Peach Crisp Recipe for Summer

This peach crisp is the kind of summer dessert that feels simple, cozy, and full of fresh fruit flavor. Juicy peaches bake under a golden oat crumble topping made with brown sugar, cinnamon, and cold butter for a crisp, crumbly finish.

It is a great dessert for backyard dinners, summer picnics, cookouts, or an easy weeknight treat. Serve it warm with vanilla ice cream or whipped cream, then browse these summer picnic food ideas if you are planning a full seasonal menu.

Why You’ll Love This Peach Crisp

• Easy summer dessert: Simple prep, simple ingredients, and no complicated baking steps.
• Juicy peach filling: Fresh ripe peaches give the filling a sweet, sunny flavor.
• Buttery oat topping: Rolled oats, brown sugar, cinnamon, and butter bake into a golden crumble.
• Flexible recipe: You can use fresh peaches in season or frozen peaches with a little extra prep.
• Great for serving warm: A scoop of vanilla ice cream on top makes it feel like a classic summer dessert.

For more cold and warm seasonal treats, you can also explore these easy summer dessert ideas.

Ingredients You’ll Need

Peaches

Fresh ripe peaches are the best choice for this peach crisp. Look for peaches that smell sweet and give slightly when pressed. Avoid peaches that are rock hard, dry, or overly soft. The USDA notes that peaches are a summer fruit and that ripe peaches can be stored in the refrigerator. Peeling is optional, so you can leave the skins on if you like a more rustic filling. Learn more about choosing and storing peaches from the USDA SNAP-Ed peach guide.

Tip: If you use frozen peaches, thaw them completely first. Spread them on paper towels or a clean kitchen towel and blot away extra moisture before adding the sugar and thickener. For more general guidance on selecting and preserving peaches, see this Oregon State University Extension guide to preserving peaches.

Sugar and Lemon Juice

Granulated sugar sweetens the peach filling without covering up the fruit. Fresh lemon juice adds brightness and helps balance the sweetness, especially if your peaches are very ripe.

Thickener

Cornstarch or all-purpose flour helps absorb the peach juices as the crisp bakes. This keeps the filling from turning too loose or watery. If your peaches are especially juicy, do not skip this step.

Oat Crumble Topping

The topping is made with old-fashioned rolled oats, all-purpose flour, brown sugar, cinnamon, salt, and cold unsalted butter. Cold butter helps the topping bake into crumbly pieces instead of turning into a soft paste.

Optional Nuts

Chopped pecans or walnuts can be added for extra crunch, but they are not required. Leave them out for a nut-free peach crisp.

Fresh, Frozen, or Canned Peaches

You can make peach crisp with fresh, frozen, or canned peaches, but the texture will be different depending on what you use.

Tip: If you use frozen peaches, thaw them completely first. Spread them on paper towels or a clean kitchen towel and blot away extra moisture before adding the sugar and thickener.

Helpful Tools for This Recipe

You do not need special equipment for peach crisp, but a few basic kitchen tools make the process easier.

• 8×8-inch or 9-inch square baking dish: Helps the fruit and topping bake evenly.
• Large mixing bowls: Useful for keeping the peach filling and oat topping separate.
• Pastry cutter or fork: Helps cut cold butter into the topping.
• Measuring cups and spoons: Keeps the filling and topping balanced.
• Cooling rack: Lets the crisp rest after baking so the filling can settle.
• Ice cream scoop: Helpful if you plan to serve the crisp with vanilla ice cream.

How to Make Peach Crisp

Prepare the Peach Filling

Preheat the oven to 350°F. Lightly grease an 8×8-inch or 9-inch square baking dish. Add the sliced peaches to a large mixing bowl with granulated sugar, lemon juice, vanilla extract, cornstarch or flour, and a pinch of salt. Toss gently until the peaches are evenly coated.

Make the Oat Topping

In a separate bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture forms loose crumbs with small clumps. Stir in nuts if using.

Assemble and Bake

Spread the peach filling into the prepared baking dish. Spoon the oat topping evenly over the peaches. Do not press the topping down firmly. Bake for 40 to 45 minutes, or until the topping is golden brown and the peach juices are bubbling around the edges.

Let It Rest Before Serving

Set the baking dish on a cooling rack and let the peach crisp rest for 10 to 15 minutes before serving. This gives the filling time to thicken slightly, making it easier to scoop.

Tips for the Best Peach Crisp

• Use ripe but firm peaches: Very soft peaches can release too much liquid.
• Do not skip the thickener: Cornstarch or flour helps the fruit juices set as the crisp bakes.
• Keep the butter cold: Cold butter creates a crumbly oat topping with better texture.
• Do not overmix the topping: Stop once the mixture looks like coarse crumbs.
• Watch for bubbling edges: Bubbling fruit juices are a sign that the filling is hot enough to thicken.
• Let it rest: A short rest makes the filling less runny when served.

Common Peach Crisp Problems and Fixes

Peach Crisp Variations

• Peach blueberry crisp: Replace about 1 cup of peaches with blueberries.
• Peach raspberry crisp: Add a handful of raspberries for a bright, tart contrast.
• Nut-free peach crisp: Leave out the pecans or walnuts. The oat topping still bakes up deliciously.
• Extra cinnamon topping: Add a little more cinnamon to the crumble for a warmer flavor.
• Gluten-free option: Use certified gluten-free oats and a gluten-free flour blend. Verify every ingredient if serving someone with dietary needs.

What to Serve With Peach Crisp

• Vanilla ice cream: The classic choice for warm peach crisp.
• Whipped cream: Light, simple, and easy for summer gatherings.
• Greek yogurt: A tangy option for leftover peach crisp.
• Fresh berries: Blueberries or raspberries add color and a fresh finish.
• Strawberry lemonade: Pair it with this strawberry lemonade for a bright summer dessert spread.
• Fruit salad: Serve it with honey lime fruit salad for a colorful fruit-forward table.

Storage and Reheating

Let the peach crisp cool before covering. Store leftovers covered in the refrigerator. The topping may soften after chilling, which is normal for fruit crisps.

To reheat, warm individual servings in the microwave in short intervals until heated through. For a crisper topping, place the baking dish or individual portions in the oven at a low temperature until warmed. Add ice cream or whipped cream just before serving.

More Summer Desserts to Try

If you love easy baked fruit desserts, try these rhubarb bars or a batch of easy lemon bars. For another fruity party dessert, this strawberry crunch cake is a fun option.

Planning a summer party menu? Browse these pool party food ideas or add fruit skewers for parties to your dessert table.

Estimated Nutrition

Estimated nutrition per serving: These values are estimates based on 8 servings and do not include optional nuts, ice cream, whipped cream, or other toppings. Nutrition will vary based on exact ingredients, brands, and portion sizes.

Peach Crisp Recipe for Summer

This easy peach crisp is a cozy summer dessert made with juicy peaches and a golden oat crumble topping. Serve it warm with vanilla ice cream, whipped cream, or fresh berries for a simple fruit-filled treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Peach Filling

• 5 cups fresh peaches sliced, peeled if desired, about 5 to 6 medium peaches
• 3 tablespoons granulated sugar adjust slightly based on peach sweetness
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 2 tablespoons cornstarch or all-purpose flour for thickening the peach filling
• 1 pinch salt

Oat Crumble Topping

• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 6 tablespoons cold unsalted butter cut into small cubes
• 1/3 cup chopped pecans or walnuts optional; omit for a nut-free peach crisp

Equipment

• 8×8-inch or 9-inch square baking dish
• Large mixing bowls
• pastry cutter or fork
• Measuring cups and spoons
• Cooling rack
• Ice cream scoop

Method

 

1. Preheat the oven to 350°F. Lightly grease an 8×8-inch or 9-inch square baking dish.
2. Add the sliced peaches, granulated sugar, lemon juice, vanilla extract, cornstarch or flour, and salt to a large mixing bowl. Toss gently until the peaches are evenly coated.
3. Pour the peach filling into the prepared baking dish and spread it into an even layer.
4. In a separate bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt.
5. Add the cold cubed butter to the oat mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the topping looks like coarse crumbs with small clumps. Do not overmix.
6. Stir in the chopped pecans or walnuts if using.
7. Spoon the oat topping evenly over the peaches. Spread it gently without pressing it down firmly.
8. Bake for 40 to 45 minutes, or until the topping is golden brown and the peach juices are bubbling around the edges.
9. Remove from the oven and place the baking dish on a cooling rack.
10. Let the peach crisp rest for 10 to 15 minutes before serving so the filling can thicken slightly.
11. Serve warm with vanilla ice cream, whipped cream, Greek yogurt, or fresh berries.

Notes

Use ripe peaches that are fragrant and slightly soft, but not mushy. If using frozen peaches, thaw them completely and blot them dry before adding them to the filling. If using canned peaches, drain them very well and reduce the sugar slightly if they are packed in syrup.

Peeling the peaches is optional because the skins soften during baking. Keep the butter cold for the best crumbly topping, and bake until the fruit juices bubble around the edges. Pecans or walnuts add crunch, but the crisp is delicious without them.

For variations, replace about 1 cup of peaches with blueberries, add raspberries for a tart contrast, or use certified gluten-free oats and a gluten-free flour blend for a gluten-free option.

FAQs

Can I make peach crisp with frozen peaches?

Yes. Frozen peaches can work well in peach crisp if you thaw them completely and blot them dry before using. Removing extra moisture helps prevent the filling from becoming watery.

Do I need to peel peaches for peach crisp?

No. Peeling is optional. Peach skins soften as they bake, so you can leave them on for a more rustic dessert. If you prefer a smoother fruit filling, peel the peaches before slicing.

Why is my peach crisp watery?

Peach crisp can become watery if the peaches are very juicy, if frozen peaches were not dried after thawing, or if the thickener was skipped. Use cornstarch or flour in the filling and bake until the juices bubble around the edges.

What is the difference between peach crisp and peach cobbler?

Peach crisp usually has a crumbly topping made with oats, flour, sugar, butter, and spices. Peach cobbler usually has a softer biscuit-style or cake-like topping. Both are baked fruit desserts, but the topping texture is different.

Can I make peach crisp without nuts?

Yes. The nuts are optional. Leave them out and make the oat topping as written for a nut-free peach crisp.