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Enjoy Homemade Peach Crisp year-round with this easy recipe that can be made using fresh, frozen, or canned peaches! With a layer of juicy, spiced peaches topped with a buttery oat crumble, this peach crisp is irresistibly delicious and incredibly easy to make!
Love the contrast between warm fruit and a crisp oat topping? Don't miss my recipes for Old Fashioned Apple Crisp and Blackberry Crisp after enjoying this recipe for easy peach crisp!
Easy Peach Crisp Recipe
Peach crisp is often thought of as just a summer dessert. And let's be honest, fresh ripe peaches in the peak of summer months are undeniably delicious.
But that does not mean peach crisp should be limited to just the short time span peaches are in season. Just like my peach cobbler recipe, you can enjoy the most delicious peach crisp using fresh, frozen or canned peaches.Nothing compares to warm peach crisp topped with a scoop of homemade vanilla ice cream.
From the warm, juicy, sweet peaches to the crispy, buttery oat crumble, this recipe hits all the spots-whether made with fresh peaches, frozen peaches, or canned peaches!
After one bite, you won't believe something this easy to make tastes so incredibly delicious!
Happy Cooking! xo Kristen
Notes on Ingredients
- Peaches: Fresh peaches, frozen peaches, or canned peaches all yield a peach crisp with incredible flavor.
- For Fresh Peaches: Select eastern peaches that are ripe, yet firm. Remove the peel and pit and then slice into thick ½-inch thick wedges.
- For Frozen Peaches: Defrost frozen peach slices in the refrigerator overnight. Be sure to drain off the excess liquid from the peaches prior to making the crisp.
- For Canned Peaches: Select peaches canned in fruit juice, not heavy syrup, and drain well before proceeding with the recipe.
- Oats: Both quick-cooking oats and old-fashioned oats work equally well. Steel-cut oats should never be used to make a crisp topping.
- Sugar: This recipe calls for both granulated sugar for the peach filling and brown sugar for the crumble. While, both light and dark brown sugar work in this recipe. I personally prefer dark brown sugar for rich, caramel notes.
- Flour: I have tested this peach crisp recipe using whole wheat flour, all-purpose flour, and a 1:1 gluten-free flour and the results were delicious each time.
- Cornstarch: Helps thicken the juices from the peaches as they bake. Feel free to use tapioca starch or arrowroot powder in its place.
- Lemon: Adding lemon zest and lemon juice to the peaches adds a bright flavor that helps to balance the sweetness and make the dessert pop.
- Ginger: While cinnamon and nutmeg are expected additions to a peach crisp, ginger may seem like an odd addition. But trust me, the little kick that ginger gives this dish makes a world of difference in flavor.
How to Make the Best Peach Crisp
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Peaches. You want to begin preparing peach crisp by mixing the sliced peaches with lemon juice, lemon zest, sugar, and cornstarch in a large mixing bowl. Let that mixture sit while you move on to preparing the crisp topping, as this will allow time for the peaches to begin to render their natural juices.
- Prepare the Oat Crisp Topping. In a smaller bowl, combine the flour, oats, brown sugar, and spices. Add the cold, cubed butter to the mixture and using your hands or two forks, mix together until the mixture is crumbly.
- Assemble. At this point, your peaches should be nice and juicy and the crumble is ready to go. Simply place the peach mixture into a buttered baking dish and then sprinkle the crumble evenly over the top of the crisp.
- Bake. Bake the peach crisp until the peaches are bubbly and soft and the oat crisp is golden. Serve as is or with a scoop of ice cream.
FAQs on Homemade Peach Crisp
The easiest method is to parboil the peaches slightly. Score the skin on the peaches with a paring knife. Drop the peaches into boiling water for 15 seconds, or until the skin begins to peel. Use a slotted spoon to remove the peaches from the water and place them into ice water. Once cooled, remove the peaches from the ice bath and the skin should just peel right off.
For best results, you do want to ensure the peaches are fully defrosted and any excess liquid is drained off the defrosted peaches. This will help to ensure the peach filling thickens properly.
Yes! To double this recipe, simply double the ingredients and use a 4-quart or 9x13 baking dish to bake the peach crisp. The baking time will remain the same.
No! But peeling peaches will give the crisp a more uniform texture.
Storage Instructions
- Refrigerate: Allow the leftover crisp to cool to room temperature, and then store it in a sealed container in the fridge for 3-4 days in the refrigerator.
- Reheat: Warm individual servings up in the microwave in a heat-safe bowl, or reheat the entire crisp in a 300℉ (150℃) for 15-20 minutes, or until warmed through. Just be sure to let your cold baking dish come to room temperature before placing it into the oven. This will prevent your dish from cracking.
More Delicious Desserts with Fruit
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Peach Crisp
Video
Ingredients
- 6 cups peeled and sliced peaches, about 8 peaches, or 2 pounds of peaches
- 1 medium lemon, juice and zest
- 1 ½ tablespoons cornstarch
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- ⅔ cup dark or light brown sugar
- ½ cup rolled oats, quick cooking or old-fashioned
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon table salt
- ⅓ cup unsalted butter, softened
Instructions
- Preheat oven to 350℉ (175℃) and grease a 2-quart baking dish or 8x8 cake pan.
- In a large mixing bowl, combine 6 cups peeled and sliced peaches, zest and juice of 1 medium lemon, 1 ½ tablespoons cornstarch, and ¼ cup granulated sugar. Let that mixture sit for 5-10 minutes while you prepare the peach crisp topping.
- In a separate mixing bowl, mix together ⅓ cup all-purpose flour, ⅔ cup dark or light brown sugar, ½ cup rolled oats, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground ginger, and ¼ teaspoon table salt until the mixture is well combined. Add ⅓ cup unsalted butter (cold and cubed) and using fingers, fork, or pastry cutter, mix butter into oat mixture until evenly distributed and the crisp topping is crumbly.
- Pour the peaches into the prepared pan. Sprinkle the crumble topping evenly over the peach mixture.
- Bake for 45 minutes, or until the crisp topping is browned and the peach mixture is bubbly.
- Serve warm with ice cream or whipped cream.
Equipment
Notes
- Score the skin of the peach slightly with a knife.
- Bring a large pot of water to a rapid boil. Place peaches in a large pot of boiling water for 15-20 seconds, or until the skin begins to split.
- Remove peaches from boiling water with a slotted spoon and place them into an ice bath.
- Use a paring knife to peel the skin, which should easily peel off the flesh of the peach.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This peach crisp is amazing! Everyone in my family loved it and it was so easy to make too! Thank you for sharing this recipe!
Thanks for sharing, Olivia!
this is one of the best peach desserts that I have made in a long time! thank you so much for sharing this amazing recipe
I am thrilled you enjoyed!
I'm not a big fan of peach cobbler, but I loved this crisp so much! I used fresh peaches, and it was perfect with a scoop of vanilla ice cream. I'll be making it every peach season! 🙂
I absolutely love hearing you enjoyed the crisp so much, Kara! Thanks for shairng.
Soo easily and so delicious! Couldn’t have asked for a better recipe!
Thanks so much Jennifer for sharing that you enjoyed
Yummy! This peach crisp was amazing and very delicious!
I have made this twice, once using canned peaches and once using fresh. Wow, what a difference. Even not using any granulated sugar with the canned, it was still too sweet for me. Fresh peaches make a huge difference (duh?). Thanks for the tip to remove the skin. Mine didn't split, but the X i made on the bottom made the skin easy to grab and pull off.
My winter try will be with fozen peaches. It's a great recipe, thank you!
Fresh is so much better in my opinion too! And I am so happy to hear that you have been enjoying this dessert often 🙂