Peach Crisp

Updated 3/30/25

This easy peach crisp recipe is bursting with juicy peaches and topped with a gorgeous golden brown streusel-like topping, and is made with a handful of simple ingredients. When peaches are at their peak, they don’t need much to shine! 

The buttery granola topping adds a delicious texture that is a welcome little crunch with the warm, tender peaches. This dessert is the perfect end to a summer night, whether it’s dinner in the backyard or a bigger barbecue. 

This is one of those sweet desserts that come together quickly so that you can spend more time enjoying this Peach Crisp with the ones you love. Serve it warm, with a scoop of vanilla ice cream or a big dollop of homemade whipped cream and a drizzle of caramel sauce!

I put peaches into pies, cobblers, and crisps just as fast as I can get them home from the market. Sweet with a little zing of tartness, nothing beats a ripe peach. That’s why we only need a few more ingredients to make it extra special. Since we are baking this beauty, don’t worry too much if not every peach is perfect. I promise you won’t notice. 

There’s no such thing as too many peach desserts! If you’d like to try more of my favorites, I hope you’ll try our peach cobbler, peach blueberry crisp, peaches and cream pie, and our amazing peach pie next!

Let’s bake this crisp!  

Frequently Asked Questions

• What Is The Difference Between Peach Cobbler And Peach Crisp? Both are fruit desserts made in a baking pan. They have a layer of baked fruit and a sweet baked topping, with no bottom crust. The difference between a cobbler and a crisp is the type of topping. A cobbler has either a cakey or biscuit-style topping, while a crisp has more of a streusel-type, or crumble topping.
• Can I Use Frozen Or Canned Peaches? Yes, you can. In fact, my favorite Bisquick peach cobbler is written using canned peaches. Frozen peaches will need to be thawed and well drained. Canned peaches will also need to be well-drained.
• What’s The Best Oatmeal For A Crisp? To get the yummiest topping possible, grab instant oats—not rolled oats or steel-cut! Instant oats cook up faster, giving you the perfect topping texture. Rolled and steel would still be slightly raw even after an hour of cooking—no good!
• Do you have to peel peaches for a crisp? I get the best results when I peel my peaches before baking with them. Don’t skip peeling them. In the past, I’ve tried to save time and skipped peeling; the result is that the peel separates from the peaches during cooking, and you end up with a stringy, yucky thing mixed up with your glorious peaches. Peel them, please!
  • Here’s how:

1. 1. 1. Bring a large pot of water to a boil.
      2. Using a paring knife, make an X on the bottom of the peach through the skin.
      3. Ease the peaches into the boiling water (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
      4. Plunge peaches into a bowl filled with ice and water.
      5. Using the tip of the paring knife, grab the edge of the skin at the X and peel.

Peach Crisp Recipe Ingredients

• Fresh Peaches: I try to find freestone peaches, not clingstone peaches. Freestone peaches have a pit that separates easily from the flesh. Select peak-season ripe peaches, but not overripe. I like to cut the peach slices into 1/2-inch slices. The peaches will cook evenly, becoming tender while still maintaining a bit of structure during baking. If you’re using frozen peaches, you can use them directly without thawing; just cut them into about the same size for even cooking.
• Orange Zest: This ingredient differentiates this crisp from so many others. It really adds some nice freshness and complexity to the flavor profile.
• Lemon Juice: Because I use orange zest in the filling, I only add a little lemon juice. The acidity in the lemon balances the sweetness of this crisp.
• Sugar: This is granulated sugar, aka table sugar.
• Brown Sugar: You can use either light or dark brown sugar. I prefer light brown sugar in this crisp. Be sure to pack it firmly when measuring.
• Flour: This is all-purpose flour. The flour thickens the juices in the filling. Some recipes use cornstarch to thicken juice, but I really like the flour for this recipe.
• Salt: Salt enhances all the flavors in this recipe.
• Oatmeal: This is a classic ingredient in the topping of a crisp.
• Butter: I use unsalted butter.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge?  Treat this peach crisp as you would any peach pie — which means it’s more versatile than other desserts! While I love the way peach crisp tastes straight out of the fridge, it isn’t necessary to store it in there right away. You can let your crisp be at room temp for up to two days — after that, you’ll want to fridge it, and you’ll extend the life to five days!
• Can You Freeze This? Yes! This is a great dessert to make when peaches are in season and freeze for those peach-less winter months. Once cooled, package it airtight and store it in the freezer for up to eight months!
• Make-Ahead Tips: This peach crisp, like any crisp, is a great dish to make ahead of time. You can fully assemble it the night before you need it, then just pop it in the oven and bake it when you’re ready! It’ll sit in the fridge, unbaked, for up to two days.
• Food Safety: If you’d like more information on food safety, check out this article. I’ve yet to find an article that specifically lists cobblers and crisps; I use the “fruit pies” under baked goods as my reference.

Tips + Recipe Variations

Buy Peaches Ahead Of Time: Often, when you buy peaches, they’re rock hard! They need time to sit on the counter and finish ripening. When they’re ripe, the flesh will be soft and yield to slight pressure. As soon as they’re ripe, move them to the refrigerator to slow the ripening. I often buy a box of peaches from Costco, and they take quite a while to become ripe. If you’re able to get peaches from a farm stand or farmers market, they often come much riper and only need a day or two to be soft enough to bake with.

No Stand-Up Mixer? No problem! I love that this recipe calls for the topping to be made in a stand-up mixer. If you don’t have one, add all the topping ingredients to a bowl and use a pastry cutter, 2 butter knives, or forks to cut the butter into the mixture until it looks like my photo #5 in the how-to-make collage.

Add Nuts: Sliced almonds or chopped walnuts are wonderful with this crisp topping. Feel free to add them to the streusel.

More Spice: This crisp is delicious with a bit of cinnamon or nutmeg mixed into the filling.

Other Fruits: The great thing about fruit crisps is that they’re so forgiving! Toss in anything you want. Want other seasonal fruits? Go for it! Want peaches and blueberries? Double it up! There’s no limit to the flavor combinations you can make

How to Make This Easy Peach Crisp

1. Stir together all ingredients for the peach mixture.
2. Pour into the prepared baking dish.
3. Make the topping. Mix all the topping ingredients
4. Sprinkle evenly on top of the peaches.
5. Bake.
6. Remove from the oven and let it cool.

See full instructions below.

More Peach Recipes

• Peach Crumb Bars
• Peach-Bourbon Upside Down Cake
• Peach Dump Cake
• Peach Bread
• Peach Moonshine
• Peach Heaven On Earth Cake
• Peach Cobbler Pound Cake
• Peach Fluff
• Peach Cobbler Dump Cake

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Peach Crisp

Buttery oatmeal topping, perfectly baked stone fruit, bubbling syrup -- peach crisp is THE dessert of the summer! Great for hot nights and family parties!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 8 servings

Author: Kathleen

Ingredients

Peach Mixture:

• ▢ 8 (a little more than 3 pounds large) peaches peeled and sliced
• ▢ zest from a large orange
• ▢ squeeze of lemon juice
• ▢ 1/3 cup sugar
• ▢ 1/2 cup brown sugar packed
• ▢ 3 tablespoons all-purpose flour

Topping:

• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 cup sugar
• ▢ 1/2 cup brown sugar
• ▢ 1/4 teaspoon salt
• ▢ 1 cup quick-cooking oatmeal
• ▢ 2 sticks unsalted butter cubed, very cold

Instructions

• Preheat the oven to 350 °F. Spray a 9X13 inch baking dish with nonstick cooking spray.
• In a large bowl add all ingredients for the peach mixture. Gently fold the mixture until well combined. Pour into prepared baking dish and arrange so fruit is somewhat level.
• Make the Topping by adding all topping ingredients to the bowl of a stand-up mixer. Using a paddle attachment, mix on low until the butter is the size of peas and the mixture is crumbly.  Spread evenly over the top of the peaches. Bake in preheated oven for 1 hour or until the top is crisp, the edges of the topping are browning, and the juices are bubbly.
• Remove from oven and cool for 10 minutes then serve.

Fans Also Made:

• 
  Apple Crisp
• 
  Apple Dump Cake
• 
  Peach Crumb Bars
• 
  Peach Pound Cake

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Notes

1. Peaches - Frozen peaches will need to be thawed and well drained. Canned peaches will also need to be well drained.

Nutrition

Serving: 1/8 of the recipe | Calories: 699kcal | Carbohydrates: 114g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 86mg | Potassium: 457mg | Fiber: 6g | Sugar: 73g | Vitamin A: 1195IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg

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Source: The Barefoot Contessa Cookbook

 

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