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I’ve been making crisps for years and I am excited to add this perfect peach crisp recipe to my collection. When done right, a crisp is a delicious dessert, and I’m going to teach you my simple, tried-and-true steps to do it right!
You will love this Recipe for Peach Crisp
Making homemade peach crisp can be really simple if you know the right tricks. If you’ve ever made a peach crisp and ended up with a soggy topping or runny filling, read on, because we won’t have any of that in this recipe!
A soggy topping can happen if there is not a thickener used in the filling, not enough butter in the topping, or the topping is not mixed well enough. Runny filling happens when there is either no thickener in the filling or it’s not rested for a few minutes after baking. When you follow my easy recipe, you won’t run into these issues! I use cornstarch to thicken the filling perfectly, and my buttery crisp topping is crunchy and delicious, the perfect contrast to the juicy peach filling.
Here are just a few more reasons you’ll love this recipe:
- Uses fresh juicy peaches
- Great recipe for peach season
- An irresistible buttery, crunchy crisp on top of the peaches
- Just 10 minutes of hands-on time
- Easily customized (can substitute fresh peaches)
If you love peach desserts, you should also try my peach dump cake and peach cobbler!
Peach Oatmeal Crisp Ingredients
A warm peach crisp makes the perfect summer dessert. It’s made with simple ingredients and is always a crowd-pleaser! Keep reading for the full recipe and more tips. Here’s what you’ll need:
Peach Filling
- Sliced peaches: peeled or unpeeled
- Granulated sugar
- Cornstarch
Topping
- Old fashioned rolled oats
- All-purpose flour
- Brown sugar
- Cinnamon
- Salt
- Unsalted butter: cold and cut into pieces
How to make this Easy Peach Crisp
This easy peach crisp recipe is a great way to use up juicy summer peaches and seriously impress your whole family. There are only 5 simple steps. Get the full recipe with ingredients in the recipe card below. Here are the easy steps:
Peach Filling
- Prep oven and peaches. Preheat the oven to 350ºF. In your baking dish (can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the sliced peaches, sugar and cornstarch. Toss with a spoon or spatula to combine.
Topping
- Combine topping ingredients. In a mixing bowl combine the old-fashioned oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until it’s “sandy” in texture, it’s okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.
- Add clumps of topping to peaches. Use your fingers to break the topping into clumps and evenly distribute the topping all over the peaches.
- Bake for 40-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crisp for 60 minutes in an oval 7×11 inch pan.
- Cool. Allow the crisp to cool for 10-15 minutes, then serve.
Best Peach Crisp Recipe Variations
You can make some substitutions or swaps or add-ons to this recipe. Here are a few ideas:
- Substitute fresh peaches: If it’s not the time of the year to get fresh sweet peaches, you can substitute 2 cans of peach pie filling (21 oz each) or three cans of canned peaches in syrup (15 oz each). You can also try using frozen peaches. If you do, be sure to thaw and then dry them well so your filling doesn’t get too runny.
- Gluten-Free Peach Crisp: You can make this recipe gluten-free by swapping the flour for gluten-free flour. I prefer King Arthur’s gluten free all-purpose flour. It can be used as a one-to-one substitute.
- Add nuts: Add chopped pecans or almonds to the crisp topping for a nutty crunch.
- Add coconut: Add shredded coconut to the crisp topping or sprinkle on top.
How to serve the Best Peach Crisp
My favorite way to serve peach crisp is with a simple scoop of vanilla ice cream, but here are some more ideas for serving this easy summer dessert:
- Top with a dollop of homemade whipped cream
- Drizzle with caramel sauce, maple syrup or honey
- Dust with powdered sugar
- Garnish with fresh herbs like mint or basil
- Grate lemon zest over the top to make it a little more citrusy
- Pair with a cup of warm coffee or a glass of wine
How to store Peach Oatmeal Crisp
Store leftovers in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 5 days.
Does Peach Crisp need to be refrigerated?
Yes, peach crisp needs to be refrigerated. You can let it sit out at room temperature for a few hours after baking, and then you should refrigerate.
FAQS for this Peach Crisp Recipe with Oats
Peach crisp can turn out soggy if there is not a thickener used in the filling, not enough butter in the topping, or the topping is not mixed well enough. To avoid a soggy crisp, be sure to follow the recipe and use cornstarch in the filling, and follow the topping instructions.
The main difference between peach cobbler and peach crisp is the topping. In a cobbler, the topping is soft, cake-like or biscuit-like, while crisps have a crunchy, crumbly topping often made with oats.
A peach crisp topping typically includes oats and is more crunchy, while crumbles have a softer, streusel-like topping without oats.
More Crisp Recipes
- Caramel Apple Crisp
- Homemade Apple Crisp with Oatmeal
- Crockpot Apple Crisp
- Blueberry Crisp with Oats
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Best Peach Crisp
Ingredients
Peach Filling
- 6 cups sliced peaches, peeled or unpeeled
- ½ cup granulated sugar
- 3 tbsp cornstarch
Topping
- 1 cup old fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into pieces
Instructions
Peach Filling
- Preheat the oven to 350ºF. In your baking dish (can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the sliced peaches, sugar and cornstarch. Toss with a spoon or spatula to combine.
Topping
- In a mixing bowl combine the old fashioned rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until it’s “sandy” in texture, it’s okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.
- Use your fingers to break the topping into clumps and evenly distribute the topping all over the peaches.
- Bake for 40-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crisp for 60 minutes in an oval 7×11 inch pan.
- Allow the crisp to cool for 10-15 minutes, then serve.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Taates Yummy!!!
Hi Beth, your recipe sounds dee-lish! Can you use canned peaches for this recipe?
Mlee
If it’s not the time of the year to get fresh sweet peaches, you can substitute 2 cans of peach pie filling (21 oz each) or three cans of canned peaches in syrup (15 oz each). You can also try using frozen peaches. If you do, be sure to thaw and then dry them well so your filling doesn’t get too runny.