This Old-Fashioned Peach Crisp Recipe features a juicy peach center and a crisp oat topping for the perfect easy summer dessert!

serving of peach crisp topped with a scoop of vanilla ice cream sitting on a pink round plate.

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The Best Easy Peach Crisp Recipe

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, and 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!

We make this peach crisp recipe in two parts. We start with the peach filling. Then, we move on to the oat crisp topping.

Both parts come together quickly and easily. Mixing, pouring, and baking is all it takes!

The only hard part is waiting for the recipe to bake. However, as soon as the top is golden brown, it’s ready to eat! Grab a spoon, and dig in while it’s warm, but be warned. The recipe never lasts long!

(If you love this recipe, be sure to check out my Apple Crisp, too!)

light pink plate of peach crisp and the casserole dish in the background.

Ingredients for Peach Crisp

To print: see recipe card below

ingredients to make the peach mixture filling of peach crisp.
ingredients to make the crumble mixture of peach crisp.

Peach Filling

  • 8 peaches – Fresh, ripe peaches are best for this crisp. Make sure they’re ripe for the best taste! Ripe peaches are slightly soft, giving a little when squeezed. They’re also fragrant with a sweet smell.
  • 1/4 cup light brown sugar – This sweetens the filling and adds a subtle molasses flavor. If preferred, granulated sugar also work, but the flavor won’t be quite as rich.
  • 3 tablespoons all-purpose flour – This helps thicken the filling slightly.
  • Juice from one lemon – If you don’t have a fresh lemon, you can use two tablespoons of lemon juice instead.  
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 14 teaspoon ground cinnamon

Crisp Topping

  • 3/4 cup of general-purpose flour
  • 3/4 cup rolled oats – Be sure to use rolled oats, 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. 
  • 3/4 cup brown sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 10 tablespoons butter – This is one case where you can use salted or unsalted butter. 

Variations

  • Use canned peaches in place of fresh peaches. Use four 15-oz cans of sliced peaches. Drain the canned peaches well, and skip the brown sugar in the filling part of the recipe. The peaches will be sweet enough after soaking in syrup! 
  • Use frozen peaches instead of fresh. Allow them to thaw completely, slice them up, and use a paper towel to remove any excess moisture. Just keep in mind that they will be mushier than fresh peaches!
  • Use half the amount of ground cinnamon in the oat topping. Then, add ⅛ teaspoon 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. 
  • Include 1/2 cup of chopped nuts in the topping for a little extra crunch.
  • Swap the oats in the topping for brown sugar oats, and omit the extra sugar.
  • 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! 
  • Use a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.

Directions for How to Make Peach Crisp

  1. Prepare: Preheat your oven to 375 degrees Fahrenheit. Then, grease a 9×9 square baking dish with butter or cooking spray, and set it aside.
  2. Combine the filling: Place the peaches in a large bowl. Add the brown sugar, and toss to combine and coat. Then, add the flour, lemon juice, vanilla, salt, and cinnamon, and mix to combine. Pour the peaches into the prepared pan.
  3. Create the topping: Add the flour, oats, brown sugar, baking powder, and cinnamon to a large bowl. Stir to combine. Next, add the cold butter, and use your hands or a pastry cutter to blend. The mixture will resemble coarse, sand-like crumbles.
  4. Layer: Sprinkle the oat mixture evenly over the peaches in the baking dish.
  5. Bake: Transfer the crisp to the oven, and bake for 35 minutes. The top will be golden brown, and the peach juice will be bubbling around the edges of the pan.
  6. Cool: Allow the peach crisp to cool in the pan for ten minutes before serving.

Serving Suggestions

This homemade peach crisp recipe is best served warm! Delicious as is, this dessert is even better topped with whipped cream or a dollop of vanilla ice cream.

serving of peach crisp on a pink round plate topped with a scoop of vanilla ice cream.

How to Store + Freeze Old-Fashioned Peach Crisp

  • Store leftovers in the fridge for four to five days. To keep them fresh, cover the baking dish with plastic wrap, or transfer the crisp to an airtight container.
  • Freeze the crisp for up to three months. Wrap it tightly in plastic wrap followed by aluminum foil.
  • Reheat leftovers thawed or frozen in the oven at 300 degrees. Frozen crisp will take about an hour to heat through. Or, warm the thawed dessert for a few seconds in the microwave!

Quick Tip

Feel free to double this recipe! Simply double all the ingredients, and use a 9×13 baking dish. Bake as normal, and adjust the cooking time as needed until the top is golden and the sides are bubbly.

FAQs

What’s the difference between peach crisp and peach cobbler?

A peach crisp typically has a crunchy oat topping while a peach cobbler has a cake-like topping. The filling for both desserts is basically the same, but the toppings are different. Peach cobblers are soft, buttery, and biscuit-like. Meanwhile, peach crisps are crunchy, sweet, and made with a hint of warm spice.

Do you have to peel peaches for crisp?

I recommend peeling the peaches before creating the 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!

Does homemade peach crisp need to be refrigerated?

Yes, it’s important to store leftover peach crisp in the refrigerator. The moist filling will spoil quickly when left at room temperature!

Did you make this Old-Fashioned Peach Crisp recipe? Let us know how it turned out with a rating and comment!

More Dessert Peach Recipes

A plate of peach crisp topped with vanilla ice cream.

Peach Crisp

This Old-Fashioned Peach Crisp Recipe features a juicy peach center and a crisp oat topping for the perfect easy summer dessert!
No ratings yet
Course: Dessert
Cuisine: American
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Equipment

  • 1 8×8 baking dish
  • 2 Mixing bowls
  • Measuring cups
  • measuring spoons

Ingredients  

Peach Filling

  • 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

Crisp Topping

  • 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

Instructions 

  • 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.
    8 peaches, 1/4 cup light brown sugar
  • Add the flour, lemon juice, vanilla, salt and cinnamon to the bowl and mix well. Pour the peaches into the prepared baking pan.
    3 Tablespoons all-purpose flour, juice from one lemon, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1/4 teaspoon cinnamon
  • Make the crisp topping next. Add the flour, oats, brown sugar, baking powder and cinnamon to a large mixing bowl and stir together.
    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
  • 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.
    10 Tablespoons butter
  • 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.

Notes

You can use frozen sliced peaches. Thaw the peaches first before making the filling. You will need about 3 ½ pounds of sliced peaches.

Nutrition

Serving: 1serving | Calories: 502kcal | Carbohydrates: 78g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 285mg | Potassium: 408mg | Fiber: 5g | Sugar: 53g | Vitamin A: 1236IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 2mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Comments

  1. Janice Crish says:

    I have fresh canned peaches in syrup. Can I use these or will it be too juicy?

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