This peach crisp recipe is one of my favorite summer desserts! Easy and delicious, with a brown sugar oat topping and a sweet, juicy peach filling.
This peach crisp recipe is delicious. easy Summer dessert. Slice sweet, juicy peaches and bake them with a little sugar, flour, lemon, and vanilla, then top with brown sugar and oat crumbles. Every dish requires 10 ingredients and is ready in less than 45 minutes.
Peak Season Peaches have always been one of my favorite parts of summer. There’s nothing I love more than eating over the sink, but this fresh, crunchy peach recipe with the juice dripping down my chin comes second. I’ve been making it for years, and this summer I updated it with a simplified topping (the same one I use for my thin apple crisp). Crunchy, buttery and cinnamon-y, they’re the perfect contrast to the soft peaches. tip: Top the whole thing with a scoop of vanilla ice cream.
Why We Love This Peach Crisp Recipe
- It lets the natural sweetness of the peach shine. I only add a few tablespoons of sugar to the filling to draw out the peach juice and thicken it.
- The ratio of fruit to toppings is perfect. Each bite is a mouth-watering balance of soft peaches and crunchy toppings.
- It’s very easy to make. The only special ingredient here is peaches. You probably have everything you need to make this recipe right now! Shall we start baking?
Peach Krispie Ingredients
Here’s what you need to make this peach crisp recipe:
- Of course peaches! A variety of fresh peaches are perfect for this recipe, including yellow peaches, white peaches, and donuts. Peaches should be ripe but still slightly firm so they can hold their shape in the oven. If you can’t find fresh peaches, frozen peaches can be a good alternative. Thaw and drain before using in this recipe.
- fresh lemon juice – Its brightness balances out the sweet peach filling.
- vanilla extract – I like the warm, buttery flavor of vanilla and peach, so I add a little vanilla extract to the filling.
- all purpose flour – It thickens the peach juice and helps the crumble topping come together.
- brown sugar and white sugar – I like to add brown sugar for the topping and granulated sugar for the filling to let the flavor of the peach shine. If you want to simplify, feel free to use brown sugar for both. It will add a molasses-like depth of flavor to the peaches. Brown sugar and brown sugar are both good!
- whole oats – aka old fashioned oats. Baked in the oven until crispy, it adds a delicate crunch to the crumble topping. I don’t recommend substituting quick oats here. Because it is thin and small, it does not become crunchy.
- unsalted butter – Adds buttery flavor and holds the crumble topping together.
- cinnamon – For a warm depth of flavor.
- and sea salt – To make every flavor stand out!
Find the full measured recipe below.
How to Make Peaches Crisp
This peach crisp recipe involves 3 simple steps.
1. Make the fruit filling. Remove the seeds, slice the peaches and mix them with flour, sugar, lemon juice and vanilla. Spread into a greased 9-inch square baking dish.
2. Make crunchy toppings. In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the butter and mix until the flour breaks down. Sprinkle the crumble over the peaches in the baking dish.
3. Bake the peaches at 350°F until crispy. Cook until the topping is golden brown and crisp and the peaches are bubbly. In my oven this process takes about 35 minutes. Let’s start checking from 30!
Let cool for 10 minutes and serve with vanilla ice cream!
Recipe Tips
- Buy peaches in advance. Since you rarely find ripe but firm peaches in grocery stores or grocery stores, I recommend buying unripe peaches 2-3 days before making this recipe. Let it cook on the counter until fragrant and feels slightly tender when pressed. Use at that point or store in the refrigerator for another day or two before baking.
- There is no need to peel the peaches. I always peel my apples until they are crispy because the skins on apples are tougher, and thin skin on peaches is no problem!
- Other fruits also work. Swap peaches for nectarines or mix peaches with summer berries. I love the combination of peaches and blueberries or blackberries in this recipe. You will need 4 peaches and 1-2 cups of berries. It’s so delicious!
How to Store Peach Crisps
This peach crisp recipe is best served fresh out of the oven when the inside is moist and the topping is crispy. If you have any leftovers, cover and store in the refrigerator for up to 2 days. The topping will soften as it absorbs the peach juice.
Enjoy at room temperature or reheat in the microwave or 325°F oven until warmed through. (If you bake it in the oven, the topping will become crispier.)
More Fresh Peach Recipes to Try
If you love crunchy peaches at home, try one of these fresh peach recipes.
Peach Crisp Recipe
serve 6
This easy peach crisp is one of my favorite summer dessert recipes! It has a buttery oat topping and a sweet, juicy peach filling. I love making it with fresh peaches in the summer, but it also works well with thawed and drained frozen peaches at other times of the year.
- 6 ripe peach, Seeds removed and thinly sliced (5 cups)
- 2 tablespoon all purpose flour
- 2 tablespoon sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- vanilla ice cream, for service
topping
- ⅔ cup whole oats
- ½ cup all purpose flour, Level it with a spoon.
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup cold unsalted butter, 1 cube, extra for pan
Prevent your screen from going dark
Preheat oven to 350°F and grease a 9×9-inch baking dish.
In a large bowl, toss the peaches with the flour, sugar, lemon juice, and vanilla. Spread evenly into prepared baking dish.
Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Using a fork, pastry cutter, or your hands, work in the butter until the mixture is crumbly. Sprinkle evenly over the peaches.
Bake for 30 to 40 minutes, or until the peaches are bubbling and the topping is golden brown and crisp.
Let sit for 10 minutes before serving with vanilla ice cream.
Update 2026: I recently updated this recipe with a simplified oat topping based on reader feedback. If you want to make the older version, follow the same method by adding 1/2 cup oats, 1/2 cup almond flour, 1/3 cup brown sugar, 1/4 cup crushed walnuts or pecans, 1/2 teaspoon cinnamon, 1/4 teaspoon sea salt, and 1/4 cup cold coconut oil or butter.
