There is nothing quite like a warm, bubbling peach crisp straight out of the oven. With its sweet, juicy fruit filling and buttery, cinnamon-spiced oat crumble topping, it’s the quintessential summer dessert.

Whether you are baking with fresh summer peaches, using canned or frozen fruit, or looking for gluten-free and vegan options, this step-by-step guide covers 15 delicious peach crisp recipes to elevate your home baking!

Pro Tips for the Perfect Peach Crisp

• Preventing Watery Crisp: Peaches release a lot of juice as they bake. Always toss your sliced peaches with 1 to 2 tablespoons of cornstarch or flour to thicken the juices into a glossy, delicious sauce.
• Cold Butter for Maximum Crunch: When making the crumble topping, use cold, cubed butter and work it into the oats and flour until pea-sized clumps form. This creates a crisp, biscuit-like bite instead of a soft topping.
• Skin On or Off? Peaches do not need to be peeled for a crisp! The skin softens nicely as it bakes and adds beautiful color and extra fiber. However, if you prefer a smoother texture, blanch peaches in boiling water for 30 seconds to slip the skins off easily.

15 Detailed Step-by-Step Peach Crisp Recipes

1. Easy Fresh Peach Crisp with Brown Sugar Oat Crumble

The timeless summer classic served warm with vanilla ice cream.

1. Prep Fruit: Preheat oven to 350°F (175°C). Toss 5 cups of sliced fresh peaches with 2 tbsp granulated sugar, 1 tbsp lemon juice, 1.5 tbsp cornstarch, and ½ tsp cinnamon in a 9×9 baking dish.
2. Make Crumble: In a bowl, combine 1 cup rolled oats, ½ cup flour, ½ cup brown sugar, ½ tsp cinnamon, and a pinch of salt. Cut in 6 tbsp cold cubed butter using your hands or a pastry cutter until crumbly.
3. Bake: Scatter topping evenly over peaches. Bake for 40–45 minutes until topping is golden brown and juices bubble around the edges.

2. Old-Fashioned Peach Crisp (Canned or Frozen Peaches)

Enjoy year-round comfort food without waiting for peach season.

1. Prepare Peaches: If using canned peaches, drain two 15-oz cans (reserving 2 tbsp juice). If using frozen peaches, thaw and drain excess liquid. Toss fruit in a baking dish with 1 tbsp cornstarch, 1 tsp vanilla, and reserved juice.
2. Make Topping: Mix 1 cup oats, ⅓ cup flour, ⅓ cup brown sugar, and ½ tsp nutmeg. Mix in ½ cup melted butter until clumps form.
3. Bake: Spread topping over peaches and bake at 350°F (175°C) for 35–40 minutes until golden and bubbling.

3. Healthy Gluten-Free Peach Crisp with Pecan Topping

A wholesome, nut-studded variation made without wheat.

1. Fruit Base: Toss 5 cups sliced peaches with 2 tbsp maple syrup, 1 tbsp tapioca starch or cornstarch, and 1 tsp vanilla extract. Spread into a baking dish.
2. Gluten-Free Crumble: Mix 1 cup certified gluten-free rolled oats, ½ cup almond flour, ⅓ cup chopped pecans, ¼ cup coconut sugar, and 1 tsp cinnamon. Stir in ¼ cup melted coconut oil or melted butter.
3. Bake: Cover peaches with nut-oat topping and bake at 350°F (175°C) for 38–42 minutes.

4. 10-Minute Single-Serve Microwave Peach Crisp

A fast individual dessert when you don’t want to heat up the oven.

1. Microwave Peaches: In a microwave-safe mug or ramekin, mix 1 chopped peach, 1 tsp sugar, ¼ tsp cornstarch, and a splash of lemon juice. Microwave for 1 minute.
2. Quick Topping: In a small bowl, mix 3 tbsp oats, 1 tbsp flour, 1 tbsp brown sugar, ¼ tsp cinnamon, and 1 tbsp melted butter.
3. Cook: Spoon topping over warm peaches and microwave for an additional 45–60 seconds until topping sets and fruit bubbles.

5. Cast Iron Skillet Peach Crisp with Salted Caramel

Deeply caramelized edges and rustic presentation.

1. Sauté Peaches: Melt 2 tbsp butter in a 10-inch cast-iron skillet over medium heat. Add 6 sliced peaches, ¼ cup brown sugar, and ½ tsp cinnamon. Cook for 5 minutes until peaches soften slightly.
2. Add Topping: Whisk together 1 cup oats, ½ cup flour, ⅓ cup brown sugar, and 5 tbsp cold cubed butter until crumbly. Scatter over peaches right in the skillet.
3. Bake & Drizzle: Bake at 375°F (190°C) for 30 minutes. Drizzle warm salted caramel sauce over the top before serving.

6. Healthy Maple Pecan Peach Crisp (No Refined Sugar)

Naturally sweetened for a lighter, guilt-free treat.

1. Mix Filling: Combine 5 cups sliced peaches, 2 tbsp pure maple syrup, 1 tbsp lemon juice, and 1 tbsp arrowroot powder or cornstarch in a baking dish.
2. Nutty Topping: Blend 1 cup rolled oats, ⅓ cup chopped pecans, 2 tbsp maple syrup, 1 tsp cinnamon, and 3 tbsp melted coconut oil until combined.
3. Bake: Bake at 350°F (175°C) for 40 minutes until the top is crisp and golden.

7. Bourbon Vanilla Brown Sugar Peach Crisp

A rich, elevated twist perfect for dinner parties.

1. Bourbon Filling: Toss 5 cups peaches with 2 tbsp bourbon, 1 tbsp vanilla bean paste, ¼ cup dark brown sugar, and 1.5 tbsp cornstarch. Transfer to a greased baking dish.
2. Rich Topping: Combine 1 cup oats, ½ cup all-purpose flour, ½ cup dark brown sugar, ½ tsp cinnamon, and 6 tbsp cold butter.
3. Bake: Bake at 350°F (175°C) for 40–45 minutes until deep golden brown and fragrant.

8. Fresh Peach Blueberry Crisp with Lemon Zest

A vibrant duo of sweet summer stone fruit and berries.

1. Combine Fruit: Gently fold together 4 cups sliced peaches, 1.5 cups fresh blueberries, 3 tbsp sugar, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 1.5 tbsp cornstarch.
2. Crumble Topping: Combine 1 cup oats, ½ cup flour, ⅓ cup brown sugar, and 6 tbsp cold butter until pea-sized crumbles form.
3. Bake: Bake in a 9×9 pan at 350°F (175°C) for 45 minutes until blueberries burst and fruit juices bubble.

9. Easy Air Fryer Individual Peach Crisp

Crispy topping in half the time without warming up the kitchen.

1. Prepare Ramekins: Divide 2 cups sliced peaches (tossed with 1 tbsp sugar and 1 tsp cornstarch) into 2 air-fryer-safe ramekins.
2. Mix Topping: Combine ½ cup oats, 2 tbsp flour, 2 tbsp brown sugar, ¼ tsp cinnamon, and 2 tbsp melted butter. Divide over fruit.
3. Air Fry: Place ramekins in air fryer basket and bake at 330°F (165°C) for 12–15 minutes until golden brown.

10. Grandma’s Old-Fashioned Southern Peach Crisp

A rich, comforting classic packed with warm spices.

1. Spiced Fruit: Toss 6 cups sliced ripe Southern peaches with ⅓ cup brown sugar, 1 tbsp flour, 1 tsp cinnamon, ¼ tsp nutmeg, and 1 tsp vanilla extract.
2. Traditional Topping: Mix 1 cup flour, 1 cup oats, ⅔ cup brown sugar, and ½ cup cold butter until coarse crumbs form.
3. Bake: Spread over peaches in a 9×13 dish and bake at 350°F (175°C) for 45–50 minutes until golden and bubbling.

11. Slow Cooker Crockpot Peach Crisp

Set it and forget it for easy holiday or crowd hosting.

1. Layer Fruit: Place 6 cups sliced peaches into the bottom of a greased 4-to-6-quart slow cooker. Toss with 3 tbsp sugar, 1.5 tbsp cornstarch, and 1 tsp cinnamon.
2. Add Topping: In a bowl, mix 1.5 cups oats, ¾ cup flour, ½ cup brown sugar, and ½ cup melted butter. Spread topping evenly over peaches.
3. Cook: Place a paper towel under the slow cooker lid (to catch moisture) and cook on HIGH for 2 to 2.5 hours or LOW for 4 hours.

12. Vegan & Dairy-Free Peach Crisp

100% plant-based crisp that delivers maximum crunch.

1. Prep Fruit: Toss 5 cups peaches with 3 tbsp organic cane sugar, 1 tbsp lemon juice, and 1.5 tbsp cornstarch in a baking dish.
2. Vegan Topping: Mix 1 cup oats, ½ cup flour, ½ cup brown sugar, and ½ tsp cinnamon. Cut in 6 tbsp chilled plant-based butter or solid coconut oil.
3. Bake: Bake at 350°F (175°C) for 40–45 minutes until topping is crisp and fruit is tender.

13. Dutch Oven Peach Crisp for Camping

The ultimate outdoor campfire dessert.

1. Dutch Oven Prep: Line a cast-iron Dutch oven with foil or grease well. Add two 28-oz drained cans of peaches (or 6 cups fresh peaches), tossed with 2 tbsp cornstarch and 1 tsp cinnamon.
2. Add Topping: Sprinkle 1.5 cups pre-mixed dry oat crumble (oats, flour, brown sugar, butter) over peaches.
3. Campfire Bake: Cover with lid and place on campfire coals with 8–10 hot coals on top. Bake for 30–35 minutes until bubbling.

14. Peach Raspberry Crisp with Crunchy Almond Crumble

Sweet peaches paired with tart raspberries and sliced almonds.

1. Fruit Layer: Toss 4 cups sliced peaches and 1.5 cups fresh raspberries with ⅓ cup sugar, 1.5 tbsp cornstarch, and ½ tsp almond extract.
2. Almond Crumble: Mix 1 cup oats, ⅓ cup sliced almonds, ½ cup flour, ⅓ cup brown sugar, and 6 tbsp cold cubed butter.
3. Bake: Scatter over fruit in a baking dish and bake at 350°F (175°C) for 40–45 minutes.

15. Non-Soggy Masterclass Peach Crisp

The ultimate technique guide for a crispy topping every time.

1. Drain Excess Juice: Toss 5 cups peaches with 2 tbsp sugar and let sit for 10 minutes. Drain 2 tbsp of released liquid before adding 1.5 tbsp cornstarch.
2. Cold Butter Rule: Keep topping butter ice-cold. Combine 1 cup oats, ½ cup flour, ½ cup brown sugar, and 6 tbsp cold butter. Do not overmix into a paste.
3. Bake Uncovered: Bake uncovered at 375°F (190°C) for 35–40 minutes to let steam escape, ensuring a crunchy top layer.