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Peach Crisp

Peach crisp baked with juicy fresh peaches and a buttery cinnamon oat crumble. Golden, crisp topping and bubbling filling come together in one easy bake at 350°F.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cup fresh peaches peeled and sliced
  • 0.3333333333 cup granulated sugar
  • 0.25 cup light brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 salt pinch
Crisp Topping
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 0.5 cup chopped pecans optional
For Serving
  • 1 vanilla ice cream
  • 1 whipped cream
  • 1 fresh mint

Equipment

  • 1 sheet pan

Method
 

Bake Prep
  1. Preheat oven to 350°F (175°C). Choose a baking rack placement that lets the dish bake evenly.
  2. Butter a 9×13-inch baking dish. Coat the bottom and sides so the crisp releases easily.
Make the Peach Filling
  1. In a large bowl, combine fresh peaches, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir until the peaches look evenly coated and glossy.
  2. Transfer the peach mixture to the baking dish. Spread into an even layer so the filling bubbles throughout.
Make the Crisp Topping
  1. In another bowl, combine old-fashioned rolled oats, all-purpose flour, light brown sugar, ground cinnamon, and salt. Toss until no large dry clumps remain.
  2. Stir in the melted unsalted butter until crumbly. Rub any bigger bits together so the topping forms coarse crumbs.
  3. Fold in chopped pecans if using. Keep the pecans distributed so each bite has crunch.
  4. Sprinkle the topping evenly over the peaches. Cover the surface fully for a golden, crisp top.
Bake, Cool, and Serve
  1. Bake for 40–45 minutes at 350°F (175°C), until the topping is golden brown and the filling is bubbling. Look for thick bubbling at the edges and crisp-looking crumbs on top.
  2. Cool for 10 minutes. This helps the filling set slightly before serving.
  3. Serve warm with vanilla ice cream or whipped cream and fresh mint. Add mint last for a fresh finish.

Notes

For juiciest results, use ripe peaches and let the filling sit 5 minutes after mixing so cornstarch starts to thicken. Store leftovers covered in the refrigerator up to 4 days; rewarm in the oven at 325°F until heated through. Freezing is not recommended because the crumb topping can soften. For a lighter swap, use half the butter in the topping with an equal amount of unsweetened applesauce for a less rich crisp.