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My All Time Favorite Peach Crisp

43 Reviews

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.

A photo of a bowl of peach crisp with a scoop of vanilla ice cream 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.

A photo of a bowl of peach crisp with golden oatmeal topping.

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
  • Butter
  • Cinnamon
  • Brown sugar
  • Cornstarch
  • Old-fashioned oats
  • All-purpose flour
  • Salt

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! 

A photo of a bowl of peach crisp with golden oatmeal topping.

How to Make Peach Crisp

  1. Add all the filling ingredients (peaches, butter, cinnamon, sugar and cornstarch) to a bowl and fold them gently together until combined.
  2. Pour the mixture into a greased 9×13-inch baking dish.
  3. In a different bowl, add the oats, flour, brown sugar, cinnamon and salt and stir them together.
  4. 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.
  5. Crumble the topping all over the peaches.
  6. 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.
  7. 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.

A photo of a bowl of peach crisp with a scoop of vanilla ice cream on top.

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. 

A photo of a bowl of peach crisp with golden oatmeal topping.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:

Peach Crisp

easy peach crisp for the oven or dutch oven! ohsweetbasil.com

Peach Crisp

4.49 from 43 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
This peach crisp recipe is the BEST! The peaches become gooey as they cook, and the topping tastes like a warm oatmeal cookies!

Ingredients

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

Instructions

  • 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!

Notes

  • 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.
Peach crisp can be stored in the pantry for 1 day, after that, it should be refrigerated.
Nutrition Facts
Peach Crisp
Amount Per Serving (1 cup)
Calories 442 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 58mg19%
Sodium 193mg8%
Potassium 303mg9%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 36g40%
Protein 4g8%
Vitamin A 1041IU21%
Vitamin C 7mg8%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of a bowl of peach crisp with a scoop of vanilla ice cream on top.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




27 comments

  • I just made this with farm fresh peaches and my daughter and I totally love it! It isn’t overly sweet which I also appreciate! Thank you for this keeper recipe ❤

    • Reply
  • So so yummy. Made for my family last night with fresh GA peaches and it was a hit. Even the 13 month old was gobbling it up!!

    • Reply
    • What I would give for from fresh GA peaches! Peaches don’t really come on until late August here and then only last for a couple of weeks. So glad you enjoyed this recipe! Make it again for me! 🙂

      • Reply
  • Hi! Planning to make this for fathers day. Can I make ahead and store in the fridge until ready to bake?

    • Reply
    • Hey sorry I missed this! You totally can!! How did it turn out?!

      • Reply
  • I’m planning on using canned peaches in 100% juice (drained) for this since fresh peaches aren’t in season yet – hope it works fine!

    • Reply
    • Hi Marissa! Yes, they should work fine. Make sure they are drained thoroughly and keep an eye on the sweetness. Canned peaches tend to be more sweet than fresh or frozen.

      • Reply
    • This is my absolute favorite crisp topping. I use it for every crisp I do. I just put a mixed berry crisp in the oven and I can’t wait to eat it! 😋

      • Reply
      • Isn’t it so dang good?! It works for any find of crisp! Now I’m craving a good mixed berry crisp!

  • This was very simple to make. Absolutely delish!

    • Reply
    • Thank you so much Yvette!!

      • Reply
      • Approximately how many cups of peaches. I have huge ones from Costco. I’m afraid 6 would be too many.

      • I don’t think it’s possible to have too many peaches, but you are right, those Costco peaches are ginormous. You could probably go with 5 of those and it would be fine. Enjoy, Audrey!

  • I love your recipes! I just had a question about this peach crisp. From the beginning where you talk about that the filling has heavy cream. In the ingredient list, however, I didn’t see the heavy cream listed. Just wondering if it needs it or not? Thank you so much!

    • Reply
    • Hey Lindsey! Sorry for the confusion! I tweaked the recipe card a little and forgot to update that part of the post. There is no heavy cream in the filling, and cornstarch is used instead of flour. Hope you enjoy it!

      • Reply
  • Delicious! Double the crisp! I melted the butter and then mixed with the oats etc. makes it easier to mix. I don’t love cookie like crisp I love it soft with a crispy edge. if that makes sense so I always pull it out sooner. I have yet to try a recipe from Sweet Basil, Oh Sweet Basil or Our Sweet basil, whatever their real name is, lol, that I don’t absolutely love.

    • Reply
    • Thank you Anna!

      • Reply
  • 3668 Calories per serving? No thanks

    • Reply
    • That is for the whole pan of peach crisp. It makes about 8 servings, so it’s less than 500 calories per serving.

      • Reply
  • I melted the butter first. Should I not have done that

    • Reply
  • I melted the butter first, should I not have done that?

    • Reply
    • Hi Nicole, you definitely don’t want to melt the butter. It should be worked in with the oats to make a crumble topping. Thanks!

      • Reply
  • Do you use regular oats or quick?

    • Reply
    • We prefer regular, but the truth is sometimes we don’t pay attention and use quick and it’s just fine. 🙂

      • Reply
  • Sweet blog! I found it while browsing on Yahoo News.
    Do you have any suggestions on how to get listed in Yahoo News?
    I’ve been trying for a while but I never seem to get there! Many thanks

    • Reply
  • My hubby loves peach! I never try something like this! Sounds delish!

    • Reply
  • I love this!!

    • Reply

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