I have baked this Peach Crisp Recipe more times than I can count, and every single time it disappears fast. The sweet peaches turn soft and juicy, while the buttery topping gets perfectly golden and crisp.
I still remember the first bite — warm, bubbly fruit under that crumbly oat topping was pure comfort. What I love most is how simple it is to throw together with fresh, ripe peaches. If you’re craving an easy dessert that feels homemade and cozy, this is the one I always recommend.
Ingredients
Here’s everything you’ll need to make this irresistible peach crisp recipe. Each ingredient plays an important role in creating the perfect balance of sweet, tart, and crunchy.
- 6–8 fresh ripe peaches, peeled and sliced (about 6 cups) – Fresh peaches give the best texture and natural sweetness. Make sure they’re ripe but still slightly firm so they don’t turn mushy.
- 1/3 cup granulated sugar – Enhances the peaches’ natural sweetness without overpowering them.
- 1/3 cup light brown sugar – Adds moisture and a subtle caramel flavor to the filling.
- 2 tablespoons cornstarch – Helps thicken the peach juices as they bake.
- 1 teaspoon vanilla extract – Boosts the overall flavor and adds warmth.
- 1/2 teaspoon ground cinnamon – Brings cozy spice notes that pair beautifully with peaches.
- 1/4 teaspoon salt – Balances sweetness and enhances flavor.
- 1 cup old-fashioned rolled oats – Provides hearty texture and classic crisp topping crunch.
- 3/4 cup all-purpose flour – Forms the base of the crumbly topping.
- 1/2 cup light brown sugar (for topping) – Creates that rich, golden crumble.
- 1/2 teaspoon cinnamon (for topping) – Adds warmth and depth.
- 1/4 teaspoon salt (for topping) – Prevents the topping from tasting flat.
- 1/2 cup cold unsalted butter, cubed – Cold butter ensures a perfectly crumbly, crisp topping.
Note: The ingredient quantities listed above make one 9×9-inch baking dish, serving approximately 6–8 people comfortably.
Variations
This peach crisp recipe is incredibly flexible. Here are a few easy swaps and additions:
- Dairy-free: Replace butter with cold coconut oil or a plant-based butter alternative.
- Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Lower sugar: Reduce sugar slightly if peaches are extra sweet, or substitute with coconut sugar.
- Add-ins: Toss in raspberries or blueberries for a mixed-fruit twist.
- Nutty crunch: Add chopped pecans or almonds to the topping for extra texture.
- Extra spice: A pinch of nutmeg or ginger enhances the warm flavors.
- For savory meal inspiration to serve before this dessert, you can also enjoy dishes like Filipino Chicken Adobo Recipe as part of a complete dinner menu.
Cooking Time
Here’s how long this recipe takes from start to finish:
- Prep Time: 20 minutes
- Cooking Time: 35–40 minutes
- Total Time: About 1 hour
Equipment You Need
- 9×9-inch baking dish – Holds the crisp and ensures even baking.
- Mixing bowls – One for the peach filling and one for the topping.
- Measuring cups and spoons – For accurate ingredient portions.
- Pastry cutter or fork – To cut butter into the topping mixture.
- Peeler and knife – For peeling and slicing peaches.
How to Make Peach Crisp Recipe?
This peach crisp recipe is simple and straightforward. Follow these easy steps for perfect results every time.
Prepare the Peaches
Start by peeling and slicing your fresh peaches into even wedges. I like to keep the slices about 1/2 inch thick so they hold their shape during baking. Toss them gently in a bowl with granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, and salt until evenly coated.
Transfer the peach mixture into your greased baking dish and spread it evenly. As it bakes, the sugar will draw out the juices, and the cornstarch will thicken everything into a luscious filling. This step ensures every bite is sweet and perfectly balanced.
Make the Crisp Topping
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Cold butter is key here — it creates that flaky, crumbly texture.
Make sure the topping isn’t overmixed; you want visible small chunks of butter throughout. These melt during baking and create those irresistible crispy clusters on top.
Assemble and Bake
Sprinkle the topping evenly over the peach filling, covering the fruit completely. Place the baking dish in a preheated 350°F (175°C) oven. Bake for about 35–40 minutes until the top is golden brown and the filling is bubbling around the edges.
If the topping browns too quickly, loosely cover it with foil during the last 10 minutes. Once baked, let it cool for at least 10–15 minutes before serving so the filling can set slightly.
Additional Tips for Making This Recipe Better
After making this peach crisp recipe many times, I’ve learned a few tricks that truly elevate it:
- I always taste my peaches first. If they’re extra sweet, I reduce the sugar slightly.
- I let the crisp rest before serving. This helps the juices thicken properly.
- I use cold butter straight from the fridge for the best crumble texture.
- I sometimes add a squeeze of lemon juice to brighten the filling.
- I bake it on the middle rack for even browning.
- If you enjoy pairing sweet dishes with flavorful main courses, you might also like trying Chicken Satay Recipe for a balanced sweet-and-savory meal experience.
How to Serve Peach Crisp Recipe?
This dessert is best served warm, straight from the oven. I love topping it with a generous scoop of vanilla ice cream that melts into the warm peaches. A dollop of freshly whipped cream also works beautifully.
For a prettier presentation, sprinkle a little extra cinnamon on top or garnish with a thin peach slice. If serving guests, bake it in individual ramekins for a charming, personalized touch.
Nutritional Information
Here’s a general nutritional breakdown per serving:
- Calories: Approximately 320–350 kcal
- Protein: 3–4g
- Carbohydrates: 50–55g
- Fat: 14–16g
Make Ahead and Storage
Storing
Cover leftovers tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days. The topping may soften slightly but will still taste delicious.
Freezing
You can freeze peach crisp either baked or unbaked. Wrap it tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm in a 350°F oven for about 15–20 minutes until heated through. You can also microwave individual portions for about 30–45 seconds, though the topping stays crispier in the oven.
Why You’ll Love This Recipe?
This peach crisp recipe is truly a crowd-pleaser. Here’s why I keep coming back to it:
- Easy to Make – I can prepare it quickly with simple pantry ingredients.
- Perfect Texture – The juicy peaches and crisp topping create the ultimate contrast.
- Customizable – I can adjust sweetness, spices, or add extra fruits.
- Family-Friendly – Everyone loves it, from kids to adults.
- Great for Gatherings – It’s simple, comforting, and perfect for sharing.
This peach crisp recipe is everything I want in a homemade dessert — simple, warm, and bursting with fresh flavor. Once you try it, I’m confident it’ll become a favorite in your kitchen too.
Peach Crisp Recipe
Ingredients
Method
- Start by peeling and slicing your fresh peaches into even wedges. I like to keep the slices about 1/2 inch thick so they hold their shape during baking. Toss them gently in a bowl with granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, and salt until evenly coated.
- Transfer the peach mixture into your greased baking dish and spread it evenly. As it bakes, the sugar will draw out the juices, and the cornstarch will thicken everything into a luscious filling. This step ensures every bite is sweet and perfectly balanced.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Cold butter is key here — it creates that flaky, crumbly texture.
- Make sure the topping isn’t overmixed; you want visible small chunks of butter throughout. These melt during baking and create those irresistible crispy clusters on top.
- Sprinkle the topping evenly over the peach filling, covering the fruit completely. Place the baking dish in a preheated 350°F (175°C) oven. Bake for about 35–40 minutes until the top is golden brown and the filling is bubbling around the edges.
- If the topping browns too quickly, loosely cover it with foil during the last 10 minutes. Once baked, let it cool for at least 10–15 minutes before serving so the filling can set slightly.
Notes
- I always taste my peaches first. If they’re extra sweet, I reduce the sugar slightly.
- I let the crisp rest before serving. This helps the juices thicken properly.
- I use cold butter straight from the fridge for the best crumble texture.
- I sometimes add a squeeze of lemon juice to brighten the filling.
- I bake it on the middle rack for even browning.