This easy, delicious peach crisp combines ripe fresh peaches with a crunchy oat and brown sugar crumble for a comforting, crowd-pleasing dessert.
Crisps are wonderfully simple to prepare and make a cozy, homey dessert. Serve warm for the best experience. Leftovers will keep in the refrigerator for up to three days — I enjoy reheating a portion for breakfast by microwaving it for about 45 seconds.
Why You’ll Love It
Easy: Minimal prep and straightforward steps make this recipe accessible for all skill levels.
Brown sugar crunch: The topping uses brown sugar for deeper, caramel-like flavor.
Perfect texture: A crisp, oat-filled crumble gives contrast to the tender, juicy peaches beneath.
Step by Step Instructions
Preheat the oven to 375°F (190°C).
Fruit Base
In a 9-inch pie pan or a 9×9-inch baking dish, combine the sliced peaches, white sugar, cornstarch, and lemon juice. Stir until the sugar and cornstarch are dissolved and the fruit is evenly coated.
Spread the peach mixture into an even layer in the dish.
Crisp Topping
In a medium bowl, whisk together the all-purpose flour, brown sugar, and rolled oats.
Add cold, cubed butter and cut it into the dry ingredients using a pastry cutter, fork, or your fingertips. Work until the mixture forms coarse crumbs and holds together when pressed.
Evenly sprinkle the crumble topping over the peach layer and gently spread to cover.
Place the baking dish on a rimmed baking sheet to catch any bubbling juices and bake for 45 minutes, until the topping is golden and the fruit is bubbling at the edges.
Let the crisp cool for 10–15 minutes before serving so the filling sets slightly.
Frequently Asked Questions
Storing the Peach Crisp
Store leftover peach crisp covered in the refrigerator for up to three days. Reheat single portions in the microwave for about 45 seconds, or warm in a 350°F oven until heated through.
Can I Use Quick Oats?
Use rolled (old-fashioned) oats for best texture. Quick oats become too soft and won’t give the same pleasant crunch.
What Does “Spooned and Levelled” Flour Mean?
Spoon flour into your measuring cup and level it off with a knife. This prevents compacting the flour, which can add extra dry weight and change the texture of baked goods.
Can I Use Canned Peaches?
Fresh peaches are recommended for the best flavor and texture. Canned peaches will work in a pinch but will produce a softer, less vibrant filling and may need adjustments for excess liquid.
If you try this peach crisp, please leave a rating and comment — feedback is always appreciated!
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Peach Crisp
Jessie M
Equipment
-
9 inch pie dish or 9×9 inch baking dish
Ingredients
Fruit Base
- 5 C peeled and sliced 1/4 inch thick peaches
- 1/2 C white sugar
- 2 tsp corn starch
- 2 tsp lemon juice
Crisp Topping
- 1/2 C all-purpose flour *spooned and levelled
- 1/2 C brown sugar
- 3/4 C rolled oats
- 1/3 C cold butter cut into small cubes
Instructions
-
Preheat oven to 375 F.
Fruit Base
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In a 9 inch pie pan or a 9×9 baking dish add the sliced peaches, white sugar, corn starch, and lemon juice. Mix until everything is combined and corn starch is dissolved.5 C peeled and sliced 1/4 inch thick peaches, 1/2 C white sugar, 2 tsp corn strach , 2 tsp lemon juice
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Flatten out the peaches evenly in the baking dish.
Crisp Topping
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In a large sized bowl whisk together flour, brown sugar, and rolled oats.1/2 C all-purpose flour, 1/2 C brown sugar, 3/4 C rolled oats
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Add in cold butter. Using a fork, pastry cutter, or your fingers blend the butter into the other ingredients. The mixture is done when everything is combined and has a crumble texture to it.1/3 C cold butter
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Add crisp topping on top of the fruit base, spread evenly.
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Place the baking dish on top of a baking sheet (sometimes fruit juices escape the dish) and bake for 45 minutes.
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Allow to cool for 10-15 minutes before eating. Enjoy!
Notes