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Easy Peach Crisp Recipe

Karissa Parrish (Ginger Snap)
Made with fresh peaches and a buttery brown sugar oat topping, Homemade Peach Crisp is the perfect summertime dessert! Serve this peach crisp warm with either a scoop of vanilla ice cream or whipped cream.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8

Equipment

  • 8x8 inch baking pan
  • Mixing Bowls

Ingredients:
  

Peach Filling

  • 5 fresh peaches, peeled (optional), sliced into ¼" inch slices (about 5 cups)
  • ¼ cup sugar
  • 3 tablespoons all-purpose flour
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon vanilla extract
  • teaspoon salt

Crisp Topping

  • ¾ cup old-fashioned oats (rolled oats)
  • cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature (1 stick)

Instructions:
 

  • Preheat the oven to 350 degrees and grease an 8x8 inch baking pan with non-stick spray.

Peach Filling

  • In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, vanilla extract, and salt until evenly coated. Then pour it into the prepared baking pan.

Crisp Topping

  • In a medium-sized bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the butter and use a pastry blender to cut into the dry ingredients. Then switch to using your hands. Mix everything together with your hands until a crumbly topping has formed.
  • Sprinkle the crisp topping over the peaches and bake for 44-50 minutes. Once you see the top is golden brown and the peach juices are bubbling along the sides of the pan, you know it's done.
  • Let the peach crisp cool for about 15 minutes before serving with whipped cream or vanilla ice cream!
  • Keep any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes:

Baking Pan: Grease an 8x8-inch or 9x9-inch baking pan with non-stick spray. You could also bake this in a pie plate.
Room Temperature Butter: Pull out a stick of butter 1 hour before you want to start baking.
Crisp Topping: Use a pastry blender to cut the butter into the dry mixture and then switch to using your hands. Mix everything together with your hands until a crumbly topping has formed.
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