Peach crisp is everything you want in a summer dessert — sweet, juicy peaches baked until soft and jammy, topped with a buttery, crunchy oat streusel that turns golden in the oven. It’s easier than pie, doesn’t require any pastry skills, and comes together in one bowl for the topping and one for the filling. Serve it warm with a scoop of vanilla ice cream and you’ve got one of the simplest, most satisfying desserts around.
Peach Crisp vs. Peach Cobbler: What’s the Difference?
They’re often confused, but the difference comes down to the topping. Cobbler is topped with a biscuit-like dough, while crisp is topped with a crumbly streusel made from oats, flour, butter, and sugar. That streusel is what gives crisp its name — it bakes up crisp and crunchy against the soft, juicy peaches underneath.
Ingredients
For the peach filling
- 6 cups fresh peaches, peeled and sliced (about 6-7 medium peaches), or 2 (15-ounce) cans sliced peaches, drained
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- Pinch of salt
For the oat crumble topping
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup chopped pecans or walnuts (optional)
Equipment
- A 9-inch square or round baking dish (or a 9-inch pie dish)
- Two mixing bowls
- A pastry cutter or fork
- Peeler and knife
Instructions
Step 1: Prep the peaches
If using fresh peaches, blanch them in boiling water for 30-45 seconds, then transfer to an ice water bath so the skins slip off easily. Slice the peeled peaches into wedges about ½-inch thick.
Step 2: Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish with butter or cooking spray.
Step 3: Make the filling
In a large bowl, toss the sliced peaches with sugar, cornstarch, lemon juice, cinnamon, vanilla extract, and salt until evenly coated. Spread the mixture into the prepared baking dish in an even layer.
Step 4: Make the crumble topping
In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until it forms coarse, pea-sized crumbs. If using nuts, stir them in now.
Step 5: Assemble
Sprinkle the oat crumble topping evenly over the peach filling, covering it completely. Don’t press it down — a loose, crumbly layer will bake up crisper.
Step 6: Bake
Bake for 40-45 minutes, until the topping is golden brown and the peach filling is bubbling around the edges. If the top is browning too quickly, loosely tent it with foil for the last 10-15 minutes.
Step 7: Cool and serve
Let the crisp cool for at least 15 minutes before serving, so the juices have time to thicken slightly. Serve warm, topped with vanilla ice cream, whipped cream, or a drizzle of cream.
Tips for the Best Peach Crisp
- Use ripe peaches for the best natural sweetness — slightly soft with a strong peach smell is what you’re after.
- Keep the butter cold when making the topping so it forms distinct crumbs rather than a paste, which gives you that crisp texture.
- Don’t over-thicken the filling. A tablespoon of cornstarch is enough — too much can make the filling gluey instead of juicy.
- Frozen peaches work too — thaw and drain them well first so the filling doesn’t turn watery.
- Double the topping if you love extra crunch; it never hurts to have more crumble.
Storage
Store leftover peach crisp covered in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave, or warm the whole dish in a 300°F oven for about 15 minutes to re-crisp the topping.
Final Thoughts
Peach crisp is one of the easiest ways to celebrate peach season — minimal prep, no fussy crust, and a topping that turns perfectly golden and crunchy every time. It’s a dessert that always feels homey, whether you’re making it for a weeknight treat or a summer gathering.
