Peach Crisp is the perfect summer dessert. It’s a simple combination of frozen peaches and an oat crumble, baked together until golden brown and bubbly. The peaches are sweet with a hint of cinnamon and the topping is buttery, making for a delicious combination of flavors.
The Best Peach Crisp Recipe
Our recipe for Peach Crisp requires no peach peeling; it uses frozen fruit (although you can absolutely use canned or fresh peaches) that’s been thawed to make this treat super simple and lets you enjoy a summer dessert year round without waiting for the short duration when peaches are in season.
The peach filling is made with only fruit, sugar, and flour, then it’s poured into a pan and baked below a crispy, crunchy oat and brown sugar cinnamon topping.
Why fuss over peeling fresh fruit when it’s so simple to combine your peaches with 2 dry ingredients; it thickens in the oven to make its own syrupy sauce?
Cover the fruity filling with a cinnamony sweet oat topping, and your perfect peach crisp will cook tender and become thick and gooey as it bakes.
Why We Love This Peach Crisp With Oats Recipe
- Quick and easy to prepare in 10 minutes.
- Uses a handful of simple ingredients.
- Crunchy cinnamon oat crumble compliments the soft peaches perfectly.
- Versatile recipe can be made with fresh, frozen, or canned peaches.
- Delicious for dessert but can also be served for breakfast or brunch.
Peach Crisp Ingredients
- Frozen peaches
- Granulated sugar
- All-purpose flour
- Dark brown sugar
- Ground cinnamon
- Salted sweet cream butter
- Old-fashioned rolled oats
Substitutions and Additions
- Tasty Toppings: You can garnish the oat topping with sanding sugar or some crushed pecans.
- Serving Suggestions: Serve your peach crisp with a dollop of whipped topping or a scoop of ice cream for an extra indulgent treat.
- Go Gluten Free: If you have a gluten sensitivity, you can use all-purpose gluten-free flour and certified gluten-free oats.
- Other Fruit Flavors: You can easily substitute some or all of the peaches with your favorite berries, apples, or cherries. Keep in mind that some fruits may soften and finish baking faster than others, so you may need to adjust the baking time.
Recommended Tools
- 9×9-inch baking dish
- Nonstick cooking spray
- Pastry blender/cutter or food processor
How to Make Peach Crisp
- Form The Filling: Stir together the peaches and juice with the sugar and flour to coat the peaches. Pour the peaches into the prepared baking dish.
- Create The Crisp: Blend the flour, brown sugar, cinnamon, and butter. Stir in the oats and spread over the peaches..
Pro Tip: Be careful not to over-blend. You want the mixture to be coarse crumbs. If you are using a food processor, pulse just until the mixture is coarse crumbs. - Bake: Bake at 375 degrees Fahrenheit for 45-50 minutes until the topping is golden brown.
- Serve: Serve while still warm and enjoy!
Tips For Making Perfect Peach Crisp
- I prefer to use old-fashioned rolled oats because they have a crispy yet chewy consistency. Feel free to use quick oats if that’s what you have on hand.
- Cut your cold butter into small cubes to make it easier to blend with the dry ingredients.
What’s the difference between a peach crisp, a peach cobbler, and a peach crumble?
All three desserts start with a base of cooked bubbly sweet fruit but when it comes to the toppings, they vary. A crisp and crumble both have a crunchy, crumbly topping, but a crumble rarely includes oats or nuts, making it less crispy.
A cobbler is made with a biscuit or cake-like layer baked on top of a fruity filling. My Strawberry-Rhubarb Cobbler, Blackberry Cobbler, and Blueberry Cobbler recipes are delicious!
Just like this Peach Crisp, my Strawberry Crisp and Apple Crisp have a streusel-like topping with oats and can sometimes contain nuts.
How to Store Peach Crisp
- To Store: Store any leftovers covered in the refrigerator for up to 3 days.
- To Freeze: You can freeze the unbaked crisp for up to 3 months. Since the crisp is frozen, add an extra 15-20 minutes at 350°F. Keep a close eye on the crisp to make sure the topping does not burn.
- To Reheat: Heat in the oven until warmed through.
More Easy Fruit Recipes
More Delicious Recipes
- Panera Fuji Apple Salad
- Snickers Salad
- Spring Blossom Cookies
- Strawberry Crunch Poke Cake
- 7UP Cherry Cobbler
- Snickerdoodle Cobbler
Peach Crisp
Ingredients
- 32 ounce (2 16-ounce) packages of frozen peaches thawed with juice
- 1 cup granulated sugar
- 4 tablespoons all-purpose flour
Topping
- ¾ cup all-purpose flour
- ½ cup dark brown sugar tightly packed
- ½ teaspoon ground cinnamon
- ½ cup cold cubed salted sweet cream butter
- ¾ cup old-fashioned rolled oats
Instructions
- Preheat the oven to 375°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Set it aside.
- Add the thawed frozen peaches and juice to a medium-sized mixing bowl. Pour the granulated sugar and 4 tablespoons of flour over the peaches. Stir to thoroughly coat the peaches. Continue to stir until no flour clumps remain. Pour the peaches into the prepared baking dish.
- You can use a pastry blender/cutter, a food processor, or your hands to blend the flour, dark brown sugar, cinnamon, and cold cubed butter. (I used a food processor) If you are using a pastry cutter or your hands, add the ingredients to a medium-sized mixing bowl. Work the butter cubes into the flour mixture. Be careful not to over-blend. You want the mixture to be coarse crumbs. If you are using a food processor, pulse just until the mixture is coarse crumbs.
- Stir in the oats and evenly spread the topping over the peaches. Bake for 45-50 minutes until the topping is golden brown. Serve while still warm.
Jenn’s Notes
- To Store: Store any leftovers covered in the refrigerator for up to 3 days.
- To Freeze: You can freeze the unbaked crisp for up to 3 months. Since the crisp is frozen, add an extra 15-20 minutes at 350°F. Keep a close eye on the crisp to make sure the topping does not burn.
- To Reheat: Heat in the oven until warmed through.
- I prefer to use old-fashioned rolled oats because they have a crispy yet chewy consistency. Feel free to use quick oats if that’s what you have on hand.
- Cut your cold butter into small cubes to make it easier to blend with the dry ingredients.
