An easy homemade peach crisp recipe with fresh peaches and an oat topping. Flavored with cinnamon sugar and vanilla and finished with an oat topping, take it to the next level by serving it with vanilla ice cream and caramel sauce. It's a WHOLE LOTTA YUM!
Depending on your mood, we show you how to make a peach crisp with oats or peach crisp without oats ~ your preference, both are delicious!
Peach Crisp (Without Oats or With!)
We have a very sweet neighbor with a peach tree who drops off 1-2 large boxes of peaches each summer. It's always unexpected, so I usually drop all blog cooking plans and instantly turn them into peach week as soon as our box arrives!
Sometimes we blanch the peaches to help with peeling, the skin seriously just slides right off. If you strongly dislike peeling peaches with a vegetable peeler, I suggest giving our blanched peaches method a try!
Everything in our homemade peach crisp recipe with fresh peaches recipe just uses kitchen basics you probably have on hand. Most likely you just need fresh peaches and you'll be set to get started!
We used a 9" cast iron skillet but it's not necessary to make a cast iron peach crisp, you can also use a 9x9 square baking dish or a round casserole dish.
- peaches, peeled, pitted, and cut into ¼-inch slices - you can peel them with a vegetable peeler or you can quickly blanch the peaches to remove the peel.
- lemon juice (about 1 lemon) - prevents the peaches from browning
- granulated sugar
- cornstarch - helps to thicken the fruit sauce
- vanilla extract
- flour - used in the crumble topping along with the brown sugar, oats, butter, and more cinnamon
- dark brown sugar
- oats (or swap with chopped nuts to skip oats)
- salted butter, cubed
** Please see the recipe card at the bottom of the post for the exact quantities **
Other types of fruit-make a fruit crisp with other types of stone fruit such as plums or nectarines. Apple or pear would be fantastic too or feel free to mix in other types of fruit with the peach crisp like one of the above or fruit like cherries or raspberries.
Peach crisp without oats - When you add oats to the topping it almost comes out more like a cobbler than a crisp. Sometimes we make a peach crisp without oats like we did with our apple crisp no oats recipe. depending on what mood we're in and what we have on hand. You can just leave the oats out of the recipe or swap them for chopped nuts such as pecans.
- Vegan- use vegan approved margarine like Earth Balance
- Sugar-free- Both granulated sugar and brown sugar are used in the peach crisp with oats recipe, you can use a no-sugar sweetener like monk fruit or erythritol in their place. They both make 1:1 granulated and golden sugar equivalents
- Gluten Free- use a gluten-free flour and be sure to use gluten-free certified oats
Step by Step Instructions
There are just a few basic steps to make our homemade peach crisp with fresh peaches recipe. Prep the peaches, combine them with sugar and flavorings, make the topping, and bake it all in the oven. A simple summer (or anytime!) dessert that tastes like heaven.
- Preheat the oven to 350 F. Grease a 9x9 pan or a cast iron skillet.
- Peel and slice the peaches.
- Add the peaches to a large size bowl and combine with the lemon juice, corn starch, sugar, vanilla, salt, and cinnamon. Put the peach mix into the baking pan.
- In a small bowl make the crumb topping by adding the flour, oats, brown sugar, and cold butter cubes. Using a pastry blender or a fork, blend the topping into small pea size pieces.
- Bake the peach crisp for 40-45 minutes until it's heated through and bubbling. The sauce will thicken as it cools. Enjoy!
- Serve the crisp with vanilla ice cream, whipped cream, or caramel sauce if you like.
- To make a peach crisp without oats, for the topping combine ¼ cup each of flour, butter, brown sugar, and chopped pecans (optional) + ⅓ cup of cold butter.
- We used a cast iron skillet but it isn't necessary, any medium-size square or round oven-safe baking pan will work.
- You can use this same recipe to make apple, pear, plum, or nectarine crisp too.
Peach crisp will last 4-5 days in the fridge or freeze it for up to 3 months. It will also be fine to leave on the counter for 24 hours, but longer than that requires refrigeration.
Leaving the skin on the peaches will leave behind a fibrous texture. The peach peel is technically edible but we do recommend removing it first, whether you peel it or blanch the peaches.