Easy Homemade Peach Crisp
This irresistible Peach Crisp is the perfect summer dessert – sweet, juicy peaches baked under a golden, buttery oat topping. Whether served warm with a scoop of vanilla ice cream or enjoyed cold from the fridge, this simple dessert will steal the show at any gathering!
When I was a kid, peach season meant one thing in our house: Peach Crisp.
Every summer, we’d head to the local farmer’s market, pick up a basket of ripe peaches, and rush home to bake this cozy, comforting treat.
The smell of cinnamon and baked fruit would fill the kitchen—it was magic.
Now, I recreate that nostalgia with this easy recipe, which captures the essence of summer in every spoonful.
Why You’ll Love This
- Super Simple to Make – Just a few pantry staples and fresh peaches are all you need. No fancy equipment!
- Incredibly Delicious – The juicy, bubbling fruit and crunchy topping create the perfect contrast of textures and flavors.
- Perfect for Summer Gatherings – Ideal for BBQs, picnics, and potlucks. It’s a crowd-pleaser every time.
- Easily Customizable – Add berries, swap the sweetener, or go gluten-free—the possibilities are endless.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cuisines: American
Servings: 6
Estimated Cost: $8–$10
Equipment:
- 8×8-inch baking dish
- Mixing bowls
- Peeler (optional)
- Pastry cutter or fork
- Measuring cups and spoons
Ingredients
For the filling:
- 6–7 fresh peaches, peeled and sliced (about 5 cups)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the crisp topping:
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cut into cubes
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Make the peach filling: In a large bowl, toss sliced peaches with sugar, cornstarch, cinnamon, vanilla extract, and lemon juice until well combined. Pour the mixture into the prepared baking dish and spread evenly.
- Prepare the topping: In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or fork to mix until the mixture becomes crumbly.
- Assemble and bake: Sprinkle the oat mixture evenly over the peaches. Bake for 35–40 minutes or until the topping is golden brown and the fruit is bubbling.
- Cool and serve: Let it cool for at least 10 minutes before serving. Enjoy it warm with vanilla ice cream or whipped cream!
Nutrition Facts
(Estimated per serving)
- Calories: 310
- Carbohydrates: 45g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 9g
- Fiber: 3g
- Sugar: 28g
- Sodium: 105mg
Tips for Success
- Use ripe but firm peaches: Overripe peaches get too mushy when baked; firm ones hold their shape better.
- Chill the butter: Cold butter is key to getting a crumbly, crisp topping.
- Customize the fruit: Add blueberries, raspberries, or even nectarines for a twist.
- Let it rest before serving: This helps the filling thicken and keeps it from being too runny.
Easy Homemade Peach Crisp
Ingredients
For the filling
- 6 –7 fresh peaches peeled and sliced (about 5 cups)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the crisp topping
- ¾ cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter cold and cut into cubes
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Make the peach filling: In a large bowl, toss sliced peaches with sugar, cornstarch, cinnamon, vanilla extract, and lemon juice until well combined. Pour the mixture into the prepared baking dish and spread evenly.
- Prepare the topping: In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or fork to mix until the mixture becomes crumbly.
- Assemble and bake: Sprinkle the oat mixture evenly over the peaches. Bake for 35–40 minutes or until the topping is golden brown and the fruit is bubbling.
- Cool and serve: Let it cool for at least 10 minutes before serving. Enjoy it warm with vanilla ice cream or whipped cream!
Notes
- Use ripe but firm peaches: Overripe peaches get too mushy when baked; firm ones hold their shape better.
- Chill the butter: Cold butter is key to getting a crumbly, crisp topping.
- Customize the fruit: Add blueberries, raspberries, or even nectarines for a twist.
- Let it rest before serving: This helps the filling thicken and keeps it from being too runny.
Common Questions
Can I use canned or frozen peaches?
Yes! If using canned, drain them well. If using frozen, thaw and drain excess moisture to prevent a soggy crisp.
Can I make it ahead of time?
Absolutely. You can prepare it up to a day in advance and refrigerate it unbaked. Bake just before serving.
Can I make this gluten-free?
Yes, substitute the flour with gluten-free all-purpose flour and ensure the oats are certified gluten-free.
How should I store leftovers?
Store covered in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Thank you for stopping by!
I hope this Peach Crisp brings sweet moments to your table just like it does to mine.
Whether it’s for a weekend treat or a summer celebration, may every bite remind you of sunshine and comfort.
Happy baking!
