Easy Peach Crisp Recipe for Summer Treats

Some recipes feel like an exhale at the end of a long week, and this peach crisp is one of those. It’s the kind of simple, sun-soaked dessert that you make because peaches are heavy and fragrant on the counter and the kitchen already smells like summer. The fruit turns lush and jammy in the oven, the top goes golden and just a little crackly, and the whole thing asks very little of you beyond showing up with a spoon. Honestly, it’s the easiest way to turn a handful of peaches into pure comfort.

I love this crisp because it falls right into that happy spot between rustic and charming. No fuss, no special tools — just the steady rhythm of slicing fruit and a quick tumble of a buttery, oaty blanket on top. It’s the dessert that doesn’t mind if dinner was scrambled eggs or a salad you assembled standing up, because once it’s out of the oven, everything feels a bit more celebratory. The edges hug the pan with syrupy bubbles, there’s a whisper of cinnamon in the air, and you get that moment where the spoon breaks through the crust and you hear the soft crackle. That little sound feels like a reward.

We have a small family ritual with this one. It started on a Saturday when the farmers’ market peaches were piled high in a paper bag and our plans were basically “stay home, water the basil, and finally fix the wobbly kitchen chair.” I set the peaches on the counter, and our son snuck one and took a huge bite before I could even rinse it — juice down his arm, eyes wide. My husband put on some gentle guitar music, the kind you barely notice until a favorite chord hits and it feels like an old memory. I made the crisp in that sleepy late-afternoon light, the dog parked by the oven as if she knew exactly what was happening. We ate it warm with melting ice cream, windows open, and the whole house smelled like toasty oats and stone fruit and butter. It’s funny how a simple bowl can turn an ordinary evening into something we still bring up months later.

The recipe has woven itself into our weekends — sometimes after a backyard dinner, sometimes on a rainy Tuesday when the day felt a little too full. I’ll admit, there was one time a peach rolled off the counter and under the fridge like it had big plans. We laughed, found it, and cut off the dusty part with all the ceremony of kitchen pirates. It still tasted like sunshine.

Why You’ll Love This Easy Peach Crisp Recipe for Summer Treats

– It captures summer in a pan — juicy peaches that bake down into a tender, fragrant filling with a cozy cinnamon hug.
– The topping is all crisp edges and nubbly oat bits, buttery and just sweet enough to feel special without tipping into candy.
– It’s wonderfully forgiving. Peaches a little firm? A little soft? It all evens out in the oven.
– No fancy equipment, no tricky steps. You can assemble it with a half-finished cup of coffee beside you.
– Perfect both warm (with melting ice cream) and cold (with a quiet morning coffee — my favorite kind of breakfast).
– It turns a small, simple gathering into something that feels like a memory: clinking spoons, soft music, that warm baked-fruit perfume.
– It’s easy to scale up for a crowd or tuck into a smaller dish for a cozy night in.

Slow Moments

I like to make this when the house is unhurried and the afternoon light pools across the floor in long rectangles. The peaches sit in a bowl, blushing and fragrant, and the knife slips through with that little whispery sound ripe fruit makes. There’s a rhythm to it — slice, turn, slice — and from the living room I can hear the soft thump of the dog’s tail against the couch whenever I open the fridge.

While the crisp bakes, the kitchen changes its mood. The air grows sweeter; the first hint of cinnamon drifts out and wraps around the room. The top starts to brown just at the edges, sun-kissed and craggy, and you can see tiny bubbles along the sides where the juice gathers and happily sputters. Someone always wanders in to “just check,” which mostly means they’re hoping for a crumb.

There’s time for a slow rinse of the cutting board, a few sips of tea or the rest of that coffee, a glance out the window to see the neighbor walking their dog. When the timer chimes, the crisp feels like a small ceremony — set it on the table, let it settle for a few minutes while it breathes and re-arranges itself. Then, bowls. The first spoonful always steams the glasses just a bit. It’s a quiet joy.

Time-Saving Hacks

– Keep a bag of sliced peaches in the freezer — summer’s sweetest insurance policy. No need to thaw completely; the oven is patient.
– If you’re short on time, use a store-bought granola sprinkled on top right at the end for an extra crunchy finish.
– Mix the dry topping ahead of time and stash it in a jar. On busy nights, you’re halfway there before you’ve tied your apron.
– A splash of lemon perks up peaches that have seen a few days on the counter. Just a nudge brightens the whole pan.
– If you’re hosting, assemble earlier in the day and bake while you clear dinner plates. The scent becomes dessert’s announcement.
– And honestly, when time allows, let it sit a few extra minutes after baking. That short pause helps the juices settle into a jammy, spoonable perfection.

Serving Ideas

– Warm bowls with a scoop of vanilla ice cream are the classic move. The soft melt meets the crisp top and it’s magic.
– Whipped cream with a whisper of vanilla or a swirl of honey feels light and easy, especially after a weeknight dinner.
– For breakfast (yes), spoon it cold over thick yogurt with a drizzle of maple. A happy little weekday treat.
– Add toasted almonds or pecans for a gentle crunch and a toasty, nutty note.
– Drinks: iced coffee for the afternoon, a mug of chamomile or mint tea before bed, or a splash of bubbly water with lemon on the porch.
– For a slower weekend, set out small bowls of berries and let everyone customize their own cozy scoop.

Tips & Mistakes

– If your peaches are super juicy, don’t panic. A little extra juice means a glossier, more spoonable dessert. Embrace it.
– Don’t overwork the topping. The best crisps have uneven, craggy clusters that bake up crunchy and golden.
– Watch the edges. If they brown faster than the center, a loose tent of foil keeps things gentle.
– I once added a heavy hand of spice and, whew, it muscled out the peaches. A soft touch lets the fruit sing.
– Taste a slice of peach before it goes in. If it’s very tart, a smidge more sweetness brings the balance back.

Storage Tips

Leftovers keep beautifully in the fridge, tucked under a lid. I love a cold spoonful in the morning with coffee — the topping softens a bit, almost cookie-like, and the fruit firms up into a rosy jam. If you prefer it warm, a few gentle minutes in the oven or a short turn in the microwave brings the crisp back to life. It’s lovely for a next-day lunch nibble, too, the kind you sneak while standing at the counter, fork in hand, promising yourself “just one more bite.”

For longer keeping, you can freeze portions in small containers and reheat on a low oven setting until the topping crisps again. It’s a quiet little gift to your future self.

Variations and Substitutions

– Nectarines step in seamlessly if that’s what you’ve got — no peeling, just the same sunny flavor.
– A handful of blueberries or raspberries scattered over the peaches adds a pretty pop of color and a tart little sparkle.
– If you like a deeper flavor, brown the butter for the topping. That toasty note is subtle but so cozy.
– For a gentle twist, add a pinch of cardamom or ginger. It leans fragrant without overpowering the fruit.
– Citrus zest — lemon for bright, orange for warm — perks up an older batch of peaches.
– For a nutty crunch, fold in chopped pecans or almonds. Sunflower seeds are a nice surprise, too.
– Dairy-free? Use your favorite plant-based butter; it still bakes up beautifully.
– If you’re avoiding refined sugar, try maple syrup or coconut sugar. The sweetness lands softer, more rounded.

Frequently Asked Questions

Easy Peach Crisp Recipe for Summer Treats

This easy peach crisp features juicy, cinnamon-kissed peaches under a crunchy oat topping. It’s a no-fuss summer dessert that comes together fast and bakes up golden and bubbling—perfect with a scoop of vanilla ice cream.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 cups ripe peaches, peeled and sliced fresh or thawed frozen
• ▢ 0.5 cups granulated sugar for filling
• ▢ 0.25 cups light brown sugar, packed for filling
• ▢ 1 tbsp lemon juice
• ▢ 1 tsp vanilla extract
• ▢ 2 tbsp cornstarch thickens the filling
• ▢ 0.5 tsp ground cinnamon for filling
• ▢ 0.25 tsp fine salt for filling
• ▢ 1 cups old-fashioned rolled oats for topping
• ▢ 0.75 cups all-purpose flour for topping
• ▢ 0.5 cups light brown sugar, packed for topping
• ▢ 0.5 tsp ground cinnamon for topping
• ▢ 0.25 tsp fine salt for topping
• ▢ 0.5 cups unsalted butter, cold and cubed for topping
• ▢ 0.5 cups chopped pecans optional; for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
• Make the filling: In a large bowl, combine peaches, granulated sugar, 0.25 cup brown sugar, lemon juice, vanilla, cornstarch, 0.5 tsp cinnamon, and 0.25 tsp salt. Toss until the peaches are evenly coated, then spread into the prepared dish.
• Make the topping: In a medium bowl, stir together oats, flour, 0.5 cup brown sugar, 0.5 tsp cinnamon, and 0.25 tsp salt.
• Cut in the cold butter with a pastry cutter or your fingers until the mixture forms moist, clumpy crumbs. Stir in pecans if using.
• Sprinkle the oat topping evenly over the peach mixture.
• Bake 35 to 40 minutes, until the filling is bubbling at the edges and the topping is golden brown. Let rest 10 minutes before serving.
• Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Use fresh or frozen peaches. If using frozen, thaw completely and drain; add 0.5 tbsp extra cornstarch if the peaches are very juicy. For gluten-free, use a certified GF oat and a 1:1 gluten-free flour blend. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 325°F oven until crisp again.