Peach Crisp

Name: Peach Crisp
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 5 pounds peaches (peeled or unpeeled, cut into 1/2-inch slices (5 pounds = about 6 large peaches)); 1/4 cup granulated sugar; 1 1/2 tablespoons lemon juice; 2 teaspoons cornstarch; 1/2 teaspoon grated lemon zest; 3/4 cup rolled oats (or quick cooking oats, but not instant oatmeal); 6 tablespoons all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup granulated sugar; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 5 tablespoons unsalted butter (cut into 1/2” pieces); 1/4 cup finely chopped nuts

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This Peach Crisp recipe is a sweet and flavorful dessert that is the perfect way to enjoy fresh summer peaches.

peach crisp in a casserole dish with a golden spoon scooping it.

The best thing about summer is the fresh fruit! Peach season is one of my favorites, and there’s nothing better than Peach Crisp on a hot day.

This recipe is easy to make and is always a hit with family and friends. Serve it warm over some delicious vanilla ice cream for a special treat!

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Why We Love This Recipe

I love a good fresh peach crisp! Peaches are one of the summer’s best fruit bounties. And you know, peaches even look like summer – with their blend of reds, oranges, and yellows.

Here in my part of California, the hillsides and fields are all golden in the summer.

I think my love of fresh peaches and summer started with my grandparent’s small farm outside of Stockton, California. As kids, my sister and I had extended summer stays there. And it was fun and carefree.

We collected eggs in the morning, picked ripe fruits from the small orchard, ran around with their dog Comet, watched soap operas with our grandma in the afternoons, and had dessert every night.

Her lemon poke cake was my favorite dessert, but the peaches were my favorite fruit. And my grandma often made peach crisps with them.

Fruit Crisp with Fresh Fruit

Fruit crisp is an ideal way to use up ripened summer fruits. Plus, it is a very forgiving and easy dessert recipe.

You can substitute the peaches with blueberries, nectarines, apricots, raspberries, strawberries, or a combination for a delicious fruit crisp.

As a big peach fan, I love the crispy, slightly crunch topping and soft, gooey sweetness of this dessert. And, in the fall, I like making apple crisp.

This fresh peach crisp recipe is quick and easy. Now that I’m a whiz at making biscuits, thanks to my how to make biscuits with self rising flour recipe, making peach cobbler made with Bisquick is a snap.

If you love fruit crisps, you will also love our apple crisp, and apple strawberry crisp.

Ingredients Notes and Substitutions

ingredients needed to make peach crisp which contains peaches, granulated sugar, cornstarch, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, all purpose flour, and unsalted butter.

Filling Ingredients

Peaches – peeled or unpeeled
Granulated sugar
Lemon juice
Cornstarch
Grated lemon zest

Topping Ingredients

Oats – instant or rolled
All-purpose flour
Brown sugar
Granulated sugar
Cinnamon
Nutmeg
Salt
Unsalted butter
Finely chopped nuts

Recipe Variations

You can add a touch of cinnamon or allspice to the filling for an extra layer of flavor.
Add a little vanilla extract, fresh orange zest, or lemon juice to the peach mixture.
For something different, try using brown sugar instead of white sugar in the topping. It adds a nice deep, caramel flavor.
If you’re looking for a healthier option, try replacing the butter in the topping with coconut oil or ghee.
Use almond flour in place of all-purpose flour to make it gluten-free.

How to Make Fresh Peach Crisp

Cooking preparation. Preheat oven to 375º F. Grease or spray your casserole dish with cooking oil—place peaches in a large bowl and set aside.

Clean and slice the peaches. I don’t always remove the peach skins, though it’s fine if you do. If you want to peel the peaches, use a serrated peeler to remove the skin.

a red serrated peeler for removing peach skin.

Make the filling. In a small bowl, mix lemon juice, lemon zest, sugar, and cornstarch together and mix with the peaches then stir.

filling mixture and topping mixture for peach crisp placed in two separate bowls.

🎯 TFN Pro Tip

Note: The lemon juice serves two purposes, to provide a little tartness to balance the sweetness and to keep the peaches from browning.

lemon juice inside a small clear bowl with a fork inside.

Make the topping. In a medium bowl, add the topping ingredients. Using a pastry cutter or your fingers, smash the butter into crumb-sized pieces.

Assemble the crisp. Add the peach filling to the casserole pan, then evenly spread the topping mixture on top.

putting topping on filling mixture inside a casserole dish.

Bake the crisp. Bake at 375ºF for 40 minutes or until the topping is golden and it is lightly bubbling all over. That’s how you’ll know this peach dessert is done.

peach crisp on a casserole dish ready to be baked.

Ready to serve. Let cool for at least 10 minutes before serving. Serve it on its own, or top it with whipped cream or ice cream.

a casserole dish with peach crisp and a hand holding a golden spoon scooping the crisp.

Serving Suggestions

This recipe is best enjoyed warm, right out of the oven. You can serve it on its own or with a scoop of vanilla ice cream or whipped cream.

It also pairs really well with some fresh fruit salad or a slice of sourdough cake recipe for an extra special treat!

Recipe FAQs

Why is my peach crisp soggy?

No matter what you do, this won’t remain crispy if it’s been resting on top of juicy cooked peaches for a while. Your baked peaches will naturally continue to release more juices as they sit, meaning the topping will eventually turn softer.

Do I have to peel peaches for peach crisp?

You can leave the skin on peaches for this recipe. Since the skins on the sliced peaches will soften during baking anyway, they’ll be very tender once baked. But if you’d rather not have them in your crisp, or other peach recipes, it’s perfectly OK to peel the peaches first.

How do I store and reheat this?

Fridge: The crisps can be stored in the fridge for up to a week. If you want it to last longer, you can store it in an airtight container or wrap it tightly with foil.
Freezer: It also freezes well, so if you have any leftovers that you don’t plan on eating right away, just pop them into the freezer. Be sure to let it cool completely before freezing.
To reheat, simply thaw in the fridge overnight and then warm in the oven or microwave until fully heated through.

top view photo of peach crisp in a casserole dish with a golden spoon scooping it.

More Fruity Recipes To Love…

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