It Wouldn’t Be Summer Without Peach Crisp!

Ready IN

50 mins

Servings

Save

By Lauren Allen

July 24, 2026Updated:July 24, 2026

Try more of my peach recipes, such as Peach Cobbler, Peach Scones, and Baked Peaches.

How to Make Peach Crisp:

Prep Peaches: Peel your peaches then slice them and toss with sugar. Let them sit for 20 minutes so they release their juices. (I also have this tutorial for how to peel and slice peaches).

Make Crumble Topping: Add all of the topping ingredients to a bowl then use a pastry blender or fork to cut in the butter mixture until it resembles small crumbs. Refrigerate.

Assemble and Bake: Drain peaches, reserving the peach juice then pour peaches in a large bowl. Measure out ¼ cup of the peach juice and pour it in a small bowl (you can drink the rest, it’s delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches then toss to combine.

Bake: Pour peaches into an 8×8″ dish then sprinkle oat topping evenly over the top. Bake for 30-35 minutes, or until golden brown and top is set. Take out of the oven and let cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

We had a problem loading this article. Please enable javascript or use a different browser. If the issue persists, please visit our help center.

The Best Peach Crisp Recipe

Lauren Allen

Time

50 mins

(Prep 15 minsCook 35 mins)

Servings

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Servings

Ingredients

For the crumb topping

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
dash of ground nutmeg
dash of salt
1/3 cup unsalted butter, cold, diced into small chunks

For the peach filling

3 1/2 pounds fresh peaches, (about 6–8) peeled, cored, and sliced about 3/4-inch thick
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
dash of salt
dash of cinnamon

Instructions

STEP 1

Peel peaches and slice into 3/4-inch-thick slices. Add the sliced peaches to a medium-sized bowl. Add sugar and toss to coat. Allow peaches to sit for about 20 minutes to allow the sugar to pull some of the juice out of them.

STEP 2

To make crumble topping, add all topping ingredients to a bowl. Use a pastry blender or fork to cut in butter until mixture resembles small crumbs. Refrigerate.

STEP 3

Preheat oven to 375 degrees F.

STEP 4

Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl.

STEP 5

Measure out 1/4 cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine.

STEP 6

Pour peaches into an 8-by-8-inch or similarly sized dish. Sprinkle oat topping evenly over the top. Bake for 30 to 35 minutes or until golden brown and top is set.

STEP 7

Remove from oven and cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

Add Blueberries or Blackberries:

Feel free to add a handful of fresh blueberries or blackberries to the peach mixture before adding the oat topping.

Frozen Peaches

Allow the peaches to thaw and pour the excess liquid into a bowl. Place thawed peaches over the liquid, and continue with recipe as written.

Canned Peaches

To use canned peaches for this recipe, skip the first three steps in the recipe card. Make the crumble topping, and use juice from the canned peaches to make the sauce.

Gluten-Free Peach Crisp

Use a gluten-free flour cup for cup flour blend. I recommend the Cup4Cup brand. Make sure to use gluten-free oats as well.

Make Ahead Instructions

The peaches and syrup and the oat topping can both be made up to a day in advance, stored separately in the fridge.

Freezing Instructions

Allow baked peach crisp to cool completely, then wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Let thaw completely overnight in the fridge then warm in the oven at 350 degrees F for 20 to 25 minutes, or until heated through. Assembled, unbaked Peach Crisp may also be frozen.

Nutrition Information

Calories: 378 kcal, Carbohydrates: 68 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.4 g, Cholesterol: 27 mg, Sodium: 77 mg, Potassium: 391 mg, Fiber: 5 g, Sugar: 48 g, Vitamin A: 1178 IU, Vitamin C: 11 mg, Calcium: 55 mg, Iron: 2 mg

Related Recipes