This old-fashioned peach crisp recipe features fresh, ripe peaches baked until soft and juicy, then topped with a buttery cinnamon-oat topping. It’s a warm, comforting dessert that everyone will love—especially when served with a scoop of vanilla ice cream.
Why You’ll Love This Peach Crisp
You may wonder whether peach crisp is the same as peach cobbler. While both are delicious, the difference lies in the topping. Cobbler uses a soft dough or biscuit topping, while crisp has a crunchy, crumbly streusel-like topping made with oats.
Here’s why this peach crisp is worth making:
Fresh, irresistible flavor: Sweet peaches are baked in a thick, cinnamon-infused syrup and topped with a golden, buttery oat topping. The juices bubble through the crisp as it bakes, creating deliciously crisp, caramelized edges.
Perfect for parties: This is a timeless dessert that appeals to almost everyone. It’s easy to double the recipe for a 9×13 pan, and it travels well—great for potlucks or family gatherings.
Simple to make: All you need is one bowl and one baking dish. The hardest part is peeling the peaches, and that only takes a few minutes. No special tools required.
Budget-friendly: Other than the fresh peaches, you probably already have everything else in your kitchen.
If you love peaches, try pairing this recipe with frozen peach bellinis, peach dump cake, or quick peach dumplings served warm with ice cream.
Key Ingredients
Here are the main ingredients and why they matter:
- Peaches: Fresh peaches work best. Peeling is optional but recommended for a smoother texture.
- Granulated sugar: Adds sweetness. Brown sugar can be used for a deeper caramel flavor.
- All-purpose flour: Helps thicken the peach filling and forms part of the topping.
- Cornstarch: Ensures a smooth, thick filling.
- Cinnamon: Adds warmth to both the filling and topping. Add a pinch of nutmeg if desired.
- Butter: Use room-temperature salted butter. If using unsalted, add a pinch of salt.
- Rolled oats: Use old-fashioned oats for best texture. Avoid quick or steel-cut oats.
How to Make Homemade Peach Crisp
1. Preheat and prep:
Preheat your oven to 400°F. Grease a 9×9 baking dish.
2. Make the filling:
In a large bowl, combine:
- 8 cups peeled and sliced fresh peaches
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Mix well and pour into the prepared baking dish.
3. Make the topping:
In the same bowl, mix:
- ¾ cup packed brown sugar
- ½ cup flour
- ½ cup (1 stick) room temperature butter
- 1 teaspoon cinnamon
Blend until a moist, clumpy texture forms. Stir in 1¾ cups rolled oats. Mix until combined. Use hands if needed.
4. Assemble and bake:
Evenly spread the topping over the peach filling. Bake for 20–25 minutes, until the topping is lightly golden.
5. Rest and serve:
Let the crisp sit for at least 10 minutes before serving. Enjoy warm, optionally topped with vanilla ice cream.
Tips for the Best Peach Crisp
- Use ripe but firm peaches: Avoid overly soft peaches—they’ll turn mushy when baked. Choose peaches that are just ripe and still slightly firm.
- Let it rest: Don’t serve immediately. Let the crisp cool for at least 10 minutes so the filling thickens and sets.
- Room-temperature butter: Cold butter won’t mix properly into the topping. Ensure it’s soft before starting.
Variations
Double batch (9×13 pan): Double all ingredients and bake in a 9×13 dish. Add 10 extra minutes of baking time.
Frozen peaches: Thaw completely in a strainer before using. The texture will be softer than fresh but still delicious.
Gluten-free version: Use a gluten-free flour blend for the topping. Omit the flour in the filling and replace it with an extra 2 tablespoons of cornstarch.
Berry peach crisp: Replace up to half the peaches with fresh or thawed berries like blueberries, raspberries, or blackberries.
Caramel topping: Drizzle caramel sauce over the crisp during the last 5 minutes of baking for a rich, gooey finish.
Add nuts: Stir ½ cup chopped pecans, walnuts, or almonds into the topping for added crunch.
Ingredients
- 8 cups peeled and thinly sliced fresh peaches
- ½ cup granulated sugar
- ½ cup + 2 tablespoons all-purpose flour, divided
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon, divided
- ¼ teaspoon salt
- ¾ cup packed light brown sugar
- ½ cup (1 stick) salted butter, room temperature
- 1¾ cups old-fashioned rolled oats
Instructions
- Preheat oven to 400°F. Butter a 9×9 baking pan and set aside.
- In a large bowl, combine peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt. Mix well and pour into the pan.
- In the same bowl, combine brown sugar, remaining ½ cup flour, butter, and 1 teaspoon cinnamon until the mixture is crumbly. Add oats and mix until evenly combined.
- Spread the oat topping over the peaches in an even layer.
- Bake for 20 to 25 minutes or until the topping is golden brown.
- Let cool for at least 10 minutes before serving. Serve warm with vanilla ice cream if desired.
Notes
Storage:
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 400°F or microwave in 30-second intervals.
Make ahead (unbaked):
Assemble and refrigerate the unbaked crisp for up to 24 hours. Bring to room temperature before baking.
Make ahead (baked):
Bake and cool the crisp. Reheat the entire dish at 400°F for 8 minutes or individual portions in the microwave.
Frozen peaches:
Thaw and drain well before use. Expect a slightly softer filling.
Gluten-free:
Use gluten-free all-purpose flour and replace flour in the filling with more cornstarch.
