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Sweet peaches and a perfectly spiced oat topping make for a simple yet stunning summer dessert. Serve this peach crisp with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finish.
Fruit crisps are amazing any time of year. I mean, cranberry apple crisp and apple pear crisp are great examples of that.Â
But there’s something really special about summer fruit crisps. Cherry crisp, berry crisp, rhubarb crisp, and this peach crisp really just highlight some of the best things about summer.
And there’s really nothing better than fresh, juicy peaches. Baked into a crisp, turned into grilled peaches, used as a topping for no-bake peach cheesecakes…they’re just so good.
So when you see fresh peaches start to pop up at the farmers’ market, make sure you grab some to make this crisp.Â
Peach crisp vs peach cobbler
So what is the difference between this peach crisp recipe versus peach cobblers?
Both recipes have a base of peaches, usually mixed with a bit of sugar and sometimes a thickener, such as flour.
The difference between a crisp and cobbler is in the topping!
Crisps, such as this one, have an oat-based streusel topping. The oats give the topping a great chewy texture. The topping gets nice and crispy in the oven—thus the name!
Cobblers, such as easy peach cobbler or homemade peach cobbler, have toppings that are more cake-y, biscuit-like, or even similar to pie crust.
I love them all, but there’s something extra amazing to me about a really great crisp!Â
How to make this peach crisp recipe
As much as I love fruit pies, crisps are just as great at showing off the amazing flavor of seasonal fruits and they’re so much faster and easier to make!
This peach crisp recipe comes together in just a few minutes and you don’t need any special equipment for it.Â
Ingredients you’ll need
This recipe has a sweet peach base and a perfectly spiced oat topping.Â
For the peach layer, you will need:
- 6 cups peeled and sliced fresh peaches
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
If you don’t have fresh peaches on hand, you can use 32 ounces of frozen sliced peaches. You do not need to thaw the peaches before baking the crisp.Â
There’s only a bit of sugar in the filling; we’re relying on the sweetness of the peaches to really shine. If your peaches aren’t super ripe or aren’t super sweet, feel free to add a bit more sugar here.
For the topping, you will need:
- â…” cup all-purpose flour
- â…” cup quick-cooking oats
- â…” cup lightly packed light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
- 6 tablespoons melted unsalted butter
Even though crisp toppings are a bit more forgiving then other types of baked goods, you still want to measure your ingredients carefully. Learn how to measure flour correctly to make sure you get this step right!
This recipe calls for quick oats. Make sure you do not use instant oats! Rolled oats will work, but I suggest pulsing them in a food processor a few times first.
I really love the way the spices in pumpkin pie spice accent the flavor of the peaches, especially the ground ginger and ground nutmeg. If you don’t have pumpkin pie spice on hand, feel free to use ground cinnamon instead.
Brown sugar is the best in a crisp topping. If you are out of brown sugar, feel free to use a brown sugar substitute. If yours hardened in the pantry, learn how to soften brown sugar.
You could add 1/3 cup of chopped pecans to the topping if you want some extra texture and flavor!
Making the crisp
First, prep the peaches by stirring them together with the granulated sugar and flour. Spread them into the bottom of a greased 9×9-inch baking dish.
For the topping, stir together the oats, flour, brown sugar, pumpkin pie spice, and salt, then add the melted butter. Stir until there aren’t any dry spots left and the mixture forms clumps.
Add the topping evenly over the peaches. Bake the crisp at 350°F for 45-50 minutes. The crisp is done when the topping is golden brown and the fruit is bubbly around the edges.
Serve the crisp warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage tips
Before storing any leftover peach crisp, make sure it has cooled completely. Place the leftovers in an airtight container (or cover the pan tightly with plastic wrap or foil), and store in the fridge for up to 4 days.
I like to reheat leftovers in the microwave for 30-60 seconds before enjoying.
Frequently asked questions
Yes. You will need 32 ounces of sliced frozen peaches.
You do not need to thaw them before baking, but you will likely need to add about 10 minutes to the baking time if they have not been thawed.
Ground cinnamon is a fine replacement for the pumpkin pie spice. You could also use apple pie spice if you have that instead.Â
Yes! I recommend pulsing them a few times in a food processor before adding them to the topping.
If you need the crisp to be gluten-free, substitute the flour in the peach filling with 2 tablespoons of cornstarch and swap the flour in the topping for an equal amount of one-for-one gluten-free flour.
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Preheat oven to 350°F. Lightly spray (1) 9×9-inch baking dish with nonstick cooking spray.
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In a medium bowl, stir together the sliced peaches, granulated sugar, and flour. Spread into the bottom of the prepared baking dish.
6 cups fresh peeled and sliced peaches, ⅓ cup granulated sugar, ¼ cup all-purpose flour
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In a separate bowl, stir together the flour, oats, brown sugar, pumpkin pie spice, and salt until well combined. Add the melted butter and stir until the dry ingredients are moistened and start to clump together.
⅔ cup all-purpose flour, ⅔ cup quick-cooking oats, ⅔ cup lightly packed light brown sugar, 1 ½ teaspoons pumpkin pie spice, Pinch of salt, 6 tablespoons unsalted butter
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Sprinkle the topping evenly over the peaches. Bake for 45-50 minutes or until the topping is golden and the fruit is bubbly.
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Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
If you are using frozen peaches, you do not need to thaw them before baking the crisp, though you will likely need to add 10 minutes to the baking time.
Calories: 390kcal, Carbohydrates: 69g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 42mg, Potassium: 264mg, Fiber: 3g, Sugar: 48g, Vitamin A: 966IU, Vitamin C: 6mg, Calcium: 57mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
