Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peach Crisp Recipe

Peach Crisp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 134 reviews

This Peach Crisp is a quick, crowd-pleasing summer dessert featuring juicy, perfectly spiced peaches topped with a buttery oat streusel. Ready in just 40 minutes, it’s bursting with fresh flavor and perfect served warm with a scoop of vanilla ice cream. Easy to make ahead and adaptable for gluten-free diets, this crisp highlights ripe peaches for the ultimate seasonal treat.

  • Total Time: 40 minutes
  • Yield: 1 crisp (about 8 servings)

Ingredients

For the Peach Filling

  • 8 cups peeled and thinly sliced fresh peaches
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Crisp Topping

  • 3/4 cup packed light brown sugar
  • 1/2 cup (1 stick) salted butter, room temperature
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 3/4 cup old-fashioned oats

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F. Butter a 9×9-inch baking pan thoroughly to prevent sticking, then set aside.
  2. Mix Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon cinnamon, and salt. Toss well until the peaches are coated and everything is evenly mixed. Pour the mixture into the prepared baking pan and spread it into an even layer.
  3. Make Streusel Topping: Using the same bowl (no need to wash!), cream together the brown sugar, remaining 1/2 cup flour, butter, and remaining 1 teaspoon cinnamon. Mix until a wet, clumpy mixture forms. Add the oats and mix—using your hands works best—until you have a coarse, crumbly mixture.
  4. Assemble Crisp: Evenly crumble the oat topping over the peaches, covering them completely.
  5. Bake: Bake in the preheated oven for 20-25 minutes. The crisp is done when the topping turns light golden around the edges and the filling is bubbling.
  6. Cool and Serve: Remove from the oven and let the peach crisp rest for 10 minutes to set up before serving. Enjoy warm, ideally with vanilla ice cream if you like!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven or microwave individual servings.
  • Prep Ahead: You can assemble the crisp up to 24 hours in advance. Cover tightly and refrigerate. Let it sit at room temperature before baking.
  • Make Ahead: Bake the crisp, let it cool, and rehear as needed—either the whole pan in the oven or individual servings in the microwave.
  • Doubling: For a crowd, double the ingredients and bake in a 9×13-inch dish, adding about 10 minutes to the bake time.
  • Peach Ripeness: Use just-ripe, still-firm peaches for the best results. Overripe peaches may become mushy when baked.
  • Frozen Peaches: You can substitute frozen peaches. Thaw completely and drain well before using.
  • Gluten-Free: Substitute gluten-free all-purpose flour in the topping, and use extra 2 teaspoons cornstarch in the filling instead of flour.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving (1/8th of recipe)
  • Calories: 582 kcal
  • Sugar: 61 g
  • Sodium: 260 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 1 g
  • Carbohydrates: 101 g
  • Fiber: 6 g
  • Protein: 8 g
  • Cholesterol: 42 mg

Find it online: https://sophiasplate.com/peach-crisp-recipe/