When summer peaches are at their peak, there’s nothing better than a fresh peach crisp bubbling away in the oven. Sweet, juicy peaches topped with a buttery oat crumble. It’s simple, rustic, and so satisfying.
If you’ve got a few extra peaches on hand, this recipe is the easiest way to turn them into a dessert that feels special but only takes minutes to prep. Serve it warm with a scoop of vanilla ice cream and you’ve got the ultimate summer treat.
Why You’ll Love This Peach Crisp
- Simple ingredients you probably already have in your pantry.
- Big peach flavor that shines thanks to minimal fuss.
- Perfect texture – soft, syrupy peaches under a crisp golden topping.
- Easily adaptable – add berries, nuts, or spices to make it your own.
Ingredients for Peach Crisp
For the peach filling:
- 6 to 8 ripe peaches (peeled, pitted, and sliced)
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp cinnamon
For the crisp topping:
- 2/3 cup flour
- 2/3 cup old fashioned oats
- 1/2 brown sugar
- 1/2 tsp salt
- 1/2 cup butter, cold and cut into smaller cubes
How to Make Peach Crisp
Prepare the peaches: Preheat oven to 375 degrees F. Place sliced peaches in a large mixing bowl. Add brown sugar, cornstarch, salt, and cinnamon. Stir gently until peaches are coated.
Make the topping: In another bowl, combine flour, oats, brown sugar, salt and butter. Use a pastry blender, forks or your hands to combine mixture into small crumbles.
Assemble: Pour the peach mixture into a greased 9 inch baking dish. Sprinkle the topping all over the peaches.
Bake: Bake for 35 to 40 minutes or until topping is golden brown and peaches are bubbling.
Serve: Let cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.
Tips & Variations
- Add a handful of chopped pecans or almonds to the topping for extra crunch.
- For a flavor twist, stir in 1/2 tsp of ground ginger into the peach filling.
- Use frozen peaches if fresh aren’t in season. Just thaw and drain them first.
- Make it gluten-free by swapping the flour for almond flour or a 1:1 gluten-free blend.
FAQ Peach Crisp Edition
Do I have to peel the peaches? Peeling gives it a smoother texture, but you can leave the skins on if you prefer a more rustic feel.
Can I make this ahead? Yes. Assemble the filling and topping separately, then store in the fridge. Combine and bake when ready.
How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in the oven or microwave.
Do you want the taste of fresh peaches all year long? Try canning my peach salsa recipe!
Easy Peach Crisp (Fresh, Juicy, and Perfect for Summer)
Ingredients
Method
- Prepare the peaches: Preheat oven to 375degrees F. Place sliced peaches in a large mixing bowl. Add brown sugar, cornstarch, salt, and cinnamon. Stir gently until peaches are coated.
- Make the topping: In another bowl, combine flour, oats, brown sugar, salt and butter. Use a pastry blender, forks or your hands to combine mixture into small crumbles.
- Assemble: Pour the peach mixture into a greased 9 inch baking dish. Sprinkle the topping all over the peaches.
- Bake: Bake for 35 to 40 minutes or until topping is golden brown and peaches are bubbling.
- Serve: Let cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
