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Warm, bubbly sliced peaches with a hint of cinnamon are baked under a buttery oat crumble that’s crisp and golden, for a dessert that’s easier than pie but just as satisfying!
Holly’s Recipe Highlights
- Flavor: Juicy, sweet-tart peaches and a crunchy, oat-based topping make for a sweet summertime combination.
- Skill Level: Crisps like cobblers and crumbles are free-form desserts that taste like pies without the complicated steps, making them very beginner-friendly!
- Prep Note: Assemble up to a day ahead, chill, and bake when ready.
- Serving Suggestions: Bake mini-peach crisps in ramekins for single-serve snacking. Serve with vanilla ice cream, homemade whipped cream, or a drizzle of caramel sauce.
Ingredient Tips for Peach Crisp
- Peaches: Fresh peaches work best in this recipe; feel free to peel or leave them unpeeled for a more rustic look. As the peels bake, they add a chewy texture to the filling. Frozen (and thawed) or canned (and drained) peaches will also work.
- Topping: Use a gluten-free blend instead of all-purpose flour if desired. Rolled oatmeal is preferred over steel-cut or quick oats for the best texture. Coconut can be added for a little extra sweetness and texture if desired.
- Nuts: Pecans, walnuts, almonds, or pistachios are all crunchy additions to this peach crisp recipe. Use sunflower seeds or pumpkin seeds for a nut-free crunch if desired. Toast the nuts in a dry sauté pan to make them extra crunchy and deepen their flavor.
- Variations: Why stop at peaches? Toss in some sliced strawberries, blueberries, chopped cherries, raisins, or currants.
Keeping Peach Crisp Fresh
Store extra peach crisp covered in the refrigerator for up to 3 days, or in the freezer for up to 4 months.
Peach crisp is delicious served cold, or it can be reheated in the microwave, oven, or air fryer. Make the topping crispy again by placing portions under the broiler.
Perfectly Peachy Desserts
Did you enjoy this Homemade Peach Crisp Recipe? Leave a comment and rating below.
Peach Crisp Recipe
Equipment
Ingredients
- 6 cups fresh peaches peeled*
- ¼ cup brown sugar
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon cinnamon
Topping
- ½ cup butter
- ¾ cup rolled oats
- ⅔ cup brown sugar
- ¼ cup all-purpose flour
- ½ cup chopped pecans
- ¾ teaspoon cinnamon
Instructions
- Preheat oven to 375°F.
- Combine peaches, brown sugar, flour, and cinnamon in a 2QT baking dish.
- In a separate bowl, mix butter, rolled oats, brown sugar, flour, pecans, and cinnamon until crumbly. Sprinkle over peaches.
- Bake 45-55 minutes or until peaches are hot and bubbly.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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This recipe resembles an old recipe I have tried and it was a great addition to a summer picnic. A definite favorite!!!
I am glad you enjoyed it, Carla!
Sounds wonderful! I’ll be making it this weekend, with Ontario’s famous Red Haven peaches — yum!
If I omit the rolled oats, do I have to increase the flour? Thanks for all your great recipes!
Hi Frannie, that sounds delicious. We have this delicious apple crumble topping that sounds like what you are looking for.
How many peaches is 6 cups, approximately? Thanks.
It is about 12 medium peaches sliced.
Your easy blueberry crisp is yummy. I make it with frozen blueberries. Can I make your peach crisp with frozen peaches?
I have never tried this recipe with frozen peaches but it should work well. I would defrost the peaches and drain off any excess liquid. You may need to add a little extra flour to help thicken the peach mixture when baking so it’s not too runny. I would love to hear how it turns out for you.
Recipe sounds absolutely delicious but I was wondering about how many peaches would you say equates to 6 cups?
It’ll be approximately 12 peaches Raya. Enjoy!
This Peach Crisp recipe was a hit with the whole family. I served with ice cream and it was absolutely perfect! Thanks, Holly!
So glad you all loved it!
I added a tsp of almond extract to the peach, cinnamon, brown sugar, flour mixture for an extra pop of flavor and boy was it ever a yummy addition! I’ll be keeping it as an added addition to an already delicious recipe! Thanks for sharing Holly!
So happy you enjoyed it, Kathy!
Simple and delicious! My husband really loved it. I made it with dark brown sugar and walnuts.
Recipe sounds great but for the love of me I don’t understand why people use cinnamon in fruit recipes – eg. peach, rhubarb, etc. Why and what does it do, beside kidnap the fruit flavour? (Not including apples, cranberries…)
I won’t lie I am a lover of cinnamon in fruit recipes! I think it is a great balance to the sweetness. But you can definitely leave it out if you prefer the flavor without it, Anita. Enjoy!