Recipes

15 Best Peach Crisp Recipes (Step by Step Guide)

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Peach crisp is the ultimate summer dessert – juicy, sweet peaches topped with a buttery, crunchy crumble. Whether you prefer classic, healthy, keto, or air fryer versions, this collection has a recipe for every craving. Follow the step-by-step instructions below for perfect peach crisp every time.

1. Classic Peach Crisp with Oat Topping

Ingredients:

  • 6 cups fresh peaches, peeled and sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter, cubed
  • 1 teaspoon cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, toss peaches with sugar, lemon juice, and vanilla. Pour into a 9×9 baking dish.
  3. In another bowl, mix oats, flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
  4. Sprinkle topping evenly over peaches.
  5. Bake 35–40 minutes until golden and bubbly.
  6. Let cool 10 minutes. Serve warm with vanilla ice cream.

2. Easy Peach Crisp (Only 5 Ingredients)

Ingredients:

  • 4 cups peaches (fresh or frozen)
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup melted butter
  • 1 teaspoon cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place peaches in a baking dish. Sprinkle with cinnamon and 1/4 cup brown sugar.
  3. Mix oats, remaining brown sugar, and melted butter until crumbly.
  4. Spread topping over peaches.
  5. Bake 30 minutes. Serve warm.

3. Healthy Peach Crisp (Gluten-Free & Vegan)

Ingredients:

  • 5 cups peaches, sliced
  • 2 tablespoons maple syrup
  • 1 cup almond flour
  • 1/2 cup rolled oats (certified gluten-free)
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • Pinch of salt

Instructions:

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  1. Preheat oven to 350°F (175°C).
  2. Toss peaches with 2 tablespoons maple syrup. Place in dish.
  3. Mix almond flour, oats, coconut oil, remaining maple syrup, cinnamon, and salt.
  4. Sprinkle topping over peaches.
  5. Bake 30–35 minutes until golden.
  6. Let cool slightly. Serve with coconut whipped cream.

4. Peach Crisp in a Cast Iron Skillet

Ingredients:

  • 6 cups peaches, sliced
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a 10-inch cast iron skillet, toss peaches with sugar and lemon juice.
  3. In a bowl, combine flour, brown sugar, cinnamon, and butter until crumbly. Stir in pecans.
  4. Sprinkle topping over peaches.
  5. Bake 35–40 minutes.
  6. Serve warm directly from the skillet.

5. Peach Crisp with Cinnamon and Nutmeg

Ingredients:

  • 6 cups peaches, sliced
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup cold butter

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toss peaches with granulated sugar, cinnamon, nutmeg, and lemon juice. Place in dish.
  3. Mix oats, brown sugar, flour, and butter until crumbly.
  4. Sprinkle over peaches.
  5. Bake 35–40 minutes.
  6. Serve warm with a dusting of extra cinnamon.

6. Keto Peach Crisp (Low Carb)

Ingredients:

  • 4 cups peaches, sliced
  • 1/4 cup powdered erythritol
  • 1 teaspoon cinnamon
  • 1 cup almond flour
  • 1/2 cup chopped pecans
  • 1/4 cup melted butter
  • 2 tablespoons granulated erythritol

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Toss peaches with powdered erythritol and cinnamon. Place in dish.
  3. Mix almond flour, pecans, melted butter, and granulated erythritol.
  4. Spread topping over peaches.
  5. Bake 25–30 minutes until bubbly.
  6. Serve warm with sugar-free whipped cream.

7. Air Fryer Peach Crisp (Individual Servings)

Ingredients:

  • 2 cups peaches, diced
  • 2 tablespoons brown sugar
  • 1/4 cup rolled oats
  • 2 tablespoons flour
  • 2 tablespoons cold butter
  • 1/4 teaspoon cinnamon

Instructions:

  1. Preheat air fryer to 350°F (175°C).
  2. Divide peaches between two small ramekins. Sprinkle with 1 tablespoon brown sugar.
  3. Mix oats, flour, remaining brown sugar, cinnamon, and butter until crumbly.
  4. Top each ramekin with crumble.
  5. Air fry 10–12 minutes until golden.
  6. Let cool slightly and serve.

8. Peach Crisp with Almond Flour Topping

Ingredients:

  • 5 cups peaches, sliced
  • 2 tablespoons honey
  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Toss peaches with honey. Place in dish.
  3. Mix almond flour, coconut oil, maple syrup, cinnamon, and vanilla.
  4. Sprinkle over peaches.
  5. Bake 30 minutes.
  6. Serve warm or at room temperature.

9. Frozen Peach Crisp (Use Canned or Frozen Peaches)

Ingredients:

  • 6 cups frozen peaches, thawed and drained
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toss peaches with sugar and cornstarch. Place in dish.
  3. Mix oats, flour, brown sugar, and butter until crumbly.
  4. Sprinkle topping over peaches.
  5. Bake 40–45 minutes until bubbling.
  6. Let stand 10 minutes before serving.

10. Peach Crisp with Brown Sugar and Butter

Ingredients:

  • 6 cups peaches, sliced
  • 1/2 cup brown sugar (divided)
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toss peaches with 1/4 cup brown sugar and lemon juice. Place in dish.
  3. Mix flour, remaining brown sugar, cinnamon, salt, and butter until crumbly.
  4. Sprinkle over peaches.
  5. Bake 35–40 minutes.
  6. Serve warm with a scoop of vanilla ice cream.

11. Instant Pot Peach Crisp (Pressure Cooker Method)

Ingredients:

  • 4 cups peaches, sliced
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/2 cup rolled oats
  • 1/4 cup flour
  • 1/4 cup cold butter
  • 1/2 teaspoon cinnamon
  • 1 cup water (for pressure cooker)

Instructions:

  1. Toss peaches with brown sugar and cornstarch. Place in a heat-safe bowl that fits in the Instant Pot.
  2. Mix oats, flour, butter, and cinnamon until crumbly. Sprinkle over peaches.
  3. Pour water into the Instant Pot, place trivet, and set bowl on top.
  4. Pressure cook on high 8 minutes. Quick release.
  5. Carefully remove bowl. Broil topping 2–3 minutes for extra crispness.
  6. Serve warm.

12. Peach Crisp with Pecan Streusel

Ingredients:

  • 6 cups peaches, sliced
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toss peaches with sugar and lemon juice. Place in dish.
  3. Mix flour, brown sugar, butter, pecans, and cinnamon until crumbly.
  4. Sprinkle over peaches.
  5. Bake 35–40 minutes.
  6. Serve warm with a dollop of whipped cream.

13. Vegan Peach Crisp (No Dairy, No Eggs)

Ingredients:

  • 6 cups peaches, sliced
  • 1/4 cup maple syrup
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Toss peaches with 1/4 cup maple syrup. Place in dish.
  3. Mix oats, almond flour, coconut oil, remaining maple syrup, cinnamon, and vanilla.
  4. Sprinkle over peaches.
  5. Bake 30–35 minutes until golden.
  6. Serve warm with vegan ice cream.

14. Peach Crisp with Fresh Rosemary (Savory Twist)

Ingredients:

  • 6 cups peaches, sliced
  • 1/3 cup sugar
  • 1 tablespoon fresh rosemary, chopped
  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter
  • 1 teaspoon lemon zest

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toss peaches with sugar, rosemary, and lemon zest. Place in dish.
  3. Mix oats, flour, brown sugar, and butter until crumbly.
  4. Sprinkle over peaches.
  5. Bake 35–40 minutes.
  6. Serve warm. The rosemary adds a subtle savory note.

15. Peach Crisp Meal Prep (Make Ahead & Freeze)

Ingredients:

  • 6 cups peaches, sliced
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter
  • 1 teaspoon cinnamon

Instructions:

  1. Prepare topping: mix oats, flour, brown sugar, cinnamon, and butter until crumbly. Freeze in a bag.
  2. Toss peaches with sugar and cornstarch. Place in a freezer-safe dish.
  3. Top with frozen crumble. Cover tightly.
  4. Freeze up to 3 months.
  5. To bake: Preheat oven to 375°F (190°C). Bake frozen crisp 45–50 minutes (no need to thaw).
  6. Serve warm.

Pro Tip: For the best texture, use ripe but firm peaches. If using frozen peaches, thaw and drain excess liquid first. Always let the crisp rest 10 minutes after baking to set the juices.

Enjoy these 15 peach crisp recipes – perfect for summer gatherings, healthy cravings, or make-ahead desserts.

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