Summer just isn’t complete without a fresh fruit dessert, and this Peach Crisp is up to the task. Juicy sweet peaches are topped with a cinnamon-spiced crunchy granola topping for a truly delightful treat appropriate for any time — breakfast, dessert, after-lunch dessert, pre-dinner dessert, second breakfast, etc. You get the idea. Top it with a scoop or two of vanilla bean ice cream and, listen, you’re going to reach for seconds. Just let it happen.
I have a few weaknesses in life, but my friends, the greatest among them is fruit crisp. I just cannot stop with it. If you put a bowlful in front of me, warm and fresh with a crunchy topping and melty vanilla ice cream cascading down into the pools of sugary fruit syrup, I will lose all willpower. The only way to get me to stop eating it is to remove it from the room entirely (and even then, I might sniff it out for more).
But if you give this peach crisp a try, well, I can guarantee you will feel the same.
How to Make Peach Crisp
Here’s why: This peach crisp recipe is easy. You toss sliced peaches with some sugar and flour to let them macerate a bit, then top them with a crunchy cinnamon-oat topping that’s reminiscent of the best granola you’ll ever eat. Once baked, you let it cool for a bit — perhaps the hardest part about the recipe, coming from a self-professed baby when it comes to waiting to eat fruit crisp — and then spoon it into bowls and top it with vanilla ice cream.
And that’s all there is to it. Apart from eating it, I guess (but that’s implied).
In the summertime, we want fresh and simple dessert recipes, and this peach crisp for sure fits that bill. It’s the perfect treat to tote to a potluck or picnic, or to cap off a cookout with friends or family. It holds up well overnight, too, so if you miraculously have leftovers, I give you full permission to eat some for breakfast (ice cream topping optional, but hey, it’s summer. Anything goes).
What is the Difference Between a Crisp and a Cobbler?
There is often confusion between what makes a fruit crisp as opposed to a fruit cobbler, and here’s the main difference: A crisp usually has a crunchy oat and/or nut topping, while a cobbler has more of a biscuit-like topping. For visual reference, see this Blueberry Cherry Cobbler recipe of yore.
When it comes to this peach crisp, I went the crunchy oat topping route simply because I love the combination of juicy soft peaches with a streusel-like topping — but a peach cobbler is an equally delicious recipe idea that I will definitely dream up for another day.
Tips for the Best-Ever Peach Crisp
On to the tips! Because even though this peach crisp recipe is effectively foolproof, there are still a few notes to consider as you make it:
1. Use ripe, but fairly firm peaches for this recipe. Overly ripe, soft peaches will break down while baking and render a soggy bottom. Firmer peaches — even ones that are slightly underripe before baking — will better retain their shape and moisture.
2. I know it’s a little annoying to peel and slice five pounds of peaches, but I promise you it’s worth it. But if you are just really short on time or don’t have a decent peeler, you can leave the peaches unpeeled.
3. Yes, of course you can swap the peaches for another fruit! You can substitute some of the peaches called for in the recipe with an equal amount of blueberries (blueberry peach crisp, UH YES PLS), or swap all of them for fresh plums, strawberries, apples, etc. If you have allergens to be aware of, give my Dairy Free Fruit Crisp a try!
All right, my frands! Make the most of your summer by making this peach crisp as soon as humanly possible. Just, for your sake, don’t invite me over when you do — see above, total lack of willpower. I just can’t help it.Print
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Easy and delicious peach crisp made with fresh, juicy peaches and a crunchy oat topping! Serve with vanilla bean ice cream for the best summertime treat.
- 12 medium to large peaches, peeled and sliced 1/2-inch thick
- 2/3 cup granulated sugar
- 2 tablespoons plus 1 cup all-purpose flour, divided
- 2 cups old-fashioned oats
- 2/3 cup packed brown sugar
- 1 tablespoon cinnamon
- 3/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- Vanilla bean ice cream, for serving (optional)
- Heat oven to 350°F. In the bottom of a 13×9-inch glass or ceramic baking dish, toss peaches with granulated sugar and 2 tablespoons flour. Let sit, tossing occasionally, while you prepare the oat topping.
- In a separate large bowl, whisk together oats, brown sugar, cinnamon, salt and remaining 1 cup flour until well combined. Use a pastry blender or your fingers to cut in butter, mixing until mixture resembles coarse crumbs.
- Top peaches evenly with oat topping. Bake crisp 50 minutes to 1 hour until fruit juices are bubbling and oat topping is golden brown.
- Transfer baked crisp to a cooling rack and let cool 1 hour. Serve in bowls topped with ice cream, if desired.
- This recipe is adapted from Bon Appetit.
- Swap the peaches called for in the recipe for an equal amount of blueberries, plums, strawberries or apples, if desired.
Keywords: granola topping crisp, easy fruit crisp, crunchy oat topping
Oh yes! Peach crisp is a keeper for sure. Of course peach cobbler is a keeper also, but I love the oatmeal on a crisp.
Charlotte, couldn’t agree more!
Second instruction paragraph: I think you meant remainng *tablespoon* of flour, not cup. 😉
Nope, actually I do mean 1 cup! 1 cup goes into the topping — just 2 tablespoons go into the peach mixture. 🙂
When substituting another fruit for the 12 peaches, approximately how many cups would that be? Thanks!
DebiJo, I would use about 6 cups of fruit for this recipe!
Do you have any experience making this gluten free? I need to feed my GF family member this weekend and wondering if using coconut flour might work?
Shandee, I do not have experience with making this particular recipe GF, but I’d recommend using a 1:1 gluten-free all-purpose flour over coconut flour, since coconut flour can behave very differently from wheat flour. My favorite is Bob’s Red Mill and you can do a 1:1 swap of it for the all-purpose flour!