Peach Crisp is one of those desserts we make the second peaches are good, because it’s simple, it fills the whole house with that warm cinnamon smell, and everyone is happy the second it comes out of the oven!
The peach layer bakes up juicy and sweet, and that oat crumble on top gets golden and crisp with the best buttery clumps. We also love that it works for a crowd, especially in a 9×13. Serve it warm with vanilla ice cream and it’s basically guaranteed to disappear.
If you need more fruit desserts to keep in rotation, try Peach Cobbler, Apple Crisp, Berry Pie, and Strawberry Shortcake. These are all family favorites that disappear fast anytime we serve them.
Why you’ll love it + Why it works:
- Easy Dessert: This peach crisp comes together with simple pantry ingredients and very little prep work.
- Simple Summer Recipe: Fresh peaches make this dessert taste homemade and full of flavor without extra effort.
- Perfect Peach Filling: The cornstarch thickens the juices so the filling stays rich and scoopable instead of watery.
- Crispy Topping: Cold butter creates crumbly golden clusters that bake up crisp and buttery every time.
Peach Crisp Recipe Ingredients
- Peaches (4 pounds peaches, about 12 medium peaches): Adds the sweet, juicy base for the crisp. Fresh ripe peaches give the best flavor and texture.
- Sugar (½ cup): Sweetens the peach filling and helps draw out the natural juices while baking.
- Cinnamon (½ teaspoon): Adds warm flavor that pairs perfectly with peaches.
- Cornstarch (¼ cup): Thickens the peach juices so the filling stays rich instead of watery.
- Fresh Lemon Juice (2 tablespoons): Brightens the flavor and balances the sweetness of the peaches.
- All-Purpose Flour (1 cup): Creates structure in the crumble topping and helps form crisp buttery crumbs.
- Old-Fashioned Oats (1 cup): Adds hearty texture and gives the topping its classic crisp texture.
- Brown Sugar (½ cup): Adds moisture and a deeper caramel-like sweetness to the crumble.
- Sugar (½ cup): Sweetens the topping and helps it bake up golden and crisp.
- Cinnamon (1 teaspoon): Brings warm spice flavor to the crumble topping.
- Ground Nutmeg (¼ teaspoon): Adds extra warmth and depth that makes the topping taste homemade.
- Salt (¼ teaspoon): Balances the sweetness and enhances all the flavors.
- Cold Unsalted Butter (½ cup, cut into small pieces): Creates buttery crumble pieces that turn crisp and golden while baking.
- Large Egg Yolk (1): Helps bind the crumble together so you get those delicious crisp clusters.
How to Make Peach Crisp
PREP. Preheat the oven to 350°F and lightly grease a 3-quart ceramic baking dish (I used a 9×13 inch pan). Do not use a metal pan.
PREP THE PEACHES. Prepare a large bowl of ice water, adding water and ice cubes. Bring a large pot of water to boil. Add the peaches to the boiling water for about 2 minutes, then use a slotted spoon to transfer them to the bowl of ice water for about 1 minute. Remove the peaches from the cold water – peel, core, and slice. The peel should slide off after blanching.
PEACH LAYER. Toss the sliced peaches with the sugar, cinnamon, lemon juice, and cornstarch. Pour/spoon the mixture into the bottom of the prepared pan.
MAKE THE CRUMBLE. In a large bowl toss together the flour, oats, sugars, cinnamon, nutmeg, and salt. Using a pastry cutter or 2 forks, cut in the cold, chopped butter. Gently stir in the egg yolk. If you squeeze the crumble in your palms, it should form clumps. Crumble over top of the peaches.
BAKE + COOL. Bake the crumble in the preheated oven for 40-45 minutes. If around 30 minutes you notice the top getting too brown, tent a piece of aluminum foil over top.
Cool for at least 15 minutes before serving. Serve this crisp with Vanilla Ice Cream, Whipped Cream, or even a drizzle of Caramel Sauce.
Kristyn’s Recipe Tips
- Use ripe but slightly firm peaches, so they hold their shape while baking.
- Make sure the butter stays cold for the best crisp topping texture.
- Let the crisp cool before serving so the filling has time to thicken.
- Serve warm with vanilla ice cream or whipped cream for an easy dessert everyone loves.
- Canned peaches. Drain the peaches first and discard the liquid. Toss the sliced peaches with brown sugar, spices, and cornstarch and prepare them the same as using fresh peaches.
- Frozen peaches. Thaw the peaches first and drain all the extra liquid. I also recommend adding 1 extra tablespoon of cornstarch if using frozen peaches.
Peach Crisp Recipe
Video
Ingredients
Peach Layer
- 4 pounds peaches* about 12 medium peaches
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ cup cornstarch
- 2 tablespoons fresh lemon juice
Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small pieces
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F and lightly grease a 3-quart ceramic baking dish (I used a 9×13 inch pan). Do not use a metal pan.
Blanch the Peaches
- Prepare a large bowl of ice water, adding water and ice cubes.
- Bring a large pot of water to boil.
- Add the peaches to the boiling water for about 2 minutes, then use a slotted spoon transfer them to the bowl of ice water for about 1 minute.
- Remove the peaches from the cold water – peel, core, and slice. The peel should slide off after blanching.
Make the Peach Layer
- Toss the sliced peaches with the sugar, cinnamon, lemon juice, and cornstarch.
- Pour/spoon the mixture into the bottom of the prepared pan.
Make the Crumble
- In a large bowl toss together the flour, oats, sugars, cinnamon, nutmeg, and salt.
- Using a pastry cutter or 2 forks, cut in the cold, chopped butter until it's in pea-sized crumbles. Gently stir in the egg yolk. If you squeeze the crumble in your palms, it should form clumps
- Crumble over top of the peaches.
Bake and Cool
- Bake the crumble in the preheated oven for 40-45 minutes. If around 30 minutes you notice the top getting too brown, tent a piece of aluminum foil over top.
- Cool for at least 15 minutes before serving.
Notes
- Use ripe but slightly firm peaches, so they hold their shape while baking.
- Make sure the butter stays cold for the best crisp topping texture.
- Let the crisp cool before serving so the filling has time to thicken.
- Serve warm with vanilla ice cream or whipped cream for an easy dessert everyone loves.
- Canned peaches. Drain the peaches first and discard the liquid. Toss the sliced peaches with brown sugar, spices, and cornstarch and prepare them the same as using fresh peaches.
- Frozen peaches. Thaw the peaches first and drain all the extra liquid. I also recommend adding 1 extra tablespoon of cornstarch if using frozen peaches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cool, cover, and place the crisp in the fridge. Cooked fruit desserts usually last just 2-3 days.
Cool, wrap the pan in plastic wrap, and then wrap it in foil to keep moisture out. Place in the freezer for up to 1 month. Leftovers can be divided into airtight containers and stored in the same manner.
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This recipe was first shared April, 2019.
If using can or frozen peaches, how many cans or cups of peaches do you suggest using in place of the fresh?
Real Good !!!
Good !!!
Had to throw this out. The peaches turned bitter! I don’t know why or what happened. The topping had an off flavor too and maybe the bitterness from the peaches seeped through to that as well. I will remake it with canned peaches.