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.
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
Yes, I would!
Such a quick & delicious crisp!!
So good!
I doubled the Topping cause I like more Topping !
Yummy! I love that topping too! 🙂
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
You’re welcome! I’m so glad you enjoyed the dessert!
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!
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.
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.
Have made it three times in two weeks!!!
So yummy.
Excuse me —-typing late at night .Used ONR large can of peaches —not two .
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.
Thanks for the feedback and for giving the recipe a try!
For this recipe how many and what size cans to use canned peaches.
I’d say to use either 2 15 oz cans or a large 29 oz can, making sure the peaches are drained really well.
Can I use this exact recipe but with apples?
I’m sure you could. We actually have a really yummy apple crisp recipe on our site too! Here’s a quick link to it: https://lilluna.com/apple-crisp-recipe/
Sounds fantastic! What is the egg yolk for?
It helps provide a structure to the crumble — it keeps the crumble topping together. 🙂 Hope you enjoy the crisp!
it was so good
Yay!! So happy to hear that!
Can’t wait to make this! How many cans of peaches do you use if opting for that method?
I’d use about 3 16 oz cans of peaches drained. Hope you enjoy the recipe!!
Peach crisp is my favorite crisp!! Juicy peaches with a crumble topping is so mouthwatering!
Mmm yes! I couldn’t agree more!
Peach Crisp is so simple to throw together. We love to make this for a Sunday dinner dessert. It is always a hit. Especially when I add vanilla ice cream to it!
So delicious! Easy to make! Directions were so easy to follow! My husband loved it! Thank you for a wonderful recipe!
You are very welcome 🙂 So glad you both liked it!
This looks delicious, thank you for sharing!
Glad to share 😉 Hope you give it a try!!
I love how the texture came out! Was so delicious with all the flavors. Especially topped with ice cream on top! Enjoyed making this dessert for the family!!!
That makes me happy to hear! Glad you liked it! Thank you 🙂
EXCELLENT easy to follow recipe! My brother and i made a 1/2 batch with sime peaches we needed to use and loved this- thank you!
Going to make it now
Hope you like it!!
My husband loves this recipe and wants me to make it all the time! it’s so good and simple!
Peaches aRe my favorite and This is a delicious recipe. I appreciated all the tips you included as well.
A bowl of this peach crisp and ice cream was just what I needed tonight! So delicious!
Peaches are one of my favorites! Such a delicious recipe! Will be making again and again 🙂
When peaches are in season in a few weeks I am DEFINITELY going to make this!
Amazing is all i have to say about this DELICIOUS peach crisp.
I could eat crisps every night of the summer. The topping on this one looks divine!
Oh, how I love crisp on fruits!! It adds so much flavor & I love peaches!! So excited to make this!
Anything with peaches is a fan favorite around here! Truly a simple and great dessert.