Easy Homemade Peach Crisp Recipe with Oats

There’s something deeply American about peach crisp. It’s a dessert that doesn’t apologize—warm, golden, a little messy, and downright irresistible. No delicate technique or fancy tools required. Just ripe, juicy peaches, a buttery oat topping, and a hot oven. That’s it. It’s the kind of dessert your grandmother might’ve made without a recipe, guided by instinct and whatever was in the pantry. The kind that tastes like summer, even if you’re eating it in the dead of winter.

I first had peach crisp at a Fourth of July potluck in Georgia. Someone’s aunt—might’ve been named Sharon, might’ve been Karen—slid a glass dish onto a picnic table between a bowl of potato salad and a tub of KFC. I didn’t expect much. Then I took a bite. Sweet peaches still a little firm, not mushy. A topping that actually crunched. The vanilla ice cream melted just enough to pool into the crevices. Game over.

This recipe captures that same magic, but with a little more consistency and a hell of a lot more flavor. We’re using fresh or frozen peaches, a brown sugar oat crumble, and a touch of cinnamon for warmth. It’s not fancy, but it’s damn good. And that’s what matters.

Why You’ll Love This Recipe

• Minimal prep and no mixer required
• Can use fresh, frozen, or even canned peaches
• Crisp topping stays crunchy, not soggy
• Perfect balance of sweet, tart, and buttery
• Crowd-pleaser for potlucks, BBQs, or quiet nights in
• Pairs perfectly with vanilla ice cream or whipped cream

Ingredients

For the filling:

• 6 cups sliced peaches (fresh or frozen, peeled if desired)
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the crisp topping:

• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar.
2. Prepare the filling. In a large bowl, combine sliced peaches, sugars, lemon juice, cornstarch, cinnamon, and salt. Toss to coat. Pour mixture into the prepared baking dish.
3. Make the topping. In another bowl, whisk together flour, oats, sugars, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter, fork, or your fingers to blend until mixture resembles coarse crumbs.
4. Assemble. Sprinkle the oat topping evenly over the peach filling.
5. Bake. Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
6. Cool slightly. Let sit for at least 10 minutes before serving. Best served warm with a scoop of vanilla ice cream.

Tips & Variations

• Fresh vs. Frozen: If using frozen peaches, thaw and drain them well first to avoid extra liquid.
• Add nuts: Chopped pecans or walnuts add crunch to the topping.
• Spice it up: Add nutmeg or ginger for a bolder spice profile.
• Gluten-Free: Substitute a gluten-free all-purpose flour blend and gluten-free oats.

Note:

Avoid overbaking—once the top is golden and the peaches are bubbling, you’re good. Letting it rest prevents a watery mess.

Serving Suggestions

• Top with a scoop of vanilla ice cream
• Dollop of whipped cream and a sprig of mint
• Drizzle with caramel sauce
• Eat it cold for breakfast with yogurt (no shame)
• Serve with a splash of bourbon whipped cream for an adult twist

Nutrition Information (per serving, approx. 8 servings)

• Calories: 320
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 48g
• Sugar: 30g
• Fiber: 3g
• Protein: 3g
• Sodium: 150mg

User Reviews/Comments

Maggie P.: “Made this for my book club, and not a crumb was left. Someone licked the dish. No joke.”

Ron L.: “Used canned peaches because I was lazy and it still slapped. This is my go-to now.”

Jess W.: “I doubled the topping because I’m a monster and don’t regret a thing. So good.”

Terry H.: “Added chopped pecans. That crunch? Unreal.”

FAQs

Can I use canned peaches for peach crisp?
Yes. Canned peaches work in a pinch. Just drain them well and reduce the sugar in the filling slightly, since canned peaches are often packed in syrup. They won’t have the same fresh flavor, but they’ll still deliver that juicy texture and sweet punch.

How do I store leftovers?
Cool the peach crisp completely, cover it tightly with foil or transfer to an airtight container, and refrigerate for up to 4 days. Reheat in the oven at 350°F for about 15 minutes to restore crispness.

Can I freeze peach crisp?
Absolutely. You can freeze it baked or unbaked. For baked, cool completely, wrap well, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven. For unbaked, assemble everything except baking and freeze. Bake straight from frozen—just add 10-15 minutes to the baking time.

What’s the difference between a crisp and a crumble?
Good question. They’re almost the same. The main difference is that crisps typically include oats in the topping, giving it a chunkier, crispier texture. Crumbles skip the oats and are a bit more like a streusel.

Can I make this vegan?
Yes. Just substitute vegan butter or coconut oil for the regular butter. The flavor will change a bit, especially with coconut oil, but it’ll still taste great.

Conclusion

Peach crisp doesn’t need to be complicated to be extraordinary. It’s the kind of dish that turns seasonal fruit into something decadent without dressing it up too much. You don’t need to be a pastry chef or even a competent cook to pull it off. Just mix, crumble, bake, and eat. It’s simple, satisfying, and delivers every damn time.

If you’re a fan of American comfort desserts, peach crisp is a must. It carries the essence of southern hospitality, late summer nights, and backyard laughter in every bite. For more on peaches and their history in American cuisine, check out the Wikipedia page on peaches.

Hungry yet? Thought so. Now go make it.

Print