Peach Crisp

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Savor the best of summer with our fresh Peach Crisp recipe, a flavorful dessert showcasing sweet, seasonal fruit. Made with fresh peaches and a crispy, oat topping, it’s a simple yet indulgent treat perfect for larger gatherings or smaller family get togethers.

Ok friends, we need to talk about my recipe for peach crisp. Since peaches are only in season for a couple of months each year, make sure you grab a bunch and make this recipe!

John and I are fortunate to live in the southern United States close to Georgia, allowing us an extended peach season compared to others. That means this crisp recipe is on rotation throughout the summer months.

Scoop of ice cream on top of peach crisp.

It comes together in about an hour from start to finish. Less than that if you choose not to peel the peaches.

The filling has the perfect taste and consistency; lightly spiced and sweet with just the right amount of syrup and soft peaches. The topping is my oatmeal crumble topping which adds even more buttery, brown sugar and cinnamon notes.

And don’t forget a scoop of vanilla ice cream! It’s the bow that ties this dessert together. This easy crisp recipe is one of our favorites. John and I hope you love it as much as we do!

FAQs

There are lots of peach crisp recipes that use canned peaches. While you can use canned peaches, they’re not my first choice as a substitute for fresh. Canned peaches are already cooked and preserved in a thin liquid. They’re very soft and not always sweet. 

If you want a substitute for fresh peaches, try peach pie filling. Taste it and determine if you’d like to add extra sugar or spices. From there, add it to the pan then sprinkle with the streusel topping.

Frozen peaches are my recommendation if you need to swap out the fresh peaches. Thaw the frozen peaches completely, making sure to drain any excess liquid. This part is super important. If the peaches aren’t well thawed and drained, you’ll end up with a watery, soupy filling. And, no one wants that.

Either yellow or white peaches work for our peach crisp recipe. They should be firm so they’ll hold their shape but not overripe or mushy. Keep in mind that the total amount of peaches needed for the recipe is about 3-3 ½ pounds or 6-8 large peaches. We used a digital kitchen scale to weigh the peaches before peeling and removing the pits.

I always buy a few extra in case some are a tad too ripe. And, not just because of that. It’s because I like to make peaches and cream oatmeal and peach simple syrup, too.

Yes and no. The crumble topping can be made a day in advance and stored in a sealed container in the fridge. Make the filling fresh. Once you combine all the filling ingredients, the peaches will release liquid, which will cause it to become very liquidy over time. That’s why it’s best to make the filling just prior to baking.

So, you can make part of the peach crisp ahead of time, but not all of it.

White pan filled with freshly baked peach dessert.

Kim’s Tips

Tips
  • Fully combine the topping ingredients. Make sure you thoroughly mix the ingredients for the oatmeal topping to avoid ending up with floury, sandy patches that do not bake well.
  • Use less butter. To make the streusel topping extra crunchy, use 6 tablespoons of butter instead of 8 tablespoons.
  • Macerate the peaches. Don’t skip out on macerating the peaches. Adding a couple of tablespoons, or more, of sugar to the fresh peaches ahead of time pulls away excess moisture before you make the filling.
  • Use your hands! In my opinion, the best way to mix the crumble topping is by using your hands! This way you’re able to fully incorporate the ingredients.
  • Add other fruits. Add a cup of fresh blueberries, blackberries, or diced apples for more flavor and color.

How to Store Leftovers

Refrigerator: Store leftover peach crisp in an airtight container in the fridge for 4-5 days.

Freezer: Bake the crisp, let it cool completely, then cover it tightly in plastic wrap and aluminum foil. It freezes well for about 2 months. Thaw in the refrigerator overnight and heat in the oven at 350°F until warmed through.

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Close up view of peach crisp on gray plates.

Peach Crisp

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Author: Kim
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 8 Servings

Ingredients

For the Peach Filling:

  • 3 to 3 ½ pounds fresh peaches, peeled and sliced into ¾-inch slices (about 6-8 large peaches)
  • ½ cup + 2 tablespoons granulated sugar, divided
  • ¼ cup all purpose flour
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg

For the Crumble Topping:

Instructions
 

To Make the Peach Filling:

  • Preheat the oven to 375°F, and lightly grease a 9×13-inch baking dish.
  • Place the sliced peaches and 2 tablespoons of sugar into a large mixing bowl. Toss to combine. Set the bowl aside for 15-20 minutes.
    3 to 3 ½ pounds fresh peaches
  • After 15-20 minutes, drain away excess liquid from the peaches. Add the ½ cup of remaining sugar, flour, lemon juice, vanilla, salt, cinnamon, and nutmeg. Toss to combine.
    ¼ cup all purpose flour
    1 tablespoon freshly squeezed lemon juice
    1 teaspoon vanilla
    ¼ teaspoon salt
    Pinch of ground cinnamon
    Pinch of ground nutmeg
  • Transfer the peach filling to the prepared baking dish, and set aside.

To Make the Crumble Topping:

  • In a medium bowl, use a pastry cutter, two forks or your hands to combine the oats, butter, flour, brown and granulated sugar, salt, and cinnamon. The butter should be fully incorporated and no sandy patches in the bowl.
    1 cup old-fashioned rolled oats
    8 tablespoon unsalted butter
    ½ cup all-purpose flour
    ½ cup brown sugar
    ¼ cup granulated sugar
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
  • Sprinkle the crumble topping over the peach filling.
  • Bake, uncovered, for 30-40 minutes until the topping is golden brown and crunchy and the filling bubbles.
  • Serve warm with a scoop of vanilla ice cream!

Notes

  • The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1 cup of crisp. Actual calories will vary.
  • See our nutrition disclaimer.

Nutrition

Serving: 1cupCalories: 391kcalCarbohydrates: 68gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 250mgPotassium: 317mgFiber: 4gSugar: 49gVitamin A: 998IUVitamin C: 9mgCalcium: 31mgIron: 2mg

How to Make Peach Crisp with Fresh Peaches

  1. Preheat the oven to 375°F, and lightly grease a 9×13-inch baking dish.
  2. Place the sliced peaches and 2 tablespoons of sugar into a large bowl. Toss to combine. Set the bowl aside for 15-20 minutes.
  3. After 15-20 minutes, drain away excess liquid from the peaches. Add the ½ cup of remaining sugar, flour, lemon juice, vanilla, salt, cinnamon, and nutmeg. Toss to combine.
Peach slices with sugar in a bowl.
Place sliced peaches in a bowl with sugar.
Sugar, flour, peaches, and seasoning in a glass bowl.
Drain the excess liquid, and add the remaining filling ingredients.
  1. Transfer the peach filling to the prepared baking dish, and set aside.
  2. In a medium bowl, use a pastry cutter, two forks or your hands to combine the oats, butter, flour, brown and granulated sugar, salt, and cinnamon. The butter should be fully incorporated and no sandy patches in the bowl.
  3. Sprinkle the crisp topping over the peach filling.
  4. Bake, uncovered, for 30-40 minutes until the topping is golden brown and crunchy and the filling bubbles.
Peach filling in a pan.
Place the filling in a single layer in a baking dish.
Crumble topping on top of peach filling in a pan.
Sprinkle crisp topping over the peach filling.

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