With juicy, honey-sweetened peaches bubbling away beneath an irresponsible amount of toasty, buttery oat topping, this easy Peach Crisp pushes the topping-to-fruit ratio to the absolute max. It’s a must-make summer dessert during precious peach season!
Why You’ll Love This Juicy Crisp
- Peaches. Enough said! Stone fruits like peaches are the jewel of summer. Baked Peaches on their own are already an absolute treat but once you add the buttery crisp topping, and you’ve hit the dessert jackpot! For another bubbly, pastry-topped peach dessert, check out this Dutch Oven Peach Cobbler.
- That Topping Though. You didn’t think I forgot to call out the topping, did you? It’s somehow buttery and crispy at the same time, and it tastes fabulous with the filling. If you are of the attitude that too much topping on a fruit crisp is simply not possible, then my friend, this is the perfect peach crisp recipe for you (as is this Cherry Crisp).
- Super Simple. Fruit crisps (like this Strawberry Rhubarb Crisp) are the back pocket dessert I turn to all summer long. The ingredients are simple (you may already have them all on hand), the prep is a breeze, and they’re always a crowd-pleaser.
- Versatile. Like my Strawberry Crisp, this crisp can do it all! No fresh peaches available? Fear not! You can use frozen peaches. Feel like switching up the topping? Go for it! Try adding different nuts (or omit them entirely), spices, or extracts to make it your own. See more ideas in the “Recipe Variations” section below.
5 Star Review
“Delicious!!! A new family favorite.”— Sasha —
What Is the Difference Between Peach Cobbler and Peach Crisp?
Crisps, cobblers, and crumbles are all members of the delicious family of easy fruit desserts that feature a bubbly fruit filling baked beneath a golden, buttery topping.
The terms are often used interchangeably, and all of them are scrumptious.
The difference between a cobbler and a crisp lies in the pastry batter baked on top of the fruit.
- Crisp has a buttery, crumbly streusel-like topping made from butter, sugar, and oats. The topping is typically less dense than a cobbler and will form a lightly crispy “lid” during baking (like in this Blackberry Crisp).
- Cobbler either uses a cake-like batter or a biscuit-style batter, depending on the recipe and the region. Generally, the batter is scattered in dollops over the fruit and will form a rough “crust” once baked.
- Crumble has a topping made from simply flour, sugar, and butter; it does not include oats, so it’s usually denser than crisp.
Baked fruit desserts like crisps, cobblers, and crumbles are all delicious treats to make if you have peaches going bad (and they taste delicious with a scoop of vanilla ice cream). Try them all!
How to Make Peach Crisp
For the Peach Filling
- Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. You can use fresh or frozen peaches for crisp.
- Honey. Adds just a touch of natural sweetness to our peach filling.
Maple syrup is another natural sweetener option that pairs well with ripe peaches.
- Flour. This is a peach crisp without cornstarch! Instead, old-fashioned all-purpose flour helps thicken the peach filling to create warm, syrupy goodness.
- Lemon Zest. Brightens up all the other flavors.
- Vanilla + Nutmeg. These warm, cozy additions help this healthy peach crisp become something extraordinary.
For the Crisp Topping
- Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture (as seen in this Gluten Free Apple Crisp).
- Butter + Oil. The moisture and golden elements in the crisp topping come from extra-virgin olive oil and butter. The nuanced, lightly grassy olive oil flavor is lovely alongside the honey-sweet peaches.
If you prefer a more neutral oil, you can always swap it for canola oil, refined coconut oil, or additional butter.
- Whole Wheat Flour. Makes the streusel topping a little more wholesome than other classic peach crisp recipes (e.g., Pioneer Woman, Ina Garten, Betty Crocker, etc.).
If you don’t keep whole wheat flour on hand in your pantry, you can also use an equal amount of all-purpose flour.
- Sugar + Cinnamon. A combination that everyone loves! These warm and sweet additions complement the nutty and buttery flavors in the topping.
- Almonds. For max crunch, I also added sliced almonds. Once you try them in the topping, you’ll never want to make one without them.
- Peel the Peaches. Boil a big pot of water and score the bottom of the peaches with an “X.”
- Boil the Peaches. Then, place them in an ice bath and peel them.
- Prepare the Filling. This will smell amazing!
- Combine the Topping Ingredients. A rubber spatula works well for stirring it all together.
- Bake the Peach Crisp. Bake peach crisp at 375 degrees F for 30 to 35 minutes. Let cool and DIG IN!
- Peach Crisp without Oats. If you’d like to make this without oats, I’d suggest swapping them for a reduced amount of additional white whole wheat flour. (Now you have a peach crumble!)
- Peach Crisp with Berries. If you happen to have other fruit hanging out in your kitchen, don’t be afraid to throw it into the recipe. Peach and blueberry crisp or peach and raspberry crisp are two excellent flavor combinations I recommend.
- To Make Gluten Free and Dairy Free. To make the peach crisp gluten-free, you can use a 1:1 baking blend, like this one, or swap the apples for peaches as in my favorite Vegan Apple Crisp (which also happens to be dairy free!).
- Vegan Peach Crisp. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative (like Earth’s Balance) in the topping.
- To Store. Homemade peach crisp does need to be refrigerated. Cover the crisp, and store it in the refrigerator for up to 3 days.
- To Reheat. Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
- To Freeze. You can freeze peach crisp for up to 3 months. Store it in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Leftover peach crisp can continue to be a stellar dessert, or you can let it join you for breakfast. Crumble up the crisp over a bowl of Greek yogurt for a delicious breakfast. (A side of Peach Pancakes would be perfect too!)
What to Serve with Peach Crisp
Oat Milk Ice Cream
Banana Ice Cream
Recommended Tools to Make this Recipe
- Baking Dish. Perfect for making fruit crisps all season long!
- Saucepan. One of my most-used kitchen tools.
- Favorite Basic Spatula. Ideal for folding your topping ingredients together.
Recipe Tips and Tricks
- Use the Right Size Dish. While this Southern peach crisp recipe may fit in a smaller baking dish, it won’t have the ideal topping-to-fruit ratio. Everyone enjoys having a bit of topping and filling in each bite. A 9×9-inch dish is perfect for this recipe.
- Better Peaches Make a Better Crisp. The fruit is the heart of any crisp and you can’t beat juicy, in-season peaches. While they’re bountiful, freeze peach slices on a parchment-lined baking sheet until solid. Transfer the frozen slices to an airtight freezer-safe container and enjoy fresh peaches for this crisp or a Peach Smoothie any time of year.
- If Using Frozen Peaches, Do Not Thaw. Break the peaches apart if the slices are stuck together, remove any large ice crystals, then proceed with the recipe as directed, extending the baking time as needed.
- Watch the Topping. We want a golden brown crisp, not a burnt one. If your crisp starts to look like it’s over-browning on top, loosely tent it with aluminum foil to protect it. I find that if my crisp is going to start to brown too much, it’ll likely be around the 20-minute mark.
For the Peach Filling:
- 2 1/2 pounds peaches about 6-7 medium
- 1/4 cup honey
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest from about 1 medium lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg freshly grated if possible
For the Crisp Topping:
- 1/4 cup unsalted butter
- 1/4 cup light extra-virgin olive oil or coconut oil
- 1/3 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 cup rolled oats
- 1 cup white whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup raw sliced almonds optional (you can also use roughly chopped pecans or walnuts)
- Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurt, or whip cream, for serving
- Place rack in the center of the oven and preheat to 375°F. Lightly coat a 9×9-inch casserole dish with nonstick spray.
- To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.
- TO STORE: Cover the crisp, and store it in the refrigerator for up to 3 days.
- TO REHEAT: Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
- TO FREEZE: Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- RECIPE VARIATION: You can also make this recipe with plums, cherries, blueberries, or a mix!
- TO MAKE GLUTEN FREE: Use a 1:1 baking blend like this one.
Frequently Asked Questions
No, it is not necessary to peel peaches for crisp recipes. However, my preference is to peel the peaches for baked peach recipes like this peach crisp as I find the skins in the filling distracting. If the skins don’t bother you, you can bake with unpeeled peaches. Simply slice and pit the peaches and skip boiling and peeling.
While it’s impossible to know precisely what may have caused your peach crisp to be runny without being in your kitchen with you, there are a few common culprits. First, allow the crisp to cool almost completely before serving, as the filling will thicken as the crisp cools. Otherwise, measure the flour in the filling accurately as it is vital for thickening the juices from the sliced peaches.
Proceed with caution. I haven’t tried making this a canned peach crisp recipe with oats, but I think you could experiment in a pinch. Note that the crisp won’t be fresh-tasting and the filling will be much softer. For best results, try peaches packed in pure fruit juice (versus syrup) and drain them first. If you’ll be making a peach crisp with peach pie filling (canned peaches in syrup), however, I suggest reducing the honey in the filling, since they will be sweeter. If you decide to play around with canned peaches, I’d love to hear how it goes!
If you’d like to make a fruit crisp in the slow cooker, I recommend trying my Crock Pot Apple Crisp recipe. However, I haven’t experimented with swapping in peaches in that recipe. If you want a peach dessert recipe made in the crock pot, give my Crock Pot Peach Cobbler a try.
Here are more of my favorite fresh summer peach recipes:
Cakes & Cupcakes
Peach Upside Down Cake