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There is something about a warm peach crisp straight from the oven that makes summer feel complete. I made this with fresh summer peaches, blanching them briefly before transferring them to an ice bath so they were easy to peel. The filling is juicy and tender, and the oat topping bakes up golden and crumbly with just the right amount of crunch.
The key here is keeping the filling simple so the natural sweetness of ripe peaches really comes through, then piling on a buttery brown sugar oat topping that crisps beautifully in the oven.
If you love peach desserts, you should also try my peach crumble and this classic peach cobbler.
Peach crisp ingredients
For the peach filling
- Fresh peaches: Ripe but still slightly firm peaches work best. Blanch them briefly in boiling water, then transfer to an ice bath so the skins slip right off. You can also use well-drained canned peaches for a quicker option.
- Granulated sugar: Just enough to draw out the peach juices without masking the natural sweetness.
- Cornstarch: Thickens the filling so it is jammy rather than watery.
- Fresh lemon juice: Brightens the flavor and balances the sweetness.
- Vanilla extract: Adds a warm, buttery note that pairs beautifully with peaches.
- Seasonings: Ground cinnamon and salt round out the filling with warmth and balance.
For the crisp topping
- Brown sugar: Gives the topping a caramel-like sweetness and helps it clump together.
- All-purpose flour: Provides structure so the topping stays crumbly.
- Old-fashioned rolled oats: These crisp up nicely in the oven. Avoid instant oats, which will turn soft and lose their texture.
- Unsalted butter: Use it cold and cubed so it creates those coarse, crumbly pieces that bake up golden and crunchy.
- Ground cinnamon: Warm spice that ties the topping and filling together.
- Salt: Balances the sweetness of the brown sugar.
See printable recipe card below for the full ingredients list and quantities.
How to make peach crisp
Preheat the oven to 350º F and lightly grease a 9×13-inch baking dish.
Bring a pot of water to a boil and blanch the peaches for about 10 to 20 seconds, then transfer them straight to an ice bath. The skins will slip right off. Pit the peaches and slice them into wedges.
Place the sliced peaches in a large bowl. Add the granulated sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla. Gently toss everything together until the peaches are evenly coated.
Transfer the peach mixture, including all the juices, into the prepared baking dish and spread it out in an even layer.
In a separate bowl, combine the brown sugar, flour, oats, cinnamon, and salt. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture is coarse and crumbly, with some pea-sized pieces of butter remaining.
Scatter the topping evenly over the peaches. Do not press it down, as keeping it loose helps it bake up crisp.
Bake for 50 to 60 minutes, until the topping is golden brown and the filling is bubbling around the edges and in the center.
Let the crisp cool for 20 to 30 minutes before serving. It is best served warm with a scoop of vanilla ice cream.
Tips
- Keep the butter very cold when making the topping. Cold butter creates those coarse, crumbly pieces that bake up golden and crunchy. If the butter starts to soften while you work, pop the bowl into the freezer for a few minutes before scattering the topping over the peaches.
- If using canned peaches, drain them very thoroughly and skip the blanching step. Start checking for doneness a few minutes earlier since canned peaches are already soft.
- Do not press the topping down into the filling. Keeping it loose and scattered allows air to circulate, which is what gives the topping its signature crunch.
Serving suggestions
This peach crisp is best served warm, straight from the oven, with a generous scoop of vanilla ice cream. The contrast of cold, creamy ice cream melting over the hot, juicy peaches and crunchy topping is hard to beat. You could also try it with caramel ice cream for something extra special, or keep it simple with a dollop of whipped cream or a drizzle of heavy cream.
Storage and reheating
Fridge: Store covered in the refrigerator for up to 4 to 5 days.
Freezer: Freeze the cooled baked crisp in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in the oven at 350 degrees F or in an air fryer to help restore the crisp topping. The microwave works in a pinch, but the topping will soften.
FAQs
Both showcase peaches, but the toppings are different. Peach crisp has a buttery, crumbly oat streusel topping, while peach cobbler typically has a thicker biscuit-style topping. Both are easier than pie.
Yes. Thaw the frozen peaches, drain off any excess liquid, and pat them dry before tossing with the filling ingredients. The bake time may be similar, but start checking a few minutes earlier.
More peach desserts to try
If you love this peach crisp, here are a few more peach desserts worth trying.
If you make this peach crisp, I would love to hear how it turned out! Please leave a star rating and a comment below. Your feedback means so much and helps other readers find the recipe too.
Peach Crisp
Ingredients
Peach Filling
- 10 cups peaches peeled and sliced (about 3 pounds prepared)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Crisp Topping
- 3/4 cup brown sugar packed
- 1 1/3 cups all-purpose flour
- 1 1/3 cups rolled oats old-fashioned
- 1 cup unsalted butter cold and cubed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×13-inch baking dish.
- Blanch the peaches in boiling water for 10 to 20 seconds, then transfer them immediately to an ice bath. Once cool enough to handle, peel, pit, and slice them into roughly half-inch-thick wedges.
- Add the sliced peaches to a large bowl. Sprinkle in the sugar, cornstarch, cinnamon, and salt, then add the lemon juice and vanilla. Toss gently until the peaches are well coated and the mixture is evenly combined.
- Transfer the peach mixture, including all the juices, to the prepared baking dish and spread it into an even layer.
- In a separate bowl, combine the brown sugar, flour, oats, cinnamon, and salt. Add the cold cubed butter and work it into the dry ingredients using your fingers or a pastry cutter until the mixture is coarse and crumbly, with some pea-sized pieces of butter remaining.
- Scatter the topping evenly over the peaches without pressing it down. Keeping it loose helps it bake up crisp and golden.
- Bake for 50 to 60 minutes, until the topping is golden brown and the filling is bubbling around the edges and in the center.
- Let the crisp cool for 20 to 30 minutes before serving. Serve warm with vanilla ice cream, if desired.
Notes
- Canned peaches: You can use well-drained canned sliced peaches instead of fresh. Skip the blanching, peeling, and pitting steps. Start checking for doneness a few minutes earlier.
- Sweetness: The filling uses only half a cup of sugar so the natural sweetness of ripe peaches comes through. Adjust to taste depending on how sweet your peaches are.
- Oats: Use old-fashioned rolled oats for the best texture. Instant oats will turn soft and will not crisp up properly.
- Cooling time: Letting the crisp rest for 20 to 30 minutes allows the filling to thicken slightly, making it easier to serve.
- Reheat: Warm leftovers in the oven or air fryer to restore the crisp topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
