An easy Peach Crisp made with fresh, juicy peaches and a delicious crispy topping. This recipe also includes instructions for how to use canned or frozen peaches!

A finished peach crisp in a white baking dish topped with ice cream and another a cut peach beside it.

Do you love fresh peaches this time of year? Once summer hits, I tend to go a little crazy when it comes to buying peaches and we usually end up with more than we need.

One of my favorite things to do with leftover peaches is use them in baked goods like this easy peach crisp. If you’ve never had a peach crisp before, it’s similar to a cobbler because it has a juicy peach filling. However, cobblers typically use a biscuit topping whereas crisps use a crispier oat topping. And yes, they’re absolutely delicious too!

While there are a few steps to making this peach crisp recipe it’s pretty simple to throw together. Bonus – you can make this recipe with fresh, frozen, or canned peaches too so you can enjoy it all year long!

The ingredients needed to make peach crisp in various bowls on a gray surface.

Ingredients For This Recipe

To make this recipe, you’ll need just a few simple ingredients. For the brown sugar oat topping you will be using:

  • Flour: This will help hold the topping together. Just be sure to spoon and level your flour when measuring it.
  • Brown Sugar: To help sweeten it. Light or dark brown sugar will work just fine here.
  • Cinnamon & Salt: For flavor.
  • Butter: To give you a delicious, buttery topping. For best results, I recommend using cold butter.
  • Oats: I prefer to use old-fashioned rolled oats because they’re chewier. Feel free to use quick or instant oats if that’s what you have on hand though.

And for the peach filling you will be using:

  • Peaches: I used fresh peaches, but canned or frozen work just fine too. See my recipe notes for how to use those if that’s all you have on hand. If using fresh peaches, make sure to use ones that are firm but give a little when you press into them.
  • Granulated Sugar: The peaches are already pretty sweet, but there’s a little sugar added to them to sweeten everything up. You may reduce the sugar slight in the filling if you prefer.
  • Flour: You will also be using some all-purpose flour in the filling, this will help to thicken it up so it’s not too runny.

A white bowl filled with brown sugar oat topping.

How To Make Peach Crisp

There are two components to this crisp – the topping and the filling. I recommend starting with the topping first and then making the filling. 

How To Prepare The Brown Sugar Oat Topping:

You’ll start by whisking together the flour, brown sugar, ground cinnamon, and salt. Then, you’ll cut in some cold cubed butter until the mixture is nice and crumbly. I like to use a pastry cutter for this part, but if you don’t have one you can use a fork or even your hands to work the butter into the dry ingredients.

Once the mixture starts to come together, stir in the old-fashioned rolled oats. I find that it’s best to stir the oats in at the end, otherwise they end up getting cut into pieces when you’re cutting the butter into the mixture.

Once the topping is ready, you can place it in the refrigerator while you prepare the filling. The topping can easily be made 1 to 2 days in advance and refrigerated until you’re ready to use it too.

Sliced peaches in a round baking dish ready to be topped with the oat topping.
A round white baking dish with sliced peaches topped with the oat topping ready to be baked.

How To Prepare The Filling & Assemble The Crisp:

For the filling, you’ll simply toss the sliced peaches with the sugar and flour until the peaches are completely coated. Then, set them aside while you prepare your pan.

I typically use a 9-inch round pan for this recipe, but something similar like an 8 or 9-inch square dish works great too. I recommend spraying the pan well with nonstick cooking spray, then adding your filling. Next, remove the topping you prepared earlier from the refrigerator and sprinkle it on top.

Once the crisp is assembled, place it in the oven and let it bake for 40 to 50 minutes or until the filling is bubbling and the topping is golden brown. Once it’s done, let it cool slightly before serving it. I highly recommend a scoop of ice cream on top too!

A serving of peach crisp in a white bowl with a spoon in it.

FAQ’s

How do you store peach crisp?

Once the crisp has cooled completely, cover it tightly, and store it in the refrigerator for 2 to 3 days. 

How do you reheat it?

I prefer to just reheat individual servings in the microwave for about 30 seconds or until it’s heated through. If you want to reheat the full dish, preheat the oven to 300°F (150°C), allow the peach crisp to sit at room temperature for 15 to 20 minutes while the oven is preheating, then let it bake in the oven for 15 to 20 minutes or until warmed through.

Can I make this recipe with canned or frozen peaches?

Yes, you can use either one here!

For canned peaches: I recommend using peaches that are canned in peach juice and not syrup. Be sure to drain the peaches before using them in this recipe.

For frozen peaches: Let them thaw first and drain any excess juice, then use as directed in the recipe.

A finished peach crisp in a round baking dish being scooped with a wooden spoon.

Baking Tips

  • Be sure to prepare the topping first and refrigerate it while you make the filling.
  • If using fresh peaches you’ll need about 6-7 medium peaches.
  • If your peaches aren’t quite ripe yet, place them in a brown paper bag for to 1 to 2 days to speed up the ripening process.

More Easy Fruit Recipes To Try!

Recipe Video

A bowl of peach crisp with a spoon in it.

Peach Crisp

4.97 from 29 ratings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
An easy Peach Crisp made with fresh, juicy peaches and a delicious crispy topping.
Print Recipe Pin Recipe Save Leave a Review

Ingredients

Servings: 6 servings

For the topping:

  • 1/2 cup (65 grams) all-purpose flour, spooned & leveled
  • 3/4 cup (150 grams) light brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) cold unsalted butter, cubed into small pieces
  • 1 cup (100 grams) old-fashioned rolled oats

For the filling:

  • 5 cups sliced peaches about 6-7 medium peaches
  • 1/3 cup (65 grams) granulated sugar
  • 1/4 cup (31 grams) all-purpose flour spooned & leveled

Instructions
 

  • Preheat the oven to 350°F (177°C). Spray a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.

To make the topping:

  • In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and transfer to the refrigerator while you make the filling.

To make the filling:

  • Add the sliced peaches to a large mixing bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are fully coated. Scoop the peaches into the prepared baking dish, remove the topping from the refrigerator and sprinkle on top of the filling.
  • Bake for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges.
  • Remove from the oven and transfer to a wire rack to cool slightly before serving.

Notes

Once the peach crisp has cooled completely, cover tightly, and store in the refrigerator for 2 to 3 days.
To reheat the crisp: You may reheat individual servings in the microwave for 30 seconds or until warmed through. To reheat the full peach crisp, preheat oven to 300°F (150°C), remove the crisp from the refrigerator and let it sit at room temperature while the oven preheats, then bake in the oven for 15 to 20 minutes or until warmed through. 
Oats: I prefer to use old-fashioned rolled oats, but quick oats will be fine too. 
Peaches: You may also use frozen or canned peaches for this recipe. If using frozen peaches, thaw them first, and drain any excess juice. If using canned peaches, I suggest using peaches that are canned in juice (not syrup) and completely draining them first.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.