An easy Peach Crisp made with fresh, juicy peaches and a delicious crispy topping. This recipe also includes instructions for how to use canned or frozen peaches!
Do you love fresh peaches this time of year? Once summer hits, I tend to go a little crazy when it comes to buying peaches and we usually end up with more than we need.
One of my favorite things to do with leftover peaches is use them in baked goods like this easy peach crisp. If you’ve never had a peach crisp before, it’s similar to a cobbler because it has a juicy peach filling. However, cobblers typically use a biscuit topping whereas crisps use a crispier oat topping. And yes, they’re absolutely delicious too!
While there are a few steps to making this peach crisp recipe it’s pretty simple to throw together. Bonus – you can make this recipe with fresh, frozen, or canned peaches too so you can enjoy it all year long!
Ingredients For This Recipe
To make this recipe, you’ll need just a few simple ingredients. For the brown sugar oat topping you will be using:
- Flour: This will help hold the topping together. Just be sure to spoon and level your flour when measuring it.
- Brown Sugar: To help sweeten it. Light or dark brown sugar will work just fine here.
- Cinnamon & Salt: For flavor.
- Butter: To give you a delicious, buttery topping. For best results, I recommend using cold butter.
- Oats: I prefer to use old-fashioned rolled oats because they’re chewier. Feel free to use quick or instant oats if that’s what you have on hand though.
And for the peach filling you will be using:
- Peaches: I used fresh peaches, but canned or frozen work just fine too. See my recipe notes for how to use those if that’s all you have on hand. If using fresh peaches, make sure to use ones that are firm but give a little when you press into them.
- Granulated Sugar: The peaches are already pretty sweet, but there’s a little sugar added to them to sweeten everything up. You may reduce the sugar slight in the filling if you prefer.
- Flour: You will also be using some all-purpose flour in the filling, this will help to thicken it up so it’s not too runny.
How To Make Peach Crisp
There are two components to this crisp – the topping and the filling. I recommend starting with the topping first and then making the filling.
How To Prepare The Brown Sugar Oat Topping:
You’ll start by whisking together the flour, brown sugar, ground cinnamon, and salt. Then, you’ll cut in some cold cubed butter until the mixture is nice and crumbly. I like to use a pastry cutter for this part, but if you don’t have one you can use a fork or even your hands to work the butter into the dry ingredients.
Once the mixture starts to come together, stir in the old-fashioned rolled oats. I find that it’s best to stir the oats in at the end, otherwise they end up getting cut into pieces when you’re cutting the butter into the mixture.
Once the topping is ready, you can place it in the refrigerator while you prepare the filling. The topping can easily be made 1 to 2 days in advance and refrigerated until you’re ready to use it too.
How To Prepare The Filling & Assemble The Crisp:
For the filling, you’ll simply toss the sliced peaches with the sugar and flour until the peaches are completely coated. Then, set them aside while you prepare your pan.
I typically use a 9-inch round pan for this recipe, but something similar like an 8 or 9-inch square dish works great too. I recommend spraying the pan well with nonstick cooking spray, then adding your filling. Next, remove the topping you prepared earlier from the refrigerator and sprinkle it on top.
Once the crisp is assembled, place it in the oven and let it bake for 40 to 50 minutes or until the filling is bubbling and the topping is golden brown. Once it’s done, let it cool slightly before serving it. I highly recommend a scoop of ice cream on top too!
How do you store peach crisp?
Once the crisp has cooled completely, cover it tightly, and store it in the refrigerator for 2 to 3 days.
How do you reheat it?
I prefer to just reheat individual servings in the microwave for about 30 seconds or until it’s heated through. If you want to reheat the full dish, preheat the oven to 300°F (150°C), allow the peach crisp to sit at room temperature for 15 to 20 minutes while the oven is preheating, then let it bake in the oven for 15 to 20 minutes or until warmed through.
Can I make this recipe with canned or frozen peaches?
Yes, you can use either one here!
For canned peaches: I recommend using peaches that are canned in peach juice and not syrup. Be sure to drain the peaches before using them in this recipe.
For frozen peaches: Let them thaw first and drain any excess juice, then use as directed in the recipe.
- Be sure to prepare the topping first and refrigerate it while you make the filling.
- If using fresh peaches you’ll need about 6-7 medium peaches.
- If your peaches aren’t quite ripe yet, place them in a brown paper bag for to 1 to 2 days to speed up the ripening process.
More Easy Fruit Recipes To Try!
- Blackberry Cobbler
- Blueberry Banana Baked Oatmeal
- Apple Crisp
- Homemade Peach Cobbler
- Apple Hand Pies
For the topping:
- 1/2 cup (65 grams) all-purpose flour, spooned & leveled
- 3/4 cup (150 grams) light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter, cubed into small pieces
- 1 cup (100 grams) old-fashioned rolled oats
- Preheat the oven to 350°F (177°C). Spray a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.
To make the topping:
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and transfer to the refrigerator while you make the filling.
To make the filling:
- Add the sliced peaches to a large mixing bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are fully coated. Scoop the peaches into the prepared baking dish, remove the topping from the refrigerator and sprinkle on top of the filling.
- Bake for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges.
- Remove from the oven and transfer to a wire rack to cool slightly before serving.
can you make the topping dairy free?
I haven’t tried it, but you may be able replace the butter with a stick of dairy-free butter.
Do you peel your peaches or leave skins?
I prefer to peel them, but you can leave the skin on if you like.
I accidentally just mixed my oats into the butter, flour, salt and brown sugar moisture. Is that going to mix it up.
Second question. Your recipe doesn’t state whether butter is salted or not? I did it with salt and left the 1/4 tsp of salt out the recipe. Maybe just update the recipe with that important detail!
That will be fine. The recipe also does state to use 1/2 cup of cold unsalted butter 🙂
I couldn’t bring myself to not use Kerrygold butter (also I didn’t have unsalted on hand). I’ll keep you posted, this recipe was super simple and I loved peeling the peaches!!
Hi Danielle, in my country – Slovakia we have a lot of peaches on the trees, so I have today tried your recipe. It was sooo delicious with vanilla ice cream. Your recipes are great inspiration for me and bring something new in our European cuisine.
Thank you, Jana! So happy you enjoyed the peach crisp!
Hi, Jana. My family was also from Slovakia. Both grandparents lived in small villages. Where are you from? It’s not often that we see others from the same ancestry. I live in the US and would like to find others from Slovakia who might be related. Any suggestions? Thanks ahead of time. Kris
I used nectarines instead of peaches because I hate peeling peaches. It’s still great and it was so simple.
Love your peach crisp recipe. Made it numerous times and it’s always well received. Just curious however, can nectarines be substituted for the peaches?
I haven’t tried it, but I think nectarines would be fine!
How many packages are used if using frozen peaches? Thanks.
It depends on the size of your packages, but I typically buy two 16-ounce bags of frozen peaches if I’m using frozen ones for this recipe.
Can you use canned peaches
Yes, there are notes in the recipe for using canned peaches.
Tasted great! Baked in 9×9 square and added 1/2 cup of chopped pecans. Yum!
I made this today and it’s delicious!
I made this peach crisp in a 9×9 pan. It turned out wonderful. My husband and I like it with a scoop of vanilla ice cream.
I tried this recipe with fresh peaches from my tree yesterday! Both the peaches and the crisp had great consistency. Super delicious!
Can you make it a day ahead without cooking it
You could prepare the topping a day ahead and refrigerate it, but I wouldn’t recommend preparing the filling in advance.
A delicious recipe! I didn’t have butter on hand and used margarine and it turned out great!
Do yu have to let it chill for 2 to 3 days I was planning on just letting it chill in the fridge for an hour or so.
If you’re make it a day or two ahead of time and need to store it, then it’s best to refrigerate it. But if you’re making it the same day, it’s fine to leave it at room temperature.
I made this today and followed the recipe instructions except I used quick oats ! It was absolutely freaking delicious! This recipe is a keeper. Thanks for sharing with us ! 🙂
I made this using gluten-free flour for my celiac granddaughter. It was fabulous! Thank you,
I added blueberries and pecans to the peaches. I had froze peachtruck peaches. Let me tell you. So delicious. Thank you for this recipe.
I just made this with a few substitutes; I used oat flour, a little less sugar than the recipe calls for and used avacado oil butter and this came out amazing ! I also toppEd with some low calorie caramel drizzle before eating and it was delicious, definitely something I would make to bring to a potluck or get together!
Best peach cobbler I’ve ever made. In fact, I’m currently baking a second one- this week ( houseguests!) Wish there was a place to click if you’ve made it on your pinterest
This was a easy and very delicious recipe. I’ll definitely be making it a lot. I’m going to try it with different fruits as well.
I wonder how it would be with plums?
I just got some from the orchard to make jam, but I might pick up more tomorrow and try it.
I made a mini pan for myself to try, but canned the rest.
I doubled the recipe for the fruit, but not the topping and used 12 1/2 pint jars and 1” head space with the peaches.
Can’t wait to send some to my hubby <3
So glad you loved the recipe, Rachel! I’ve used other fruit, like mixed berries and sliced apples. I think plums would probably work great!
Great recipe. It’s delicious. I added 1/2 tsp vanilla extract and 2 tbsp fresh lemon juice to the peaches. Other than that I followed the recipe and it’s a keeper!
I just came across your site and the recipes look delicious! I just purchased some freshly picked peaches, from Ontario, and I am going to try your recipe for peach crisp. Can I freeze the peach crisp once baked?
Thank you, Theresa! I haven’t tried freezing it, but I imagine it would probably be fine. I would thaw it overnight in the refrigerator and reheat in the oven until it’s warmed through.
Was very tasty, very easy to make. I made mine in ramekins, to serve individually, baked for @35 minutes in my toaster oven. Topped with some real whipped cream
For this peach crisp did you used bleached all purpose flour or unbleached? Or it doesn’t matter which one?
I used bleached all-purpose flour, but either one is fine.
I have a 13 X 9 baking dish would this recipe need to tweaked(meaning the bigger the dish different measurements) for that size dish? And thanks for taking the time to read my comment!
I would probably double the recipe for a 9×13 pan. If you have some extra leftover, you could use it to make individual crisps in ramekins.
My fave peach recipe yet!! Perfect crisp topping.
Can this be made with only one bag of 16oz frozen peaches ? Or should I halve the topping?
You will probably only get about 3 cups of sliced peaches with a bag that size, so I would cut the topping in half.
Made this best ever
Thank you for sharing this.