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Peach crisp is EASY to make and so delicious! Juicy peaches, sugar and cinnamon are covered with a nutty oatmeal topping and baked to perfection in the oven. Serve with a side of vanilla ice cream for the perfect peach dessert!
Peach crisp is a classic recipe that even the pickiest eaters can enjoy! It can be served warm or at room temperature, which makes it the perfect dessert to bring to a potluck dinner, BBQ or family gathering.
Because this recipe can be made with either fresh, frozen OR canned peaches, you'll be able to enjoy peach crisp year round!
Be sure to check out our apple crisp recipe too!
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Ingredients
There's only a few common pantry items needed to make a peach crisp. Let's break down the ingredients between the peach filling and the crumb topping.
Filling ingredients
- peaches slices
- sugar
- all-purpose flour
- ground cinnamon
- lemon juice
- vanilla extract
Topping ingredients
- rolled oats
- melted butter
- brown sugar
- all-purpose flour
- pecans
Fresh, frozen or canned peaches?
This recipe works well with fresh, frozen or canned peaches. Frozen peaches are great because you can enjoy peach crisp anytime of the year and still get a fresh peach flavor. Here's a few tips to help you choose which one will work best for you!
- Fresh Peaches: Fresh peaches are in season from May to August. As a peach ripens it gets sweeter and the flesh is softer. To tell if a peach is ripe, gently press into the skin with your finger to see if it is hard or soft. You want to choose a fruit that starts to slightly "give" when pressed. Peaches should be stored at room temperature, stem side down, in a single layer until ready to use.
- Frozen Peaches: Allow the peaches to thaw before mixing them with the other filling ingredients. Thawing will ensure that the peach crisp bakes evenly, preventing the middle from being under-cooked.
- Canned Peaches: These typically come packed in a sweetened syrup or fruit juice. Reduce the amount of sugar in the recipe to avoid the crisp from being too sweet. 2 (16 oz.) cans of sliced peaches, drained, will be sufficient for this recipe.
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8” x 8” baking pan with cooking spray or butter. If you are using fresh peaches, peel, pit and cut the flesh into slices.
Place the peach slices, lemon juice, all-purpose flour, white sugar, vanilla extract, ground cinnamon and a pinch of salt in a mixing bowl and toss to coat the peaches evenly. Spread the mixture into the greased baking dish.
Next, place the chopped pecans, light brown sugar, rolled oats and all-purpose flour into a small mixing bowl and stir to combine. Pour the melted butter into the dry mixture and use a fork to mix. The mixture will be lumpy.
Use your hands to evenly distribute the crumble mixture over the peaches. Bake, uncovered, for 30-40 minutes. You'll know it's done baking when you see the juices bubbling around the edges and the crumb topping is golden brown.
Let the peach crisp cool for about 15 minutes before serving. Serve with a side of vanilla ice cream for that perfect "peaches and cream" dessert!
Substitutions
It's easy to fit this dessert into vegan, vegetarian and gluten free diets. Here are a few ways to change up the ingredients if needed!
- Gluten Free - Make sure the oats are labeled "Gluten Free" to ensure they have been processed without cross contamination. Replace the all-purpose flour with a gluten free flour.
- Vegan/Vegetarian - Replace the butter with a plant based butter and make sure to use organic sugar.
Variations
The addition of blueberries, raspberries or blackberries can transform this classic peach crisp into a whole new dessert! Try tossing a handful of your favorite berries to the peach filling for a delicious twist!
Top Tips
Fresh peaches are easier to peel if you blanch them first. Drop whole peaches into boiling water for about 30 seconds. Take them out of the boiling water and immediately place them into an ice water bath to stop the cooking process. The skin will release from the flesh of the peach for easy peeling!
Storage
Store the peach crisp in the refrigerator, loosely covered, for up to 4 days. To freeze, allow the peach crisp to cool completely. Wrap in two layers of plastic wrap and then one layer of foil before storing in the freezer for up to 3 months.
When you are ready to serve, allow the dessert to thaw in the refrigerator overnight. Bake at 350°F for 20 minutes or until it is heated through.
More easy dessert recipes
- Strawberry Icebox Cake - Gluten free
- Banana Pudding - From scratch and gluten free
- Easy Blueberry Pie
- Easy Apple Pie
- Apple Crisp
Peach Crisp
INGREDIENTS
Peach Filling
- 3 cups sliced peaches (see notes)
- 3 tablespoons all-purpose flour
- ¼ cup organic sugar (adjust if using canned peaches)
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- pinch of salt
Crumb Topping
- 4 tablespoons butter (melted)
- ½ cup rolled oats
- ½ cup chopped pecans
- ¼ cup light brown sugar
- ¼ cup all-purpose flour
INSTRUCTIONS
- Preheat your oven to 350°F (176°C) . Lightly grease an 8" x 8" baking dish.
- In a medium sized bowl, mix the sliced peaches with the lemon juice, flour, sugar, vanilla, salt and cinnamon. Pour the mixture into the baking dish and set aside.
- Combine the crumb topping ingredients in a small bowl with a fork. Use your hands to distribute it evenly over the peaches.
- Bake for 30-40 minutes or until the crumb topping is golden brown and the crisp is bubbling. Remove from the oven and let cool for 10-15 minutes before serving.
NOTES
- Fresh Peaches: Blanch the peaches to make them easier to peel. Drop whole peaches into boiling water for about 30 seconds. Take them out of the boiling water and immediately place them into an ice water bath to stop the cooking process. The skin will release from the flesh of the peach for easy peeling.
- Frozen Peaches: Allow the peaches to thaw before mixing them with the other filling ingredients. Thawing will ensure that the peach crisp bakes evenly, preventing the middle from being under-cooked.
- Canned Peaches: These typically come packed in a sweetened syrup or fruit juice. Reduce the amount of sugar in the recipe to avoid the crisp from being too sweet. 2 (16 oz.) cans of sliced peaches, drained, will be sufficient for this recipe.
- Store leftovers loosely covered in the fridge for up to 4 days. Freeze for up to 3 months.
PREVIOUS
Mary says
Oh my goodness. This Peach Crisp is delicious. The topping also was very crispy which I love. Also looks very pleasing to the eye.
So easy to make, looks amazing and tastes delicious. Win win dessert for sure.
Amy says
Thank you Mary! 🙂
Marie says
This crisp was yummy! I love peaches and was attracted to this recipe because, unlike other crisp recipes, it used a modest amount of butter. Made it using fresh peaches, doubled the amount of cinnamon and added 1/4 tsp. of nutmeg. Topping came out very crisp and the peach layer was perfect. This recipe is a keeper!