Peach Crisp Recipe: Easy, Golden, and Irresistible
When I think of late summer, I always remember walking through the orchard with a basket full of sun-warmed peaches. My grandmother would slice them into thick wedges, sprinkle them with sugar and spice, and bake them into the most heavenly peach crisp. The smell of bubbling peaches with cinnamon drifting through the house was enough to make everyone gather in the kitchen. And that first bite soft, juicy peaches under a golden, buttery oat topping was pure comfort. This Peach Crisp isn’t just a recipe, it’s a nostalgic dessert that tastes like home in every spoonful.
Homestyle Peach Crisp
Ingredients
Equipment
Method
- Preheat oven to 375°F. Grease an 8×8 or 1.5-quart baking dish.
- In a large bowl, toss peaches with sugar, flour, lemon juice, cinnamon, and nutmeg.
- In a separate bowl, combine topping ingredients: flour, brown sugar, oats, cinnamon, and salt. Add cold butter and mix until crumbly.
- Spread peach filling evenly into prepared dish. Sprinkle topping evenly over peaches without pressing it down.
- Bake for 35–45 minutes or until the topping is golden and filling is bubbly.
- Let cool for 15 minutes before serving to allow the filling to set.
Nutrition
Notes
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Table of Contents
Why you’ll love this peach crisp recipe
This crisp is more than just dessert it’s the perfect balance of fruit, spice, and crunch. Here’s why it will be your new go-to:
- Easy and fuss-free – No complicated steps, just simple ingredients you already have at home.
- Perfect texture – Juicy peaches baked until bubbling, paired with a buttery oat topping that’s crisp but not dry.
- Customizable – Works with fresh or frozen peaches, with simple swaps for gluten-free or dairy-free.
- Seasonal favorite – A star at summer cookouts, but cozy enough for fall holidays like Thanksgiving.
- Crowd-pleaser – Serve it warm with vanilla ice cream or whipped cream and watch it disappear.
Ingredients for the best peach crisp
Below you’ll find everything you need, plus tips for substitutions.
Peach filling
| Ingredient | Measurement | Substitution Tip |
| Peaches | 6 cups (about 8 medium), peeled, sliced | Frozen or canned (drained) peaches work too |
| Granulated sugar | ¼ cup | Swap for honey or coconut sugar for a natural sweetener |
| All-purpose flour | 1 tbsp | Cornstarch works as a thickener for gluten-free |
| Lemon juice | 1 tbsp | Lime juice or orange juice adds a twist |
| Ground cinnamon | ½ tsp | Pumpkin pie spice for a fall variation |
| Ground nutmeg | ¼ tsp | Cardamom adds a warm, floral note |
Crisp topping
| Ingredient | Measurement | Substitution Tip |
| All-purpose flour | 1 cup | Use almond flour for gluten-free |
| Light brown sugar | ¾ cup, packed | Coconut sugar for a deeper caramel flavor |
| Rolled oats | ½ cup | Quick oats work, steel-cut do not |
| Unsalted butter | ½ cup, cold and cubed | Coconut oil for dairy-free |
| Ground cinnamon | ½ tsp | Add ginger for extra spice |
| Salt | ¼ tsp | Balances the sweetness |
How to make peach crisp step by step
Making peach crisp is straightforward, but small details bring big rewards.
- Prep the peaches – Peel and slice peaches into even wedges so they bake consistently. Toss with sugar, flour, lemon juice, cinnamon, and nutmeg. The flour thickens the juices so your crisp isn’t watery.
- Prepare the topping – In a mixing bowl, combine flour, brown sugar, oats, cinnamon, and salt. Add cold cubed butter. Use a pastry cutter or your fingers to work it into pea-sized crumbs.
- Assemble – Spread the peach filling evenly in a greased 8×8 or 1.5-quart baking dish. Sprinkle the crumbly topping over the fruit.
- Bake – Bake at 375°F for 35–45 minutes until the topping is golden and the filling is bubbling.
- Cool and serve – Let rest for 15 minutes before serving. This helps the filling set. Pair with vanilla ice cream or whipped cream for the ultimate treat.
Visual Tip for Pinterest: Photograph a spoon digging into the bubbling crisp so readers can almost taste the juicy peaches and crunchy topping.
How to serve peach crisp
- Classic style – Warm with a scoop of vanilla ice cream.
- Summer twist – Pair with fresh whipped cream and sliced peaches on top.
- Fall gatherings – Drizzle with caramel sauce and sprinkle toasted pecans.
- Brunch idea – Serve small portions with Greek yogurt for a not-too-sweet start.
- Holiday platter – Make mini crisps in ramekins for an elegant Thanksgiving dessert table.
How to perfect your peach crisp
Pro tips to take your crisp from good to unforgettable:
- Use ripe but firm peaches – Overripe peaches turn mushy; underripe won’t be sweet enough.
- Cold butter is key – Warm butter melts too quickly and loses the crumbly texture.
- Layer the topping evenly – Don’t press down; a light sprinkle keeps the topping crispy.
- Add a nutty crunch – Mix chopped pecans or almonds into the topping.
- Spice it up – Try a pinch of ginger or cardamom for extra depth.
Common mistakes to avoid
- Watery filling – Happens if peaches are too juicy or you skip flour/cornstarch. Always use a thickener.
- Soggy topping – If your topping looks wet, it likely had too much butter. Stick to cold, measured cubes.
- Overbaking – The topping can burn if baked too long. Watch for bubbling fruit and golden crumbs.
- Uneven texture – Cutting butter into the topping unevenly leaves dry patches. Aim for pea-sized crumbs.
- Not cooling enough – Serving straight from the oven gives you soup instead of crisp. Rest 15 minutes.
Storage and reheating instructions
| Method | How to Store | How to Reheat |
| Room temperature | Cover loosely, 1 day max | Best served fresh |
| Refrigerator | Store in airtight container up to 4 days | Microwave 30–60 sec or bake at 350°F for 10 min |
| Freezer | Wrap tightly, up to 3 months | Thaw overnight, reheat at 350°F until warm |
Pro Tip: Always store without ice cream or whipped cream topping. Add those fresh before serving.
Frequently asked questions about peach crisp
Can I use canned peaches?
Yes, just drain them well so the filling isn’t too watery.
Can I make peach crisp ahead of time?
Yes, assemble the filling and topping separately. Refrigerate for up to 24 hours, then bake when ready.
Can I freeze peach crisp?
Absolutely. Bake it first, let it cool, wrap tightly, and freeze for up to 3 months.
What’s the difference between peach crisp and peach cobbler?
Crisp has a crumbly oat topping, while cobbler has a biscuit-like dough topping.
How do I make it gluten-free?
Swap flour with almond or oat flour and ensure oats are certified gluten-free.
Conclusion
This Peach Crisp is everything you want in a dessert juicy, golden, and irresistible. With just a handful of pantry ingredients and ripe peaches, you can bake a dessert that feels nostalgic yet fresh. Whether you’re serving it for a summer barbecue, a cozy fall dinner, or a holiday table, it’s guaranteed to impress. Save this recipe to your Pinterest board for the next time you crave a sweet, warm, and buttery treat.
