Peach Crisp

10 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Peach Crisp is an all-American dessert. Juicy peach filling baked covered in a crunchy oat topping, made in about an hour. Perfect with vanilla ice cream!

Easy, fast desserts like Peach Cobbler are great for cookouts, potlucks, or just a quick weeknight treat. Fresh fruits like juicy peaches make any Pie Recipe the perfect summertime dessert!

Peach Crisp serving on plate with vanilla ice cream


Fruit crisps are a great way to use just past ripe fruit, a little squishy and bruised but still firm enough to hold up in a pie or fruit crisp. From Apple Crisp to mixed berry crisp to this fresh Peach Crisp recipe, it’s so easy to turn ripe fruit into a delicious, warm dessert begging for a scoop of vanilla ice cream.

You may be wondering the difference between peach cobbler and peach crisp. A fruit cobbler has a biscuit or pie dough on top. A fruit crisp has a crumbly topping and this one made with rolled oats, brown sugar, flour, and unsalted butter that gets crunchy and crispy when baked.

This Peach Crisp recipe is so easy to make and adapt to what you have on hand. Substitute nuts for the oats for even more crunch or almond flour to make a gluten free Peach Crisp. You can even cut the sugar by just using fresh peaches without the other filling ingredients.

Easy Peach Crisp is the perfect summer dessert especially topped with a big scoop of Vanilla Ice Cream or dollop of Homemade Whipped Cream. You can make Peach Crisp ahead of time so it’s also great for potlucks or picnic parties at the park.

To make your Peach Crisp ahead of time, prepare your peaches and cover with the crisp topping. Wrap tightly and keep in the fridge for up to a day. You can make the fruit crisp topping ahead and store for up to a month in the freezer, perfect to make a quick crisp when fruit goes just past ripe!

This recipe is so much better with fresh, juicy peaches. You can use frozen peaches but the texture is going to be a lot softer. If you use frozen peaches, make sure to thaw and drain well so your peach filling isn’t runny or soggy. If you prefer peeled fruit, blanch the fresh peaches with an easy tip further in the post.

Tip to keep Peach Crisp from getting soggy

If you have particularly juicy peaches or just like a really thick fruit crisp, use this method to get them to release their juices. Toss peaches (or fruit) in a mixture of sugar and salt and let sit for about 20-30 minutes before making your Peach Crisp. Drain juices, reserving about 2 tablespoons to mix back into the peach filling.


Peach Crisp baking dish with scoops removed


  • Peach Filling: Make different fruit crisps with firm fruits or stone fruits like plums, apricots, apples, or pears.
  • Spices: Try adding a teaspoon or two of cinnamon or nutmeg to the peach filling for some warm, spiced flavor.
  • Berries: Make an easier Raspberry Peach Pie by adding fresh (or frozen, thawed) raspberries to the peach filling. You can also use blackberries, blueberries, strawberries, or a mix of your favorites instead of the peaches.
  • Nuts: Give your Peach Crisp a bit of crunch by stirring in chopped almonds, pecans, or walnuts to crisp topping or into the peach filling, or both!
  • Bourbon: Add a tablespoon of bourbon or whiskey to the peach filling for kick to this Southern favorite and top with Salted Caramel Sauce.


Bring a large pot of water to boil. Fill a large bowl with cold water and ice, leaving room to add peaches and it won’t overflow. Place 2-3 peaches into the boiling water for about 30 seconds, then remove and place directly ice bath. Repeat with remaining peaches. Skins should easily loosen for peeling, no knife needed!

Slow Cooker Peach Crisp

Set and forget a slow cooker Peach Crisp for an even easier dessert. Grease slow cooker with butter and spread peaches evenly in bottom. Prepare crisp topping as usual and sprinkle over peaches. Cook Peach Crisp on low for 3-4 hours, or until peaches are tender.



  • Serve: Peach Crisp can be stored at room temperature for up to 2 days, covered tightly with plastic wrap in a cool, dry spot.
  • Store: Keep your Peach Crisp in the refrigerator for up to 1 week in an airtight container. To keep from getting soggy, make sure it’s completely cooled before storing.
  • Freeze: Cool Peach Crisp before freezing and store in a sealed container for up to 2 months in the freezer.

Peach Crisp baked in baking dish top-down view

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Peach Crisp

Peach Crisp is an all-American dessert. Juicy peach filling baked covered in a crunchy oat topping, made in about an hour. Perfect with vanilla ice cream!
Yield 10 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


Peach Filling

  • 6 peaches , sliced (about 4 cups)
  • 1/3 cup sugar
  • 1/4 cup flour

Crisp Topping

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup butter , chilled
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats


  • Preheat oven to 350 degrees. Grease a 9x13 baking dish; set aside.
  • Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture.
  • Place crisp topping in the refrigerator while you make peach filling.
  • Combine peaches, flour, and sugar in a large bowl. Stir until all of the peaches are well coated with the flour and sugar.
  • Arrange peaches evenly in the baking dish.
  • Sprinkle topping over peaches, pressing gently for an even, slightly flat topping.
  • Bake for 35-45 minutes, or until topping is golden brown.


Calories: 249kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 143mg | Potassium: 222mg | Fiber: 3g | Sugar: 25g | Vitamin A: 577IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg

Peach Crisp Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Loved this recipe. I added fresh strawberries with the peaches. I used fresh peaches that were not completely ripe. I liked this because the peaches did not get mushy. I baked for a longer time because I like crispy top brown.

  1. Sabrina, this was so good!!! I like the ease of it and I even used canned peaches that I sliced and it was still really good. I broiled for a few minutes at the end, other than that followed it exactly. Thank you so much for posting, will definitely be making it again. Oh I did put whipped cream on top which only enhanced it!!!

  2. I only had two peaches on hand but were going bad, ended up slicing those along with an apple and followed the rest of the recipe accordingly. Broiled for a few mins at the end to make sure it was extra crispy, paired with some vanilla ice cream and was a crowd pleaser with the hubs! A keeper for sure.

  3. Is peeling the peaches ‘optional’ or necessary. I’m not clear on that. This recipe sounds easy and yummy. Peaches are my favorite.

  4. Was absolutely delicious. Served it warm with vanilla ice cream for desert.
    My husband is currently eating some of the left overs cold for breakfast – he says it is very tasty even cold!