Peach Crisp Recipe

An overhead image of a serving of peach crisp in a white ramekin.

5 from 1 vote

This easy peach crisp recipe is the ultimate summer dessert, packed with juicy peach filling and topped with a golden brown, buttery oat crumble. It's the best way to celebrate peach season with minimal effort, whether you're using fresh juicy peaches from the farmers market or canned peaches from the grocery store.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Filling

6 cups sliced peaches (about 2 ½ pounds)
¼ cup (35g) all-purpose flour
½ cup (100g) granulated sugar
⅛ teaspoon salt
Juice of ½ a lemon (about 1 Tablespoon)

Topping

1 ½ cups old-fashioned oats
1 cup (141g) all-purpose flour
1 cup brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
¾ cup salted butter melted

Instructions

Preheat oven to 375°F.
Combine the peaches, flour, sugar, salt, and lemon juice in a large bowl. Toss to evenly coat the peaches, then transfer to a 9-inch deep dish pie pan or square baking dish.
6 cups sliced peaches, ¼ cup (35g) all-purpose flour, ½ cup (100g) granulated sugar, ⅛ teaspoon salt, Juice of ½ a lemon
Meanwhile, combine oats, flour, brown sugar, granulated sugar, and cinnamon in another bowl. Stir to combine, then add the melted butter and stir until evenly moistened. Sprinkle evenly over the peach mixture.
1 ½ cups old-fashioned oats, 1 cup (141g) all-purpose flour, 1 cup brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¾ cup salted butter
Bake for 40 to 45 minutes until golden brown and crisp on top and the fruit is bubbling around the edges. Let cool for 15 minutes before serving.

Notes

Storage & Make Ahead

Store: Cover the cooled peach crisp with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days without losing its juicy texture or buttery oat topping.
Freeze: Freeze the unbaked or fully baked crisp by wrapping it tightly in a layer of plastic wrap followed by aluminum foil. It’ll stay fresh in the freezer for up to 2 months—just label it so you don’t forget about that golden goodness.
Reheat: For best results, reheat the entire dish in a 350°F oven until hot and bubbly again, or warm individual servings in the microwave for about 30–45 seconds. A scoop of vanilla ice cream on top makes it feel freshly baked.
Make Ahead: Assemble everything in advance and refrigerate for up to 24 hours before baking. If you're planning to freeze it ahead of time, freeze before baking for best results and bake straight from frozen when ready (just add extra time in the oven).

Nutrition

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