Peach Crisp
Updated Sep 24, 2025
For an easy summer dessert, try this Peach Crisp made with fresh ripe peaches and a crisp streusel topping. It's great topped with ice cream!
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Make an Easy Peach Crisp
When peaches are in season during the late summer in Michigan, I’m literally obsessed with them and try to find all the ways to bake with them in recipes like Peach Galette, Baked Peaches and this really popular Peach Crisp!
I think of this peach crisp like a faster version of peach pie with all the yumminess of the pie, but none of the fuss of dealing with a pie crust. All you have to do is toss the filling together in a baking pan, then top with the streusel and bake until the peach crisp is bubbly. The hardest part, in my opinion, is waiting for it to cool so we can dig in. Serve it a la mode with some vanilla ice cream or whipped cream.
Happy Cooking!
– Yumna
Peach Crisp Ingredients
- Peaches: For the best results, use fresh peaches. Look for ones that have a slight give when you press them, but aren’t mushy (those are too ripe). They should also give off a sweet peachy smell. There’s no need to peel them.
- Sugar: Use granulated sugar to make a sweet filling. I only use ¼ cup, but you can decrease if you have extra sweet peaches.
- Cornstarch: If you don’t have cornstarch on hand, all-purpose flour works, too.
- Lemon juice: I always try to use fresh lemon juice because it adds the best flavor. You can also swap it for 1 teaspoon vanilla extract.
- Cinnamon: You can also add a little nutmeg, ground ginger, ground cloves or cardamom.
- Streusel Topping: Use old-fashioned or rolled oats for the topping, all-purpose flour, light brown sugar, unsalted cold diced butter and salt.
How to Make Peach Crisp
Peach Crisp
Video
Ingredients
Filling
- 10 cups peaches sliced, about 10 peaches
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- ½ teaspoon cinnamon
Crisp Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup light brown sugar packed
- ¼ teaspoon salt
- ½ cup unsalted butter diced
For Serving
- Vanilla ice cream
Instructions
- Preheat oven to 375°F. Grease an 9-inch square baking dish or 8-inch x 11-inch baking dish.
- Place the peaches into the greased baking dish; add the sugar, cornstarch, lemon juice and cinnamon on top, stir and set aside.
- In a small bowl, combine the oats, flour, brown sugar and salt. Cut in butter using a fork or your hands until mixture resembles coarse crumbs. Sprinkle the streusel mixture over the peach mixture.
- Bake until the crisp topping is golden brown and the filling is bubbly, about 35-40 minutes. Allow to cool for a few minutes. Serve warm with a scoop of ice cream, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cut the peaches into large slices. You can either slice them or chop them, but keeping them bigger helps them pop more in the dish after baking since they shrivel up in the heat.
- Use cold butter for the crisp. If you use warm butter, the topping will spread too much and it will be quite dense and wet rather than light and crumbly.
- Use a fork to combine the ingredients for the topping. You can use your hands, but the heat will start to melt the butter. A fork will keep the butter cold, which creates the best crispy texture.
FAQs
Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Reheat in the microwave for individual servings (30-60 seconds uncovered) or in the oven at 350°F oven for larger portions (15 minutes covered with foil) if you have larger portions and/or want to get it crisp again.
After baking the peach crisp, allow it to cool completely, then cover it with two layers of aluminum foil. You can freeze it for up to 3 months. When ready to bake, thaw it overnight in the fridge and warm it at 350°F oven for 15-20 minutes or until heated through.
Comments
I made this (2nd time) and it was delicious. Love the simplicity of the recipe. Next time, I might try to add blueberries, as well.
Yum, that sounds so good! So happy you liked the recipe!!
Substituted nectarines and almond flour. We’ll see.🤷♂️🤷♂️❤️
I’d love to hear how it turned out with nectarines, hope it was great!!
Could I bake these in mini foil pans for individual servings? or would it be better to bake in the larger pan and transfer after baking?
Hi Heather, I haven’t tried making this crisp in individual servings before but I think it would work! You will likely need to decrease your bake time, be sure to keep an eye on them while they’re in the oven. Let me know how they turn out!!
Can’t wait to make! Am I able to use quick oats?!
You can, but the texture will be different if you use quick oats.
This dessert was a real hit. I added fresh blueberries before baking. The fruit was sweet and juicy, and the crunch from the crumble was a great balance. My grandchildren were so busy eating the dessert they didn’t say a word. They all loved it topped with vanilla ice cream.
Aww, love that your grandchildren loved it!! Blueberries sound like the perfect addition!
Looks delicious! No need to peel the peaches?
Nope, no need! Enjoy!!
The Peach Crisp looks delicious! I’d like to make it soon but have a question. The instructions say to use a 9”x9” square pan or 8”x11” pan. The equipment used lists a 9”x13” pan. My preference is the 9”x13” but does that size work or does the recipe need to be increased? TY
That size should work fine! Just keep an eye on it toward the end of the bake time to make sure it doesn’t crisp up too much. You can also do 1.5X if you’re concerned about it filling up more!
I made it and I loved it, with seasonal peaches and cinnamon, it was an unexpected touch, fragrant, soft and super easy to make! I will make it again and again.
Yay, so glad you loved it! Peach crisp is perfect for the summer. Thanks, Andrea!!
I love making this dessert, it was easy to make and so good! The Peaches were so sweet once they baked!
Thank you so much, Salma!
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