Peach Crisp

With sweet juicy peaches and cinnamon crumble topping, Peach Crisp is perfect topped with a scoop of vanilla ice cream.

Peach Crumb Bars, Dump Cake, and Cobbler are among my favorite peach desserts to make along with this Peach Crisp. There is something so tasty about perfectly ripe peaches, but frozen and jarred work just as well too!

Easy peach crisp recipe with vanilla ice cream on top.

Crisp Vs. Cobbler

This easy Peach Crisp is the perfect peach dessert. The crumble on top has a delicious brown sugar cinnamon flavor and a tasty texture thanks to the oatmeal.

This is different than a cobbler since cobblers usually have a thick biscuit or pie dough topping.

The peaches are sweet, juicy, and everything you could want a peach to be. I love taking advantage of fresh peaches when they’re in season, and this Peach Crisp is the perfect way to showcase them.

Crisps and crumbles are quite easy. You can easily throw together a fruit crisp, use whatever fruit is in season, and it’s always a crowd pleaser.

Serve this crisp with Vanilla Ice Cream, Whipped Cream, or even a drizzle of Caramel Sauce, and we guarantee you will be in heaven.

Ingredients for Peach Crisp recipe laid out.

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 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 + 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.

Use canned or frozen peaches

Canned peaches. Drain the peaches first and discard the liquid. Toss the sliced peaches with brown sugar, spices, and cornstarch and prepare 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.

Recipe tips

Old-fashioned/rolled oats. Quick oats are ok, but they don’t have as much texture. I do not recommend using instant oats or steel-cut oats.

Ripe peaches. Freestone peaches are ideal because the flesh pulls away from the center pit quite easily.

  • Common types of freestone peaches: Early Amber, Fay Elberta, Glohaven, Golden Jubilee, and Loring. These peaches have reddish-orange skin and yellow flesh. 
  • Use perfectly ripe peaches, ones that are not too hard or too soft. Since peaches ripen after they have been picked, the ones at the market may be pretty hard.
  • Leave them on the counter for a few days to ripen, but if you want them to ripen faster I suggest placing them in a brown bag, along with an apple or banana. They should ripen in about a day.
  • A peach is ripe when they give off a sweet aroma and have a  little give when you gently press them.

Check for doneness. The peach filling should be bubbling and the crumble topping should be a nice golden brown. The crisp will thicken as it cools.

Crumble poured over sliced peaches for peach crisp recipe.

Storing Info

STORE. Allow the crisp to cool, cover, and place the crisp in the fridge. Cooked fruit desserts usually last just 2-3 days.

FREEZE. Wrap the crisp in plastic wrap and then wrap in foil to keep moisture out. Place in the freezer for up to 1 month.

Close up image of homemade classic peach crisp recipe.

For more fruit treats:

Peach Crisp Recipe

4.84 from 24 votes
With sweet juicy peaches and cinnamon crumble topping, Peach Crisp is perfect topped with a scoop of vanilla ice cream.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 15 people
Calories 190 kcal
Author Lil’ Luna

Ingredients

Peach Layer

  • 4 lbs peaches* about 12 medium peaches
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup cornstarch
  • 2 tablespoons fresh lemon juice

Crumble Topping

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 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. 

Video

Notes

*If using canned peaches, drain fully and discard the liquid. If using frozen peaches, thaw first. Then drain the liquid. I recommend adding 1 extra tablespoon of cornstarch if using frozen peaches.
**Store leftovers covered in the fridge. I recommend warming up leftovers in the microwave before enjoying. 

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

    1. I’d say to use either 2 15 oz cans or a large 29 oz can, making sure the peaches are drained really well.

  1. 3 stars
    I followed the recipe as written except for using canned peaches and leaving out the nutmeg .Two cans of peaches were too small an amount of fruit for fruit to topping ratio.
    I added some fresh blue and black berries .
    Taste was good but texture was off .The topping was gummy —I cooked for two minutes over the rec time .I do not think further cooking was the answer as the sides were beginning to turn too dark ( glass pan ) .
    I might try again and leave out the egg yolk.

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