Print Pin
5 from 11 votes

Peach Crisp

An easy Peach Crisp made with fresh, juicy peaches and a delicious crispy topping.
Course Dessert
Cuisine American
Keyword peach crisp
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Danielle


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)


  • 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.


You may also use frozen or canned peaches for this recipe. If using frozen peaches, do not thaw. If using canned peaches, I suggest using peaches that are canned in juice (not syrup) and completely draining them first.