Simple Peach Crisp with a Crunchy Oat Topping You’ll Love

Peach Crisp is the ultimate easy dessert that captures the essence of summer in every bite. Juicy peaches baked until bubbly and topped with a golden, buttery oat crumble — it’s simple, rustic, and deeply satisfying. No complicated crusts or fancy steps are needed, just basic pantry ingredients and a love for comfort food. Whether you use fresh, frozen, or canned peaches, this dessert delivers warmth, nostalgia, and flavor. It’s perfect for casual weeknights or festive family gatherings and pairs beautifully with vanilla ice cream or whipped cream. This blog post will walk you through how to make a foolproof Peach Crisp, step by step — and show you ways to make it your own.

Why You’ll Love This Peach Crisp

There’s so much to love about Peach Crisp. It’s easy, quick, and crowd-pleasing. The juicy fruit filling paired with the crunchy oat topping offers a contrast of textures and flavors that never fails. It’s a great dessert for all seasons — use fresh peaches in the summer or frozen any time of year. It’s also customizable: make it gluten-free, vegan, or less sweet depending on your needs. Best of all, there’s no need for rolling dough or fancy equipment. It’s comfort food at its best — warm, gooey, and topped with something sweet and crisp. You’ll want to keep this one on repeat!

What You’ll Need

Making Peach Crisp doesn’t require anything fancy — just simple, wholesome ingredients. Here’s a breakdown of what you’ll need for both the peach filling and the crisp topping:

For the Peach Filling:

• 6–7 cups sliced peaches (fresh or frozen; if using canned, drain well)
• ½ cup granulated sugar (adjust based on peach sweetness)
• 1 tablespoon lemon juice (brightens the flavor)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (helps thicken the filling)
• ½ teaspoon ground cinnamon
• Pinch of salt

For the Crisp Topping:

• ¾ cup all-purpose flour
• ¾ cup old-fashioned rolled oats
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter (cold and cubed)

These basic ingredients come together to create that signature bubbling peach base and crispy, golden topping. You can also add chopped nuts like pecans or walnuts for extra crunch, or use a gluten-free flour blend if needed. If you’re dairy-free, swap the butter for plant-based alternatives like coconut oil or vegan butter.

How to Make Peach Crisp

Step 1: Prep the Oven and Peaches

Preheat your oven to 350°F (175°C). If using fresh peaches, peel and slice them. For frozen peaches, thaw and drain them well to avoid excess moisture.

Step 2: Mix the Filling

In a large bowl, combine:

• 6–7 cups sliced peaches
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon
• Pinch of salt

Toss until the peaches are evenly coated, then pour the mixture into a greased 9×13-inch baking dish.

Step 3: Make the Topping

In a separate bowl, stir together:

• ¾ cup all-purpose flour
• ¾ cup rolled oats
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Cut in ½ cup cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

Step 4: Assemble and Bake

Sprinkle the topping evenly over the peach mixture. Bake for 40–45 minutes, or until the top is golden and the filling is bubbling. Let it cool slightly before serving.

This recipe makes about 8 servings and is best enjoyed warm, especially with ice cream!

You Must Know

Before baking, there are a few essential things to keep in mind. First, peach type matters: fresh is best, but frozen or canned can work — just thaw or drain well. Second, don’t skip the cornstarch. It thickens the filling, keeping it gooey, not watery.

Use cold butter for the crumble — soft butter will ruin the texture. Also, taste your peaches. If they’re very sweet, reduce the sugar; if they’re tart, you may need a little more.

Lastly, always use a 9×13-inch baking dish for even cooking. Stick to these basics and your Peach Crisp will turn out perfect every time.

Perfecting the Cooking Process

Baking Peach Crisp is easy, but a few tips will help you nail it. Bake at 350°F for 40–45 minutes, until the filling is bubbly and the top is golden brown. If the top browns too fast, cover with foil.

Let it rest 10–15 minutes before serving so the filling can set. Serve warm with vanilla ice cream or whipped cream for the ultimate treat.

Want to make it ahead? Assemble and refrigerate, then bake fresh when ready — just bring it to room temp first. These small steps make a big difference in taste and texture!

Add Your Touch Peach Crisp

Peach Crisp is delicious as-is, but it’s also the perfect base for your creativity. Want a flavor twist? Add a handful of fresh berries (like blueberries or raspberries) to the peach filling. Craving warmth? Mix in a pinch of nutmeg, ginger, or even cardamom with the cinnamon.

For texture, toss in chopped nuts like pecans or walnuts into the crumble topping. Love coconut? Add shredded coconut to the mix. You can also switch the sugar — try maple syrup or honey for natural sweetness (reduce other liquids slightly).

Making it gluten-free? Use oat flour or a gluten-free blend. Vegan? Swap the butter with plant-based butter or coconut oil. The options are endless — make it yours!

Storing & Reheating

Got leftovers? Peach Crisp stores well! Let it cool completely, then cover and refrigerate for up to 4 days. For longer storage, freeze in airtight containers for up to 2 months.

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To reheat, warm individual portions in the microwave for 30–45 seconds or reheat the entire dish in the oven at 325°F for 15–20 minutes until hot. For a crispier top, use the oven.

Avoid reheating too long in the microwave — it softens the topping. If frozen, thaw overnight in the fridge before reheating. It’ll taste just as comforting the second (or third!) time around.

Chef’s Helpful Tips FOR Peach Crisp

Want next-level Peach Crisp? Start with ripe but firm peaches — they hold up better during baking. If peeling fresh peaches is tricky, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins slide right off.

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Use cold, cubed butter and cut it into the topping with a fork or pastry cutter — this keeps it crumbly and crisp. Don’t overmix!

For extra flavor, add lemon zest to the filling or a splash of vanilla to the topping. And always let it cool slightly before serving — it thickens as it rests and won’t burn your tongue!

FAQ FOR Peach Crisp

Can I use canned peaches?
Yes! Just drain them well and reduce added sugar slightly since canned peaches are often sweeter.

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What if I don’t have cornstarch?
Use an equal amount of arrowroot or all-purpose flour to thicken the filling.

Is it okay to use quick oats?
Old-fashioned oats work best for texture, but quick oats can be used in a pinch — the topping may be softer.

Can I make it ahead of time?
Absolutely. Assemble it and refrigerate (unbaked) for up to 24 hours. Let it sit at room temp for 30 minutes before baking.

Conclusion

Peach Crisp is more than just a dessert — it’s a warm, comforting classic that brings joy to any table. With its juicy fruit base and golden, buttery topping, it’s both easy to make and endlessly adaptable. Whether you’re baking it for a summer cookout, a holiday gathering, or just a cozy weeknight treat, this recipe delivers every time.

It’s the kind of dish that invites sharing, sparks conversation, and leaves lasting memories. Plus, it’s beginner-friendly, requires minimal prep, and can be made with pantry staples and seasonal or frozen fruit. Once you make it, it’ll quickly become a go-to favorite in your recipe collection.

Now that you know all the tips, tricks, and variations, it’s your turn to bake. Grab those peaches, preheat that oven, and create a crisp that’s bursting with flavor — and love.