Fresh Peach Crisp



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Fresh peach crisp

Fall is officially here folks, and I couldn’t be more excited! There’s so much to love about this season including all things pumpkin, cooler weather, beautiful leaves, and hey, why not peaches? A couple weeks ago I bought a mega box of peaches at Costco and they weren’t quite ripe yet.

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I patiently waited for them to get super juicy and delicious. My patience paid off, and the peaches got super juicy, but then I realized that they were ripening so fast that if I didn’t use ’em up quick, I’d have rotten peaches! Thus…. Fresh Peach Crisp!

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If you’ve got apples on hand feel free to use them, but there’s something about Peach Crisp that I just love. The key to a good Peach Crisp if you are using fresh peaches versus the canned variety, is ripe peaches. If the fruit you’re using isn’t ripe, you’re not going to end up with a good peach crisp, so definitely make sure your peaches are perfectly ripe and juicy.

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This really does come together quite quickly, I’d say the longest task 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!

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And then……

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And THEN your house will smell phenomenal, and it will take massive amounts of self control to eat just a piece, and eat it civilly. I like to top my Peach Crisp with a scoop of vanilla ice cream. Yum! This is good stuff folks, enjoy!

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Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr


  • 6 cups fresh peaches, peeled, pitted, and sliced – about 6-7 peaches
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 cup flour
  • 3 tablespoons flour
  • 1 cup old fashioned oats
  • 1 cup brown sugar
  • 1 cup butter, cold, cut into cubes


  1. Pre-heat your oven to 350 degrees.
  2. Grease a 9×13 inch casserole dish.
  3. In a large bowl, toss peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
  4. In a separate large bowl, combine 1 cup flour with old fashioned oats, and brown sugar. Cut in butter until you have a crumbly consistency.
  5.  Pour the crumbly topping on top of the peaches.
  6. Bake in the oven, uncovered for 45-50 minutes.
  7. *Notes: Some of you have suggested that this calls for too much butter. If a cup seems like too much for you, feel free to reduce the amount to 1/2 cup. If you want your Fresh Peach Crisp to be extra crisp, bake for 5-10 minutes longer, making sure to keep a close eye on it. I personally love the end result using a full cup of butter.

Recipe adapted from

Hi, I’m Ashley & I’m so happy you’re here!

Ashley is the founder of CenterCutCook and a former teacher that now spends her days in the kitchen so that she can share her favorite recipes with you!