There’s nothing quite like a warm peach crisp fresh from the oven. Juicy, ripe peaches bubble under a golden, buttery oat topping that’s perfectly crisp and lightly sweet. This classic American dessert is simple, rustic, and absolutely irresistible—especially when served with a scoop of vanilla ice cream.
Why You’ll Love This Peach Crisp
- Uses fresh summer peaches (or frozen if needed)
- Comes together in under 15 minutes of prep
- The topping stays wonderfully crisp
- Perfect balance of sweet fruit and crunchy streusel
Ingredients
For the peach filling:
- 6–7 medium ripe peaches (about 2–2½ lbs / 900–1100 g), peeled and sliced
- ⅓ cup (65 g) granulated sugar
- 2 tablespoons cornstarch (or all-purpose flour)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
For the crisp topping:
- ¾ cup (95 g) all-purpose flour
- ¾ cup (65 g) old-fashioned rolled oats
- ½ cup (100 g) packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- Optional: ½ cup chopped pecans or walnuts for extra crunch
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) square baking dish or similar-sized pie dish.
- Prepare the filling. In a large bowl, toss the sliced peaches with the sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt until evenly coated. Pour the mixture into the prepared baking dish and spread it out evenly.
- Make the topping. In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Stir in the nuts if using.
- Assemble and bake. Sprinkle the topping evenly over the peaches. Bake for 40–50 minutes, until the filling is bubbly and the topping is golden brown and crisp. If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.
- Cool slightly. Let the crisp rest for 15–20 minutes before serving so the juices can thicken.
Serving Suggestions
Serve warm with a generous scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream. It’s also delicious at room temperature the next day.
Tips for the Best Peach Crisp
- Peach ripeness matters. Use peaches that give slightly when pressed but aren’t mushy. If they’re very juicy, you can add an extra teaspoon of cornstarch.
- No peeling? You can leave the skins on for a more rustic look and extra fiber—just wash them well.
- Make it ahead. Assemble the crisp up to a day in advance, cover, and refrigerate. Add 5–10 extra minutes to the baking time if starting from cold.
- Frozen peaches. Thaw and drain them well, then pat dry before using. You may need a bit more cornstarch.
- Gluten-free option. Swap the all-purpose flour for a 1:1 gluten-free baking blend and use certified gluten-free oats.
Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F (150°C) oven until heated through. The topping softens over time but is still delicious.
This peach crisp is pure summer comfort in a baking dish—simple enough for a weeknight and impressive enough for company. Enjoy!
