Peach Crisp

This easy peach crisp recipe is lightly sweetened, sliced, sun-ripened peaches topped with a buttery cinnamon crumble oatmeal topping. The result is pure bliss and much easier and quicker than a peach pie.

This is one of our go-to easy summer desserts. The kids like theirs a la mode, but I like mine straight up so I can savor every bite of the ripe peaches. If you like this recipe, try peach smoothie, peach muffins, and peach dump cake.

Indulge in this easy and tasty peach crisp recipe using fresh peaches and a simple crumble topping. Perfect for summer gatherings or a cozy night in, this fruit crisp can be assembled in about fifteen minutes, making it easy for a weeknight but special enough for company.

Ingredients Notes and Substitutions

• Peaches: preferably fresh. You can use frozen peaches in a pinch, but do not thaw them.
• Pineapple juice: or lemon juice
• Brown sugar: not too much in the peach mixture if those peaches are already sweet
• Cornstarch: to thicken it a bit
• Vanilla extract: the pure stuff, please
• Ground cinnamon: adds amazing flavor
• All-purpose flour
• Salt: just a tad in the crisp topping
• Butter: unsalted or salted. If using salted, eliminate the added salt.
• Oats: old fashioned rolled oats are best

How To Make Peach Crisp

This is the nutshell version. See the recipe card below for the complete list of ingredients and instructions.

Start by peeling and slicing your peaches. In a large bowl, stir together the peaches, pineapple or lemon juice, brown sugar, cornstarch, vanilla extract, and cinnamon. Spoon the mixture slices into a baking dish.

Whisk together the flour, brown sugar, and cinnamon in a medium bowl. Using a pastry cutter, cut in the butter until the mixture is crumbly. Then, stir in the oats. Sprinkle it over the peach mixture and bake.

To Peel or Not To Peel

Peeling peaches for cobbler, crisps, and pie is a matter of personal preference. I find the skins a little tough and bitter. Here are a few helpful steps for easily peeling peaches.

1. Score the peaches on the bottom by cutting the skin with a knife in the shape of an X that is about an inch by an inch.
2. Bring a large pot of water to a boil. Drop the peaches a couple at a time in the boiling water for 1 or 2 minutes for peaches that are not quite ripe.
3. Remove them with a slotted spoon and plunge them into an ice bath. Let them soak for about two minutes before drying them.
4. Using your fingers, pull back the skins, starting at the bottom with the scored skin.

Preparation Tips and Storage

• Cut your chilled butter into small cubes. It helps with the task of cutting in butter.
• I like to use old-fashioned rolled oats. They add more texture, crunch, and flavor than their quick oat cousins.
• Store leftovers on the kitchen counter for up to 24 hours and then in the fridge. If your house is exceptionally warm, store it in the refrigerator soon after it cools.
• Serve with a scoop of vanilla ice cream or fresh whipped cream.

Recipe Variations

• Other fruit: Mix up the fruit by replacing half the fruit with cherries, strawberries, or blueberries.
• Top it: vanilla ice cream, homemade whipped cream, or caramel sauce
• Nuts: add chopped walnuts, pecan, almonds, or pistachios to the crumble topping
• Remove the oats: and this recipe becomes a crumble. Of course a crisp and crumble have almost become interchangeable, and you will find both crisp and crumble recipes with oats in them.

More Peach Recipes

Perfect Peach Crisp Recipe

This delicious peach crisp is made with common pantry ingredients, and it is so easy to make you can whip this up for the perfect summer dessert any time! With juicy peaches soaked in sweet cinnamon syrup and topped with a crispy crumble topping. This peach crisp is best served with a scoop of vanilla ice cream.

5 from 44 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 303kcal

Author: Beth Pierce

Ingredients

Peach Mixture

• 6 cups peeled sliced fresh peaches
• 1½ tablespoons pineapple or lemon juice
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Crisp Topping

• ½ cup all purpose flour
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• ⅛ teaspoon salt
• ½ cup chilled butter cut in small cubes
• 1 cup old fashioned rolled oats

Instructions

• Preheat oven to 400 degrees.
• In a large bowl, gently stir together the peaches, pineapple juice or lemon juice, brown sugar, cornstarch, vanilla extract, and cinnamon. Spoon into a 9 x 9 inch or equivalent size baking dish.
• Whisk together flour, brown sugar, cinnamon, and salt.  Using a pastry blender, cut in butter until crumbly.  Stir in the oats.
• Bake for 30 minutes or until the fruit is bubbly and the top is golden brown.

Video

Notes

• Cut your chilled butter into small cubes.  It really helps with the task of cutting in butter.
• I like to use old-fashioned rolled oats. They add more texture, crunch, and flavor than their quick oat cousins.
• Store leftovers on the kitchen counter for up to 24 hours and then covered in the fridge.  If your house is exceptionally warm, then store it in the refrigerator soon after it cools.
• Serve with a scoop of vanilla ice cream or fresh whipped cream.

Nutrition

Calories: 303kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 225mg | Fiber: 3g | Sugar: 30g | Vitamin A: 734IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg

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