Make the most of fresh peaches with this Easy Peach Crisp recipe! Simple ingredients, a buttery oat topping, and juicy peaches create the perfect summer dessert that’s quick, delicious, and sure to impress. It’s an absolute MUST to serve your Peach Crisp warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Pure heaven!
There’s something special about biting into a warm Peach Crisp made with fresh, seasonal peaches. The natural sweetness and juiciness of peak-season peaches elevate this simple dessert to a whole new level.
This recipe is not only incredibly easy but also packed with the flavors of sweet, juicy peaches and a buttery, crunchy topping. I hope you give this Easy Peach Crisp recipe a try before the summer fades away!
Why You’ll Love This Recipe
- Simplicity at Its Best: This Peach Crisp requires minimal ingredients and comes together in just a few simple steps.
- Perfectly Balanced Flavors: Enjoy the harmonious blend of sweet, tender peaches with a crisp, buttery oat topping that adds the perfect amount of crunch.
- Versatile Dessert: Whether you’re serving it warm with a scoop of vanilla ice cream or cold with a dollop of whipped cream, this dessert is a crowd-pleaser.
- Great for Any Occasion: Make it for a weekend dessert, a summer BBQ, or even as a quick, comforting treat on a weeknight.
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
REFRIGERATED:
- butter. You need 57g (¼ cup) of cold, unsalted butter. Slice into small chunks.
PANTRY:
- flour. You need 16g (2 tablespoons) of flour for the peaches, plus another 30g (¼ cup) for the topping.
- white sugar. 100g (½ cup) of granulated white sugar
- brown sugar. 83g (½ cup) of light brown sugar. (golden yellow sugar, dark brown sugar are good substitutes.
- oats. You need 50g (½ cup) of regular rolled oats. Don’t use the quick-cooking or instant oats.
- spices. We’re gonna be using ¼ teaspoon each of cinnamon and nutmeg. It’s okay to omit nutmeg if you don’t have it on hand.
- nuts. 30g (about ¼ cup) of chopped nuts. I used cashews but easily replace it with your favorite nuts – almonds, pecans, peanuts, pistachios are all good options. Easily skip the nuts if you are allergic. It will still taste delicious!
PRODUCE:
- peaches. You need 454g (1 lb) of sliced, peeled fresh peaches for this recipes. That is from about 6-7 peaches. Slice them about ¼-thick. If sliced too thin they might become too mushy after baking. You can also substitute with thawed (and blot them dry) frozen unsweetened peach slices in equal amount.
Recommended Tools To Make This Recipe
- digital food scale – this is the scale I use; love the range of colors!
- measuring spoons
- 2-quart baking dish or an 8×8 square baking dish – I prefer using this line because of the lids. Perfect when I make recipes for potlucks.
How To Make The Perfect Peach Crisp
STEP 1. Prepare the Peach Filling: At least twenty minutes before you start baking, preheat oven to 375°F (190°C). Set an oven rack at the middle level.
In a 1.5 to 2 quart baking dish (An 8×8 pan or similar size is ok. In the photos here I even used a 9-inch pie plate.), combine peaches, sugar and the 2 tablespoons of flour.
STEP 2. Make the crisp topping: In a medium bowl, combine oats, brown sugar, flour, cinnamon/ nutmeg. Cut in butter using your fingers until mixture resembles coarse crumbs. Stir in the nuts.
STEP 3. Sprinkle topping over peach mixture.
STEP 4. Bake for 35 minutes or until peaches are tender and topping is golden. If necessary, loosely cover with foil for the last 10 minutes of baking to prevent overbrowning.
If using frozen peaches, bake time will be a bit longer. About 45 minutes or until filling is bubbly across entire surface.
Serving Suggestions
- Classic Pairing: Serve your Peach Crisp warm with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a drizzle of caramel sauce. Yum!
- Breakfast Twist: Enjoy it cold the next morning with a spoonful of yogurt for a sweet breakfast treat.
Tips for the Best Peach Crisp
Choosing the Right Peaches: For the best results, use ripe but firm (not hard) peaches with no bruises or soft spots. They should give slightly when pressed but not be overly soft or mushy. You can use any variety of peaches, yellow or white.
Variations: Feel free to mix in other fruits like berries or switch to gluten-free flour for a gluten-free option.
Substitutes: Fresh peaches are best for peach crisp, but you can also use unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal because they’re already too soft and mushy.
Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes to restore that crispy topping.
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Peach Crisp (Super Easy!)
Ingredients
For the Peach Filling
- 454g (1 lb) sliced, peeled fresh ripe peaches about 6-7 peaches
- 100g (½ cup) granulated white sugar
- 16g (2 tbsps) all-purpose flour
For the Crisp Topping:
- 50g (½ cup) regular rolled oats **not the instant oats
- 83g (½ cup) brown sugar
- 30g (¼ cup) all-purpose flour
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 57g (¼ cup) unsalted butter cold
- 30g (about ¼ cup) chopped nuts **I used cashew here, but almonds, pecans, peanuts, pistachios are good options too.
Instructions
- Prep: At least twenty minutes before you start baking, preheat oven to 375°F (190°C). Set an oven rack at the middle level.
- Prepare the Peach Filling:In a 1.5 to 2 quart baking dish (An 8×8 pan or similar size is ok), combine peaches, sugar and the 2 tablespoons of flour.454g (1 lb) sliced, peeled fresh ripe peaches100g (½ cup) granulated white sugar16g (2 tbsps) all-purpose flour
- Make the crisp topping: In a medium bowl, combine oats, brown sugar, flour, cinnamon/ nutmeg. Cut in butter using your fingers until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over peach mixture.50g (½ cup) regular rolled oats83g (½ cup) brown sugar30g (¼ cup) all-purpose flour¼ tsp cinnamon¼ tsp nutmeg57g (¼ cup) unsalted butter30g (about ¼ cup) chopped nuts
- Bake for 35 minutes or until peaches are tender and topping is golden. If necessary, loosely cover with foil for the last 10 minutes of baking to prevent overbrowning.If using frozen peaches, bake approximately for 45 minutes until filling is bubbly across entire surface.