An easy Peach Crisp made with fresh, juicy peaches and a delicious crispy topping.
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.
A few weekends ago I decided to take my mixed berry crisp recipe and transform it into a peach crisp. And you guys, the results were so good I couldn’t help but make another one (okay, two more) and share the recipe with you. This crisp tastes absolutely wonderful and is so simple to throw together!
In fact, if I’m using frozen or canned peaches I can usually have this crisp ready to go into the oven in about 10-15 minutes. And even if you’re using fresh peaches, this dish is still so simple to throw together and enjoy.
This peach crisp starts off with a simple brown sugar oat topping. You’ll start by whisking together some flour, brown sugar, ground cinnamon, and a touch of 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, you’ll stir in some 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.
Since the butter needs to be cold for the topping, it’s best to make the topping first and pop it into the refrigerator while you make the peach filling.
And speaking of that delicious peach filling? The filling is just a simple mixture of peaches, sugar, and some flour to help thicken it up. You’ll spread the peach filling into a pie plate or square baking dish, sprinkle the topping over it, and pop it in the oven.
And that my friends is how simple this crisp is to throw together.
Once the crisp is baked you’ll need to let it cool for a few minutes before serving. I love topping this peach crisp with some vanilla ice cream while it’s still warm, but this crisp is also delicious just by itself!
Baking tips for Peach Crisp
- Be sure to prepare the topping first and refrigerate it while you make the filling.
- You can use fresh, frozen, or canned peaches in this recipe. If using fresh peaches you’ll need about 6-7 medium peaches. If using frozen peaches do not thaw them. If using canned peaches, make sure to use sliced peaches that are canned in juice (not syrup) and drain them completely first.
Peach Crisp
Ingredients
For the topping:
- 1/2 cup (65 grams) all-purpose flour, spooned & leveled
- 3/4 cup (150 grams) brown sugar
- 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
For the filling:
- 5 cups sliced peaches* about 6-7 medium peaches
- 1/3 cup (65 grams) granulated sugar
- 1/4 cup (31 grams) all-purpose flour (spooned & leveled)
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie plate (an 8 or 9-inch square baking dish should work fine too) with nonstick cooking spray and set aside.
To make the topping:
- In a 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 peaches to a large mixing bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated with the flour and sugar. Scoop the peaches into the prepared baking dish, remove the topping from the refrigerator and sprinkle on top of the filling.
- Bake at 350°F for 40-50 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.
Notes
Love crisps? Try my Apple Crisp for Two next!
Hi. Delicious recipe. About how many cans of peaches & what size is needed?
How many cups of frozen peaches do you use?
Thank you!
I usually buy two 29-ounce cans of canned peaches, just make sure to drain them first then measure 5 cups. For frozen peaches, you’ll need 5 cups as well.
I followed this recipe exactly as written except I added cinnamon to the filling. Once done, I served with vanilla ice cream. So delicious! Thank you for sharing this yummy recipe!
A little extra cinnamon definitely doesn’t hurt! Glad you enjoyed the peach crisp, Allie 🙂
I have used your recipe with frozen peaches and yum!!!! Now I just received 2 lbs of fresh peaches from my in laws peach trees so I’m going peach crazy! Should I peel them or leave the skin on with fresh peaches in your opinion?
So glad you liked the peach crisp. Dominique! I prefer to peel the peaches, but if you’re fine with leaving the skin on you can do that as well.
Hello! Could you freeze this recipe?
I wouldn’t suggest it for this particular recipe.
I am planning to use peaches that I froze myself in a ziplock bag. They are basically frozen in a block. I assume I need to defrost them to make this crisp. Do you agree? If not, how do you suggest I handle them?
Thank you!
Yes, I would go ahead and defrost them first.
I used frozen peaches and baked mine for 1.5 hours! 8×8 dish. Followed recipe just as you had it. Did I miss something? If not, perhaps let others know to adjust baking time if using frozen. Can’t wait to dig in!
I usually bake mine for about the same amount of time, maybe an extra 5-10 minutes if needed. Have you checked your oven temperature with an oven thermometer? An hour and a half seems like quite a long time. I hope you enjoyed the crisp though!
Do I peel the fresh peaches?
I always peel mine, but it’s not necessary. It will be fine to leave the skin on the peaches.
This was easy and absolutely one of the best crisps I have ever had. I did cut the white sugar from 1/3 to 1/4 cups and the brown sugar to 1/2 a cup and it was still super sweet.
Glad you liked the peach crisp, Bill!
hello. can i reheat the crisp in the oven?
That should be fine, Debby. I would just reheat it until it’s just warmed through.
Instead of old fashioned oats, are quick oats ok? Change the amount or anything else?
That would be fine, you can use the same amount.
This was so good, thank you for the recipe! I used jarred peaches (two 24 oz jars from costco). Since the peaches were pretty sweet I left the sugar out of the filling. That was the only thing I did differently though, and everyone loved it!
Can I add frozen blueberries to this?
It would probably be okay, but just keep in mind that blueberries are a lot juicer so the filling may not thicken up as well.
Can you double this and put it in a 9 x 13 pan? How long would it need to bake?
Thanks!
That should be fine! I’m not sure about the baking time, but it may be about the same. You’ll know it’s done when the topping is lightly browned and the juices are bubbly.
Does it matter if I use light brown or dark brown sugar?
I use light brown sugar, but either one will be fine!
Honestly, this is fantastically yummy, it cooks up exactly according to the directions and is neat & pretty in presentation. I was actually making fresh peach jam at the same time and in that recipe, it called for a smidgen of allspice. While this recipe is exceptional as is, it would be lovely to add allspice as well. Just sayin’ — but not being critical of something so perfect. It IS perfect. Thank you!!
Allspice would be a great addition! Glad you liked the peach crisp, Helen.
Such an easy recipe to follow. I didn’t peel the peaches and it turned out perfect! We topped the warm crisp with homemade whipped cream 😋 so yummy!
Thank you for another great recipe!
So glad you liked the recipe, Denise!
Great recipe!
I didn’t have rolled oats on hand, so I used steel cut oats. Sprinkled 1/4 cup over the peaches and used 1/2 cup in the topping. Wowzers, it was crunchy! Just the right amount of crunch for topping.
The amount I sprinkled over the peaches soaked up just enough juice so it wasn’t really watery.
Thanks for a great recipe!