Peach crisp is incredibly easy to make and a great way to showcase fresh, frozen, or canned peaches. The topping is crunchy and golden, the filling is soft and bubbling, and the combination of textures and flavors is irresistible. It’s also highly adaptable—easy to make gluten-free or vegan—and works well as both a casual weeknight dessert or a crowd-pleasing finale to a dinner party.
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
Lemon juice
Cornstarch or all-purpose flour (for thickening)
Ground cinnamon
Rolled oats
All-purpose flour
Unsalted butter (or vegan alternative)
Salt
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, combine sliced peaches with granulated sugar, lemon juice, cornstarch, and cinnamon. Toss until evenly coated.
Transfer the peach mixture to a greased baking dish.
In a separate bowl, mix rolled oats, flour, brown sugar, salt, and cold butter. Use a pastry cutter or your fingers to blend until the mixture forms coarse crumbs.
Sprinkle the oat topping evenly over the peaches.
Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling.
Let cool for at least 10–15 minutes before serving.
Servings and timing
This recipe serves 6 to 8 people. Preparation time: 15 minutes Baking time: 35–40 minutes Total time: approximately 50–55 minutes
Variations
Berry Peach Crisp: Add blueberries, raspberries, or blackberries for a mixed fruit version.
Nutty Topping: Stir chopped pecans or almonds into the crumble topping for added crunch.
Vegan Peach Crisp: Use plant-based butter in place of regular butter.
Gluten-Free: Substitute gluten-free all-purpose flour and certified gluten-free oats.
Spiced Crisp: Add a pinch of nutmeg, ginger, or cardamom for extra warmth.
Storage/Reheating
Store leftovers in the refrigerator in an airtight container for up to 4 days. To reheat, warm individual portions in the microwave for 30–45 seconds or reheat the entire crisp in a 350°F (175°C) oven for 10–15 minutes until warmed through. Peach crisp can also be frozen—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use canned peaches for peach crisp?
Yes, canned peaches work well—just be sure to drain them thoroughly and adjust sugar if they’re already sweetened.
Can I make peach crisp ahead of time?
Yes, you can assemble the crisp a few hours in advance and refrigerate it until ready to bake.
How do I keep the topping crispy?
Bake until golden and allow it to cool slightly before covering or refrigerating to avoid sogginess from steam.
What’s the difference between a crisp and a cobbler?
A crisp has a crumbly oat topping, while a cobbler features a biscuit or cake-like topping.
Can I use frozen peaches?
Yes, frozen peaches work well—no need to thaw, but you may need to increase baking time slightly.
What kind of oats should I use?
Rolled oats are best for a crisp topping. Avoid instant oats as they can become mushy.
Can I make this dessert without oats?
Yes, substitute extra flour and a bit of chopped nuts or coconut flakes for texture.
What’s the best way to serve peach crisp?
Serve warm with a scoop of vanilla ice cream, whipped cream, or even Greek yogurt for a lighter option.
Why is my filling too runny?
Make sure to use a thickener like cornstarch or flour, and allow the crisp to cool slightly to help the filling set.
Can I double the recipe?
Absolutely. Use a larger baking dish and extend baking time by 5–10 minutes as needed.
Conclusion
Peach crisp is a timeless dessert that’s as easy as it is delicious. With its sweet, bubbling fruit base and golden oat topping, it’s the kind of recipe that brings comfort and joy to any table. Whether you’re using fresh summer peaches or making it year-round with frozen or canned fruit, this dessert is a go-to favorite you’ll want to make again and again.
Peach Crisp is a cozy and easy-to-make dessert featuring juicy peaches baked under a golden, buttery oat topping. Perfectly sweet and crunchy, it’s a crowd-pleasing treat ideal for any season.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:Serves 6–8
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
6 cups sliced fresh, frozen, or canned peaches (drained if using canned)
1/4 cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch or all-purpose flour
1/2 tsp ground cinnamon
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 tsp salt
1/2 cup cold unsalted butter (or vegan butter)
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, toss sliced peaches with granulated sugar, lemon juice, cornstarch, and cinnamon until evenly coated.
Transfer the peach mixture to a greased 9-inch baking dish.
In a separate bowl, combine oats, flour, brown sugar, and salt. Add cold butter and use a pastry cutter or your fingers to mix until crumbly.
Sprinkle the crumble topping evenly over the peaches.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
Let cool for 10–15 minutes before serving.
Notes
Use frozen peaches directly from the freezer; add a few extra minutes to baking time.For gluten-free, use GF flour and certified GF oats.Add chopped nuts to the topping for crunch.Serve with vanilla ice cream or whipped cream for a classic finish.Store leftovers covered in the fridge for up to 4 days.
