at least 10 minutes before serving.
Notes
Use gluten-free oats and flour for a gluten-free version.Add chopped nuts to the topping for extra crunch.Reheat in the oven to restore the crisp topping.Serve warm with vanilla ice cream or whipped cream.Store leftovers in the refrigerator for up to 4 days.
