This peach crisp is one of my favorites! As the peaches cook, they release all of their sugars and become super gooey. And that topping! It’s like a crazy delicious oatmeal cookie on top.
Easy Peach Crisp Recipe
This homemade peach crisp is insanely good! It takes about 10 minutes of hands on prep, and then it’s ready to go into the oven. If you really want a delicious treat, top the whole thing off with a little bit of vanilla ice cream and serve while it’s still warm.
The warm topping and peaches slowly melt away as you eat it, which makes for a perfect combination of hot out of the oven crisp and cool, smooth ice cream. Take a spoonful with a little bit of each and you’ll have perfection in every bite. So delicious!
You’ll never go back to plain, run of the mill desserts again! Whipped topping is good too. Not fantastic or anything, but it will do in a pinch.
Peach Crisp Ingredients
This fresh peach crisp has two main components: the gooey fruit filling and the peach crisp topping. Here’s what you’ll need to make this recipe:
- Fresh peaches
- Brown sugar
- Old-fashioned oats
- All-purpose flour
Can I Use Canned or Frozen Peaches?
You already know what I’m going to say, don’t you? Fresh is best 9 times out of 10, so go with fresh in all things! But if you absolutely must, yes, canned or frozen peaches will do.
Just pay attention to the sugar on them. Frozen peaches tend to not be sweet enough and canned are usually too sweet. For canned peaches, drain them first. For frozen peaches, you can cook them from frozen (just add 5-10 extra minutes of baking time), or you can thaw them first and keep the baking time the same.
What Peaches are Best for Baking?
If you’re headed to the grocery store for peaches to bake with, go for the freestone peaches. They can be yellow or white, but when you cut into them, the pit will fall right out. They are sweet, a little bit tangy and full of flavor. Perfect for baking crisps, cobblers, pies and crumbles! For a list of my favorite freestone peaches, head to our peach cobbler post!
How to Make Peach Crisp
- Add all the filling ingredients (peaches, butter, cinnamon, sugar and cornstarch) to a bowl and fold them gently together until combined.
- Pour the mixture into a greased 9×13-inch baking dish.
- In a different bowl, add the oats, flour, brown sugar, cinnamon and salt and stir them together.
- Then add some cold butter and use a fork or pastry cutter to cut the butter into the mixture. Once it is mixed together pretty well, you can get in there with your hands and mix it into a paste.
- Crumble the topping all over the peaches.
- This peach crisp can be baked in a dutch oven or in the regular oven. In a dutch oven place 10 briquettes on the bottom and 14 briquettes on the top for 30-40 minutes. In the regular oven, bake at 350 degrees for 30-40 minutes.
- The top will be crisp like a cookie when it is done. Serve it with a scoop of vanilla ice cream on top (or whipped cream) while it’s still warm!
How to Easily Peel Peaches
I’ve written up all the details for peeling peaches in our Brown Sugar Peach Pie Bars post, so head that way! You also don’t have to peel them at all for this recipe, but I know some people are anti peach skin in desserts. I’ve also included tips in the notes in the recipe card below for peeling peaches.
How to Reheat Peach Crisp
To reheat, place leftovers in the oven at 350 degrees F for 15 minutes. That will keep the top nice and crispy. If you don’t care about the top being crispy, you can always zap a serving in the microwave for about 30 seconds.
Does Peach Crisp Need to be Refrigerated?
Peach crisp can be left out at room temperature for a couple of days. If you aren’t going to eat it that quickly, store it in an airtight container in the refrigerator for up to 4-5 days.
Can Peach Crisp Be Frozen?
Baked fruit crisps freeze well for up to 3 months. The crisp should be cooled, wrapped in plastic and foil, and then frozen. When you’re ready to eat it, let it thaw in the fridge overnight and then reheat it in the oven at 350 degrees F for 15-20 minutes.
How Long Does Peach Crisp Last?
Peach crisp will keep for 2-3 days at room temperature, or 4-5 days in the refrigerator.
Can I Make This Gluten-Free?
If you want to swap the all-purpose flour for a gluten-free flour, feel free. However, we haven’t tried any other flours, so we can’t speak to which gluten-free alternative will work best.
Tips for Making Homemade Peach Crisp
If you aren’t much of a peach fan, you could give this recipe a try using apples or blackberries instead.
Note that old-fashioned (rolled) oats are best for the peach crisp topping. Old-fashioned oats crisp up better and stay slightly chewy after being baked.
If your peaches are super ripe and sweet, you may not need to use the full 1/4 cup of sugar called for in the filling.
More Peach Desserts:
- Baked Peach Hand Pies
- Blueberry Peach Crumble
- Peach Oatmeal Bars
- Brown Sugar Peach Pie Bars
- Deep Fried Peaches
- Lemon Jello Peach Pie
- Sour Cream Peach Pie
- Peaches and Cream Crumble Bars
- Easy Peach Cobbler
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For the Filling:
- 6-8 Peaches , peeled and sliced
- 2 tablespoons Unsalted Butter , melted
- 1 teaspoon Cinnamon
- 1/4 cup Brown Sugar
- 2 tablespoons Cornstarch
For the Topping:
- 1 1/2 cups Old-Fashioned Oats
- 3/4 cup Brown Sugar
- 3/4 cup Butter , cold
- 1 cup All-Purpose Flour
- 1/2 teaspoon Cinnamon
- 1 Pinch Salt
- Preheat oven to 350 degrees F.
- In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.
- Place fruit mixture in bottom of a greased dutch oven or 9x13-inch pan
- In a separate bowl, add the flour, oats, spices, and sugar. Stir to combine.
- Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.
- Spread topping mixture over fruit.
- Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!
- To peel peaches, start with perfectly ripe peaches. If they are under ripe at all, the only way to peel them is by poaching them in hot water and cooling in cold water. Then use a pairing knife to peel the skin off of the fruit. If the fruit is ripe, gently peel the skin off of the fruit with a pairing knife by starting to cut and then as the skin loosens, grab it with your thumb against the knife and gently peel.
- The top should be crisp like a cookie when it is done. If it is still soft. you need to keep baking.
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