Easy Peach Crisp

Peach Crisp – this is an easy recipe from scratch using sweet, juicy summer peaches topped with a buttery oat-brown sugar crisp baked until golden and bubbly. Top with a scoop or two of vanilla ice cream for a dessert that celebrates summer like few others.

Whether you’re a baking champ, a non-baker like me or your first time turning on the oven, this easy Peach Crisp recipe is for you.

Loaded with fresh summer flavor and super simple to put together. No pie crust, no mixer, and no complicated baking techniques — just juicy peaches topped with a buttery brown sugar – oat crisp topping that bakes up to golden perfection.

If you love a good fall Apple Crisp you’re going to love this one where sweet summer peaches take center stage.

Why I love this recipe – and you will too!

• True from scratch dessert with simple ingredients.
• Uses fresh peaches during peak season.
• No pie crust so it’s beginner-friendly.
• Don’t even need to peel the peaches so it’s ready to bake in a snap.
• Delicious served warm with or without a scoop or two of vanilla ice cream.

---

Ingredients needed to make Peach Crisp:

The peaches

• 1/2 tablespoon butter for greasing the baking dish
• 7–8 large ripe firm peaches (about 2 1/2 to 3 pounds or 5–6 cups)
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

The crisp topping

• 1/2 cup butter melted
• 3/4 cup old fashioned oats (not quick oats)
• 1/2 cup light brown sugar packed
• 1/2 cup all purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

How to make Peach Crisp:

Preheat oven to 350 degrees. Use 1/2 tablespoon of softened butter to grease a 9 x 9 baking dish then set aside.

Remove the pit from the peaches, leave the peel on and slice into about 1/2 to 1″ chunks or cubes.

Place peaches in a large bowl. Add granulated sugar, cornstarch, lemon juice, cinnamon and vanilla extract. Gently stir until peaches are evenly coated then transfer to the prepared baking dish.

Melt butter, add to a medium to large bowl and blend with oats, flour, brown sugar, cinnamon and salt. Stir until the mixture is crumbly.

Use your hands to evenly sprinkle the topping over the peaches.

Bake 30–35 minutes or until the peach juices are bubbling around the edges and the topping is lightly golden brown.

Remove from oven, cool 10-15 minutes. Serve warm to room temperature – plain or with scoops of vanilla ice cream.

How to choose the best peaches for Peach Crisp:

Look for peaches that are ripe and still slightly firm. Give them the ‘sniff test’. They should smell like fresh peaches — if they don’t, they won’t have the sweet taste we’re looking for.

Avoid overly soft peaches. They can get mushy when they’re baked. Firmer (but not rock hard) peaches hold their shape but release juices to create the perfect filling.

---

Subs and variations:

• Bake in a 9-inch cast iron skillet instead of a baking dish. Serve right from the skillet.
• Add other fruit with the peaches – like blueberries, blackberries or strawberries.
• Add diced pecans or walnuts to the crisp topping for texture and taste.
• Swap dark brown sugar if you prefer.
• Add a pinch of nutmeg to the peaches for a warmer spice flavor.

---

Tips for making Peach Crisp:

• Choose ripe but still firm peaches so they don’t fall apart while baking.
• Don’t skip the cornstarch – it thickens the peach juices.
• Let the crisp sit for about 10 minutes after baking. The filling will thicken a bit as it cools.
• If your peaches are on the small side, use more. More fruit is better than being heavy on topping.

---

Storage and reheating:

Store leftovers covered with plastic wrap or in an airtight container in the refrigerator up to 3 days.

Reheat in individual servings in the microwave for a few seconds until just warmed through.

---

Frequently asked questions:

Do I have to peel the peaches?

No – I leave the skins on. They soften when they bake but add a little rustic texture to the crisp. Not peeling also saves prep time. If you prefer peeled peaches, that’s completely fine too.

Can I use frozen peaches?

Yes. Thaw and drain them well before using so the filling doesn’t get too watery.

What’s the difference between peach crisp and peach cobbler?

Peach Crisp has a crumbly oat topping. Peach cobbler has a biscuit or cake-like topping. Both are delicious!

Can I make Peach Crisp ahead of time?

Absolutely! Assemble the crisp recipe a few hours ahead and refrigerate until you’re ready to bake. Personally, I think the flavor and texture are best right from the oven and cooled to room temp.

Enjoy!