This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Peach Crisp is So Good!
Peach picking is one of my family’s favorite summer activities, but we always get too ambitious and come home with more than we can possibly eat at once. That’s when I make this fresh Peach Crisp, which has all the deliciousness of a peach 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 it’s bubbly and crisp. The hardest part, in my opinion, is waiting for it to cool so we can dig in.
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.
- Sugars: I use granulated sugar in the filling and brown sugar for the crisp topping.
- 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.
- Cinnamon: You can also add a little nutmeg, ground ginger, cloves or cardamom.
- Oats: Use old-fashioned or rolled oats for the topping. These crisp up nicely and have a great chewy texture.
- Flour: Any standard all-purpose flour works for the crisp topping.
- Butter: Use unsalted cold diced butter. Rub it into the flour and oats to help it hold together.
Popular Additions
- Make it a berry-peach cobbler: Stir 1 cup blueberries, blackberries, or sliced strawberries to the filling. You can also keep it in the stone fruit family and use pitted cherries.
- Add crunch: Add ½ cup chopped pecans, almonds or walnuts to the mix for more texture.
- Use a little vanilla: Include 1 teaspoon vanilla extract when making the filling.
- Make it more decadent: Toss the sliced peaches in 2-3 tablespoons of salted caramel for a richer peach crisp.
- Give the topping a tropical twist: Add ½ cup shredded coconut to the crisp topping.
How to Make Peach Crisp
My Best Peach Crisp 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.
Serving Ideas
Recipe Help & FAQs
To make the best peach crisp recipe, fresh peaches are definitely ideal, but you can use canned or frozen ones in a pinch. If using canned, drain them well before using, and it’s best to use ones in juice rather than syrup. Frozen peaches should be thawed and drained before using as per the recipe.
Yes! If you want to make this easy peach dessert gluten-free, simply swap the flour for a 1:1 gluten-free one, almond flour or oat flour, and be sure to use oats that are gluten-free certified.
I like to keep the skins on when I make this peach crisp. It adds a nice texture and the skin is also very nutritious. But if you prefer, you can certainly peel them.
More Summer Dessert Recipes:
- Peach Galette
- Mixed Berry Crisp
- Strawberry Pie
- Grilled Peaches
- Dubai Chocolate Strawberries
- Fruit Pizza
- Strawberry Smores
- Cottage Cheese Ice Cream Bars
- Strawberry Pie
- Blueberry Ice Cream
- Watermelon Fruit Pizza
If you try this Peach Crisp recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Peach Crisp Recipe
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.
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!