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.
Hi. Delicious recipe. About how many cans of peaches & what size is needed?
How many cups of frozen peaches do you use?
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.
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?
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?
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!
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!
I just made this using fresh BC peaches and it turned out amazing. My son (a picky eater) had seconds. Thanks for the recipe!
My wife had a batch of blah peaches that we froze whole. (We were debating on just tossing them out.) I used this recipe and it was the best peach desert ever. We didn’t peel the peaches either. Also used quick oats as was all we had. It was kind of like an upside down delicious peach pie. Thank s for the great recipe!
I made this as a last-minute dessert last night for my extended family with various food sensitivities. I doubled the recipe and substituted gluten-free all purpose flour and gluten free oats, and we were all able to enjoy a delicious gluten-free, peanut free dessert together! It was a huge hit!!
So glad to hear that, Amanda!
This was easy and quick to put together and was a perfect way to use my peaches from Costco that were getting almost too ripe. It’s delicious. Thanks!
So, I had all of these big beautiful peaches that I had planned to make this with, but they need a day or two to finish ripening in a bag. I went to prep my peachea and halfway through discovered that the bottom half had rotted. So, I had to improvise- apples. It came out delicious as a peach and apple crisp. The crumble top was amazing!
I LOVE this recipe, and especially the granola-like oatmeal topping. I like the topping it so much in fact I’m wondering if it would be ok to double the topping but not the fruit layer?? 🙂
That should be fine, Ann! You may need to increase the baking time just slightly if you do.
Can you use salted butter?
Yes, but I would omit the salt or just use a tiny pinch.
Came across this recipe while starting on peach cobbler from another recipe. Therefore, I came across one step ahead from yours. This other recipe didn’t require to drain peaches. So, my mishap here is that I really wanted an oatmeal crumble topping and your filling suggest I drain my peaches. Do I dare do so since, it was mixed per the other recipe.? What are my consequences using the oatmeal on the undrained peach filling? I’m just worried I will turn goooy and slimy.
I can’t speak for the other recipe, but if you don’t drain the peaches with this one the peach filling will be very liquidy and the topping will soften quickly. I recommend draining the peaches for this recipe.
This looks amazing! Can I use the frozen peaches right out of the freezer or should I leave them in room temperature for a while?
Either way is fine, I’ve used them straight from frozen before.
This was amazing!!! I doubled the recipient but did not double the brown sugar and it was perfect!
I just put this all together using nectarines. It’s baking now. I found that there was a large amount of the crumb topping that clearly to the amount of fruit, was way too much. Next time I make this I would probably downsize the ingredients. Im sure it will come out delicious even though I omitted some of the topping. Thanks for all the comments as they sold me on using this recipe rather than others!
Do you know if this freezes well after baking? If so any tips? Thank you!
Hi, Molly! I honestly haven’t tried it, so I’m not quite sure. It may freeze okay, but you would likely need to put it back in the oven to heat it up and get the topping crisp again.
I made this with my frozen peach slices I had in the freezer, and it turned out perfect. It was delicious!! I will keep this recipe and use it again. Thank you.