Easy peach crisp recipe! This simple, no bake recipe is the fastest, easiest way to make peach crisp since it can be made in about 20 minutes.
I’m so excited to share this peach crisp recipe with you because it isn’t your ordinary peach crisp. No, this recipe takes everything that great about the dessert – the juicy peaches and the crunchy crisp topping – and makes it SO much faster and easier.
This peach crisp is so fast and so easy because it’s made entirely in one skillet on the stovetop. This easy stovetop method means that it’s ready in about half the time that it normally takes to make peach crisp.
So, not only can you enjoy one of the best summer desserts, but you don’t have to turn on the oven and heat up your house to make it. It’s also ready in about 20 minutes. Which means that it takes less than half the time that it normally takes to make peach crisp.
All of which means that you can enjoy fresh peach crisp any time you’d like without having to turn on your oven!
“Love not turning on the oven. The peaches were soft and flavorful and the the topping crunchy and delicious! We will make this again.” – Deb
How to make peach crisp
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Melt 3 tablespoons of butter in a large skillet (picture 1). Reserve the other tablespoon of butter for later in the recipe.
Step 2: Add the oats, nuts, brown sugar, cinnamon, and salt. Toss to combine and coat in butter.
Step 3: Cook, stirring regularly, until lightly toasted and browned, about 5-8 minutes (picture 2). Remove topping to a plate.
Step 4: Add the remaining tablespoon butter to the now empty skillet, and add the peach slices and granulated sugar. Let the peaches cook until soft, about 5-6 minutes.
Step 5: Serve the peaches topped with the crisp topping.
Recipe Tips!
- Peeling peaches: There are different ways to peel a peach, but I’ve found the simplest way is to use a soft skin peeler. It works like a regular fruit and vegetable peeler, but it’s designed for soft skinned fruits like peaches.
- Crisp: If you love crisp, you could easily double the crisp portion of the recipe.
Serving suggestion
Peach crisp is delicious all on its own. It’s also fantastic topped with a dollop of sweetened whipped cream or a scoop (or two) of vanilla ice cream. If you can find it, cinnamon ice cream also pairs really well with peach crisp.
Storage
Peach crisp can be stored at room temperature for 1-2 days or in an airtight container in the refrigerator for up to 4 days.
The fastest and easiest way to reheat it is to microwave it. I recommend adding the topping to the crisp just before serving so that it doesn’t get soggy in the microwave.
More fruit dessert recipes!
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Easy Peach Crisp
Equipment
- skillet
Ingredients
- 4 tablespoons butter divided
- 1/4 cup chopped pecans or walnuts optional
- 1/2 cup old-fashioned rolled oats
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 pounds peaches peeled and in slices1
- 2 tablespoons granulated sugar
Instructions
- Add 3 tablespoons butter to a large skillet.
- Melt over medium heat.
- Add nuts, oats, brown sugar, cinnamon, and salt; toss to coat in butter.
- Cook, stirring frequently, until golden and lightly browned, about 5-8 minutes.
- Remove to a plate. The topping will crisp up as it cools.
- Add 1 tablespoon butter to the now-empty skillet.
- Stir in the peach slices and granulated sugar.
- Cook until the peaches are soft, about 5-6 minutes.
- To serve, divide peaches between bowls and sprinkle with topping.
Notes
- Peaches: The peaches should be thinly sliced (about 1/4-inch thick). Slicing the peaches thicker will make it take longer for them to cook. See the notes above the recipe about peeling peaches.Â
- Nutrition values are estimates.Â
Nutrition
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Reader Interactions
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Comments & Reviews
Susan in Michigan says
I look forward to fresh peaches soon and this recipe.
Fresh peaches are so much better than if they are cooked.
Kate says
I hope you enjoy the recipe is you give it a try!
Harriet Laney says
Your recipe looks so good I want to make this for my sister and her husband who will be visiting today but have no fresh peaches. Can canned peaches or frozen blueberries be used?
Please advise as soon as possible. Thank you
Kate says
Thanks! I haven’t tried canned peaches, but I don’t see why you couldn’t make the topping and serve it over warmed canned peaches.
Monica says
This recipe tasted amazing and it was easy and fast! I didn’t even add sugar when cooking the peaches. I used pecans. I used fresh peaches.
Kate says
Thank you!
paula says
delicious and quick and easy. it is 5stars but only let me click .
Kate says
Thank you!
Pat says
I halved the recipe with no problems and used thawed fresh frozen peaches. It was quick and easy and perfect for two.
Kate says
That’s great to hear! Thank you for commenting!
Ruthann Donahue says
My oven went out, guests were coming for dinner and I $20 in farmers market fresh peaches that had been destined for a pie. SAVED!!! This recipe with a scoop of vanilla ice cream was perfect. The peaches kept their fresh flavor (don’t over cook them!) Served everything in coupe glasses since we now use flutes for champagne. Pretty, easy and tasty.
PS: I doubled the recipe with no problems.
Kate says
I’m so glad that it all worked out! Thanks for your note about doubling!
Deb says
Love not turning on the oven. The peaches were soft and flavorful and the the topping crunchy and delicious! We will make this again.
Kate says
Thanks! I’m so glad that you liked it! Thanks for commenting! =)
Allie says
OMG! My kids went crazy over the topping. I’ll never make peach crisp any other way.
Kate says
Thanks! I’m so glad that it was a hit. Thanks for commenting! =)