Peach Crisp
Peach Crisp is a delicious dessert filled with juicy peaches and topped with a crispy brown sugar, cinnamon and oat topping. Perfect for a quick and easy weeknight treat!
If you are looking for an easy recipe, this dessert has a juicy peach filling and a buttery crisp topping that is so irresistible. You can make it with fresh, frozen or canned peaches, making it great for any time of year. It can be ready to bake by the time your oven preheats! Mix one up while you are cooking dinner and you’ll have a warm and delicious dessert to enjoy afterwards.
When it comes to desserts, my family loves fruit crisps more than any other. It all started with my Easy Blackberry Crisp that we make with wild blackberries from the ranch and no one can resist an apple crisp or cherry crisp topped with a scoop of ice cream. The peach version is always a favorite and there’s never a bite left.
- Sliced Peaches: canned peaches in light syrup, frozen peaches or fresh peaches
- All Purpose Flour
- Brown Sugar
- Old Fashioned Oats
- Ground Cinnamon
- Kosher Salt
- Butter – I like to use softened butter because it’s easier to mix into the dry ingredients.
- Vanilla Ice Cream – Optional for serving
How to Make Peach Crisp
- Add flour, brown sugar, oats, cinnamon and salt to a bowl. Mix well and add softened butter.
- Cut butter into oat mixture until well combined.
- Drain one can of peaches and add both cans of peaches to a pie plate or baking dish.
- Top with brown sugar and oat mixture.
- Bake for 40 – 45 minutes until golden brown.
- Cool for 15 minutes before serving.
- Serve warm or at room temperature with vanilla ice cream.
Recipe Notes and Variations
- Fresh or Frozen Peaches: To make the crisp with fresh ripe peaches or frozen peaches, mix peach slices with 1/2 cup sugar, 1 tablespoon of lemon juice and 1 tablespoon corn starch. Follow the same baking instructions.
- Oats: Quick oats work just as well as old-fashioned oats for this recipe.
- Storage: Store peach crisp covered in plastic wrap at room temperature 1-2 days. Store in an airtight container in the refrigerator 4-5 days.
Even if you are not a pro baker, this homemade peach crisp comes together so simply and it’s made with simple ingredients. It is great for busy weeknights and delicious enough to make for guests.
More Peach Desserts You Will Love
- These peach cobbler bombs can be made in the air fryer or the oven. They are crazy delicious and ready in about 20 minutes!
- No Bake Peach Cheesecakes are the ultimate summer dessert to make with fresh peaches. Layered with vanilla cheesecake and a crispy topping.
- Peach Dump Cake is always a weeknight favorite. Just four ingredients and about 5 minutes of prep to get it into the oven.
- Peach Dumplings are made with refrigerated crescent dough and is one of the easiest desserts to make with fresh peaches!
This easy Peach Crisp is the perfect peach dessert because you don’t have to wait for the peak of peach season to make it. Top it off with a scoop of vanilla ice cream for one of the best peach desserts you have ever made.
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Peach Crisp
Ingredients
- 2 14.5 oz cans sliced peaches about 3 1/2 – 4 cups of sliced peaches
- 1 cup all purpose flour
- 1 cup brown sugar
- 1 cup old fashioned oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup softened butter
- vanilla ice cream for serving optional
Instructions
- Preheat oven to 350°.
- Drain juice from one can of peaches and discard. Pour peaches into a pie dish.
- In a bowl, combine flour, brown sugar, oats, cinnamon and salt.
- Mix butter into flour and oat mixture with a fork until mixture is crumbly.
- Sprinkle over peaches.
- Bake for 40 minutes or until topping is golden brown.
- Remove from oven and allow to cool 10 minutes before serving.
- Top with vanilla ice cream if desired.
I like that this can be made with fresh or frozen peaches. My husband is diabetic and the canned version still has too much sugar, thanks plan on making this.
Hi Mary,
I hope y’all enjoy it as much as we did! You could cut the brown sugar down in the topping too if you need to and it wouldn’t hurt a thing.
~ Milisa
Have you doubled this?
Can you use canned pears for this recipe?
Hi Lynn,
That will work!
~ Milisa
This was a huge hit with the family. The only change I made was adding a 1/2 cup of sugar instead of 1 cup and it was still sweet.
Hi Melissa,
So glad y’all enjoyed it and thanks for the tip on the sugar!
~ Milisa
I’m all set to make this recipe (it’s exactly what Im looking to make, want a crisp topping instead of cobbler or dump cake softness), but just have a question, recipe says two 14.5 oz cans and also mentions 5 cups sliced. 2 cans wouldn’t = 5 cups, seems like 2 cans might be about 2&1/2 to 3 cups. Does the 5 cups refer to frozen or fresh peaches? Or does it also mean 5 cups worth of canned peaches? TIA!! 🙂
P.S. I’m a different Melissa, so many Melissa’s, lol
Hi Melissa,
You are right and I’ve adjusted the recipe card, it should be 3 1/2 – 4 cups of peaches. Thanks for taking the time to let me know about it.
~ Milisa
Absolutely delicious and easy!! Have made several times now!
Hi Shannon,
I am so glad you are enjoying it.
~ Milisa
You say to drain the one can of peaches. Do you use the peaches in the other can with the juice?
Hi Pam use both cans of peaches but only the juice from one can. I hope that makes sense.
~ Milisa
It does and I thankyou for responding😊
Hi Pam,
You are welcome 😍
~ Milisa