Peach Crisp - Sweet spiced peaches baked with a toasty crisp topping for an easy comfort dessert that takes just minutes to prep.
My easy crumble topping method turns this cozy peach crisp from a special-occasion dessert into an effortless weeknight treat. Using melted butter instead of cold quickly creates a perfectly crumbly topping with crunchy oats and toasted pecans - no special equipment needed.
In just minutes, you'll have juicy, spiced peaches covered in a golden, buttery topping that's comforting, impressive, and will keep the whole family happy.
Jump to:
Why You'll Love This Easy Peach Crisp Recipe
- Uses a quick and easy melted butter method for a golden crisp topping.
- No food processor or pastry cutter required - just a bowl and a fork.
- A simple recipe that takes minutes to prepare - great for an effortless family treat.
What is Peach Crisp?
Peach crisp is the ultimate comfort dessert with a layer of warm, spiced peaches under a sweet, buttery, crunchy topping.
The crisp recipe is an adaptation of my easy streusel topping from my apple crumble recipe, which uses melted butter for a faster, easier method. It has oats and chopped pecans added for extra crunch and flavor.
Ingredients for Peach Crisp
This easy peach crisp recipe uses simple ingredients to create an impressive comfort dessert that tastes far greater than the sum of its parts! You can easily customise it to make it your own.
- Butter - This recipe coats the crisp topping in melted butter for a rich, golden brown crunch. Use unsalted butter so you can control the level of salt.
- Fresh Peaches - Make sure your peaches are ripe and soft but not mushy. You can use canned peaches or frozen peaches; see my section below for more information on what kind of peaches to use.
- Flour - All-purpose flour will help bind together the crisp topping and give it some structure.
- Oats - Rolled oats or quick oats work best for this recipe. They soften just enough in the oven while maintaining the chewy texture needed for a crisp. Avoid steel-cut oats, as they won't absorb the butter properly and will remain hard and dense rather than tender.
- White Sugar - Granulated sugar helps draw out the peach juices and adds to the crispy texture of the topping.
- Light Brown Sugar - This is my favorite ingredient for adding a toasty, caramelized flavor to any bake, along with a gorgeous golden brown color.
- Lemon - A little lemon juice adds brightness to the whole flavor whilst balancing out the sweetness of the peaches. Plus, it helps prevent the peaches from browning.
- Cinnamon - We'll be adding ground cinnamon to both the peach filling and the crisp topping to bring a warm, spiced flavor.
- Cornstarch - Adding some cornstarch will help to thicken up the peach juices to make a sweet peach syrup. You can substitute it with two tablespoons of flour.
- Pecans - I love adding a nutty crunch to my crisp topping, and pecans are the perfect way to do so. This is an optional ingredient, so if you'd like to keep your crisp nut-free, then just leave these out
See the recipe card for quantities and the full peach crisp recipe.
What Kind of Peaches to Use for Peach Crisp
Fresh Peaches - For fresh peach crisp, I like to use yellow-fleshed peaches, but really any kind of peaches will work. As with all fresh peach dessert recipes, make sure they are ripe and soft, but not mushy. It's up to you if you want to leave the skin on or peel it off. Personally, I like the look of the skin contrasting with the flesh.
If peaches aren't in season, or you just don't have any to hand, you can absolutely make this recipe with canned peaches or frozen peaches instead. If using canned peaches, make sure to drain off all the liquid from the can before using. For frozen peaches, thaw them out completely and then drain off any liquid.
Recommended Equipment
- Baking Dish - This recipe makes enough to fill a 10-inch pie dish or a 9-inch square dish.
- Mixing Bowls
- Sharp Knife
- Fork
How To Make Peach Crisp
First, we'll prepare the peaches, then mix up a golden crisp topping, and finally bring them together to create the ultimate peach crisp. It's quick, simple, and SO delicious.
The peach crisp topping is an adaptation of my easy crumble topping, but with added oats and pecans for extra crunch and flavor. Unlike other peach crisp recipes, you don't need to cut any cold butter into dry ingredients - so it's much easier and faster.
Slice the Peaches
If you are using fresh peaches, remove the stones and cut them into slices, about ½ inch thick. You can peel them if you would like, but it's not necessary. For canned peaches, drain off any excess liquid. Place the prepared peaches into a large bowl.
Coat Peaches
Add the sugar, cornstarch, cinnamon, and lemon juice to the peach slices, and mix until they are completely coated. Tip the peaches into the baking dish and spread them in an even layer.
Dry Ingredients
In a separate bowl, combine all of the dry ingredients for the crisp topping together, including the flour, white and brown sugars, cinnamon, salt, oats, and nuts (if using).
Crisp Topping
Place the butter in a heatproof bowl and melt it in the microwave in 30-second bursts.
Once the butter is fully melted, pour it into the crisp topping mixture.
Stir the butter through the flour mixture with a fork until everything is completely coated in melted butter and clumps are forming.
Assemble
Generously sprinkle the crisp topping over the top of the prepared peaches, covering them entirely.
Bake
Bake your peach crisp in a preheated oven at 375°F / 190°C (170° fan-assisted) for 35-40 minutes, or until the topping is a lovely golden brown color and the peach juices are bubbling up at the edges.
Let the peach crisp sit on the counter for 15 minutes to allow the peach juices to thicken slightly before serving.
How To Serve Peach Crisp
This is a wonderfully cozy dessert, so it's best served warm - either fresh from the oven (15 minutes after baking) or reheated. If reheating, bake it in the oven for 15 minutes so the peaches are warmed through and the topping can crisp up again.
I like to serve portions in bowls or on small plates, or in coupe glasses for a fancy finish!
Peach crisp is delicious on its own. For an extra indulgent treat, serve it with garnishes like my creamy custard, a drizzle of homemade caramel sauce, or a generous scoop of vanilla ice cream.
Tips for the Best Peach Crisp Recipe
You honestly can't go wrong with this incredibly easy peach dessert! Nonetheless, here are a few tips and tricks to make your peach crisp the best it can be:
Rest before serving - This goes for you and your bake! Letting the freshly baked peach crisp sit in this dish for about 15 minutes allows the syrup to thicken slightly before serving
Use ripe peaches - Ripe peaches will make all the difference to the sweet flavor of your crisp! I like to buy white or yellowish-red peaches with no bruises or soft bits, and let them sit for a few days to turn nice and ripe. Peaches are ripe once they have a nice golden color, give slightly to gentle pressure, and smell sweet and fragrant.
Don't slice too thinly - For an even layer of perfectly cooked peaches, be sure to cut the peaches all the same size - I find about ½-inch thickness to be just right. Too thin, and they will turn mushy as they bake; too thick, and they won't cook properly.
Peach Crisp Recipe Variations
The best thing about this peach crisp recipe is that there are so many ways to customize it. Swap in your favorite fruits, fillings, or toppings to make your perfect comfort dessert.
- Other Fruits - Pairing the peaches with more fresh fruits will bring a brand new taste to your crisp. Replace half of the peaches with the equivalent amount of blueberries or raspberries for a peach blueberry crisp, or replace the peaches altogether to make an apple crisp or a rhubarb crisp.
- Individual Servings - To create cute little individual portions for your guests, bake the peach crisp in individual ramekins.
- Peach Crumble - For an even simpler version of this dessert, omit the oats and pecans to make a peach crumble. See my apple crumble recipe for guidance.
- Peach Pie - Bake the peaches and topping inside a flaky pie crust to make a delicious peach pie!
- More Spices - Feeling spicy? Bring even more cozy flavors to your peach crisp by adding cardamom, ginger, nutmeg, cloves, and/or vanilla extract.
- Other Nuts - I love the flavor of toasted pecans, but you can add any kind of nuts you like to your crisp - try walnuts or even some pistachios.
Storage
Peach crisp is best served fresh, but if there are any leftovers, let them come to room temperature and then store them in the refrigerator in an airtight container for up to 5 days.
When you are ready to enjoy, pop it back in the oven for 15 minutes until it is heated all the way through and the crisp topping is crunchy.
FAQs
If you have a question about this recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.
Yes, you can make peach crisp with canned peaches, just make sure you drain all the excess liquid from the peaches before using them.
The key to a perfectly crunchy, crisp topping is to make sure you don't have excess moisture in your peaches. This is especially important if using canned or frozen peaches. Drain off any excess liquid. If you have especially juicy peaches, you can add a little extra cornstarch to them to help thicken the juices.
Also, make sure your crisp topping is baked until crunchy and not underbaked.
Peach crisp and peach cobbler share the same juicy peach filling, but differ in their toppings. A crisp has a crunchy oat-and-nut crumble topping, while a cobbler is topped with a soft, cakey batter that turns light and fluffy in the oven.
Peach crisp is basically a peach crumble with a few extra ingredients. It has oats and chopped nuts added to the topping for more crunch and flavor.
I don't recommend freezing peach crisp after it's baked or assembled, nor freezing the peach filling, as both will turn soggy. However, the crisp topping can be frozen in an airtight bag for up to 3 months.
You don't have to peel peaches to make a peach crisp - this is totally up to personal preference. Personally, I love the look of the skin contrasting with the flesh of the peaches, so I leave mine on. (Plus, who can be bothered to peel peaches?). But if you prefer, you can absolutely peel the skins off.
More Comfort Desserts
Nothing beats a cozy dessert - try some of these easy comfort dessert recipes:
Recipe
Peach Crisp Recipe
Ingredients
- 700 g (5 peaches) Peaches 5½ cups peach slices / 700g sliced (peeled or unpeeled)
- 100 g (½ cup) Granulated Sugar 100g
- 1 tablespoon Cornstarch
- ¼ teaspoon Cinnamon
- 1 tablespoon Lemon Juice
- 120 g (1 cup) All-purpose flour 120g
- 90 g (1 cup) Oats 90g (rolled oats or quick oats - not steel cut)
- 50 g (¼ cup) Granulated Sugar 50g
- 55 g (¼ cup) Light Brown Sugar 55g
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- 65 g (½ cup) Pecans 65g (optional)
- 140 g (1¼ sticks) Unsalted Butter 140g
Equipment
- 1 10-inch pie dish (Or a 9x9 square dish)
- Fork
Instructions
- Preheat the oven to 375°F / 190°C (170° fan-assisted).
- Prepare the peaches - if using fresh peaches, remove the stone and cut into slices. You can peel them if you want to, but it's not necessary. If using canned peaches, drain off excess liquid.700 g (5 peaches) Peaches
- Add the sugar, cornstarch, cinnamon, and lemon juice to the peaches and mix until the peach slices are completely coated. Place them into the baking dish in an even layer.100 g (½ cup) Granulated Sugar, 1 tablespoon Cornstarch, ¼ teaspoon Cinnamon, 1 tablespoon Lemon Juice
- In a separate bowl, mix all the dry ingredients for the crisp topping, including the flour, white and brown sugars, cinnamon, salt, oats, and nuts (if using).120 g (1 cup) All-purpose flour, 90 g (1 cup) Oats, 50 g (¼ cup) Granulated Sugar, 55 g (¼ cup) Light Brown Sugar, 1 teaspoon Ground Cinnamon, ¼ teaspoon Salt, 65 g (½ cup) Pecans
- Melt the butter in the microwave and then pour it into the dry ingredient mixture. Use a fork to stir it through until all the dry ingredients are coated in butter.140 g (1¼ sticks) Unsalted Butter
- Sprinkle the crisp topping over the top of the prepared peaches, covering them entirely.
- Bake for 35-40 minutes or until the topping is golden brown and the peach juices are bubbling away at the sides.
- Remove from the oven and let the peach crisp sit on the counter for 15 minutes before serving to allow the peach juices to thicken slightly.
Chris
I have tried all sorts of crisps from apple to rhubarb, but this one is my sole summer vibin' crisp. It came out perfect, and I am so glad to have one of your recipes to bring me to my happy place.