Peach crisp is a baked dessert of fresh peaches topped with a cinnamon-oat crumble. Serve it warm with vanilla ice cream for a perfect summer treat.
The best thing about late-summer peaches is how they transform in a simple crisp: tender, juicy fruit beneath a crunchy, oat-studded topping. I once made a peach-blueberry crisp on a family trip to Maine and it was so well received I wanted to try a version focused only on peaches. Without the blueberries, the cinnamon-oat streusel shines and complements the peaches beautifully. The fruit bakes down into syrupy juices that mingle with the topping, creating a perfect contrast of soft and crunchy.
How to make peach crisp
Gather your ingredients: ripe peaches, lemon juice and zest, a touch of vanilla, flour, old-fashioned oats, granulated and brown sugar, ground cinnamon, salt, and cold butter.
- Preheat oven to 350°F. Grease a 10-inch cast iron skillet or a 9–10-inch glass baking dish with butter; set aside.
- Make the peach filling. In a large bowl, combine 8 sliced peaches (pitted, not peeled), 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon vanilla extract, 1/2 cup granulated sugar and 1/4 cup all-purpose flour. Toss gently until the peaches are evenly coated and let the mixture rest while you prepare the topping.
- Prepare the oat crumble topping. In another bowl whisk together 1/2 cup all-purpose flour, 3/4 cup old-fashioned oats, 1/3 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt and 1 teaspoon ground cinnamon. Cut or rub in 6 tablespoons cold cubed butter with your fingers until the mixture forms coarse clumps and larger crumbs.
- Assemble. Transfer the peach mixture to the prepared skillet and spread it evenly. Sprinkle the crumble topping over the fruit in an even layer.
- Bake 40–45 minutes until the topping is golden and crisp and the peach juices are bubbling. Let cool slightly, then serve warm with vanilla ice cream or whipped cream.
Do peaches need to be peeled? No — simply halve, pit and slice the peaches. Leaving the skins on saves time and adds flavor and texture.
How to store peach crisp
Store leftover peach crisp covered tightly in the refrigerator for 2–3 days. It’s best enjoyed the day it’s baked, as the topping will soften over time. Do not assemble the unbaked crisp in the refrigerator for long periods—the topping will become soggy.
Can you freeze peach crisp?
Yes. Once cooled completely, wrap the baked crisp in aluminum foil twice to keep moisture out and freeze on a flat surface for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for about 20 minutes to restore crispness.
How to reheat peach crisp
For the crispiest topping, reheat in a 350°F oven for about 15 minutes, uncovered. You can microwave single servings for 20–30 seconds if you’re short on time, but the topping will lose its crunch.
More peach recipes
If you enjoy peaches, try a peach cobbler with a soft biscuit topping or a rustic peach galette for an elegant summer dessert. Peach cobbler uses spooned dough rounds over the fruit, while a crisp has a looser streusel topping often made with oats.
This cinnamon-oat peach crisp is excellent with a generous scoop of vanilla ice cream. Leftovers are also delicious spooned over yogurt for breakfast.
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Peach Crisp with Oats
Ingredients
Peach Filling
- 8 peaches, sliced (pitted, not peeled)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
Crumble Topping
- 1/2 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, cubed
Instructions
- Preheat the oven to 350°F. Grease a 10-inch cast iron skillet or a 9–10-inch glass baking dish with butter and set aside.
- In a large bowl, toss the sliced peaches with lemon juice, lemon zest, vanilla, granulated sugar and flour. Let sit while you make the topping.
- For the crumble, whisk together the flour, oats, brown sugar, granulated sugar, salt and cinnamon. Rub in the cold butter with your fingers until large crumbs form.
- Pour the peach mixture into the prepared skillet, spread the crumble over the top, and bake 40–45 minutes until golden and bubbling. Serve warm with vanilla ice cream.
Notes
Storing: Cover tightly with foil and refrigerate for 2–3 days.
Reheating: Rewarm uncovered at 350°F for 15 minutes to crisp the topping.
Freezing: Freeze cooled, wrapped well, for up to 3 months; thaw overnight and reheat at 350°F.
Calories: 239 kcal
Photography by Our Salty Kitchen