This peach crisp recipe combines the flavors of sweet, juicy ripe peaches and a delicious, buttery oatmeal-crumb topping. It’s one of the easiest peach desserts, perfect for using up an abundance of fresh peaches and ready in about one hour. Top it with vanilla ice cream for the most crowd-pleasing summer dessert.
It’s peach season and we grabbed fresh peaches from the farmers market. This is our favorite go-to peach dessert. Full of incredible flavor and topped with a streusel topping.
Be sure and try peach cobbler and peach hand pies.
Why this recipe works
- Ease – Easier than peach pie. A quick & easy to make dessert that everyone will love.
- Flavor – Perfect way to showcase fresh peaches during peak peach season.
- Uses simple ingredients – Although we prefer fresh peaches, you can also use frozen. Most of the streusel topping ingredients can easily be located at your local grocer.
What you’ll need
- Peaches– Use fresh or frozen peaches. If using fresh peaches, select ripe and juicy peaches.
- Brown sugar– Sweetens the crumb topping.
- Lemon– Lemon juice adds a splash of citrus flavor and keep peaches fresh.
- Tapioca– Used to thicken the peach filling. No need to pre-cook the pie filling as it bakes. (You can find it in the baking aisle in most grocery stores- or order it here!)
- Cinnamon and nutmeg– These two spices add a wonderful flavor to the streusel topping!
- Butter– Adds a depth of flavor and binds the crumb topping together.
How to make Peach Crisp
- Prepare baking pan – Brush baking pan with butter or vegetable shortening.
- Preheat the oven – Preheat to 400 degrees F.
- Make crisp topping – In a medium bowl, combine flour, brown sugar, rolled oats, salt, cinnamon, nutmeg, and butter using your hands or a large spoon.
- Prepare the filling – Peel peaches and slice. Gently toss with lemon juice and instant tapioca.
- Assemble crisp – Add the filling to prepared baking dish and top with crumb topping.
- Bake – Place on a half sheet pan (helps distribute heat more evenly and catches any juices that overflow)
- Serve & enjoy – This is one of those types of desserts that can be served immediately, cooled a bit or refrigerated and enjoyed later.
This peach crisp recipe is super simple to make, uses easy to find ingredients and the perfect peach dessert. It’s a great way to use up an abundance of fresh peaches.
Need fresh peaches to ripen? Place them on the counter, stems facing down on a clean, dry paper towel for a few days.
Recipe FAQs
While they are both great peach desserts, peach crisp has a streusel topping containing old-fashioned rolled oats, while peach cobbler features a slightly thicker filling and a biscuit topping or pie crust.
We love using fresh peaches, but you can also use frozen peaches. There’s no need to thaw them. Cover the pan with aluminum foil (so your crisp topping doesn’t burn) and you may need to bake about 30-40 minutes more.
Canned peaches are not recommended, because of heat processing they are already soft and mushy and not ideal for crisp.
More summer dessert recipes
- Peach Cobbler
- Peach Crumb Pie
- Cherry Cobbler
- Cherry Crumb Pie
- Blackberry Cobbler
- Blueberry Crumb Pie
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Peach Crisp
Ingredients
Peach filling
- 8-10 fresh peaches peeled, pitted, sliced
- ⅔ cup instant tapioca
- 2-3 tablespoons lemon juice
Topping
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup old-fashioned rolled oats
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter softened
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the flour, brown sugar, rolled oats, salt, cinnamon, nutmeg, and butter. Use either your hands or a large spoon to combine all of the ingredients well. Set aside.
- Use a pastry brush to lightly coat a 9×13-inch baking dish with butter or vegetable shortening.
- Gently mix the filling ingredients in a large mixing bowl.
- Spread the peach filling into the prepared baking dish. Sprinkle crumb topping over the filling.
- Place the baking dish on a half sheet pan lined with parchment paper. This will help catch any juices that overflow.
- Bake in a preheated 400 degree F oven for about 45-60 minutes. You want the crisp topping to be lightly browned and the peach filling to be bubbling up around the edges.
- Cover with aluminum foil during the baking process if the crisp is getting too brown.
- Remove from the oven when peach juices are bubbling up around the edges.
- Let cool for 10-15 minutes before serving. Serve with vanilla ice cream
- Cover any leftovers and refrigerate for up to 5 days.
Recipe Notes
Nutrition
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Laura says
How many canned peaches would you say would be equivalent to the fresh peaches?
Jessica Robinson says
Hey Laura,
We don’t recommend using canned peaches (read the recipe FAQs) right above the recipe card. Canned peaches are heat processed to seal the cans, therefore are already cooked and become soggy.
Get a few bags of IQF (individually quick frozen) peaches from Walmart or your local grocery store if you cannot find fresh peaches. No need to thaw them. And don’t worry too much about how many. I used a 9×13-inch baking pan. You just need to fill the pan with peach slices and top with the crumb topping. Frozen peaches might take a bit longer to bake.
Meg says
My all time favorite summer dessert!
Jessica Robinson says
Thanks so much Meg. One of our favorites too.
Seanna Borrows says
I love your peach crisp recipe, Jessica. It’s the real deal. Incredibly delicious! The perfect summer dessert recipe. Perfect thing to serve for dessert at a cookout or bbq. Yum!!
Jessica Robinson says
The peaches at the market this week were incredible. So happy that you love this recipe!