Easy Peach Crisp with Fresh Peaches and Oat Topping

When peaches are sitting on the counter smelling like summer, this easy peach crisp is one of the simplest ways to turn them into dessert. The peaches bake down into a soft, sweet filling while the oat topping gets buttery and golden on top.

This is the kind of recipe I love when I want an easy dessert that still feels special. No pie crust, no mixer, no fancy steps. Just fresh peaches, a simple crumble topping, and a baking dish that comes out of the oven bubbling around the edges.

Serve it warm with a scoop of vanilla ice cream and you have the perfect summer dessert for cookouts, Sunday supper, or those evenings when the peaches are ripe and need to be used up fast.

If you love cozy fruit desserts, you might also like my strawberry rhubarb pie.

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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.

Have extra peaches? Try my peach salsa with tomatoes.

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.

Helpful Tools for Making Peach Crisp

You do not need anything fancy to make this peach crisp, but a few simple kitchen tools make it easier.

A 9-inch baking dish works well for this recipe because it gives the peaches room to bubble while still keeping the topping thick and golden. You will also need a couple of mixing bowls, measuring cups and spoons, and something to cut the cold butter into the topping.

A pastry cutter is handy for making the oat crumble, but a fork or clean hands work too. The goal is to mix the butter into the oats, flour, and brown sugar until the topping looks crumbly instead of smooth.

Can I Use Frozen Peaches for Peach Crisp?

Yes, frozen peaches work well in peach crisp, especially when fresh peaches are out of season. Thaw the peaches first, then drain off any extra liquid before mixing them with the brown sugar, cornstarch, cinnamon, and salt.

Frozen peaches can release more juice as they bake, so draining them helps keep the filling thick and syrupy instead of watery. If they still seem very juicy after thawing, you can add an extra teaspoon or two of cornstarch to help the filling set.

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.

More Summer Recipes to Try

• Strawberry Shortcake
• State Fair Lemonade
• Lemon Blueberry Loaf
• Strawberry Icebox Cake

This is also delicious after a summer dinner like roadside chicken BBQ.

FAQ Peach Crisp Edition

Do I need to peel peaches for peach crisp?

No, you do not have to peel them. Peeled peaches give the filling a smoother texture, while unpeeled peaches make the crisp feel a little more rustic.

How do you know when peach crisp is done?

The topping should be golden brown and the peach filling should be bubbling around the edges. The bubbling is important because it means the cornstarch has activated and the filling will thicken as it cools.

Can peach crisp be made ahead of time?

Yes, but for the best topping, keep the filling and crumble separate until right before baking. You can also bake it ahead and reheat it in the oven.

How do you reheat peach crisp?

Reheat individual servings in the microwave, or warm the whole dish in a 325°F oven until heated through. The oven helps bring back some of the topping texture.

Can I double this recipe?

Yes. Double the ingredients and bake it in a 9×13-inch dish. You may need to add a few extra minutes of baking time.

Do you want the taste of fresh peaches all year long? Try canning my peach salsa recipe!

Easy Peach Crisp with Fresh Peaches and Oat Topping

This easy peach crisp is made with fresh juicy peaches and a buttery oat crumble topping. It bakes until golden and bubbling for the perfect simple summer dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the peach filling

• 6 to 8 ripe peaches peeled, pitted, and sliced
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 teaspoon cinnamon

For the crisp topping

• ⅔ cup flour
• ⅔ cup old-fashioned oats
• ½ cup brown sugar
• ½ tsp salt
• ½ cup butter cold and cut into little cubes

Method

 

1. 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.
2. 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.
3. Assemble: Pour the peach mixture into a greased 9-inch baking dish. Sprinkle the topping all over the peaches.
4. Bake: Bake for 35 to 40 minutes or until topping is golden brown and peaches are bubbling.
5. Serve: Let cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.

Notes

For frozen peaches, thaw and drain well before using. If the peaches seem extra juicy, add 1 to 2 extra teaspoons of cornstarch to help thicken the filling.

Let the peach crisp cool for 10 to 15 minutes before serving so the filling has time to thicken.

For the best topping texture, use cold butter and mix until the topping is crumbly, not smooth.

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the baking dish in a 325°F oven until heated through.