Classic peach crisp made with fresh peaches (or frozen) and an oat crumble topping is a delicious and healthier dessert. This easy peach crisp can be made vegan and gluten-free. It’s perfect with a scoop of vanilla ice cream in the summertime.
When it comes to summer desserts, fresh fruit crisps and crumbles are my favorite. They are similar to pies but much lighter without the pastry crust.
Every summer when I end up with more fresh fruit than I can use, freeze, or give away I like to make a fruit crisp with my kids. Be sure to check out our Cherry Crisp, Blueberry Crisp, and Strawberry Rhubarb Crisp recipes too. In the fall this Apple Crumble Pie is a family favorite.
This peach crisp recipe made with fresh juicy peaches and an easy oat crumble topping is a delicious way to enjoy peaches.
What Kind of Peaches Should I Use for this Easy Peach Crisp?
There are many types of peaches, and they vary in shape, color, and more. I recommend using ripe, fresh, local peaches when possible. Choose a freestone variety (the pit is not attached to the flesh) to make peeling and slicing easy. I like to use yellow peaches for crisps, crumbles, pies, and jams for that classic peach color.
Can I use Frozen or Canned Peaches for Fruit Crisp?
Yes, I have made peach crisp with the frozen sliced peaches from Trader Joe’s and it was just as delicious! You don’t need to thaw the peaches first.
Canned peaches can also be used for peach crisp, though it is my last choice. Canning changes the texture of peaches significantly as they become saturated with canning liquid. If using canned peaches, reduce the baking time to about 30 minutes.
To Peel or Not to Peel?
A little bit of skin is fine in a peach crisp, but it’s best to peel as much as possible.
As mentioned above, ripe freestone peaches should be easy to pit and peel. Simply cut the peach in half lengthwise, remove the pit, and peel the skin off. I find that peeling under warm running water helps.
If your peach skins are stubborn and difficult to remove, use a paring knife or blanch the peaches briefly just as you would tomatoes, and the skins will slip off. To blanch, place peaches into a pot of boiling water for 30 seconds then immediately into a bowl of ice water. The skins will slip right off.
How to Make a Peach Crisp
There are two main components to any fruit crisp: a fruit filling and a crumble topping.
Peach crisp filling is mostly just sliced peaches, so be sure to use the tastiest peaches you can find. A little cornstarch helps soak up juices and create a thicker filling.
This is a simple and classic fruit crisp topping made with plenty of oats that get deliciously crisp and crumbly when baked with sugar and butter. Chopped pecans are a delicious addition you can include if you’d like.
Some recipes bake the filling and topping separately, which creates a granola-like crisp topping. I have always baked my fruit crisps all at once and they turn out beautifully.
Tasty Peach Crisp Variations
Fruit crisps are easy and fun to make your own. I love to add other fruits into my peach crisps and crumbles for more complexity of flavor. Add a handful of blueberries, raspberries, or blackberries. Add fresh sliced or chopped apricots for a bit of tartness.
Make individual peach crisps by baking this recipe in ramekins. Alternatively, try these Baked Peaches with Oat Crisp Topping!
To make this peach crisp gluten-free, ensure you are using certified gluten-free oats and gluten-free all-purpose flour such as Bob’s Red Mill.
To make this peach crisp dairy-free and vegan, use vegan butter such as Miyoko’s or Earth Balance.
Oat Crumble Topping
- 1 ½ cups rolled oats
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ cup butter, melted (1 stick)
Peach Crisp Filling
- 8 cups sliced peeled peaches (about 12 peaches)
- zest of 1 orange
- 2 tablespoons cornstarch (or flour)
- 3 tablespoons light brown sugar
- Vanilla ice cream (optional)
- Preheat the oven to 350°F.
- To make the crisp topping, mix together the oats, flour, sugar, brown sugar, salt, and cinnamon in a medium bowl. Pour the melted butter over the mixture. Stir to combine until crumbly. Set aside.
- Place the sliced peaches into a 2-quart baking dish. Sprinkle the orange zest, cornstarch, and brown sugar over the peaches and gently toss to combine.
- Sprinkle the crumble topping evenly over the peach filling.
- Bake the peach crumble until bubbly around the edges, and the topping golden brown, about 55 minutes. Check after 30 minutes and cover with foil if the topping is getting too brown.
- Let cool for 10 minutes then serve warm or room temperature with a scoop of ice cream.
How to Peel Peaches
Freestone peaches (those with pits not attached to flesh) should be easy to peel and slice when ripe. If not, blanch the peaches by immersing them in boiling water for 30 seconds and then plunging into a bowl of ice water.
- Add a small handful (half-pint) of raspberries, blueberries, or blackberries for a pop of flavor and color.
- Chopped pecans are a tasty addition to this simple oat crumble topping.
- I love to use a combination of apricots and peaches in this recipe for more flavor.
- Use more brown sugar in the filling if adding tart fruit.
- For a vegan peach crisp, use vegan butter such as Earth Balance.
- For a gluten-free peach crisp, use certified gluten-free oats and gluten-free all-purpose flour.
You can make this peach crisp several hours in advance and serve at room temperature or warm. Store leftovers covered in the refrigerator for up to 3 days. Reheat in a preheated 350-degree oven for 20-30 minutes.
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Nutrition Information:Yield: 8 Serving Size: 1 bowl
Amount Per Serving: Calories: 341Total Fat: 13gTrans Fat: 0gSodium: 105mgCarbohydrates: 55gFiber: 5gProtein: 5g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.