Perfect for peach season.

This Peach Crisp is everything summer desserts should be. Juicy, fresh peaches are baked with brown sugar, vanilla, and a hint of cinnamon before being topped with a buttery oat crumble that turns golden and crisp in the oven. Serve it warm with a scoop of vanilla bean ice cream!

Peach crisp in a blue and red pie plate with a plate of crisp topped with vanilla ice cream and a blue spoon.

Peach Season

Peach season is the best! In Florida, you know it’s time when the vendors start popping up selling peaches on the side of the road! There is a couple of weeks during the summer where they are the juiciest but also the cheapest time of the season to snag them. It’s the perfect time to pick up a few pounds for all the fresh baking.

A crisp is so much easier to throw together than a pie and even arguably tastes better!

Peach filling in a blue and red pie plate.

Ingredients

Fresh peaches are the star of this recipe, becoming sweet and jammy as they bake. The topping combines oats, flour, butter, and brown sugar for a classic crisp texture that bakes up golden and buttery.

Peach Filling Ingredients

peaches – make sure they’re ripe!
light brown sugar
granulated white sugar
all purpose flour
ground cinnamon – for a little warmth, its not overly cinnamon
vanilla extract
almond extract – a tiny bit, you’re not going to taste it!
lemon juice
kosher salt – I use Diamond Crystal in all my recipes

Ingredients to make the crisp filling including fresh peaches, bowls of sugar, cinnamon, vanilla, flour and lemon juice.

Crisp Ingredients

all purpose flour
rolled oats
light brown sugar
ground cinnamon
kosher salt
unsalted butter

Ingredients to make the crisp crumble including flour, oats, butter, salt, and cinnamon.

How to Make Peach Crisp

Prepare the Peach Filling: Toss the sliced peaches with the sugar, flour, cinnamon, vanilla, almond extract, lemon juice, and salt until evenly coated. Transfer to a pie or baking dish.
Make the Crisp Topping: Combine the flour, oats, brown sugar, cinnamon, and salt. Stir in the melted butter until a crumbly mixture forms.
Assemble and Bake: Sprinkle the topping evenly over the peaches and bake until golden brown and bubbling around the edges.

What to Serve with Peach Crisp

The classic is vanilla bean ice cream & it truly hits the spot with the warm jammy peaches. You could also serve it with fresh whipped cream or even mascarpone whipped cream!

If you love a crisp in the summer like I do, you’ll also love this Cherry Crisp made with fresh cherries.

Up close of the crisp in a pie plate with a silver spoon.

How to Make Peach Crisp Ahead of Time

You can assemble the peach filling and topping separately up to 24 hours in advance. Store both in the refrigerator and assemble just before baking.

You can also bake the crisp completely, cool, and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 325°F oven until heated through.

A plate of crisp topped with vanilla ice cream and a blue spoon.

Equipment I Use to Make Peach Crisp

Pie Plate – my favorite low cost pie plate that works for every pie!
Pie Server – makes serving easier

Graphic of today’s elevation: A little cinnamon adds warmth to the jammy peaches.

Frequently Asked Questions

Do I need to peel the peaches?

I don’t peel them, I like the added color and texture. You can peel them if you prefer.

What type of peaches work best?

Ripe yellow peaches provide the best balance of sweetness and color for this recipe.

Can I use frozen peaches?

I highly recommend fresh, but if you can only find frozen, make sure you defrost and drain them really well so you don’t end up with too loose of a filling.

Peach Crisp

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Author: Aimee Iorio

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Ingredients

Scale

For the Filling

5 cups ripe peaches, peeled and sliced, about 8 peaches
¼ cup light brown sugar
2 tablespoons granulated white sugar
2 tablespoons all purpose flour
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt

For the Crisp Topping

¾ cup all purpose flour
½ cup rolled oats
½ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted

For Serving

Vanilla bean ice cream

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Instructions

Preheat your oven to 350°F and lightly grease a 9-inch pie dish or 8×8 baking dish.
In a large mixing bowl, combine 5 cups sliced peaches, ¼ cup light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons flour, ½ teaspoon cinnamon, 1 teaspoon vanilla extract, 1/8 teaspoon almond extract, 1 tablespoon lemon juice, and ¼ teaspoon kosher salt. Stir until the peaches are evenly coated.
Transfer the peach filling to your prepared baking dish and spread into an even layer.
In a separate mixing bowl, combine ¾ cup flour, ½ cup rolled oats, ½ cup light brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon kosher salt. Pour in 6 tablespoons melted butter and mix until crumbly.
Sprinkle the topping evenly over the peaches.
Bake for 45-50 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Let the crisp cool for at least 15 minutes before serving to allow the filling to set. Serve warm with vanilla bean ice cream.

Category: Sweet Tooth
Method: Oven

Peach Crisp

Perfect for peach season.

Peach Season