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This easy fresh peach crisp recipe features juicy fresh peaches with a buttery brown sugar oat topping. Made in a 9×13-inch casserole dish with just 15 minutes of prep.
One of the very BEST ways to enjoy ripe summer peaches is this easy Fresh Peach Crisp recipe(alongside my loved Peach Cobbler)! Juicy fresh peaches bake beneath a buttery brown sugar oat topping until the fruit is bubbling and the topping is golden and crisp. It has all the comfort of a homemade fruit dessert with only about 15 minutes of hands on prep!
Serve it warm with a scoop of vanilla ice cream and you have a simple peach dessert that works just as well for a weeknight treat as it does for a summer cookout. If you picked up a big box of peaches like I did this week, make this crisp!
Why You’ll Love This Peach Crisp Recipe
- Made with fresh peaches and simple pantry ingredients.
- The old-fashioned oat topping is buttery, and bull of brown sugar flavor!
- Only about 15 minutes of prep time before the oven does the rest.
- Bakes in an 8×8-inch casserole dish or 9 inch pie plate
- Delicious warm, at room temp, or reheated the next day.
How to Choose peaches for peach crisp
Choose peaches that smell peachy, for lack of a better explanation, and give slightly when pressed. They should be ripe enough to be juicy and flavorful but not so soft that they are mushy. Very firm peaches may remain a little crunchy, even after baking, while overripe peaches can make the filling watery. This recipe uses about 6 cups of peeled, pitted and sliced peaches, or about 6 to 7 peaches depending on size.
Do you Have to Peel Peaches for Peach Crisp?
I like to peel the peaches for this recipe because it gives the filling a smoother texture. If you enjoy the texture of peach skins, feel free to leave them on. Just wash the peaches well before slicing.
One trick that I like to use to peel peaches is to score a small x in the bottom of each peach, place them in boiling water for about 30 seconds, and transfer to an ice water bath. The skins will slip right off!
How to Make Peach Crisp with Fresh Peaches
- Prepare the oven and pan. Preheat the oven to 350 degrees Fahrenheit, then grease a 9×13-inch casserole dish.
- Make the peach filling. Toss the sliced peaches with cinnamon, vanilla, granulated sugar, and flour. Spread the peaches evenly in the prepared dish.
- Make the oat topping. Combine the flour, old-fashioned oats, and brown sugar. Cut in the cold cubed butter until the mixture forms coarse crumbs. I like to use my food processor for this, but two forks works just as well.
- Assemble. Sprinkle the topping evenly over the peaches but be sure not to pack it down.
- Bake. Peach crisp bakes uncovered for 45-50 minutes, until the filling is bubbly around the edges and the topping is golden brown. If you notice that the topping is browning too quickly, lightly tend the dish with foil.
- Cool. Let the peach crisp rest for about 10 to 15 minutes so that the filing can thicken slightly before serving.
Tips for the Best Peach Crisp
- use ripe peaches – make sure your peaches are ripe. Ripe peaches are going to be juicy and delicious! If you do not have fresh peaches, feel free to use canned peaches.
- use cold butter – cold butter ensures that you end up with a crumbly texture.
- bake evenly – if the peach crisp starts browning too quickly, cover the dish with foil so that it doesn’t get too brown.
- look for bubbles – the filling should be bubbling at the edges and the top should be golden brown.
Serving Peach Crisp
My personal favorite way to serve peach crisp is to top it with vanilla ice cream. The ice cream melts into the warm peaches and the buttery oat topping and it’s *chef’s kiss* – perfection! If you don’t have any vanilla ice cream on hand, it’s also delicious with whipped cream! Enjoy!
To store and reheat Peach Crisp: let leftovers cool, cover the dish and refrigerate for 3-4 days. Reheat in the microwave for about 30 seconds, or until warm.
⭐️If you make and enjoy this recipe, please come back and give it a star rating in the recipe card below!
Fresh Peach Crisp
Ingredients
Peach Filling
- 6 cups fresh peaches peeled, pitted, and sliced
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- 3 tablespoons flour
Brown Sugar Oat Topping
- ½ cup brown sugar, packed
- ⅔ cup all-purpose flour
- ⅔ cup old-fashioned oats
- ¾ teaspoon ground cinnamon
- ½ cup butter cold, cut into cubes
Instructions
- Pre-heat your oven to 350 degrees F.
- Grease a 9×13-inch casserole dish.
- In a large bowl, toss peaches with cinnamon, vanilla, ½ cup granulated sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
- In a separate large bowl, combine ½ cup brown sugar with ⅔ cup all-purpose flour, ⅔ cup old-fashioned oats, and 3/4 teaspoon ground cinnamon. Cut in the cold butter with two forks until coarse crumbs form. You can also use a food processor for this step.
- Pour the crumbly topping on top of the peaches.
- Bake in the oven, uncovered for 45-50 minutes, until the peach filling is bubbling around the edges and the topping is golden brown. If the topping is browning too quickly, tent with foil.
- Rest: allow the peach crisp to rest for 10-15 minutes before serving. It is best served warm with a scoop of vanilla ice cream on top.
Frequently Asked Questions
Extra-ripe peaches can release a lot of juice. Make sure that your peaches are not overly ripe. Bake until the juices are bubbling along the edges, and allow the crisp to rest for 10-15 minutes before serving so that the filling has time to thicken.
The oat topping should be golden brown and the peach filling should be bubbling along the edges. If the topping browns before the fruit is bubbling, lightly tent the dish with foil.
For the best peach crisp, prepare the peach filling and oat topping separately, refrigerate them, and assemble and bake shortly before you need it. This keeps the topping from absorbing juice while it sits.
Other Fruit Crisp recipes:
If you’ve got apples on hand feel free to use them to make Apple Crisp, but there’s something about Peach Crisp that I just love. Here’s my recipe for Apple Crisp made in the Instant Pot. It is SO easy and so delicious!
This really does come together quite quickly. The longest task when making a fresh peach crisp is peeling, pitting, and slicing the peaches. But once that task is done, it’s only a matter of minutes before your Peach Crisp is in the oven baking!
Your house will smell phenomenal and your taste buds will enjoy all of the amazing flavors that come together in this Fresh Peach Crisp recipe! Enjoy!
