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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Servings:
Calories: 120kcal
Ingredients
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.