Easy Peach Crisp Recipe | Old-Fashioned Summer Dessert
The secret to a good peach crisp is tossing the fruit with just enough cornstarch and sugar to thicken its juices without turning them gummy.
Ripe peaches, oats, brown sugar and cold butter are all you need, and it's a dessert that works for weeknights, weekend dinners or a bigger gathering.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 40 min | 55 min | 8 servings | Medium |
What Makes It So Good
- One bowl topping. The oat crumble comes together with a fork or your fingers, no mixer required.
- Juicy, not soggy. A small amount of cornstarch keeps the peach filling thick enough to hold on a spoon.
- Make-ahead friendly. You can prep the fruit and topping separately hours before baking.
- Budget-friendly. Peach crisp uses pantry staples like oats, flour and brown sugar instead of pie dough or specialty items.
- Kid-approved. The crumbly, buttery topping is an easy sell even for picky eaters.
A Closer Look at the Technique
The step that decides whether peach crisp turns out right is how you handle the butter in the topping. Cold butter, cut into the oat and flour mixture until it looks like coarse crumbs with some pea-sized pieces left, is what gives you pockets of crunch instead of a flat, pasty layer. If the butter gets too warm and melts into the dry ingredients, the topping bakes up dense rather than crumbly. Work quickly, use your fingertips or a pastry cutter, and don't worry about a few larger chunks of butter; those are what puff and crisp in the oven, giving you the texture that separates a real crisp from a soft cobbler.
Peach Crisp Ingredients
- Fresh peaches – the main event; ripe, fragrant ones work best, but frozen (thawed and drained) or canned peaches in juice are fine substitutes.
- Granulated sugar – sweetens the fruit and helps draw out its juices as it bakes.
- Cornstarch – thickens the peach juices so the filling isn't watery; arrowroot powder works the same way.
- Lemon juice – brightens the sweetness and keeps the peaches from tasting flat.
- Old-fashioned oats – give the topping its chew and texture; quick oats work but turn out slightly finer.
- All-purpose flour – binds the topping together; a gluten-free 1:1 blend swaps in easily.
- Brown sugar – adds a deep, caramel note to the crumble that white sugar alone doesn't give.
- Unsalted butter, cold and cubed – creates the crumbly texture; keep it cold until the moment you mix it in.
Exact amounts and measurements are in the recipe card below.
Making Peach Crisp, Step by Step
- Prep the peaches. Peel and slice them, then toss with sugar, cornstarch and lemon juice until coated and slightly glossy.
- Mix the topping. Combine oats, flour and brown sugar, then cut in the cold butter until the mixture looks like coarse, buttery crumbs.
- Layer and bake. Spread the peach filling in a baking dish, scatter the topping evenly over it, and bake at 350°F until the top turns golden brown and the filling bubbles at the edges, about 35-40 minutes.
- Rest before serving. Let the peach crisp sit for 10-15 minutes so the juices thicken slightly as they cool.
- Serve warm. Spoon it into bowls while the topping is still crisp, with or without a scoop of ice cream on top.
Ways to Change It Up
- Mixed fruit: Add blueberries or raspberries alongside the peaches for a different flavor balance.
- Spice it up: Stir in cinnamon, nutmeg or a pinch of ginger for a warmer, autumn-leaning taste.
- Nutty topping: Fold chopped pecans or walnuts into the crumble for extra crunch.
- Slow cooker version: Make it in a crockpot on low for 3-4 hours if you want to avoid heating up the oven.
- Lighter version: Cut the sugar by a third and use rolled oats with less butter for a lighter topping.
Forecipes Team Tips
- Don't skip the cornstarch. Without it, the filling stays thin and watery instead of syrupy.
- Keep the butter cold. Warm butter blends into the dry mix instead of staying in crumbly pieces.
- Watch for bubbling. The crisp is done when juices bubble thickly at the edges and the topping is deep golden brown, not pale.
- Taste your peaches first. Very sweet peaches need less sugar; tart ones may need a bit more.
- Let it rest. Cutting in right out of the oven gives you a runnier filling than if you wait those extra minutes.
Peach Crisp
Ingredients
Method
- Preheat the oven: Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Prepare the peaches: Peel and slice the peaches into a large bowl. Toss them with granulated sugar, cornstarch and lemon juice until evenly coated and glossy.
- Spread the filling: Pour the peach mixture into the prepared baking dish, spreading it into an even layer.
- Mix dry topping ingredients: In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon and salt until combined.
- Cut in cold butter: Add the cold, cubed butter to the dry mixture. Use your fingertips or a pastry cutter to work it in until the mixture looks like coarse, buttery crumbs with some pea-sized pieces remaining.
- Top the peaches: Scatter the oat crumble evenly over the peach filling, covering it completely but leaving it loose and textured.
- Bake until golden: Bake for 35-40 minutes, until the topping turns deep golden brown and the peach juices bubble thickly at the edges of the dish.
- Cool slightly: Remove the crisp from the oven and let it rest for 10-15 minutes so the juices can thicken before serving.
- Serve warm: Spoon the peach crisp into bowls while still warm, topped with ice cream or whipped cream if you like.
Peach Crisp FAQ
Can I use canned or frozen peaches?
Yes, both work well. Drain canned peaches thoroughly and thaw frozen ones, patting away excess liquid before tossing with the sugar and cornstarch.
Can I make peach crisp ahead of time?
You can prep the fruit and topping separately and refrigerate them up to a day ahead, then assemble and bake just before serving for the best texture.
How do I store leftover peach crisp?
Cover and refrigerate for up to 4 days; reheat individual portions in the oven or microwave to bring back some crispness in the topping.
If you love peach desserts, you might also enjoy the deep caramel flavor of Tennessee Peach Pudding, the handheld sweetness of The Easiest Peach Dumplings, the classic Southern style of The Easiest Southern Peach Cobbler, or the fried pastry crunch of Fried Apple or Peach Pies.
