This easy peach crisp recipe (aka peach crumble) is packed with ripe, juicy peaches and finished with a buttery brown sugar and oat streusel. Serve it warm with a scoop of vanilla ice cream for a comforting treat.
Lightly sweetened and topped with chunky streusel that tastes like oatmeal cookies, this easy peach crisp is one of those desserts you’ll make again and again. It’s ideal when peaches are in season and abundant.
This recipe calls for 6–8 peaches, about 5 cups of sliced fruit, and uses common pantry ingredients so it’s quick and reliable whenever you want a warm, rustic dessert.
Because the topping also works well on other fruits, you can use it for a strawberry crumble or an apple crisp when peaches aren’t available.
How to Make Peach Crisp
A classic peach crisp has two parts: a fruit filling and a streusel topping. This version keeps the filling simple and flavorful with:
- Fresh peaches (see substitutions for frozen or canned below)
- Granulated sugar
- Cornstarch
- Lemon juice
Peel, pit, and slice the peaches, then toss them with sugar, cornstarch, and lemon juice to macerate and release their juices. Transfer the mixture to a 9-inch pie dish or a similar 9×9-inch baking dish.
The crisp topping is intentionally chunky and has a hint of spice. You’ll need:
- Old-fashioned oats
- All-purpose flour
- Light brown sugar
- Granulated sugar
- Salt
- Cinnamon
- Butter (cold)
Mix the dry ingredients, then cut in the cold butter with a pastry blender, fork, or your hands until the mixture forms coarse clumps. Scatter the crumble evenly over the peaches and bake until the topping is golden and the filling bubbles around the center.
Can I use frozen or canned peaches?
Fresh peaches give the best texture and flavor, but frozen or canned peaches are fine when fresh fruit isn’t available.
Frozen peaches: Thaw and drain well, then proceed with the recipe. If you want to bake from frozen, add an extra tablespoon of cornstarch to the filling because frozen fruit releases more liquid. Expect a slightly longer bake time; cover with foil if the topping browns before the filling bubbles.
Canned peaches: Choose canned peaches packed in 100% juice and drain them thoroughly before using. They’ll be softer than fresh peaches. If you use peaches canned in syrup, reduce the filling sugar by about half and consider rinsing the peaches lightly before draining to avoid an overly sweet result.
Peach Crisp vs. Peach Crumble
Peach crisp and peach crumble are very similar. The main difference is that a crisp includes oats, while a crumble does not. Oats add a hearty texture and chew; if you prefer a true crumble, replace the oats with flour and make a few small adjustments:
- Replace oats with the same amount of flour (about 1 1/3 cups total).
- Increase both sugars slightly (to roughly 1/3 cup each).
- Melt the butter instead of using it cold, and stir until the topping is sandy and crumbly.
Then sprinkle over the peaches and bake as directed.
Storage Tips
- To store: Cover tightly and keep at room temperature for 2–3 days, or refrigerate for 4–5 days.
- To reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in a 350°F oven for about 15 minutes.
- To freeze: Place in an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What peaches are best for baking?
Freestone peaches are best for baking because the pit separates easily from the flesh. They’re typically at peak ripeness from mid-June through mid-August.
How to Ripen Peaches
Ripe peaches give off a fragrant aroma and yield slightly to gentle pressure. If peaches are still firm, place them in a paper bag for 1–2 days to speed ripening. Adding a ripe banana or apple to the bag releases ethylene gas and will help ripen the peaches faster. Avoid plastic bags, which can trap moisture and cause spoilage.
More Peach Desserts
- Peach Bars
- Fresh Peach Pie
- Peach Donuts
- Layered Peaches and Cream Dessert
- Cream Cheese Peach Cobbler
- Peach Crumb Pie with Frozen Peaches
Peach Crisp
Ingredients
Peach Filling:
- 2 ½ – 3 lbs fresh peaches, (about 6-8 peaches, or 5 cups sliced)
- ½ cup granulated sugar
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
Crumb Topping:
- ⅔ cup old fashioned oats
- ⅔ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cup butter, (1 stick) cold
Extras:
- Vanilla ice cream or sweetened whipped cream, for serving
Equipment
-
Mixing bowls
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9-inch pie dish or 9×9-inch baking dish
Instructions
-
Preheat oven to 350°F. Lightly grease a 9-inch round deep pie dish or a similar 9×9-inch square baking dish.
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Cut peaches in half, twist to separate, remove pits. Peel if desired and slice into thick 3/4-inch pieces.
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In a large bowl, combine peaches, granulated sugar, cornstarch, and lemon juice. Toss until evenly coated and transfer to the prepared baking dish.
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In a separate bowl, mix oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Cut in cold butter with a pastry blender, fork, or your hands until coarse clumps form. Sprinkle the topping over the peaches, keeping some chunks for texture.
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Bake at 350°F for 30–40 minutes, until the filling bubbles in the center and the topping is golden. If the topping browns too quickly, cover loosely with foil until the filling bubbles.
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Let the crisp rest a few minutes, then serve warm with vanilla ice cream or sweetened whipped cream.
Notes
- To store: Cover the crisp tightly and keep at room temperature for 2–3 days, or refrigerate for 4–5 days.
- To reheat: Warm individual servings in the microwave for 30–60 seconds, or reheat the whole dish in a 350°F oven for about 15 minutes.
- To freeze: Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oats: Quick oats can be used in place of old-fashioned oats if needed.
- Using frozen peaches: Add an extra tablespoon of cornstarch to the filling, or thaw and drain frozen peaches before using. Bake longer if using frozen fruit and cover with foil if the topping browns first.
- Using canned peaches: Choose canned peaches in 100% juice and drain well. If using peaches in syrup, drain and reduce the filling sugar accordingly to avoid excess sweetness.
Nutrition
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