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The perfect Peach Crisp with frozen peaches or fresh and a sweet, buttery crisp topping made with oats. This is an easy dessert you can make all year with fresh peaches, frozen, or even canned! Serve it warm with ice cream or whipped cream for a fantastic dessert.
Best Peach Crisp Recipe
One of my favorite ways to use peaches is in this super easy delicious peach crisp recipe. There’s nothing better than summer-fresh peaches, but I’ve made this peach crisp frozen peaches (and even canned) when they aren’t in season. There is so much peach flavor and the crunchy crumble on top is absolutely fantastic! It’s the perfect summer dessert!
Ingredients
- All-purpose flour: Be sure to measure it correctly!
- Quick cook oats: Don’t have quick oats? Make your own quick oats from old fashioned.
- Brown sugar: I love the richness of the brown sugar – make sure to pack it. It gives a caramel sauce like flavor to the crumble.
- Cinnamon: Can’t have a crisp without cinnamon
- Salt: If you’re using unsalted butter, you’ll need to add at least a pinch.
- Diced cold unsalted butter: I like to dice it then put it back in the fridge so it’s cold when I start mixing the crumble.
- Peeled and sliced peaches – Depending on the freshness of the peaches at the store I’ll often make peach crisp with frozen peaches for ease. But you can peel and slice fresh ripe peaches too!
- Granulated sugar: Perfect for sweetness to coat the peaches
- Cornstarch: This is for thickening the fruit and making that delicious thick peach sauce.
How to Make Peach Crisp
- For the peaches – if you use frozen sliced peaches, thaw them first and drain them well. For canned peaches, drain them well before using them in the recipe. For fresh, peel and slice them.
- Crumble Topping: In a large bowl, stir the flour, brown sugar, oats, cinnamon, and salt. Add the diced butter and cut it into the mixture using a pastry cutter. Work the butter in until the mixture forms small crumbs.
- Prepare Peaches: Place the peaches in a large bowl, and then add the granulated sugar and cornstarch. Lightly toss to combine and coat the peaches evenly.
- What pan to use: Transfer the peaches to your baking dish or 8×8” square pan. Sprinkle the peaches with the topping. Then, lightly press it into the peaches.
- Bake the crisp for about 30 minutes at 350°F. When the topping is light golden brown and crunchy, take it out of the oven.
Variations
- Add some chopped pecans, almonds, or walnuts (about 1/2 cup sprinkled over the peaches).
- You can combine fruits for this – we often love adding blueberries. Blueberry Peach Pie is fantastic, so why not crisp?
Expert Tips
- Let the peach crisp cool until it’s warm or at room temperature. I don’t recommend serving it hot from the oven because the filling won’t be set. Allowing it to cool a bit will give the filling time to thicken and set.
- Serve it warm or at room temperature with scoops of vanilla ice cream or a spoonful of whipped cream on top.
- If you love peaches, try my peach pie (2 ways) or make a peach cobbler with cinnamon rolls!
Storage
Store leftover peach crips loosely covered in the refrigerator. It’s best served within a day or so – the crips will soften over time, which is why I don’t recommend freezing it.
Peach Crisp Recipe
Peach Crisp is an easy dessert you can make all year with fresh peaches, frozen, or even canned!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients
- ¾ cup (217g) all-purpose flour
- ¾ cup (60g) quick cook oats
- ¾ cup (150g) brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons (85g) cold unsalted butter diced
- 4-5 cups sliced peaches fresh, frozen or canned, see notes
- ½ cup (100g) granulated sugar
- 3 tablespoons (8g) cornstarch
Instructions
- Preheat oven to 350°F.
- Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.
- Place peaches in a large bowl. Toss gently with sugar and cornstarch Place in the bottom of casserole dish or 8-inch square pan.
- Pour the crumble over the top and press down slightly to compact.
- Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan. It’ll set a bit as it cools.
Recipe Video
Recipe Notes
- Fresh peaches: peel and slice
- Frozen peaches: thaw and drain well
- Canned peaches: use 2 (15 ounce cans) peaches, drain well
- Pan: use either an 8-inch or 9-inch square pan, a round cake pan, or even a deep dish pie plate or any casserole dish approximately that size.
Recipe Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 73g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 271mg | Fiber: 3g | Sugar: 52g | Vitamin A: 812IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
This Peach Crisp is a perfect fruit dessert with an oat crisp topping– serve it with whipped cream or vanilla ice cream to really kick it up a notch.
Great peach crisp recipe. I had loads of peaches leftover from peach picking and I love trying new crisp recipes. This one is definitely a winner. Love the topping. Thank you for the great recipe!
Hi Dorothy, I was just looking for a delicious peach crisp and found your email! Love all your recipes, your humor in writing and your love of family! Thank you for all your time in giving us all such a great website! Now, off to the store to buy fresh peaches!
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