How to Make Peach Crisp: A simple guide to the perfect easy summer dessert. This classic recipe features fresh juicy peaches, warm, sweet spices, and a crunchy crisp topping.
Easy Peach Crisp Recipe
It’s that time of year again…peach season! Which means we’re making all the peach desserts we possibly can.
And that, of course, includes this easy fresh peach crisp recipe.
There really is nothing better than a big scoop of freshly baked peach crisp. This recipe is made with simple ingredients that come together to create the most delicious peach crisp.
Sweet peaches coated in a sweet blend of spices, topped with a crunchy oat topping, then baked until juicy and deliciously crispy. Summer desserts don’t get better than that!
Enjoy plain or warm with a scoop of ice cream for an easy and delicious summer treat.
How to Make Perfect Peach Crisp
You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.
Fruit crisps are some of the easiest desserts to make! Just a few simple steps to the perfect summer dessert.
- In a large bowl, combine the sliced peaches and 2 tablespoons of sugar. Set aside for 15-20 minutes, then drain away the excess liquid.
- In the same bowl, mix together the drained peaches, remaining sugar, flour, lemon juice, vanilla, salt, cinnamon, and nutmeg. Transfer to a greased baking dish.
- In a separate bowl, use a pastry cutter, a fork, or your hands to cut the butter with the oats, butter, flour, brown sugar, granulated sugar, salt, and cinnamon. Sprinkle the crumble topping on top of the peaches.
- Bake the dessert, uncovered, for 30-40 minutes or until golden brown and bubbly.
Tips and Notes
Here are a few helpful tips to making sure you get the best peach crisp every time!
- Peel the peaches. The peach skin can take on an unpleasant chewy texture when baked into a crisp. Make sure you peel the peaches before slicing them.
- Drain the peaches first. If you decide to skip the step where you add white sugar to the peaches and let them rest, you will likely end up with a watery or soupy crisp…which won’t be very crispy. The draining step rids the peaches of some of their excess moisture so they don’t release all of that liquid as the assembled dessert bakes.
- Adjust the sweetness as needed. If the peaches are very ripe, you may need less sugar. If they’re not at peak ripeness, you may need to add a little bit more. Use your best judgement and adjust the sugar in the filling as needed!
- Bake uncovered. Leaving the dish uncovered as the crisp bakes allows the heat to make the topping nice and crispy. It is peach crisp, after all!
- If you notice the crisp topping mixture browning too much before the filling is cooked through, then I recommend covering the baking dish with foil to prevent it from burning.
- No fresh peaches? You can make this recipe using frozen peaches too! You’ll need the same amount of peaches. Just toss them in the sugar, flour, and other ingredients while they’re still frozen, then bake quickly before they have a chance to thaw. You may need to give them a little bit of extra time to bake to make sure the crisp is fully heated.
Peach crisp is definitely satisfying as-is. However, you can make it a little sweeter with a generous scoop of vanilla ice cream or a dollop of mascarpone whipped cream.
Peach crisp is best served right away, but you can store leftovers in an airtight container in the fridge for 4-5 days.
To enjoy again, warm in the microwave or back in the oven to heat and re-crisp.
What is the Difference Between Peach Cobbler and Peach Crisp?
While both are warm peach desserts, they do have one key difference: the topping!
Peach cobbler is made with a juicy peach filling that’s layered with a fluffy, biscuit dough-like topping.
Peach crisp is made with a peach filling that’s topped with a crispier, crunchier mixture of oats, butter, and spices.
Is It Necessary to Peel Peaches for Crisp?
Technically, no, but I do recommend it.
I find that baking peach crisp with the peel on the peaches results in a chewy, unpleasant texture. For the best results, remove the peel first.
If you really do want to leave the peel on the fruit, feel free to do that too. Just make sure you wash the peaches thoroughly first.
Should I Freeze Peach Crisp Before or After Baking?
Either one! You can fully bake the crisp or simply assemble and freeze it, then bake after thawing. Take your pick!
- Baked: Let the baked crisp cool completely, then wrap it tightly in plastic wrap and foil. Store in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, then warm in the oven.
- Unbaked: Assemble the peach crisp, but don’t bake. Wrap the baking dish in plastic wrap and foil and store in the freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then bake as directed.
Peach CrispPrint Pin
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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(s) freshly squeezed lemon juice
- 1 tsp. vanilla
- ¼ tsp. kosher salt
- Pinch of cinnamon
- Pinch of nutmeg
For the Crumble Topping:
- 1 cup old-fashioned rolled oats
- 8 tablespoon(s) unsalted butter, cubed
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp. kosher salt
- ½ tsp. ground cinnamon
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 flour1 tablespoon(s) freshly squeezed lemon juice1 tsp. vanilla¼ tsp. kosher saltPinch of cinnamonPinch of 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 oats8 tablespoon(s) unsalted butter½ cup all-purpose flour½ cup brown sugar¼ cup granulated sugar½ tsp. kosher salt½ tsp. 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!
- Scroll up and see the post for tips, FAQs, and storage information.