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With sweet juicy peaches and cinnamon crumble topping, this peach crisp recipe is perfect topped with a scoop of vanilla ice cream.

Peach Crumb Bars and Dump Cake are among my favorite peach desserts to make along with this peach crisp recipe.

Easy peach crisp recipe with vanilla ice cream on top.


We Love Peach Crisp!

This easy peach crisp recipe is the perfect peach dessert.

We love it for so many reasons, including:

  • SIMPLICITY. Takes some time, but directions are easy to follow and it’s practically fool-proof.
  • FOR PEACH LOVERS. It’s perfectly peach and great to make during peach season.
  • THE CRUMBLE. The delicious brown sugar cinnamon crumble on top is to die for and ties in perfectly with the peach flavor.
  • STORES + FREEZE. Easy to store, easy to freeze.

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

Crisp topping ingredients and fresh peaches set out on a kitchen counter.

How to Make Peach Crisp

This peach crisp is full of fresh peach flavor and a deliciously crispy topping.

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.

Use canned or frozen peaches

If you don’t have fresh peaches, you can use canned or frozen in this easy peach crisp.

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

This best peach crisp recipe is topped with a sweet oat crisp.

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.

  • 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.

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 in a white baking dish.

Storing Info

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

FREEZE. Allow the peach crisp to 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.

Close up image of homemade classic peach crisp recipe with a scoop mixing.

For more RECIPES:

4.94 from 65 votes

Peach Crisp Recipe

By: Lil’ Luna
With sweet juicy peaches and cinnamon crumble topping, this peach crisp recipe is perfect topped with a scoop of vanilla ice cream.
Servings: 15 people
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes

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. 

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

Nutrition

Calories: 190kcal, Carbohydrates: 44g, Protein: 2g, Fat: 1g, Cholesterol: 12mg, Sodium: 9mg, Potassium: 268mg, Fiber: 2g, Sugar: 30g, Vitamin A: 410IU, Vitamin C: 8.7mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


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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Recipe Rating




45 Comments

  1. If I use canned peaches I know drain the liquid but do still toss them in the sugar, lemon juice, cornstarch, vanilla too before putting into the baking dish

  2. 5 stars
    Very delicious. I cooked it about 20 min longer because it took my oven longer to crisp it! I wasn’t sure about the oats but this was so very incredibly delicious. Thank you

  3. Made this tonight. Omitted the egg, however. There were enough peaches for a 9×13, however, not enough topping. Next time I’ll double the crumble topping. We haven’t tried it yet, but it smells delicious!

  4. 5 stars
    LOVED IT! This is the best recipe that I have found for peach crisp. Can this be frozen after you bake it? To enjoy at a later date.

    1. Yes, just wrap the crisp in plastic wrap and then wrap in foil to keep moisture out. You ca keep it in the freezer for up to 1 month.

  5. 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.

    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.