Easy Peach Crisp Recipe (With Fresh Peaches)

I love making peach crisp, largely because I feel like it’s one of the easiest “guilt-free” desserts. It’s full of fruit and oats, both of which are great for you! I love that it is super convenient to make in advance, so I’ll frequently make it earlier in the day, and put it to bake while we eat dinner. It’ll be ready right on time for a hot, bubbling dessert, every time. And of course, the ice cream on top is an absolute MUST!

This easy peach crisp recipe is also really great because you can easily adapt the ingredients to your own liking. It’s not one of those recipes where everything has to be measured exactly right, or else it’s going to be an absolute fail. Make sure to take a look at the tips below to see how to customize your own peach crisp recipe.

Peach Crisp Video

Making an Easy Peach Crisp

When it is peak season for peaches, there’s no better way to put everyone’s favorite stone fruit to work than a classic crisp. The slightly sweet, slightly spicy peaches complement the butter oat crumble so well.

• Prepare the peaches: First, peel the peaches and cut them into slices. Place the sliced peaches in a large bowl. Toss them with granulated sugar, lemon juice, and cinnamon. Then, lay them out in a baking dish greased with cooking spray.
• Make the crisp topping: Next, combine the rolled oats, brown sugar, salt, and all-purpose flour in a medium bowl. Add small cubes of the butter to the flour mixture and toss until crumbly. Sprinkle the oat crumble over the peaches.
• Bake the crisp: Lastly, pop the crisp in the oven and bake it at 375°F for 40 minutes until the top is crispy and the filling is bubbling hot. Bon appetit!

Tips for a Perfect Fresh Peach Crisp

The perfect recipe for peach crisp takes less than an hour to make. Follow a few easy tips to have success on the first try!

• Opt for “freestone” peaches: Freestone peaches have pinkish-yellow fuzzy skin and a bright orange flesh. These peaches are best to bake with as the flesh easily comes apart from the pit (compared to “clingstone” peaches). If you can’t get your hands on fresh stone fruit or your baking this crisp out of season, use high-quality jarred ones instead (make sure to drain them well first!).
• Make sure peaches are ripe: Ripe and juicy peaches are obviously sweet, but they are also so much easier to peel for the filling. If you can’t get your hands on ripe ones, soak firm peaches in hot boiling water for about 15 minutes until the skin loosens up.
• Use old-fashioned oats vs quick oats: Quick oats turn super soggy while baking, so opt for old-fashioned oats instead. You’ll appreciate the texture!
• Bake uncovered: The peach crisp is likely to get soggy if it isn’t baked long enough or if baked covered. It’s key to leave the top exposed so it can get enough attention from the direct heat of the oven.
• Pull the crisp at the right time: Some ovens run hotter than others, so the baking time may vary. You’ll know it’s ready when the top turns golden brown and crispy to the touch.
• Add more to the topping (optional): If you like nuts, feel free to add crushed pecans, walnuts, or your favorite nut to the top.
• Change up the fruit (optional): Swap the peaches out with canned cherries or any of your favorite berries. Make it an apple crisp if you have apples!
• Lower the sugar (optional): Another way to change up the flavor is to lower the amount of sugar in the topping. This can be really beneficial if you’re watching your sugar intake or want a less sweet bite.
• Substitute with frozen peaches (optional): If needed, you can make peach crisp with frozen peaches. You can bake directly from frozen (but add an extra 10-15 minutes), or if you thaw them, make sure to drain as much liquid out as possible first.

Storing & Reheating Peach Crisp

This peach crisp recipe makes about eight servings, so there’s a decent chance you’ll have at least a few slices of leftovers. Here’s how I like to store my crisp to enjoy again later.

• Refrigerator: Store the peach crisp covered in the fridge for up to three days. To note, the peaches will continue to release moisture as they sit, making the crisp soggier as the days go by.
• Reheating: The best way to reheat the peach crisp is in the oven covered with aluminum foil. To re-crisp up the topping, take the foil off and broil on low, keeping a watchful eye so it doesn’t burn.

More Fruity Dessert Recipes

• Southern Peach Cobbler – Warm peach filling with a crumbly cobbler crust
• Pavlova – A meringue base topped with cream and fresh berries!
• Air Fryer Peaches – A perfect cinnamon sweet peach for dessert
• Fresh Fruit Tart – Cream cheese & mixed fruit tart
• Baked Pears with Ricotta – Tender pears stuffed with sweet cheese

Recipe

Easy Peach Crisp Recipe (Crispy & Juicy)

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Servings

8 servings

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Recipe contributed by: Natalya Drozhzhin

This peach crisp recipe features spiced peach slices topped with a crumbly oat mixture, baked to bubbly perfection. Top it with vanilla ice cream for the peak experience!

Ingredients

Filling

• 6 medium peaches about 4 cups
• 3 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cinnamon

Topping

• 1 cup old fashioned oats
• 1 cup brown sugar
• 1/8 tsp salt
• 1/2 cup flour
• 1/2 cup unsalted butter softened

US Units – Metric

Instructions

• Peel the peaches, cut them into slices, and place them in a large bowl.
  
• Add the sugar, lemon juice, and cinnamon. Toss until all the peaches are evenly coated.
  
• Spread the peaches into an 8-10 inch round greased baking dish.
  
• In a large bowl, combine the oats, brown sugar, salt, and flour.
  
• Cut the softened butter into small cubes and add it to the oat mixture and combine. The texture should be crumbly. Sprinkle the oat crumble evenly over the peaches.
  
• Bake the peach crisp at 375°F for 40 minutes or until the top is crispy and golden. Serve while hot and enjoy!
  

Nutrition Facts

Easy Peach Crisp Recipe (Crispy & Juicy)

Amount Per Serving

Calories 338 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g35%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 31mg10%

Sodium 61mg3%

Potassium 224mg6%

Carbohydrates 56g19%

Fiber 3g12%

Sugar 41g46%

Protein 3g6%

Vitamin A 722IU14%

Vitamin C 5mg6%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.