Nothing says summer quite like a warm, golden peach crisp fresh from the oven. This timeless dessert combines juicy, sweet peaches with a buttery oat crumble topping — easy to make and even easier to love. Serve it with a scoop of vanilla ice cream, and you’ve got the ultimate crowd-pleaser.
🧡 Why You’ll Love This Peach Crisp
✔️ Made with fresh peaches — no canned shortcuts
✔️ A golden, crisp topping with oats, brown sugar, and cinnamon
✔️ One bowl, no mixer required
✔️ Ready in under an hour
✔️ Perfect for cookouts, holidays, or weekday cravings
🛒 Ingredients You’ll Need
For the peach filling:
- Fresh peaches
- Granulated sugar
- Cornstarch (or flour)
- Lemon juice
- Cinnamon
- Vanilla extract
For the crisp topping:
- Old-fashioned oats
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Salt
- Unsalted butter (cold and cubed)
🍑 Tips for the Best Peach Crisp
- Use ripe, slightly soft peaches for maximum flavor and natural sweetness.
- Leave the skins on for extra color and texture, or peel if you prefer a smoother bite.
- Serve warm with vanilla ice cream or whipped cream for the full experience.
- You can prep the topping ahead and freeze it for quick crisps anytime!
🍑 Classic Peach Crisp Recipe
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Serves: 6–8
✨ Ingredients:
For the peach filling:
- 6–7 medium fresh peaches, sliced (about 5 cups)
- 1/3 cup granulated sugar
- 2 tsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
For the crisp topping:
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, diced
🌀 Instructions:
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch or similar baking dish.
- Make the peach filling:
In a large bowl, combine sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and vanilla. Toss well to coat, then pour into the prepared baking dish. - Make the topping:
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter and use a pastry cutter or your hands to mix until crumbly. - Sprinkle the oat topping evenly over the peaches.
- Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling.
- Let cool slightly before serving. Best enjoyed warm with ice cream or whipped cream.
🧊 Storage & Make-Ahead Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or oven at 300°F until warmed through.
- To make ahead, prep the topping and keep it in the freezer. Assemble and bake fresh when ready.