Go Back

Peach Crisp

Peach crisp with a bubbling sweet peach filling and a thick golden oat crumble that bakes into a shatteringly crisp, buttery topping. This easy peach crisp recipe uses fresh peaches for jammy fruit and caramelized edges every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 cup fresh peaches peeled and sliced
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.5 tsp cinnamon
Oat Crumble Topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold, cubed (1 stick)

Equipment

  • 1 sheet pan

Method
 

Prep the oven and fruit
  1. Preheat oven to 350F and grease a 9x13 baking dish so the peach filling releases easily.
  2. Toss sliced fresh peaches with granulated sugar, lemon juice, cornstarch, and cinnamon, then spread the mixture in the baking dish in an even layer.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut cold unsalted butter into the dry ingredients with your fingers until large, crumbly clumps form and the mixture looks sandy but holds together when pressed.
  3. Scatter the oat topping evenly over the peach filling, covering completely so it bakes into a golden crust.
Bake and serve
  1. Bake for 35-40 minutes at 350F until the topping is deeply golden and the peach filling is bubbling at the edges, showing active simmering through the crumble.
  2. Serve warm with vanilla ice cream or heavy cream.

Notes

For the crispiest topping, spread the crumble in a fully even layer so every corner gets direct heat, and let the crisp sit 10 minutes after baking to thicken the bubbling juices. Store covered in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing: no recommended for best texture. Dietary swap: for a gluten free peach crisp, substitute a 1:1 gluten free flour blend for the all-purpose flour (check label for cup-for-cup use).