If you’re a fan of fruit crisps, my Old Fashioned Peach Crisp recipe is just what you’re looking for! Sweet and juicy peaches topped with a buttery oat crisp topping is an easy-to-make and delicious dessert your whole family will love.
Peach crisp and apple crisp have always been two of my favorite fruit desserts. And the nice thing about this recipe is if you can’t find fresh peaches in your grocery store, you can use frozen sliced peaches or drained canned peaches to make this delicious dessert.
So you don’t have to wait for peach season to use fresh ripe peaches to make my easy peach crisp recipe. In fact, you can use your favorite stone fruit and other types of fresh fruit to make this recipe.
There is something magical about fruit-filled summer desserts, and this Southern classic has been a mainstay on my table for as long as I can remember.
Some of my other favorite peach desserts are my peach cobbler pound cake and peach buckle. They’re easy to make and oh-so-delicious!
Ingredients to make Peach Crisp
Let’s start by gathering the ingredients we need to make my old-fashioned peach crisp recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to make Peach Crisp
Preheat the oven to 400°F.
- Add the flour, brown sugar, cinnamon, and butter to a large bowl.
- Mix the ingredients together until it forms a wet, clumpy mixture.
- Add the oats to the mixture.
- Combine using your hands or a large spoon to make the crisp topping.
*Butter an 8×8 baking pan and set aside until needed.
- Add the peaches, granulated sugar, flour, cornstarch, and salt to a large bowl.
- Mix to combine the dry ingredients with the peaches.
- Add the peach mixture to the prepared baking pan.
- Sprinkle the crumbly topping mixture over the top of the peaches in an even layer. Don’t pack the topping down. Leave it loose and crumbly.
Place the baking dish on the center rack of the preheated oven and bake for 20 – 25 minutes, until the oats start to get golden brown.
Remove the peach crisp from the oven and let it sit for 10-15 minutes before serving.
For an extra special treat, serve my homemade peach crisp with a scoop of ice cream. It’s guaranteed to bring smiles to your table, and some might even say this is the best peach crisp they’ve ever had.
Save any leftover peach crisp, refrigerated in an airtight container or well covered with plastic wrap for 3-4 days.
Recipe FAQ’s
Yes, you can. Just let them thaw for a few minutes to soften up. Don’t let them thaw too long, or they will get too soft, and some of the juice will seep out.
Peach crisp and peach cobbler are both delicious summertime peach desserts. The main difference in the desserts is the toppings. Peach crisp is made with a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, biscuit-type topping.
Fresh, ripe peaches are ideal for making peach crisps. You can also use canned or frozen peaches if fresh aren’t available. If using canned peaches, drain them well, and if using frozen, lightly thaw before using.
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Old Fashioned Peach Crisp
Ingredients
Peaches
- 8 cups peaches peeled and sliced (heaping cupfuls)
- ½ cup granulated sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Crisp Topping
- ¾ cup light brown sugar packed
- ½ cup all-purpose flour
- ½ cup salted butter -room temperature (1 stick = 4 oz)
- 1 teaspoon cinnamon
- 1 ¾ cup old-fashioned oats
Instructions
- Preheat the oven to 400°F.
- Add the flour, brown sugar, cinnamon, and butter to the bowl you used for the peaches and mix the ingredients together until it forms a wet, clumpy mixture.
- Add the oats to the mixture and combine using your hands or a large spoon.
- Butter an 8×8 baking pan, and set aside until needed.
- Add the peaches, granulated sugar, flour, cornstarch, and salt to a large bowl and mix to combine.
- Add the peach mixture to the prepared pan.
- Sprinkle the topping over the prepared peaches in an even layer. Don't pack the topping down, leave it loose and crumbly.
- Place the baking dish on the center rack of the preheated oven and bake for 20 – 25 minutes, until the oats start to lightly brown.Remove the peach crisp from the oven and let it sit for 10-15 before serving.
- Serve warm, with vanilla ice cream.
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