With bright fruit flavor and a simple crisp topping, this Peach Crisp recipe comes together with pantry staples and either fresh or frozen peaches. It’s a yummy fruit dessert to share with the whole family!

Easy Peach Crisp Recipe

This Peach Crisp is one of my go-to summer desserts. It makes a lot, is delicious as leftovers—I love to eat it for breakfast with yogurt the following day—and it’s easy to pull together. You can serve it with vanilla ice cream or whipped cream if you want. You can also make this dessert in the morning of the day when you plan to serve it and leave it at room temperature for a dessert that will be ready whenever you need it.

This is great in the summer when peaches are fresh, or in the winter when you need a burst of summer flavor.

And it’s perfect to make for a crowd since it has similar flavor to pie but is much easier to make. (You may also like my Blueberry Crisp recipe.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this recipe.

• Peaches: You can use fresh or frozen peaches here according to the season and what you have access to.
• Cornstarch: Adding a little of this to the peaches ensures that the fruit mixture isn’t too runny.
• Cinnamon: Cinnamon adds flavor to the topping, along with the vanilla.
• Fresh lemon: A little fresh lemon on the fruit helps brighten the flavor, so I like to use fresh lemon juice here.
• Oats: Rolled oats, which are sometimes called “old-fashioned oats” make the topping of this have the classic crisp texture.
• Whole wheat flour: I use whole wheat flour in combination with the oats to make the topping. Use all-purpose flour if you prefer.
• Sugar: A little sugar sweetens the topping and ensures that the flavors in the final result are yummy and balanced. You can use maple syrup if you prefer.
• Vanilla extract: Vanilla, either pure or artificial, adds delicious flavor to the crisp topping.
• Butter: I usually bake with unsalted butter so I can control the salt level.
• Plain yogurt: I add a little yogurt to the topping to ensure it’s moist and delicious.

Step-by-Step Instructions

Here’s a look at the process involved in making this easy Peach Crisp. Scroll down to the bottom of the post for the full info.

1. Add the topping ingredients to a bowl.
2. Mix together to make the crisp topping.
3. Place the peaches into a baking dish and toss with the filling ingredients.
4. Spread the topping over the peaches in the pan. Bake until the peaches are soft and the topping is golden brown.

Gluten-Free Peach Crisp

If you need to bake gluten-free, simply choose gluten-free rolled oats and use the almond flour variation. They both work just as well as their gluten-containing alternatives and the end results are just as delicious.

Peach Crisp with Frozen Peaches

I love to keep peaches in our freezer to use for desserts like this one. When you make this crisp from frozen peaches, you do not need to thaw them first. If the peach slices are stuck together, let them thaw for a few minutes so they soften slightly and you can break them apart. Using frozen peaches may require baking for a little longer.

Best Tips for Success

• If using fresh peaches, slice them uniformly. You do not need to peel them. Fresh peaches should be ripe but still a little firm.
• If using frozen peaches, you may need to bake for the longer time duration simply since they will start very cold.
• Using fresh lemon juice will add a bright flavor to the fruit, making it taste ripe and fresh even if they weren’t perfectly ripe!
• If the topping starts to get too dark brown at any point, cover it loosely with a piece of foil and continue baking.
• Serve leftovers warm or cold with yogurt, ice cream, or whipped cream.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below to let me know. I love hearing how recipes go in your real life!

• Preheat the oven to 400 degrees F and coat a 9×13-inch glass baking dish with nonstick spray.

• Place the peaches into a large bowl and toss with the cornstarch and the lemon juice. Spread into the prepared baking dish.

• Place the butter, yogurt, oats, flour, sugar, vanilla, and cinnamon into a medium bowl. Stir together.

• Spread the topping over the peaches in the pan. Press down slightly.

• Bake for 45-50 minutes or until the peaches are bubbly and soft. (If the topping starts to brown too much at any point, cover it loosely with a piece of foil and continue baking.) Let cool slightly and serve warm or at room temperature.

• Store any leftovers, covered, in the fridge for up to 5 days. Serve leftovers warm or cold with yogurt, ice cream, or whipped cream.
• If using fresh peaches, slice them uniformly. You do not need to peel them. Fresh peaches should be ripe but still a little firm.
• If using frozen peaches, you may need to bake for the longer time duration simply since they will start very cold.
• Using fresh lemon juice will add a bright flavor to the fruit, making it taste ripe and fresh even if they weren’t perfectly ripe!
• Sprinkle the peaches with a little sugar before adding the topping to make this a little sweeter.
• Substitute almond flour or gluten-free flour blend for the whole wheat flour to make this gluten-free.

Calories: 187kcal, Carbohydrates: 34g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 28mg, Potassium: 274mg, Fiber: 4g, Sugar: 23g, Vitamin A: 751IU, Vitamin C: 9mg, Calcium: 22mg, Iron: 1mg

This post was first published June 2020.