This old-fashioned peach crisp recipe is super easy to make. Juicy fresh peaches are baked with a crisp oat topping to make a perfect summer dessert.
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Peach crisp has always been one of my favorite desserts. It is so simple to put together and it really highlights the flavor of the fresh peaches. Add a little cinnamon, a splash of vanilla, a touch of lemon juice, and the taste of the peaches just explodes. It is pretty incredible how basic ingredients can turn into such a perfect dessert.
Old-Fashioned Peach Crisp Recipe
This peach crisp recipe is made in two parts. First, you make the peach filling and then the oat crisp topping. Both parts of the recipe are super easy and just require you to mix the ingredients together. Mixing, pouring, and baking is really all it takes!
Once the peach crisp starts to turn a golden brown color, it is ready to eat. I love to eat warm peach crisp with vanilla ice cream. The contrast between cold ice cream and warm peaches is really delicious. A little whipped cream is also a fantastic topping. But don’t worry, this peach crisp is perfect without any topping at all. It is extremely flavorful all on its own!
Ingredients for Peach Crisp
See recipe card below this post for ingredient quantities and full instructions.
- Peaches – Fresh, ripe peaches are best for this crisp. To see if your peach is ripe, gently give it a squeeze. If the peach feels slightly soft and gives a little when squeezed, it is ripe. A ripe peach will also be very fragrant and smell sweet.
- Light brown sugar – The subtle molasses taste of light brown sugar really goes well with peaches.
- Lemon juice – Use the juice from one lemon or about 2 tablespoons.
- Vanilla extract
- Ground cinnamon
- Oats – Be sure to use rolled oats and not steel-cut or Irish oats. Steel cut and Irish oats will be far too crunchy and hard, as they do not soften when baked.
- Baking powder
- Butter – This is one case where you can use salted or unsalted butter.
Here are a few ingredient substitutes and variations that will work well.
- Use canned peaches in place of fresh peaches. Use four 15-oz cans of sliced peaches. Drain the canned peaches well and also skip the brown sugar in the filling part of the recipe. The peaches will be sweet enough after soaking in syrup!
- Use half the amount of ground cinnamon in the oat topping then add ⅛ tsp ground nutmeg. This will give the crisp a new, spicy flavor.
- Add ½ cup of raisins to the filling for an added texture and sweet flavor.
- Make the crisp topping using ½ cup of flour and ¼ cup of almond flour. This adds a nice, nutty flavor to the peach crisp. Almond peach crisp is pretty delicious!
How to Make Peach Crisp
- Prepare: Preheat your oven to 375ºF and grease a 9×9 baking dish with cooking spray.
- Make the filling: Toss the sliced peaches with all of the other filling ingredients. Mix well so each peach slice is covered in the filling mix. Pour the peach crisp filling into the prepared baking dish.
- Make the topping: Add all of the dry ingredients for the crisp topping to a bowl and mix them together. Use your hands to rub the butter into the dry ingredients. Make small crumbles and then sprinkle the topping over the peach filling in the pan.
- Bake: Bake the peach crisp until the top is golden brown and the peach juice is bubbling around the edges.
- Cool: Let the peach crisp cool for about 10 minutes. Peach crisp is delicious when hot but a little cooling time is a good idea!
This recipe is very easy to double. Double the filling and topping portions of the recipe and use a 9×13 baking dish. A big peach crisp is a great dessert to serve for a crowd!
How to Store Peach Crisp
Once your peach crisp has cooled, cover it in plastic wrap and store it in the fridge for 4-5 days. Peach crisp is delicious when enjoyed cold, but you can also heat it up in the microwave.
You can also freeze this peach crisp recipe. Wrap the baked peach crisp tightly in plastic wrap. Freeze the crisp for up to 3 months. Unwrap the frozen crisp and reheat it in a 300 degree oven for one hour then enjoy! It will taste as great as the day it was made!
A peach crisp typically has a crunchy oat topping while a cobbler has a cake-like topping. The filling for both desserts is basically the same, just the toppings are different. One is soft, buttery, and biscuit-like while the other is crunchy, sweet and spicy.
It is a good idea to peel the peaches for crisp filling. The skin can get tough and chewy when baked, which can spoil the soft texture of the peach filling. Save the peach peels to make smoothies!
Yes, peach crisp does need to be refrigerated. The moist filling will spoil quickly when left at room temperature. Wrap the crisp tightly and store it in the refrigerator to keep it fresh for days.
- 8 peaches peeled and sliced
- 1/4 cup light brown sugar
- 3 tablespoons all-purpose flour
- juice from one lemon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats (not steel cut!)
- 3/4 cup brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 10 tablespoons butter cold, chopped into cubes
- Preheat your oven to 375 degrees F. Grease a 9×9 square baking dish. Set aside.
- Place the peeled, sliced peaches in a large mixing bowl. Add the brown sugar to the bowl with the peaches and toss them together.
- Add the flour, lemon juice, vanilla, salt and cinnamon to the bowl and mix well. Pour the peaches into the prepared baking pan.
- Make the crisp topping next. Add the flour, oats, brown sugar, baking powder and cinnamon to a large mixing bowl and stir together.
- Add the cold butter to the bowl and blend together. I like to use my hands to rub the butter into the flour and oat mix. Mix in the butter until it is in small crumbles. Sprinkle the oat mix over the peaches in the baking pan.
- Bake the crisp for 35 minutes. The top will be golden brown and the juice will be bubbling around the edges of the pan.
- Let the crisp cool for about 10 minutes before scooping and serving with vanilla ice cream or whipped cream.