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–+ servings
Peach Crisp

Peach Crisp

Buttery oat crumbles blanket juicy peaches in this easy Peach Crisp—an unfussy, crowd-pleasing dessert with warm cinnamon aroma and a golden, crunchy top. Perfect for peak-season fruit or freezer-friendly year-round bakes.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 345 kcal

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Measuring Cups & Spoons

Ingredients
  

Peach Filling

  • 6 cups peaches, peeled and sliced about 7–8 medium peaches
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/8 tsp fine sea salt

Crisp Topping

  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 2/3 cup light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter, melted slightly cooled
  • 1/2 cup chopped pecans optional, for extra crunch

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly butter or spray a 9x13-inch baking dish.
  • Make the filling: In a large bowl, combine sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and a pinch of salt. Toss until the fruit is evenly coated, then spread into the prepared baking dish.
  • Make the topping: In a medium bowl, whisk oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir with a fork until moist clumps form. Fold in pecans, if using.
  • Assemble: Sprinkle the oat crumble evenly over the peach mixture, covering it from corner to corner without pressing it down.
  • Bake for 35 to 45 minutes, until the topping is golden brown and the peach juices are bubbling around the edges.
  • Cool for at least 10 to 15 minutes to set the juices. Serve warm, ideally with vanilla ice cream or whipped cream.

Notes

Fresh or frozen peaches both work. If using frozen, thaw completely and pat dry; add an extra teaspoon of cornstarch if the fruit seems very juicy.
To peel peaches easily, score an "X" on the bottoms, blanch in simmering water for 30 to 45 seconds, then shock in ice water and slip off the skins.
Leftovers keep 2 to 3 days in the refrigerator. Rewarm in a 325°F oven for 10 minutes to re-crisp the topping, or microwave individual portions briefly until heated through.

Nutrition

Calories: 345kcalCarbohydrates: 55gProtein: 4gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 135mgPotassium: 240mgFiber: 4gSugar: 34gVitamin A: 520IUVitamin C: 9mgCalcium: 33mgIron: 1.6mg
Keyword Peach Crisp, summer dessert
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