This easy peach crisp recipe is a must-make anytime you can get your hands on some fresh peaches!
I’ve made this recipe at least 10 times with different variations in the last few months to create the perfect peach crisp for us all to enjoy. After many (delicious) tests, I think this is the best way to make it.
You only need 5 or 6 ripe peaches to make this, though, it would be great with frozen peaches, too. It’s especially perfect to use up any bruised or over-ripe peaches.
Peach crisp is always a crowd pleaser, whether you’re making it for yourself (dessert for daaaaays!) or hosting a dinner party.
Peaches are in-season in the summertime in the US, but you can generally find them most of the year or at least April through October-ish. I like to make this when they’re on sale and extra juicy towards the end of summer.
You can make this exact same recipe with fresh berries or frozen berries any time of year, and be sure to try my healthier take on apple crisp when fall is in full swing.
I’m giving you lots of details and step-by-step instructions here to help make sure your peach crisp turns out amazing, so you can jump to any section below or read the whole thing for extra tips.
Peach Crisp Ingredients
To make a delicious classic peach crisp recipe, for the filling you’ll need:
- Fresh peaches: Fresh really is wonderful here so do what you can to use fresh peaches. I don’t even bother to peel them because the peach skin adds wonderful flavor, texture, and color to the dish. Frozen peaches work too if you must.
- Sugar: You can use plain granulated sugar or substitute honey in an equal amount. We’re making a dessert here, so I don’t mind using a little white sugar since this is a once-in-a-while kinda thing. Maple syrup would technically work but the flavor might overpower the peaches, which is what we’re highlighting here.
- Thickener: Tapioca flour, arrowroot powder, or cornstarch all work, use what you have or pick one.
- Fresh lemon juice: Fresh lemon juice adds brightness and the acid balances the flavor in your peach crisp; fresh is always best, the stuff in bottles isn’t as good.
- Vanilla extract: Vanilla adds an extra gourmet flavor to any dessert.
- Grated fresh ginger: This is completely optional and totally recommended for an elevated flavor. You can leave it out if you don’t have it or don’t care for it. Powdered ginger is stronger than fresh, so use half the amount if using powdered.
Crisp Topping Ingredients:
- all-purpose flour (gluten-free all-purpose flour works, too)
- whole rolled oats
- brown sugar (or coconut sugar)
- cold unsalted butter, cut into small cubes (vegan butter works, too)
See the printable recipe card below for quantities.
Peach crisp is a dessert, not a health food. However, I believe in using high-quality ingredients with health in mind whether I’m making a healing recipe or a classic dessert like this. I like to use unbleached and unbromated all-purpose flour (both Bob’s Red Mill and King Arthur meet that criteria), and I buy them on Thrive Market for great prices.
In fact, I buy almost all of my flours, oats, sugar, and other pantry staples on Thrive Market for great prices on high-quality ingredients. Here’s my partner link for 40% off your first Thrive Market order if you want to do the same.
How to Make The Best Peach Crisp
If you can chop and stir, you can make this easy peach crisp recipe.
- Chop your peaches into 1-inch pieces and discard the pits and stems. You can also slice your peaches into half-moons, but I find it easier to eat when you chop the pieces into chunks instead of slices.
- Combine all filling ingredients in a prepared 2-quart (8×8-inch, or equivalent) baking dish.
- Mix together the topping ingredients in a medium bowl. You can chop the cold butter into small pieces and/or use your fingers to break it up into pea-sided pieces. Or, blitz it all together in a food processor to break up the butter. I find it easier to just chop the cold butter into small pieces to save on dishes.
- Sprinkle the topping mixture evenly over the filling.
- Bake at 375°F (190°C) for 45-55 minutes until the filling is bubbling (make sure it’s bubbling!) and the topping is golden-brown. I like to place my baking dish on a sheet pan in case anything bubbles over to keep my oven clean. We like to serve it with a scoop of vanilla ice cream on top.
Best Recipe Tip: People tend to under-cook a crisp recipe like a peach crisp. You want to see the filling really bubbling to make sure it’s done. Under-cooked peach crisp will taste ok, but when cooked properly, this dish will make everyone say, “Wow! This is amazing!”
This is my mom’s peach crisp recipe that I tested and refined and I don’t like to mess with the classics. However, I know sometimes it’s necessary. Here are some substitutions and modifications if you need them.
- Vegan or dairy-free: Use white sugar, maple syrup, or another vegan sweetener in your filling to make this vegan, and use cold vegan butter instead of regular butter to make this vegan/dairy-free.
- To make this gluten-free: Use gluten-free all-purpose flour and certified gluten-free oats.
- Thickener: I usually have tapioca flour on hand (also called tapioca starch) so I use that. You can also use cornstarch or arrowroot powder in the filling.
Peach Crisp Variations
This peach crisp recipe is super flexible! While it’s pretty perfect as-is, you can change things up depending on what you have on hand.
- Bourbon Peach Crisp – Add 3 ounces of high-quality bourbon to your peach crisp filling for a fun adult spin on this classic.
- Use frozen peaches – As I mentioned above I really do think fresh is best, but 2 (16-ounce) bags of frozen peaches can work here, too.
- Use a fruit mix – If you happen to have some leftover chopped pineapple around, you can substitute some of the peaches with it for a fun tropical twist. A mix of fresh berries and peaches would also be nice, and you can also add in any plums or apricots you want to use up. Whatever you add, still aim for about 2 pounds total of fruit.
- Add some nuts to the topping: You can add 1/2 cup of chopped pecans or walnuts to the topping to add extra crunch and flavor.
Equipment & Storage
- You’ll need a 2-quart baking dish or equivalent to make this peach crisp recipe. That’s an 8×8-inch baking dish or a medium-sized Dutch oven (no lid needed). Just don’t use something with short sides like a tart pan as this will bubble over too much.
- In general, always place a baking dish on top of a sheet pan when baking something like a crisp, casserole, or lasagna in the oven in case something spills over to keep your oven clean.
- Leftovers keep in the fridge (covered) for up to 3 days. It does not freeze well.
This easy Peach Crisp Recipe is a classic that always hits the spot. I recommend making this traditional recipe as written, and I gave you dietary substitutions in the notes below if you need to modify anything. If you make it, please leave a star rating in the comments below. Enjoy!
- 2 pounds peaches (5 large or 6 medium), chopped into 1-inch pieces
- 1/2 cup granulated sugar or honey
- 2 tablespoons tapioca flour (or arrowroot powder or cornstarch)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 teaspoons vanilla extract
- 1 teaspoon freshly grated ginger (optional and recommended)
- 1/2 cup all-purpose flour (gluten-free all-purpose flour works, too)
- 1/2 cup whole rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 stick (4 ounces) cold unsalted butter, cut into small cubes
- Preheat the oven to 375°F (190°C). Prepare a 2-quart dish with healthy cooking spray or butter.
- Add the peaches then top with the rest of the filling ingredients. Gently mix together until all of the peaches are coated in the filling and the tapioca flour has dissolved into the filling.
- In a medium mixing bowl, combine all of the topping ingredients and use your hands to further break apart the butter into smaller pieces until the butter is the size of peas and mixed throughout. Pour the topping mixture over the peach mixture.
- Place the baking dish onto a sheet pan to catch any spillover and bake for 45-55 minutes until the filling is bubbling and the top is a nice golden brown. Let cool for at least 15 minutes and serve warm with a scoop of vanilla ice cream, or however, you like your peach crisp.
- To make this vegan: Use white sugar, maple syrup, or another vegan sweetener in your filling, and use cold vegan butter instead of regular butter.
- To make this gluten-free: Use gluten-free all-purpose flour and certified gluten-free oats.
Keywords: Peach Crisp Recipe, How to Make Peach Crisp
Peach Crisp Recipe FAQ
What is the difference between peach cobbler, peach crumble, and peach crisp?
Peach crisp, peach cobbler, and peach crumble are NOT the same thing(s)!
A cobbler has a biscuit topping, while a crisp has a crumbling topping generally make with flour, oats, sugar and butter. A crumble is very similar to a crisp without the oats in the topping. All are great recipes and have similar fillings, but their toppings are different. In my opinion, peach crisp is slightly easier to make.
Why is my peach crisp soggy?
It’s possible your oven wasn’t hot enough to crisp up the topping, and/or the proportions of ingredients in your topping was off. Make this recipe exactly as written for best results.
Can you leave the skin on peaches for peach crisp?
Yes! In fact, I recommend it. You don’t need to peel peaches for peach crisp. Peach skin adds a wonderful flavor and texture to your peach crisp. Plus, it makes this recipe even easier to prepare.
Should I use sliced peaches or chopped peaches?
I think peach crisp is easier to spoon with chopped peaches, but sliced peaches can make it look really pretty. It’s up to you!
Can I use canned peaches in peach crisp?
Technically yes, but I don’t like to use fruit in cans because fresh tastes so much better and canned fruit can contain BPA or preservatives. If you use canned peaches, they are most likely covered in sugar so omit or adjust the sugar here.
Does peach crisp need refrigerated?
Peach crisp is ok to leave at room temperature for a few hours after you pull it out of the oven, but once it cools to room temperature it should be stored, covered, in the refrigerator for up to 3 days.
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