This easy peach crisp recipe takes just 10 minutes to prep and gives you soft, jammy peaches and a buttery, golden topping that stays crisp.
Peach Crisp Recipe Snapshot
What it is: Sweet spiced peaches baked with a crunchy topping with oats and pecans.
Why you'll love it: Just 10 minutes of prep - no peeling, no cold butter, and no special tools.
How to make it: Coat the peaches in sugar and spices, and lay them in a dish. Mix melted butter into the crumble ingredients, sprinkle on top, and bake.
Most peach crisp recipes have you rubbing in cold butter, peeling peaches, and using multiple bowls - that's just too much work for a weeknight dessert!
I spent days testing ways to make an easy peach crisp without sacrificing the buttery, crispy topping and soft, jammy peaches.
This version uses melted butter, so the topping comes together in one bowl with zero fuss. I also leave the peach skins on - they soften beautifully in the oven and add texture without any bitterness (plus, I think they're pretty).
With just 10 minutes of prep, you get a golden, crunchy topping over juicy peaches in a thick, sweet syrup - no watery filling, and no extra effort.
Why This Recipe Works
- Cornstarch thickens the peach juices so the filling is syrupy, not watery.
- Melted butter evenly coats the topping for better crunch (and an easier method).
- Oats, nuts, and brown sugar make a caramelised, crunchy topping that stays crisp.
Jump to:
Ingredients
This peach crisp recipe uses an adaptation of my easy streusel topping, which uses melted butter for a faster, easier method. It has oats and chopped pecans added for extra crunch and flavor.
- Unsalted Butter - Melting the butter is what makes this recipe so quick.
- Peaches - Make sure your fresh peaches are ripe and soft but not mushy. You can also use canned or frozen peaches - see below.
- Flour - All-purpose flour (plain flour) for the topping.
- Rolled Oats - or quick oats. They soften just enough in the oven. Don't use steel-cut oats.
- White Sugar - Granulated sugar (caster sugar) helps draw out the peach juices and adds to the crispy texture of the topping.
- Light Brown Sugar - You can swap this for more white sugar if you like, but it adds a toasty, caramel flavor.
- Lemon Juice - adds brightness and also stops the peaches from browning.
- Ground Cinnamon - add this to both the peach filling and the crisp topping for a warm, spiced flavor.
- Cornstarch - thickens up the juices to make a sweet peach syrup that won't go watery. You can substitute it with two tablespoons of flour.
- Pecans - optional, but I love the nutty crunch they add. You can also use any other nuts.
See the recipe card for the full recipe and measurements in both cups and grams.
What Kind of Peaches to Use
Fresh Peaches - I like to use yellow-fleshed peaches, but really any kind of peaches will work. More importantly, make sure they are ripe and soft, but not mushy.
You can make this recipe with frozen or canned peaches as well. 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.
Things You'll Need
- 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
I have never liked the faff of cutting cold butter into dry ingredients. Using a food processor is fine, but then I have to clean it...
The best thing about this peach crisp recipe is that it skips all of that by using the melted butter method. I use this same method for my easy apple crumble recipe.
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 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).
Stir in Butter
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.
Sprinkle On Top
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 it sit on the counter for 15 minutes to allow the peach juices to thicken slightly before serving.
Serving Suggestions
This is a wonderfully cozy dessert, so it's best served warm - either fresh from the oven or reheated.
Peach crisp is delicious on its own, but is extra dreamy combined with warm custard sauce, a drizzle of homemade caramel sauce, or a generous scoop of vanilla ice cream.
Storage
Peach crisp is best served fresh from the oven, but if there are any leftovers, let them come to room temperature and then store them covered in the fridge for up to 5 days.
To reheat, pop it back in the oven for 15 minutes until the peaches are warmed through and the topping can crisp up again.
FAQ
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, or 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 Weeknight Desserts
Dessert doesn't have to be high-effort - here are more easy dessert recipes you can whip up after dinner.
Recipe
Peach Crisp Recipe
Ingredients
- 5-6 Peaches 5½ cups peach slices / 700g sliced (peeled or unpeeled)
- 100 g (½ cup) Granulated Sugar (Caster sugar)
- 1 tablespoon Cornstarch
- ¼ teaspoon Cinnamon
- 1 tablespoon Lemon Juice
- 120 g (1 cup) All-purpose flour (Plain Flour)
- 90 g (1 cup) Oats rolled oats or quick oats - not steel cut
- 50 g (¼ cup) Granulated Sugar (Caster Sugar)
- 55 g (¼ cup) Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- 65 g (½ cup) Pecans (optional)
- 140 g (1¼ sticks) Unsalted Butter
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.5-6 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 tbsp Cornstarch, ¼ tsp Cinnamon, 1 tbsp 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 tsp Ground Cinnamon, ¼ tsp 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.