This fresh peach crisp is made with fresh, juicy peaches topped with a buttery, crisp oat topping. It’s a simple summer dessert that’s especially delicious served warm with a scoop of vanilla ice cream.
Fruit crisps, like apple crisp or blueberry crisp, are one of the best summer desserts. So when fresh peaches are in peak season, this peach crisp is one of the easiest summer dessert. The sweet, juicy peach filling is topped with a buttery oat mixture that bakes until golden brown and crisp.
I love crisps because they give you all the flavor of a homemade fruit pie without the work of making a crust. Serve this peach crisp warm on its own or add a scoop of vanilla ice cream for an easy summer dessert that lets the peaches shine.
Ingredient notes and substitutions
- Peaches: I don’t peel the peaches before I use them. However, you can if you prefer. Using ripe, juicy peaches will give you the best flavor and results.
- Sugar: You can adjust the amount of sugar depending on how ripe your peaches are and desired sweetness.
- Flour: The flour that’s used with the peaches is acting as a thickener. You could also use cornstarch in place of that flour.
- Salted butter: If using unsalted butter, add 1/4 teaspoon salt with the dry crisp ingredients.
How to make peach crisp with fresh peaches
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350 F.
Step 2: Add the peach slices to an 8×11-inch baking dish.
Step 3: Sprinkle the flour, lemon juice, and sugar, if using, over the peaches. Toss to combine well. Set aside.
Step 4: To make the topping, combine the flour, oats, brown sugar, and cinnamon; stir to combine.
Step 5: Add the butter cubes, and cut the cubed butter into the flour mixture with a pastry cutter or forks until the mixture looks crumbly. Crumble the topping over the filling.
Step 6: Bake for about 45-50 minutes, or until the filling is hot and bubbly all the way through and the topping looks crispy and light golden brown. If the topping begins to brown too quickly, tent with aluminum foil.
Recipe Tips!
- Crisp topping: The recipe makes quite a bit of topping, so there’s no need to double that portion.
- Doubling: This recipe easily doubles in a 9×13-inch pan.
- Other pan sizes: This recipe can also be made in a 9-inch square pan.
- Variations: I’ve made this recipe with part peaches and part nectarines, and it worked well. You can add in other summer fruit, like blueberries, if you like. You could also add chopped pecans or walnuts to the topping, or use dark brown sugar in the filling for a deeper caramel flavor..
- Serving suggestions: The crisp can be served on its own, with a dollop of whipped cream, or with a scoop of vanilla ice cream.
- Use ripe but firm peaches: The peaches should be fragrant and give slightly when pressed, but they shouldn’t be so soft that they become mushy while baking.
Storage
Store any leftovers in an airtight container at room temperature. It will keep for up to 3 days when properly stored.
More easy summer desserts!
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Fresh Peach Crisp
Equipment
- 8×11-inch baking dish
Ingredients
- 5 peaches sliced
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons granulated sugar depending on desired sweetness. If the peaches are ripe and sweet, you can omit the sugar
- 1 cup all-purpose flour
- 1 ½ cups old-fashioned oats
- 1 cup light brown sugar not packed
- ½ teaspoon ground cinnamon
- ½ cup cold salted butter cut into pea-sized pieces
Instructions
- Preheat the oven to 350 F.
- Add the peach slices to an 8×11-inch baking dish.5 peaches
- Sprinkle the flour, lemon juice, and sugar, if using, over the peaches. Toss to combine well. Set aside.1 ½ tablespoons all-purpose flour, 1 tablespoon fresh lemon juice, 1-2 tablespoons granulated sugar
- To make the topping, combine the flour, oats, brown sugar, and cinnamon; stir to combine.1 cup all-purpose flour, 1 ½ cups old-fashioned oats, 1 cup light brown sugar, ½ teaspoon ground cinnamon
- Add the butter, and cut in until the mixture looks crumbly.½ cup cold salted butter
- Crumble the topping over the filling.
- Bake for about 45-50 minutes, or until the filling is hot and bubbly all the way through and the topping looks crispy and light golden brown. If the topping begins to brown too quickly, tent with aluminum foil.
Nutrition
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