This easy Peach Crisp will be one of your go-to summer desserts! Sweet and juicy peaches topped with a brown sugar-oat crumble. Serve warm with a scoop of vanilla ice cream.
Why you’ll love this recipe
Ease: No special equipment or techniques needed for this recipe. The topping and filing come together in minutes.
Flavor: A delicious combination of sweet peaches, vanilla, cinnamon, brown sugar, and pecans.
Texture: Soft and juicy fruit with a crunchy-crumbly topping.
Seasonal: This recipe tastes like summer! Enjoy this delicious peach crisp throughout the summer and early fall.
*Full recipe below in recipe card*
Peach filling: Toss sliced peaches with sugar, flour, orange juice, and a splash of vanilla extract. Place the peaches in a greased baking dish.
Crisp topping: Combine oats, flour, sugars, cinnamon, pecans, and melted butter. Sprinkle over the top of the peaches and bake.
Peaches should be ripe but still a bit firm. If you use peaches that are too soft they will break down when baking.
I usually peel the peaches but if you want to leave the skin on you can. Note: the filling will likely have a pink hue.
Add some finely chopped nuts into the topping for added crunch. I like pecans, but walnuts or almonds would be great, too.
Adjust the sugar and spices to suit your taste. If your peaches are really sweet you can reduce some of the sugar in the filling. If you prefer your peach crisp heavier on the cinnamon feel free to double it.
The difference between a peach crisp and peach cobbler
Both of these desserts are made with a base of baked sweetened fruit, what makes them different is the topping.
A crisp topping is typically made with a combination of oats and flour sweetened with sugar and held together with melted butter. The topping is more crisp, crunchy, and buttery.
With a peach cobbler (pictured below), the topping is more biscuit-like. The dough gets pinched or cut into pieces and placed over the top of the fruit.
Serving and storage
This peach crisp is best served warm, shortly after baking. Leftovers can be refrigerated and individual portions can be reheated in the microwave. Note: the topping will soften over time.
- 6 cups peeled, sliced, ripe-firm peaches, about 7-8 peaches (see note)
- 2 tablespoons orange juice
- 3 tablespoons all purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- ⅔ cup old fashioned oats
- ⅔ cup all purpose flour
- ¼ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup finely chopped pecans, optional
- ½ cup unsalted butter, melted
- vanilla ice cream for serving
- Preheat oven to 350°F. Lightly grease a 2 or 2½ quart sized baking dish (I use an 8×11 or 9-inch deep dish pie plate). Set aside.
- In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish and spread into an even layer.
- In a large bowl, combine oats, flour, sugars, salt, cinnamon, and pecans. Add melted butter and stir until well combined. Sprinkle the topping over the peaches, pressing some of it together with your fingers to form clumps.
- Bake for 35-45 minutes until the fruit is bubbling around the edges and the topping is light golden brown. Place on a rack to cool slightly. Serve warm with vanilla ice cream.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.