I wasn’t planning on sharing this recipe.
My husband ate half the pan standing over the stove before it even made it to the table. That’s when I knew it needed to go on the blog.
This peach crisp is stupidly simple. A handful of pantry staples, one bowl, and 40 minutes in the oven. And somehow it tastes like it took a lot more effort than that.
I’ve made this at least a dozen times now, tweaking little things each round, and I’m finally happy enough with it to hand it over to you.
So here’s everything you need to make it. 🍑
What You’ll Need
For the peach filling:
- 6 cups fresh peaches, peeled and sliced (about 6 to 8 medium peaches)
- 2/3 cup granulated sugar
- 2 tablespoons all purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the crisp topping:
- 1 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 2/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans (optional, but I never skip them)
Tools You’ll Need
- 9×13 baking dish
- Large mixing bowl
- Pastry cutter or your two hands (I use my hands, less dishes)
- Peeler and paring knife
- Measuring cups and spoons
How To Make Golden Peach Crisp
1. Preheat your oven to 350°F. Butter your baking dish so nothing sticks.
2. Make the filling. Toss your sliced peaches with sugar, flour, lemon juice, cinnamon, nutmeg, and salt in the mixing bowl. Let that sit for a few minutes while you work on the topping.
3. Build the crisp topping. In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse, clumpy sand. Stir in the pecans.
4. Assemble. Pour the peach filling into your baking dish and spread it out evenly. Sprinkle the crisp topping over the top, covering it completely.
5. Bake for 40 to 45 minutes, until the topping is deep golden brown and the fruit is bubbling around the edges. If the top starts browning too fast, loosely tent it with foil for the last 10 minutes.
6. Cool for at least 15 minutes before serving. I know that’s hard. Do it anyway, the filling needs time to set.
Pro Tips
These are the little things that took me a few tries to figure out.
- Don’t skip the flour in the filling. It’s what keeps your crisp from turning into peach soup. Two tablespoons is the sweet spot.
- Use butter straight from the fridge. Cold butter is what gives you those crumbly, clumpy pieces instead of a flat, sandy topping.
- Taste your peaches before adding sugar. Ripe, in season peaches need less sugar. Underripe ones need a little more. Adjust by a tablespoon or two.
- Let it rest. I mentioned this above, but it matters enough to say twice. A crisp that’s cut too early falls apart on the plate.
- Bake on a sheet pan. Slide a rimmed baking sheet under your dish to catch any bubbling juice that escapes. Saves you an oven scrubbing session later.
Substitutions and Variations
This recipe is forgiving, which is exactly why I keep coming back to it.
No fresh peaches? Frozen peaches work fine, just thaw and drain the excess liquid first, or your filling will be watery.
Gluten free? Swap the all purpose flour for a 1:1 gluten free blend and make sure your oats are certified gluten free.
Dairy free? Use a plant based butter stick, the block kind, not the tub kind. It holds up better in the topping.
Want it nut free? Just leave the pecans out completely, or swap in extra oats for the crunch.
Other fruit combos that work great:
| Fruit Swap | Notes |
|---|---|
| Peaches + blueberries | Adds a nice tartness |
| Peaches + raspberries | Slightly more tart, gorgeous color |
| All apples | Use Honeycrisp or Granny Smith, add 10 minutes bake time |
| Peaches + a splash of bourbon | For the adults at the table |
Make Ahead Tips
You can prep the fruit filling up to a day ahead and store it covered in the fridge.
The crisp topping can also be made ahead. Store it in an airtight container in the fridge for up to 2 days, or freeze it for up to 3 months.
When you’re ready to bake, just assemble everything cold and add a few extra minutes to your bake time.
A Few Extra Details
Nutrition (per serving, makes 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Fat | 16g |
| Carbs | 48g |
| Sugar | 30g |
| Fiber | 3g |
| Protein | 3g |
Meal pairing ideas: A scoop of vanilla ice cream is the obvious move. But a dollop of mascarpone or a drizzle of heavy cream works just as well if you want something a little less sweet.
Time saving tip: Peel your peaches the night before and store them in a bowl of water with a splash of lemon juice so they don’t brown. Cuts your morning prep time in half.
Leftovers and Storage
Cover your crisp tightly and store it in the fridge for up to 5 days.
To reheat, pop individual portions in the microwave for 30 to 45 seconds, or warm the whole dish in a 300°F oven for about 15 minutes to bring back that crispy topping.
You can also freeze baked crisp for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ
Can I use canned peaches? You can, but drain them well first and cut back the added sugar since canned peaches are already packed in syrup.
Why is my topping soggy instead of crisp? This usually means your butter was too soft when you mixed it in, or your crisp needed a few more minutes in the oven. Cold butter and a fully preheated oven fix this almost every time.
Can I double this recipe? Yes. Use a larger baking dish, like a 9×13 plus a smaller side dish, or bake in two separate pans so the fruit cooks evenly.
Do I have to peel the peaches? No, but the texture is nicer without the skins. If you’re short on time, leaving the skins on works fine too.
Can I make this in a cast iron skillet instead? Absolutely. A 10 inch cast iron skillet works great and gives you a slightly crispier bottom.
Wrapping Up
This peach crisp is the kind of dessert that disappears fast and gets requested again before the pan is even empty.
It’s simple enough for a random Tuesday and pretty enough for when people are coming over.
Give it a try this week, and let me know in the comments how it turned out for you. And if you tried one of the fruit swaps above, I’d love to hear which one won you over.
