Easy Peach Crisp

This peach crisp is a delicious dessert that combines juicy, sliced peaches with a crunchy, buttery topping. It’s a classic dessert that can be enjoyed on its own or served with a scoop of vanilla ice cream for an extra treat.

peach crisp

Peach crisp is a delightful and comforting dessert that showcases the natural sweetness and juicy texture of fresh peaches. It is a classic dessert that combines ripe peaches with a crispy and crumbly topping, creating a perfect balance of flavors and textures.

Peach crisp is often served warm, straight from the oven, and can be enjoyed on its own or paired with a scoop of vanilla ice cream. The creamy coolness of the ice cream pairs wonderfully with the warm peach filling and crispy topping, creating a heavenly dessert experience.

Whether enjoyed as a summer treat or a cozy fall dessert, peach crisp is a timeless and beloved dessert that celebrates the natural beauty and deliciousness of fresh peaches. Its simple yet delightful combination of flavors and textures makes it a crowd-pleasing dessert that is sure to satisfy any sweet tooth.

How to Pick the Best Peaches

Peaches are typically in season during the summer months, from May to September, depending on the specific variety and location. The peak of peach season can vary slightly based on your geographical region.

To find the best peaches, here are a few tips:

  1. Visit local farmers’ markets: Farmers’ markets often offer freshly harvested, locally grown peaches that are likely to be ripe and flavorful.
  2. Look for local orchards: If you have access to orchards or pick-your-own farms in your area, they can provide an opportunity to select ripe peaches directly from the source.
  3. Check for signs of ripeness: Look for peaches that have a vibrant color, ranging from golden yellow to reddish blush, depending on the variety. The fruit should feel slightly firm but give a little when gently squeezed. Avoid peaches that are overly soft or have bruised spots.
  4. Smell the peach: Ripe peaches will have a sweet, fragrant aroma. If the peach has no scent, it may not be fully ripe.


  • 8-Inch Baking Dish


  • Blanching peaches make for more attractive surfaces and more yield. The goal is just to separate the skin from the flesh and not to cook the peaches.
  • Frozen peaches can be substituted for fresh peaches. Defrost over a colander to remove excess moisture before combining with sugar. 
  • MAKE IT GLUTEN-FREE: Use gluten-free flour (Bob’s Red Mill 1:1 Baking flour recommended) and use gluten-free oats.

Do you have to peel peaches for a crisp?

Yes, peeling the peaches ensures that there isn’t a fibrous texture from the skin. There are two easy ways to peel peaches. The first is to “blanch and shock” the skin so that it easily lifts away from the flesh. I often do this technique when peeing tomatoes. It works great for riper peaches.

Alternatively, for firm peaches, you can use a Y-shaped hand peeler. It’s a little messier than blanching, but it works. If you like the texture of baked peach skin, feel free to leave it on.

Can I use frozen peaches?

Yes, frozen peaches are a great substitute when not available or at their peak season. What’s nice is that they’re typically pre-peeled, cutting down the prep time. Measure out 9 cups of frozen peaches and defrost them in a colander, draining any excess water before using.

How to prevent a soggy filling

Peaches are loaded with water and their ripeness can vary. Coating fresh peaches in sugar adds extra sweetness while drawing out some of the water inside the cell walls before baking.

As part of the recipe, a small amount of juice is added to the fruit, spices, and cornstarch. The elevated oven temperatures thicken the cornstarch which results in a nice scoopable consistency.

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peach crisp

Easy Peach Crisp

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  • Author: Liz Thomson
  • Total Time: 50 minutes
  • Yield: 1 large peach crisp 1x



Peach Filling

  • 3 ½ pounds peaches, sliced
  • ⅓ cup granulated sugar
  • 1 ¼ teaspoons cornstarch
  • 1 teaspoon lemon juice (only use if peaches are very sweet)
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon kosher salt

Crisp Topping

  • ½ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ½ cup pecans, roughly chopped
  • ¼ cup dark brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon nutmeg
  • 6 tablespoons unsalted butter


For the Filling

  1. Set oven rack to the center position. Preheat to 375ºF.
  2. Cut a shallow “X” into the bottom of the peaches, and then blanch in boiling water for 15 seconds. Transfer peaches to a large bowl of ice water. Once cooled, peel the peaches with your fingertips. Cut peaches into ¾-inch thick slices. Alternatively, using a peeler, gently peel the peaches then cut into slices.
  3. In a large bowl combine sliced peaches and ⅓ cup granulated sugar. Allow peaches to sit and macerate for 30 minutes.
  4. Drain the liquid from the peaches into a bowl, and reserve ¼ cup of the juices.
  5. In a small bowl whisk together the ¼ cup of peach juice, cornstarch, lemon juice, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, and ⅛ teaspoon salt. Combine with peaches.
  6. Lightly butter an 8 by 8-inch baking dish. Add peach filling, spreading evenly in the pan.

Crisp Topping

  1. In a small bowl mix together the flour, rolled oats, pecans, brown sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon ginger, and ⅛ teaspoon nutmeg.
  2. Cut butter into small ¼-inch pieces and add to the flour mixture. Use your fingers to cut the butter into the dry ingredients, pressing together to create large pebble-shaped pieces of crisp topping, about the size of a dime.
  3. Evenly sprinkle the crisp topping over the peaches.
  4. Bake until the topping is golden brown and crisp, 30 to 35 minutes.
  5. Wait for 30 to 60 minutes before serving.
  6. Add warm peach crisp to serving bowls and top with vanilla ice cream.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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