Showcasing sweet and juicy peaches bubbling beneath a toasted pecan oat streusel, peach crisp takes less than half the time and effort required for traditional peach pie. Served warm with cold vanilla ice cream, summer dessert doesn’t get much better than this!
I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more helpful success tips. I also made a few small tweaks to the recipe, which are reflected in the printable recipe below.
This peach crisp combines a mountain of jammy, juicy summer peaches under sweet and crumbly oat streusels. It also requires a mountain of willpower to not eat the entire pan. Trust me, I make this at least 3x each summer and there are never any leftovers. It’s the *best* peach dessert. (Sorry, peach pie.)
One reader, Tammy, commented: “This has to be the best peach crisp recipe I have ever made or had. We absolutely loved it. It was simple and I had all the ingredients on hand. Was a great way to use up the rest of our gorgeous, fresh Georgia peaches. This recipe is going in my personal cookbook to make again and again. โ โ โ โ โ “
Here’s Why You’ll Love This Peach Crisp
- Showcase Fresh Peaches: This is the perfect recipe for peaches to shine during peak season.
- Easier Than Pie: I absolutely adore peach pie, but there’s no doubt that homemade pie is a labor of love. Sometimes we need a crowd-pleasing dessert that’s easier, but just as seasonal and impressive. In this peach crisp, you’re swapping pie crust for an easy oat pecan streusel topping.
- Wonderful Mix of Textures: Thick, soft, juicy peach filling + crispy, nutty, toasted topping.
- Full of Flavor: While the peaches steal the spotlight, they’re enhanced by a supporting cast of brown sugar, pecans, cinnamon, lemon, and vanillaโwhich work together to deliver a caramelized flavor you will love.
- No Eggs: Another egg-free baking recipe.
- No Waiting: You don’t have to wait for anything to come to room temperature, chill, or cool! This is a crowd-pleasing dessert recipe that you can prep, bake, and serve in about an hour. It joins 30+ others in my collection of Quick Dessert Recipesโready in 1 hour or less!
Fruit crisps, such as this strawberry vanilla crisp and my apple crisp, are the indisputable dessert champions as they only require a baking dish, fruit, and streusel. And they have so much texture in each warm bite. No need to dirty your rolling pin!
Not a fan of an oat topping? Try this fan-favorite peach cobbler or spiced pear berry crumble instead.
Ingredients to Use & Why
- Fresh Peaches: You need about 2 to 2.5 pounds of peaches, or about 6 medium-size peaches. Pit and slice them. Peeling is optional. See below for information on the best peaches to use.
- Flour: All-purpose is best here. You’ll use flour in both the filling and the topping.
- Sugar: You need granulated sugar for the filling and brown sugar for the topping.
- Salt: For its flavor-enhancing superpowers.
- Lemon Juice: The filling tastes a little flat without it.
- Vanilla Extract: I love using vanilla in this strawberry vanilla crisp, and it’s great in this recipe too.
- Cinnamon: Warm cinnamon spice and peach desserts go hand-in-hand.
- Butter: To prevent it from melting too soon and losing texture, use very cold butter. This will give the topping that incredible crumbly texture, when the pieces of cold butter hit the hot oven and melt all over the peach crisp. I take the butter out of the refrigerator, cut it into cubes, and then place the cubed butter in the freezer for about 10โ15 minutes before I need it.
- Oats: Whole rolled oats are best in this crisp topping, but quick oats work too.
- Pecans: Chop up some unsalted pecans for the topping. You can leave them out for a nut-free dessert.
- Vanilla Ice Cream (for Serving): Optional, but strongly encouraged! The way the ice cream starts melting when it hits that warm peach crisp is just about the most mouthwatering dessert experience I can think of!
Want to level up your peach crisp? Try my brown butter blueberry peach skillet crisp.
Making Peach Crisp Is as Easy as 1, 2, 3
- Combine filling ingredients, and spread in a lightly greased baking dish. You can use pretty much any 9-inch or 2- to 2.5-quart baking dish, such as a deep-dish 9-inch pie dish, 10-inch cast iron skillet, or a 9-inch square baking pan. This is a smaller size pan than the one needed for this apple crisp.
- Combine topping ingredients. Whisk together the flour, brown sugar, cinnamon, and salt, then use a pastry cutter or forks to work the cold cubed butter into the dry ingredients, breaking it down into pea-sized pieces. The mixture should be crumbly. Stir the oats and chopped pecans into the topping mixture *after* you cut in the butter. You donโt want them to break down too much. This is the same way we make the topping for bourbon cherry crisp. Sprinkle the topping all over the filling. And then…
- BAKE. That’s it! The peaches release their juices, the juices bubble up, the topping becomes crunchy and toasted. And you don’t even have to wait for it to cool down, because you can dig into this peach crisp while it’s warm. YUM!
All the tasty perks of a traditional peach pie in a fraction of the time.
It will seem like a lot of topping, but keep in mind that a lot of it seeps down into that juicy peach layer.
The best fresh peaches for peach crisp are the same I recommend for other peach recipes includingย fresh peach cake, andย peach bread.ย You can use any variety of peaches, yellow or white, but you want slightly firm (not hard) peaches with no bruises or soft spots. Your best bet is to purchase or pick about 10 firm peaches (about 3 pounds), then let them sit in a paper bag for 1โ2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. Eat any overly soft peaches or use them in peach muffins.
This is a great question, and I definitely want to answer it for anyone wondering. Peach crisp and peach cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are easier than pie!
Fresh peaches are best for peach crisp, but you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal because theyโre already too soft and mushy.
You can make this peach crisp without oats using most of the same exact ingredients. Use the topping from apple crumble pie. Don’t over-mixโit will become a paste if you over-mix. Use the same oven temperature and bake time as below.
Perfect Peach Crisp
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 8-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This buttery peach crisp combines sweet and juicy peaches with brown sugar cinnamon oat streusel. Toasty pecans add a little crunch while vanilla ice cream adds a lovely contrast to the warm peach filling.
Ingredients
Filling
- 5 cups (around 750โ800g) sliced peaches (peeled or unpeeled)
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 1 Tablespoon (15ml) lemon juice
- 1/2 teaspoon pure vanilla extract
Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 2/3 cup (84g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, very cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)
- optional: 2/3 cup (95g) chopped or halved unsalted pecans
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2โ2.5-quart baking dish. Set aside.
- Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
- Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.
- Bake for 45โ50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: I do not recommend preparing and refrigerating the crisp, unbaked, because the filling will become extra juicy the longer it sits. You can, however, prepare the topping up to 2 days in advance and cover and refrigerate it until needed. Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350ยฐF (177ยฐC) oven for 20 minutes or until heated through.
- Special Tools (affiliate links):ย Vegetable/Fruit Peeler |ย 9-inch Square Baking Dish, 10-inch Cast Iron Skillet (or similar size) | Glass Mixing Bowl | Pastry Cutter | Cooling Rack
- Update in 2023: After making this peach crisp so often, I made a few slight tweaks to the original 2015 recipe. I reduced the sugar in the filling from 2/3 cup to 1/2 cup because it was a little too sweet. I also added some lemon juice to brighten up the flavor.
- Baking Pan: Any baking pan that holds about 2โ2.5 quarts is best. You could also divide the filling and oat topping up into individual oven-safe ramekins. Bake them on a baking sheet. The bake time and yield depends on their size, but bake until the topping is lightly browned and peach filling bubbles up around the sides.
- Gluten Free: For a gluten-free crisp, use my recipe for gluten-free apple crisp and replace sliced apples with sliced peaches.
- Can I Use Frozen or Canned Peaches? Fresh peaches are best for peach crisp, but you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal because theyโre already too soft and mushy.
Reader Comments and Reviews
I made this with peaches in the summer (from my friendโs tree) and persimmons in the fall (because thatโs the tree we have) and it was delicious both times!! Everyone loved it and so itโs my go to crisp recipe now- thanks so much!
I had some fat blueberries i needed to use so I added them in with the peaches. So delicious! Great recipe.
I made this with a few variations: canned peaches, frozen berry mix and fresh pineapple chunks. I used almond flour instead of wheat, half of the amount of sugar, and it came out fantastic.
Absolutely delicious!
This was so good, we all so enjoyed eating it! It is also very easy to put together. I actually by mistake, added cinnamon to the peaches as well as the topping, and it was so tasty! Now making it again, but wondering if I could make it and then freeze it for a week? If I am able to freeze it, would it be better to bake it without the topping and then after freezing (do I need to thaw it?) apply the topping and then bake it again? Thank you for your help??
Hi Linn, we’d recommend freezing it fully baked with the topping, then thawing it overnight in the refrigerator. Once it’s thawed, you can reheat it before serving if you’d like it warm. Glad you enjoyed this recipe!
I’ve been freezing the unbaked crisp in Souper Cube trays, and freezing the topping separately wrapped up in tinfoil. When I’m ready to bake it, I pop the frozen blocks into the matching Souper Cube baking dish and bake it for 15 minutes at 350. That doesn’t completely defrost it, but I nevertheless remove it from the oven at that point, spread the topping on, and bake for another 45 minutes. Seems to work perfectly. I haven’t actually tried this with peaches, but it comes out just fine with loquats, feijoas, and plums. They’re all very juicy, so I upped the flour in the filling to 1/3 cup, but other than that I’ve followed the recipe exactly.
Looks like yet another winner from your great site! Could I use a mixture of strawberries and peaches?
That shouldn’t be a problem, Cathryn!
Perfect taste all around. The pecans were the best part, mixed so
well with the other flavors. No way, Jose, would I bake this crisp any differently!
This was really delicious. Followed the recipe to a tee except I took away a cup of peaches and added 2 cups blackberries. The top was crunchy and a perfect contrast to the bubbly fruit! Thanks for another amazing recipe!
Best peach crisp I have ever had! I used gluten free flour (Bob’s Red Mill 1:1 )and 1 tsp of vanilla bean paste but followed recipe otherwise, exactly, adding the optional pecans. It is so so good!
Followed as-is and eyeballed some measurements since the VRBO didn’t have a full set of measuring tools. Still turned out tasty and crispy on top. Served it with vanilla bean ice cream
Sally!!! Your recipes have YET to fail me!!! Iโve been baking your recipes for years and everyone calls me Martha Stuart Itโs totally thanks to you!!!
This peach crisp is AMAZING!
So, I’ve made this twice and it has come out perfect each time. Always a hit during peach season with Palisade, CO peaches. Thanks for sharing this great recipe.
My son is a picky eater and “doesn’t like” peach cobbler. Until today. This recipe was a hit for the entire family. The addition of lemon and vanilla gives it some extra lift in flavor complexity. It set up nicely and indeed was ready straight out of the oven. Thanks for this great recipe!
Mine came out runny, what did I do wrong? It tastes amazing, but is really runny.
Hi Amanda, were your peaches especially juicy? That can often be the culprit for runny cobbler.
This turned out terrible. It was like eating glue. Waste of the best peaches. No need for flour on the peaches and the top wasnโt even crumbly. Very sad as I like a lot of your recipes.
I would like to makes 9x 13 size. Do I double all the ingredients? Also confused on amount of peaches. I froze fresh peaches approx 2 lbs/ freezer bag. How many for a 9×13 size. Thank you!
Hi Denise, You can double the recipe for a 9ร13 inch pan. The bake time will be a little longer, though we are unsure of that exact time.
Really taste and came together quickly! Will be making it again!
Sooo good! Highly reccomend. Perfect alongside some vanilla icecream.
Made this last week with in season peaches and it was amazing. My husband said it was the best he every tasted. I did not peel the peaches:) Lots of topping for each serving size. PERFECT!! thank you for sharing !
8/25 Very good, maybe could make in larger pan.
Very easy recipe to follow. My peaches were pretty ripe and sweet so I reduced the sugar. Loved the topping. Came together well and went away quicker than I could take a picture. I ate w/o ice cream but I bet it would make the peaches creamy. Will def make again.
Can I make this ahead and freeze
Absolutely! Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350ยฐF (177ยฐC) oven for 20 minutes or until heated through. Enjoy!
I made this with peaches I picked off a friend’s tree today. I made it exactly as written and it was amazing. I really liked the vanilla in the filling. I just love crisps. They are so easy to make. I did use my food processor with good results. My husband gave this two thumbs up.
Hi Sally. I saw that I can freeze this. How would you recommend freezing it? I mean in what kind of container, etc. I have a bunch of peaches, but Iโm the only one in my house who likes them. So I want to bake it to share with others at another time.
Hi Jessica! We freeze in the same container it is baked in. You can top the cooled crisp with a layer or two of plastic wrap and then a layer of foil to help prevent any moisture from sneaking in. We hope it’s a hit!
It didn’t last long enough to see how it would freeze. Had to send hubby to store for ice cream. It would probably work with whipped cream or cool whip. Really good and very easy.
This recipe is absolutely delicious. We were given more freshly picked peaches than we can eat, so this was the perfect way to use them up faster. I probably needed a little bit more flour than called for, because these peaches were super juicy and the filling turned out a tad bit runny, but that was my error for not adjusting. Still delicious especially with ice cream. Sallyโs Baking Addiction is the only website I go to for recipes and never check the reviews first. Everything Iโve ever made from here is so good. Thanks!