About this recipe
There is absolutely nothing sadder than letting a batch of gorgeous summer peaches go bad on your counter. When it is too hot to fuss with a full pie crust, throwing together a simple crisp is the only logical move. Tossing the fruit with a little cornstarch and lemon juice creates a thick, jammy filling that bubbles up right through the topping as it bakes. The buttery oat crumble gets perfectly golden and crunchy, and the whole dessert is ready in exactly 60 minutes.
Why You'll Love This Recipe
It gives you all the flavor of a warm, bubbling summer fruit pie with zero crust anxiety.
The massive layer of brown sugar oat topping stays incredibly crunchy against the soft fruit.
It comes together entirely in two bowls and demands very little actual baking skill.
Ingredients
Peach filling
- 6 cups fresh peaches (peeled if desired, sliced)
- 1/3 cup granulated sugar
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 pinch kosher salt
Crisp topping
- 3/4 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter (cold and cubed)
For serving
- 1 scoop vanilla ice cream (optional)
- 1 spoonful whipped cream (optional)
Ingredient Notes
Fresh Peaches
Freestone peaches are your best friend here. The pit pops right out instead of clinging stubbornly to the flesh.
Unsalted Butter
Keep your butter incredibly cold right up until you mix the crumble. Warm butter melts into the flour and makes a greasy paste instead of a crisp topping.
Equipment
Baking dish
An 8x8-inch or 9x9-inch square pan works best for a deep fruit layer.
Mixing bowls
You will need two—one for the fruit and one for the crumble.
Cutting board
Knife
Instructions
Prepare the peaches
Preheat your oven to 350°F (175°C). Slice the fresh peaches—leaving the skins on if you like the texture—and drop them right into a large mixing bowl.
10 minute timer
Mix the filling
Add the granulated sugar, freshly squeezed lemon juice, vanilla, cornstarch, cinnamon, and a pinch of salt directly to the peaches. Toss everything gently until the cornstarch is completely dissolved so you don't bite into any powdery dry pockets later.
Make the crisp topping
In a totally separate bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt. Drop in your cold, cubed butter and aggressively cut it in using a fork (or just your hands) until the mixture resembles coarse, clumpy sand.
5 minute timer
Assemble the crisp
Dump the saucy peach mixture into a lightly greased 8x8-inch or 9x9-inch baking dish, scraping down the bowl to get every drop of juice. Sprinkle the buttery oat topping in a heavy, even layer right over the fruit. Do not pack it down.
Bake until bubbling
Bake the crisp for 35 to 45 minutes until the peach juices are boiling around the edges and the oat crumble is a deep, crunchy golden brown. You absolutely must let the dish rest for at least 10 to 15 minutes before digging in so the fruit filling can thicken.
45 minute timer
Common Mistakes to Avoid
Skipping the cornstarch
Peaches release a massive amount of water in the oven. If you skip the thickener, you will end up with a pan of peach soup.
Slicing while boiling hot
If you try to scoop the crisp the exact second it comes out of the oven, it falls apart entirely. Give it a brief rest so the juices can gel.
Tips
- If your peaches are rock hard, throw them in a brown paper bag on the counter for a day or two to soften up before baking.
- If the top is browning way too fast in the oven but the fruit isn't bubbling yet, just tent a piece of foil loosely over the pan.
Variations
Pecan Peach Crisp
Fold a half cup of roughly chopped toasted pecans right into the oat crumble mixture before baking.
Substitutions
- Swap the lemon juice for a splash of bourbon if you want a slightly darker, richer flavor profile.
- You can absolutely use frozen sliced peaches—just thaw them completely and drain off any heavy excess liquid before mixing.
What to Serve With It
Serve it piping hot in a shallow bowl with a massive scoop of vanilla bean ice cream melting right into the crumb topping.
Make Ahead
Prep the crumble
You can mix the butter and oat topping together and keep it stored in the fridge for up to 3 days before you actually bake the dessert.
Storage
Room temperature
Wrap the baking dish loosely in foil and keep it on the counter for up to 1 day. This keeps the oat layer perfectly crunchy.
Refrigerator
Store leftovers in a sealed container in the fridge for up to 4 days. The topping will soften up significantly as it sits.
Reheating
Pop the whole pan back into a 325°F (165°C) oven until the edges are bubbling to help re-crisp the top layer, or just microwave individual bowls for 30 seconds.
Recipe Notes
You really do not need to peel the peaches. The skins soften up beautifully in the heat and add a gorgeous rosy color to the filling.
Nutrition
- Serving Size
- 1 generous scoop
- Calories
- 285
- Protein
- 3g
- Carbohydrates
- 44g
- Fat
- 12g
- Fiber
- 4g
- Sugar
- 29g
- Sodium
- 125mg
FAQ
Do I have to peel the peaches for a crisp?
Nope! I almost never bother peeling them. It saves you tons of prep time, and the skins basically melt into the filling as they bake.
Why did my peach crisp turn out so runny?
Your fruit was likely extremely ripe and juicy, or you scooped it while it was still boiling hot. Always let it rest for 15 minutes before serving so the cornstarch can lock up.
Can I use quick oats instead of old-fashioned rolled oats?
You can, but the texture will be slightly powdery and less crunchy. Old-fashioned rolled oats hold their shape much better under the heat.
Recipe Card
Fresh Peach Crisp
A warm, bubbling summer crisp packed with sweet peaches and heavily layered with a crunchy oat crumble.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 8
- Category
- Dessert Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Peach filling
- 6 cups fresh peaches (peeled if desired, sliced)
- 1/3 cup granulated sugar
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1 pinch kosher salt
Crisp topping
- 3/4 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter (cold and cubed)
For serving
- 1 scoop vanilla ice cream (optional)
- 1 spoonful whipped cream (optional)
Instructions
- Prepare the peaches: Preheat your oven to 350°F (175°C). Slice the fresh peaches—leaving the skins on if you like the texture—and drop them right into a large mixing bowl.
- Mix the filling: Add the granulated sugar, freshly squeezed lemon juice, vanilla, cornstarch, cinnamon, and a pinch of salt directly to the peaches. Toss everything gently until the cornstarch is completely dissolved so you don't bite into any powdery dry pockets later.
- Make the crisp topping: In a totally separate bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt. Drop in your cold, cubed butter and aggressively cut it in using a fork (or just your hands) until the mixture resembles coarse, clumpy sand.
- Assemble the crisp: Dump the saucy peach mixture into a lightly greased 8x8-inch or 9x9-inch baking dish, scraping down the bowl to get every drop of juice. Sprinkle the buttery oat topping in a heavy, even layer right over the fruit. Do not pack it down.
- Bake until bubbling: Bake the crisp for 35 to 45 minutes until the peach juices are boiling around the edges and the oat crumble is a deep, crunchy golden brown. You absolutely must let the dish rest for at least 10 to 15 minutes before digging in so the fruit filling can thicken.
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