I don't know about you, but the moment peaches show up at the farmers' market, I'm already dreaming about crisp. There's something so nostalgic about that warm, jammy fruit under a crunchy, buttery topping. It's the dessert that says 'summer' louder than anything else.
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This peach crisp is my go-to because it's incredibly simple – no fussy crust, no rolling pins – just ripe fruit, a quick streusel, and a hot oven. It comes together in minutes and fills the house with the most incredible cinnamon-spiced aroma.
Whether you're hosting a backyard barbecue or just want a cozy treat on a weeknight, this crisp delivers. Serve it warm with a scoop of vanilla ice cream, and you've got pure happiness in a bowl.
Why You'll Love This Recipe
About the Ingredients
6 cups (about 2 lbs / 900g) fresh peaches, peeled and sliced
Ripe but firm peaches work best. If peaches aren't in season, frozen unsweetened sliced peaches are a great substitute – no need to thaw.
1/4 cup (50g) granulated sugar
Adjust based on sweetness of your peaches. You can use coconut sugar or a sugar substitute for a lower-glycemic option.
1 tablespoon fresh lemon juice
Brightens the flavor and helps prevent browning. Bottled lemon juice works in a pinch.
1 teaspoon vanilla extract
Pure vanilla adds depth. You can use almond extract for a different twist, but use half the amount.
1 tablespoon cornstarch
Thickens the fruit juices as they bake. Arrowroot powder or tapioca starch are good substitutes.
1 cup (120g) all-purpose flour
For the topping. You can use a gluten-free all-purpose blend for a GF version.
1/2 cup (100g) packed brown sugar
Adds molasses notes and helps the topping crisp. Light or dark both work.
1/2 cup (40g) old-fashioned rolled oats
Use old-fashioned for the best texture. Quick oats will work but give a softer topping.
1/2 teaspoon ground cinnamon
Warm spice that complements peaches. You can add a pinch of nutmeg too.
1/4 teaspoon salt
Balances sweetness. Sea salt or kosher salt both fine.
1/2 cup (1 stick / 113g) cold unsalted butter, cut into small pieces
Cold butter is key for a crumbly topping. You can use salted butter and omit the added salt.
Tips & Tricks
Peel the peaches easily
score an X on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water – the skins slip right off.
Don't overwork the topping
mix until it resembles coarse crumbs, with some pea-sized butter pieces. Overmixing makes it tough.
- If your peaches are very juicy, add an extra teaspoon of cornstarch to prevent a runny filling.
- Let the crisp rest for at least 15 minutes after baking to allow the juices to set – this makes serving easier.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Butter a 9×9-inch baking dish or a 2-quart casserole dish.
2. Prepare Peaches
In a large bowl, toss the sliced peaches with granulated sugar, lemon juice, vanilla, and cornstarch. Let sit for 10 minutes while you make the topping.
3. Make Topping
In a separate bowl, whisk together flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4. Assemble Crisp
Pour the peach mixture into the prepared baking dish, spreading evenly. Sprinkle the topping evenly over the peaches.
5. Bake
Place the dish on a baking sheet to catch any drips. Bake for 35-40 minutes, until the topping is golden brown and the juices are bubbling around the edges. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
6. Cool Slightly
Remove from the oven and let cool on a wire rack for at least 15 minutes. This allows the filling to thicken.
7. Serve
Scoop into bowls and serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Delicious Variations
Berry Peach Crisp
Replace 1 cup of peaches with fresh blueberries or raspberries for a colorful twist.
Gluten-Free
Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Spiced Peach Crisp
Add 1/4 teaspoon nutmeg and 1/8 teaspoon cardamom to the topping for a warm spice blend.
How to Store Peach Crisp
Refrigerator
Cover the cooled crisp with foil or transfer to an airtight container and refrigerate for up to 4 days.
Freezer
You can freeze the baked crisp for up to 3 months. Wrap tightly in foil and place in a freezer bag. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 30-60 seconds, or in a 350°F (175°C) oven for 10-15 minutes until warmed through. The topping will lose some crispness but still taste great.
Frequently Asked Questions
Q: Can I use canned peaches instead of fresh?
Yes, you can use canned peaches, but drain them well and reduce the sugar to 2 tablespoons since they're already sweet. Skip the cornstarch if using canned, as they're less juicy.
Q: Why is my peach crisp runny?
A runny crisp usually means the fruit released too much juice. Make sure to use enough cornstarch and let the crisp rest for at least 15 minutes after baking to allow the juices to set.
Q: Can I make peach crisp ahead of time?
Absolutely! Assemble the crisp (without baking), cover, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time since you're starting from cold.
Q: How do I know when the peach crisp is done?
The topping should be golden brown and crisp, and you'll see the fruit juices bubbling up around the edges. The internal temperature of the filling should reach 200°F (93°C) for a perfect set.
Q: Can I freeze peach crisp before baking?
Yes, you can freeze the unbaked crisp. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the baking time.
I hope you love this peach crisp as much as I do! If you try it, let me know how it turns out in the comments below. And don't forget to share your favorite summer fruit crisp variation – I'm always looking for new ideas. Small steps, big change.
Peach Crisp
Juicy peaches under a buttery oat topping, baked until golden and bubbling. This easy peach crisp is the ultimate summer dessert.
🧂 Ingredients
- 6 cups (about 2 lbs / 900g) fresh peaches, peeled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (40g) old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick / 113g) cold unsalted butter, cut into small pieces
📋 Instructions
- 1Preheat Oven — Preheat your oven to 375°F (190°C). Butter a 9×9-inch baking dish or a 2-quart casserole dish.
- 2Prepare Peaches — In a large bowl, toss the sliced peaches with granulated sugar, lemon juice, vanilla, and cornstarch. Let sit for 10 minutes while you make the topping.
- 3Make Topping — In a separate bowl, whisk together flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- 4Assemble Crisp — Pour the peach mixture into the prepared baking dish, spreading evenly. Sprinkle the topping evenly over the peaches.
- 5Bake — Place the dish on a baking sheet to catch any drips. Bake for 35-40 minutes, until the topping is golden brown and the juices are bubbling around the edges. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
- 6Cool Slightly — Remove from the oven and let cool on a wire rack for at least 15 minutes. This allows the filling to thicken.
- 7Serve — Scoop into bowls and serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.
