Peaches, glorious peaches! Why can’t peach season last all year? I guess I wouldn’t crave it and love it as much as I do if they were available all the time. This smoked peach crisp on the Traeger is our new favorite!

As you all know, peach crisp is a huge deal at my house. There’s absolutely not one single summer that goes by that I don’t make a peach crisp to end our glorious summer. I don’t know if it’s the golden nectar of sweet peach juice with that cinnamon crisp and a scoop of cold and creamy ice cream or if it’s the nostalgia I feel for a peach dessert but either way I always feel like it’s officially summer when I eat it. And best of all, my kids do too. 

a photo of a cast iron dutch oven with a serving missing and two scoops of vanilla ice cream melting on top.

Isn’t there something magical about a whole family loving one specific recipe? It’s not just that it’s a tradition, it’s not even that it’s finally something everyone likes, there’s truly something sweet and memorable about eating that one recipe together that everyone swoons over. 

So friends, may your glowing summer nights be a little longer and a little happier this year with smoked peach crisp!

Ingredients for Smoked Peach Crisp

You’ll need some peaches of course, and then a few things for the filling and a whole bunch of goodness for the topping. Here are the ingredients you will need:

For the Filling:

  • Peaches
  • Butter
  • Cinnamon
  • Brown Sugar
  • Cornstarch

For the Topping:

  • Old-Fashioned Oats
  • Brown Sugar
  • Butter
  • All- Purpose Flour
  • Cinnamon
  • Salt

The measurements for each ingredient can be found in the recipe card at the end of the post.

a photo of a bowl of warm peach crisp with two spoons in the bowl and two scoops of vanilla ice cream.

How to Make Smoked Peach Crisp

The touch of smokey flavor added from the smoker is out of this world! Here are the basic steps:

  1. Set your smoker to super smoke with the lid closed.
  2. Combine all the filling ingredients in a bowl and fold gently to combine.
  3. Grease the bottom of a dutch oven and place the peach mixture into it.
  4. In a different bowl, combine all the ingredients except the butter for the topping and stir to combine.
  5. Add the butter and cut it into the mixture. Then use your hands to combine it into a thick paste.
  6. Spread the topping over the peach mixture.
  7. Set the smoker to 350 degrees and bake.
    • PRO TIP: The topping should be crisp like a cookie. If it’s still soft, bake it a little longer.
  8. Let it cool a little and serve with ice cream.

All of these instructions can be found in greater detail in the recipe card at the end of the post.

a photo of a white bowl full of smoked peach crisp with two scoops of melting vanilla ice cream.

How to Peel Peaches

A perfectly ripe peach should be easy to peel using a paring knife by grabbing a little piece of the skin between your thumb and the knife and then pulling the skin away from the fruit.

If the peach isn’t quite ripe, you will need to poach them by placing them in boiling water for a few seconds and quickly transferring them to ice water to loosen the skin. Then the skin should peel away easily.

What Peaches are Best for Baking?

First and foremost, you’ll want to look for freestone peaches. Those are the kind where the pit pops out easily. They can be yellow or white and are sweet and slightly tangy. Some of my favorite types of freestone peaches are:

  • Early Amber
  • Golden Jubilee
  • Lucky 13
  • Nectar
  • September Snow 
  • July Prince.

Can I Use Canned or Frozen Peaches?

The short answer is yes, the longer answer is fresh is ALWAYS better, but canned and frozen will get the job done if it’s your only option. Be careful about the sugar on them. Canned peaches tend to be overly sweet because they are canned in syrup or extra sugar. Frozen peaches are usually not sweet enough.

If you use frozen peaches, add a few extra minutes to the baking time or let them thaw first. Then the baking time would be the same.

a photo of a serving of smoked peach crisp in a white bowl with two spoon in the bowl and a small bowl of sliced peaches next to it.

Which Wood is Best for Smoked Peach Crisp?

Our favorite wood to use for this smoked peach crisp is apple, but you can use whatever pellets you have on hand. The apple just gives the peach crisp a delicious sweet smokey flavor.

How to Store Peach Crisp

If you have leftover peach crisp, transfer it to the an airtight container. It can be stored at room temperature for a day or so. Any longer, and it should be kept in the refrigerator. It will keep in the refrigerator for 4-5 days.


I love to throw this peach crisp into the smoker after our smoked brisket has finished cooking or while the pulled pork is resting. With a side of macaroni salad or 3 cheese tomato salad, and you’ll be having the perfect summer meal!

Smoked desserts are starting to be my favorite thing, especially during summer! Not only is the flavor outrageous, but you don’t have to eat your house up! Smoked peach crisp is our new end of summer tradition!

More Peach Desserts:


Smoked Peach Crisp

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Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


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


  • Set your smoker to super smoke for 15 minutes with the lid closed.
  • 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.
  • 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.
  • Change the smoker to 350 degrees.
  • Bake for 30 minutes with the smoker lid closed 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.
  • Peach crisp can be stored in the pantry for 1 day, after that, it should be refrigerated.


Serving: 1cupCalories: 449kcalCarbohydrates: 62gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 166mgPotassium: 329mgFiber: 4gSugar: 36gVitamin A: 987IUVitamin C: 7mgCalcium: 48mgIron: 2mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes
Cuisine: American

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A bowl of the best smoked peach crisp dessert