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Peach crisp in a bowl served with two scoops of vanilla ice cream
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5 from 278 votes

Peach Crisp

For an easy summer dessert, try peach crisp made with fresh ripe peaches and baked with a buttery crisp streusel topping; great with ice cream
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 474kcal
Author Yumna Jawad



Crisp Topping

For Serving

  • Vanilla ice cream


  • 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.



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezer Instructions: After baking the apple 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 375°F oven for 15-20 minutes or until heated through.


Calories: 474kcal | Carbohydrates: 78g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 581mg | Fiber: 6g | Sugar: 47g | Vitamin A: 1289IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 2mg