My peach crisp recipe is loaded with luscious, sweet fruit topped with buttery brown sugar oatmeal, and baked to perfection!
Summertime means peach season, and I know you’ll be breaking out those pie recipes to celebrate! But don’t forget other dessert sensations: like an ooey-gooey perfect-for-ice-cream crisp. This recipe is so easy to adapt from your favorite pie — strawberry pie, apple pie, pumpkin pie, you name it, this crisp can handle it! It’s versatile and oh so good.
Let’s get started with the classic, the original, the downright mouthwateringly perfect peach crisp!
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What I Love About This Recipe
I love baking with the seasons. Food just tastes so much better when you use what’s available, so when summer hits, I rejoice — PEACHES!
- Fresh fruit baked to perfection
- That TOPPING — flavor and texture!
- Great with ice cream
- Crowd-pleasing for parties!
How To Make Peach Crisp Recipe
Kick-off your peach crisp recipe by preheating your oven and prepping you baking dish.
Next, put all the ingredients for your peach mixture into a bowl. Yes, all of them! So easy, right? Gently combine and pour into the baking dish.
Make the topping by combining all of the crisp ingredients in the bowl of a stand-up mixer (or a normal bowl if you’re using a pastry cutter or handheld). Mix to combine, until the butter is pea-sized and crumbly.
Sprinkle evenly over your peach mixture and bake for an hour.
Let cool, and serve!
Recipe Notes
“No way this recipe is really that easy?”
Yes, way! Let me walk you through some of the secrets that make this peach crisp recipe not only easy but delicious!
Ingredient Notes
Peaches, oats, sugar, love — the ingredients are simple, the result is outstanding!
- Peaches: Ah, the star! To most make your peaches sing, 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!
- 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 berries? Double it up! There’s no limit to the flavor combinations you can make.
- Oats: To get the yummiest topping possible, grab instant oats — not rolled or steel-cut! Instant oats will 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!
Tools to Make
What tools do you need to make the yummiest peach crisp recipe ever? It couldn’t be easier!
- 9×13 baking dish
- Bowl for the peaches
- Bowl for the topping
- A stand mixer
If you don’t have a stand mixer, no worries! You can make the topping with a handheld mixer or with a pastry blender. If you do it this way, add all the topping ingredients to a bowl, except the oatmeal, and cut in the butter with a pastry blender or two knives. When the butter is the size of peas, cut in the oatmeal.
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 lengthen the life to five days!
Can You Freeze This?
Yes! This is a great dessert to make when peaches are in season, then freeze it to have during those peach-less winter months.
Once cooled, package it airtight and store 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 the night before you need it, then just pop it in the oven and bake when you’re ready! It’ll sit in the fridge, unbaked, for up to two days.
Serving Recommendations
Now, the big question: what do you serve this recipe with?
I love going summer fruit all out and doing a full spread of deliciousness! Set out your buttery peach crisp alongside equally decadent blackberry pie bars — they both go great with vanilla ice cream or whipped cream. Then wash it all down with sweet homemade peach moonshine!
If that doesn’t say “summer night,” I don’t know what does!
Recipe Variations
I promised this recipe is versatile — so just what can we do with it?
- If you want a fuller fruit experience, cut down on some of the prep with baked peaches!
- Make this into the best southern peach cobbler by swapping for a fluffy cakey topping that bakes up with crisp, sugary edges!
- Another great seasonal fruit to swap out: cherry crisp! Use your favorite type and enjoy it.
- Want to cut time even more? Make Bisquick peach cobbler for a fast, delicious dessert that wows!
Peach Crisp
Ingredients
Peach Mixture:
- 8 (a little more than 3 pounds large) peaches peeled and sliced
- zest from a large orange
- 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 oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large bowl add all ingredients for the peach mixture. Gently fold 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 peaches. Bake in preheated oven for 1 hour or until the top is crisp, the edges of the topping are browning, and and the juices are bubbly.
- Remove from oven and cool for 10 minutes then serve.
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More Peach Desserts Recipes
I love buying those big cartons of peaches and making tons of delicious things all at once! Here are some of my favorite recipes:
- Love the crisp? Want even more? Peach crumb bars take crisp to a whole new level!
- Dump it, bake it, enjoy it with a peach dump cake — loads of luscious peaches marry a warm, buttery cake for an effortless ending to any meal.
- Decadence, a party of CAKE! Peach pound cake brings the butter.
- Want your cream baked right in? Peaches and cream pie is like peaches a la mode in one dish!
Conclusion
Summer means fruits and veggies galore — and what better way to celebrate that than with my peach crisp recipe? Divine flavor and buttery topping, here we come!
Did you serve your peach crisp a la mode? Let me know in the comments!
Source: The Barefoot Contessa Cookbook
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[…] I had never made peach crisp before a week ago. I’ve made apple crisp and similar blueberry crisp bars, so I had an idea of what I was getting myself into. After browsing through various recipes on Pinterest and a couple cookbooks, I finally found one that looked perfect from gonnawantseconds.com. […]
My husband and my daughters loved this peach crisp
So happy to hear your fam love it!❤️
I’ve made this several times and it’s excellent. But I like it better using regular oatmeal, not the quick-cooking kind. It makes the top craggier and crisper. I add 1/2 teaspoon of almond extract to the peach mixture.
Also I now switch the topping measurements for granulated and brown suger, using 1 cup of brown and 1/2 cup of granulated. It think it gives better balance, and makes it not so cloyingly sweet. I personally think that the sweeter, the better, but others in my household thought the sugar needed to be cut back.
This will probably be the only crisp recipe I will ever use. It’s that good.
Thank you, Elizabeth!!
Do you thaw frozen peaches prior to making this or leave them frozen?
Yes, in this recipe I do so I can remove any extra moisture from the freezing process <3
Just took this out of the oven and if it tastes half as good as it smells its going to be devine! I only made two smal additions – I added a drop or two of almond extract to the peaches to perk up the flavor a bit and then added some slivered almonds to the topping for some extra texture. Peaches are my all time favorite fruit of the summer – nothing better than biting in a peach and having the juice squirt out lol I can see myself making this numberous times in peach season!
Hi Jane. So glad your house is filled with the smell of Peach Crisp! You tweaks sound delicious 🙂
Fresh peaches in the Summer are the BEST! This looks like the perfect recipe for them! Yum!
Thank you Eden 🙂
Such a wonderful recipe! I’ve made it for guests and church dinners, and never fail to have recipe requests. Thank you so much for posting this on your site. It’s delicious,
You’re so welcome Marti! I’m glad it’s a hit for you!
I plan on using frozen peaches. Do I defrost them first?
Hi Nicole. Yes defrost and drain them of any extra liquid.
This Peach Crisp is so good I don’t have words to describe it. My husband loved it. We took part to our neighbors. You are so right about the citrus, just the right touch. This is our very favorite. This will be the only one I will make from here on. Thank you for sharing.
Hi Bernadette! So glad you enjoyed it!
I am very lazy and I have made this twice using about 21/2 bags of frozen peaches. Only first time adding the orange peel. Not everyone liked the orange otherwise VERY good. My go to peach cobbler Thanks
Thanks Chris 😉
Can you successfullly use frozen fresh peaches as well???
Hi Joy. Yes you can.
Peeling peaches is a snap!
Put the peaches in a big pan of boiling water for 3-4 minutes, take them out and plunge them in a sink of cold ice water. The peelings will slide right off.
I can peel a whole crate of peaches in 10 minutes using this method.
Great tip Linda 🙂 Thanks!
Your so right!
Can this be frozen? If so, should I bake it first?
Hello Laura. When I’ve frozen this in the past, I baked it first. I’ve never frozen it unbaked before. Keep in mind, the topping isn’t quite as crisp after freezing but we still really enjoyed it. Hope that helps.
Thanks! I think I will try baking it for half the time, and then finish baking it when I remove from freezer.
I love fruit crisp and I think the crisp part is the best. Thanks for the tip about peeling the peaches. I tend to leave the skin on for the extra fiber and taste, but stringy yuck is not good. 😀
Hi Cindy! I really wish it worked with peel on!!!