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The Best Peach Crisp

This easy peach crisp features juicy fresh peaches baked beneath a buttery cinnamon-oat topping that turns golden and crisp in the oven. Serve it warm with vanilla ice cream for an irresistible summer dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Peach Filling
  • 6 cups sliced fresh peaches about 6–7 medium peaches
  • ⅓ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
Crisp Topping
  • 1 cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ¾ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter melted
For Serving
  • Vanilla ice cream optional
  • Whipped cream optional

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9x9-inch or 2-quart baking dish.
  2. Wash, pit, and slice the peaches into approximately ½-inch pieces. Peeling is optional.
  3. Add the peaches, granulated sugar, flour, lemon juice, vanilla, cinnamon, and salt to a large bowl. Gently toss until evenly coated.
  4. Transfer the peach mixture to the prepared baking dish and spread into an even layer.
  5. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
  6. Add the melted butter and vanilla extract. Stir until the mixture forms moist, crumbly pieces.
  7. Scatter the topping evenly over the peaches without pressing it down.
  8. Bake for 35–45 minutes, until the topping is golden brown and the peach juices are bubbling around the edges.
  9. Remove from the oven and let the crisp rest for 10–15 minutes so the filling can thicken slightly.
  10. Serve warm with vanilla ice cream or whipped cream, if desired.

Notes

Use ripe but firm peaches for the best texture.
Fresh peaches work best, but thawed and well-drained frozen peaches can also be used.
Old-fashioned rolled oats provide the best crunchy texture.
Don't pack the topping down; keeping it loose helps it crisp properly.
If the topping browns too quickly, loosely cover the dish with foil for the remaining baking time.
Allow the crisp to rest before serving so the peach juices have time to settle.