Warm, bubbling slices of juicy fruit and a crunchy, buttery topping—this Peach Crisp is the kind of dessert that fills the kitchen with a tempting aroma and is simple enough for beginner cooks to master. With ripe peaches, a touch of cinnamon, and an oat-forward crumble, this recipe delivers comforting texture and bright, summery flavor in every spoonful.
Why You’ll Love ThisPeach Crisp Recipe
- Quick and easy to prepare with minimal fuss—slice, toss, top, and bake.
- Uses everyday pantry staples like oats, flour, and brown sugar for the topping.
- Naturally seasonal—showcases ripe peaches but adapts well to frozen fruit.
A Little Background
Fruit crisps are a classic American dessert born from the desire to stretch seasonal fruit into warm, rustic sweets. Unlike a pie, a crisp skips the bottom crust and focuses on a crunchy streusel-style topping, which lets the fruit shine. Peach crisps are especially popular in summer when peaches are at their juiciest, but the forgiving nature of this dish means you can enjoy it year-round with frozen peaches.
Key Ingredients for perfect Peach Crisp
- Ripe Peaches: Sweet, juicy fruit sliced and tossed to form the filling.
- Sugar & Lemon: Granulated sugar to sweeten and a squeeze of lemon juice to brighten.
- Cornstarch: Thickens the peach juices so the filling isn’t runny.
- Oat Crumble: Rolled oats, brown sugar and butter combined for a crunchy topping.
- Warm Spices: Cinnamon (and a pinch of nutmeg) to enhance the peach flavor.
Step-by-Step Instructions to make Peach Crisp
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized pan.
- Prepare the peaches: peel if desired, pit and slice about 6–8 medium peaches until you have roughly 6 cups of fruit. Place slices in a large bowl.
- Make the filling: toss the peaches with 1/2 to 3/4 cup granulated sugar (adjust to peach sweetness), 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon ground cinnamon. Let sit a few minutes, then transfer to the prepared baking dish.
- Prepare the topping: in a separate bowl combine 1 1/2 cups rolled oats, 3/4 cup brown sugar, 3/4 cup all-purpose flour, 1 teaspoon ground cinnamon, a pinch of salt, and 1/2 cup (1 stick) cold unsalted butter cut into small pieces. Use a pastry cutter or your fingers to blend until large crumbs form.
- Evenly sprinkle the oat crumble over the peach filling, covering it completely.
- Bake on the middle rack for 35–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Remove from oven and cool at least 10–15 minutes to allow the filling to set. Serve warm with vanilla ice cream or whipped cream if desired.
Pro Tips & Variations
- For extra crunch, stir 1/2 cup chopped pecans or almonds into the crumble.
- Use frozen sliced peaches if fresh aren’t available—thaw and drain excess liquid before tossing with cornstarch.
- Make-ahead: assemble the crisp, cover, and refrigerate for up to 24 hours; bake directly from chilled, adding a few extra minutes.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a drizzle of caramel, or a dollop of whipped cream. This Peach Crisp is great for casual family dinners, summer potlucks, or as an easy holiday fruit dessert.
