With juicy, honey-sweetened peaches and a toasty, buttery oat topping, this easy Peach Crisp pushes the topping-to-fruit ratio to the absolute max. It’s a must-make summer dessert during precious peach season!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Why You’ll Love This Fresh Peach Crisp Recipe
- Peaches. Enough said! Baked Peaches on their own are already an absolute treat but once you add the buttery crisp topping, and you’ve hit the dessert jackpot! (For another bubbly, pastry-topped peach dessert, check out this Dutch Oven Peach Cobbler.)
- That Topping Though. The difference between a crisp and a crumble is that a crisp adds oats to the sweet, buttery, crispy topping. If you are of the attitude that too much topping on a fruit crisp is simply not possible, then my friend, this is the perfect peach crisp recipe for you.
- Super Simple. Fruit crisps are the back pocket dessert I turn to all summer long. The ingredients are simple (you may already have them all on hand), the prep is a breeze, and they’re always a crowd-pleaser.
- Versatile. Like my Strawberry Crisp and Cherry Crisp, this crisp can do it all! No fresh peaches available? You can use frozen peaches. Feel like switching up the topping? Go for it!
5 Star Review
“Delicious!!! A new family favorite.”
— Sasha —
How to Make Peach Crisp
Ingredients
For the Peach Filling
- Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. You can use fresh or frozen.
- Honey. Adds just a touch of natural sweetness to our peach filling. Maple syrup is another natural sweetener option that pairs well with ripe peaches.
- Flour. This is a peach crisp without cornstarch! Instead, old-fashioned all-purpose flour helps thicken the peach filling to create warm, syrupy goodness.
- Lemon Zest. Brightens up all the other flavors.
- Vanilla + Nutmeg. These warm, cozy additions help this peach crisp become something extraordinary.
For the Crisp Topping
- Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture (as seen in this Gluten Free Apple Crisp).
- Butter + Oil. The moisture and golden elements in the crisp topping come from extra-virgin olive oil and butter. The nuanced, lightly grassy olive oil flavor is lovely alongside the honey-sweet peaches. If you prefer a more neutral oil, you can always swap it for canola oil, refined coconut oil, or additional butter.
- Whole Wheat Flour. Makes the streusel topping a little more wholesome than other classic peach crisp recipes. If you don’t keep whole wheat flour on hand in your pantry, you can also use an equal amount of all-purpose flour.
- Sugar + Cinnamon. A combination that everyone loves! These warm and sweet additions complement the nutty and buttery flavors in the topping.
- Almonds. For max crunch, I also added sliced almonds. Once you try them in the topping, you’ll never want to make one without them.
The Directions
- Peel the Peaches. Boil a big pot of water and score the bottom of the peaches with an “X.” (You can skip the peeling if you want, but I think the texture is better without the skins.)
- Boil the Peaches. Then, place them in an ice bath and peel them.
- Prepare the Filling. This will smell amazing!
- Combine the Topping Ingredients. A rubber spatula works well for stirring it all together.
- Bake the Peach Crisp. Bake peach crisp at 375 degrees F for 30 to 35 minutes. Let cool (this thickens the filling!) and ENJOY!
Recipe Variations
- Make it a Crumble. If you’d like to make this without oats, I’d suggest swapping them for a reduced amount of additional white whole wheat flour. (Now you have a peach crumble!)
- Add Berries. If you happen to have other fruit hanging out in your kitchen, don’t be afraid to throw it into the recipe. Peach and blueberry crisp or peach and raspberry crisp are two excellent flavor combinations I recommend.
- Make it Gluten Free and Dairy Free. To make the peach crisp gluten-free, you can use a 1:1 baking blend, like this one, or swap the apples for peaches as in my favorite Vegan Apple Crisp (which also happens to be dairy free!).
- Go Totally Vegan. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative in the topping.
Leftover Ideas
Leftover peach crisp can continue to be a stellar dessert, or you can let it join you for breakfast. Crumble up the crisp over a bowl of Greek yogurt for a delicious breakfast. (A side of Peach Pancakes would be perfect too!)
Recipe Tips and Tricks
- Use the Right Size Dish. While this Southern peach crisp recipe may fit in a smaller baking dish, it won’t have the ideal topping-to-fruit ratio. Everyone enjoys having a bit of topping and filling in each bite. A 9×9-inch dish is perfect for this recipe.
- If Using Frozen Peaches, Do Not Thaw. Break the peaches apart if the slices are stuck together, remove any large ice crystals, then proceed with the recipe as directed, extending the baking time as needed.
- Watch the Topping. We want a golden brown crisp, not a burnt one. If your crisp starts to look like it’s over-browning on top, loosely tent it with aluminum foil to protect it. I find that if my crisp is going to start to brown too much, it’ll likely be around the 20-minute mark.
Peach Crisp
Prep: 40 minutes
Cook: 30 minutes
Total: 1 hour 20 minutes
Servings: 8 servings
This easy peach crisp recipe is made with fresh peaches, sweetened with honey and topped with toasty, buttery oats and almonds. Perfection!
email me the recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
For the Peach Filling:
- 2 ½ pounds peaches about 6-7 medium
- ¼ cup honey
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest from about 1 medium lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg freshly grated if possible
For the Crisp Topping:
- ¼ cup unsalted butter
- ¼ cup light extra-virgin olive oil or coconut oil
- ⅓ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 cup old fashioned rolled oats
- 1 cup white whole wheat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup raw sliced almonds optional (you can also use roughly chopped pecans or walnuts)
- Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurt, or whip cream, for serving
Instructions
- Place rack in the center of the oven and preheat to 375°F. Lightly coat a 9×9-inch casserole dish with nonstick spray.
- To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
- With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
- With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
- Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
- Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
- Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
- Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.
Video
Notes
- TO STORE: Cover the crisp, and store it in the refrigerator for up to 3 days.
- TO REHEAT: Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
- TO FREEZE: Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- RECIPE VARIATION: You can also make this recipe with plums, cherries, blueberries, or a mix!
- TO MAKE GLUTEN FREE: Use a 1:1 baking blend like this one.
Nutrition
Serving: 1(of 8); without ice cream or Greek yogurtCalories: 392kcalCarbohydrates: 56gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 15mgPotassium: 305mgFiber: 6gSugar: 33gVitamin A: 640IUVitamin C: 6mgCalcium: 53mgIron: 2mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me UpRelated Recipes
Here are more of my favorite fresh summer peach recipes:
Topping too dry for my taste-the oats wanted to stick to my mouth/throat. May try again with more oil or butter.
I’m sorry this recipe wasn’t to your tastes, Marilyn. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!
So dry. I wasted beautiful peaches for this and it makes me sad.
I’m sorry you to hear had trouble with the recipe, Katherine. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.
I love this peach crisp! I especially like how it is not overly sweet as are many crisps. The tartness of the peaches is complemented by the honey, coconut oil and nutmeg with the oat topping adding crunch but not sugary sweetness. I served it warm with a dollop of Chobani vanilla greek yogurt. Delicious!!
Hi Gayle! So glad you enjoyed the recipe! Thank you for this kind review!
Taste was great- I used half blueberries and half fresh peaches. I would say the topping is very tasty but i would cut the salt in half next time ( I am a salt lover but it was a little too much) Also I am not sure if by using blueberries it decreased my “juicing” or if the amount of flour was just too much. Also i would in the future likely only use 1/2 to 2/3 the amount of topping as it formed a ” crust effect” due to the thickness. I did increase the butter as it mixed so dry. The Nuts were an awesome addition. Topping with Vanilla Ice Cream a Must in my opinion as it added some moisture and well: Who doesn’t like Ice-cream or an equivalent on a warm crumble ! Thanks- loved the honey will try again with Modifications.
Hi April, did you use table salt or kosher salt when making this? Glad you enjoyed the taste!
My boys and I had a wonderful time making and eating this. Absolutely delicious! I used coconut oil with the butter. Such a great way to get fiber in. Yummmmmm
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
You’re just awesome, Erin.
Thank you Liz!
I used four cans of Peaches (two with juice, two with heavy syrup), gently drained and diced. It was wonderful. The topping was a bit dry so I drizzled some melted butter on top once out of the oven. I probably could have left more juice with the Peaches, because I like it a bit thin. I will definitely make this again.
HI Cynthia! Thanks for the feedback!
Delicious. I changed the flour for almond flour in both the topping and the filling. I used Agave in place of the honey. It was wonderful. Had alot of peaches so I doubled it. Topped it with whipped cream.
Hi Misty! So glad you enjoyed the recipe! Thank you for this kind review!
topping too dry….peaches coated with gummy flour…icky.
I’m sorry you to hear had trouble with the recipe, Melissa. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!
This recipe drove me nuts. It would be so much easier if the whole recipe was in one place without directions with pictures in between. I often have to scroll back and forth to read how much of each ingredient goes in next and when there are pictures in between, or just text that is basically unrelated, well it is beyond frustrating. Of course, if I printed the recipe, it would somewhat alleviate that problem, but it would be pages long.
As for the recipe, it was very good, peach part was perfect, but I found the topping to be a bit heavy, tasty , but more than needed. If I make this again I would use maybe half the amount of topping.
Hi Gayle, this recipe actually prints in just two pages and you can select it without images. Did you see the full recipe in the recipe card or are you talking about my more detailed instructions written in the blog post? Glad you enjoyed it!
I tried this during the summer and got addicted to it!!! What a great combination of flavours. I am so disappointed that peach season is now over. So, I am wondering; can this be made with canned peaches, perhaps after draining the syrup from them?
Hi Fran! Proceed with caution. I haven’t tried making peach crisp with canned peaches yet, but I think you could experiment in a pinch. Note that the crisp won’t be as fresh-tasting as if you use fresh or frozen and the filling will be much softer. For best results, try peaches packed in pure fruit juice (versus syrup) and drain them first. If your canned peaches are in syrup, however, I suggest reducing the honey in the filling, since they will be sweeter. If you decide to play around with canned peaches, I’d love to hear how it goes!
I used a combination of about half peaches and half blueberries in the filling. (Highly recommend using some blueberries!) I used pecans for the nuts in the topping. It was so delicious, especially for a “healthy” dessert! We didn’t use any ice cream or yogurt on it this first time, we just ate it warm out of the oven. It’s also great leftover, cold, with greek yogurt. The whole family loves it.
Hi Lauren! Great suggestion on the blueberries! Thank you!
As usual, your recipe did not disappoint! Made this for a family get together yesterday and we all LOVED it! My peaches were quite ripe and perhaps not as firm as they should’ve been, but it still came together beautifully. I even added a handful of blueberries just for fun. Can’t wait to make this again. Thank you, Erin!
So glad to hear you enjoyed it, Andrea!
just fyi … this recipe was under ‘gluten free’ but uses whole wheat flour or all purpose flour – neither of these two flours are good for GF diets.
Hi Mary, it was under the gluten free section because we give recipe notes on how to make it gluten free, for those who are interested in trying it. Thanks!
I picked up a bunch of fresh peaches at the farmer’s market this weekend, and they were just begging to be made into something delicious. I made this last night for my family and they did nothing but rave about how great the flavor and the crunch was. The crisp topping adds the perfect amount of sweetness and crunch.
Great to hear, thank you Olivia!
Holy yum! This was a delight! My boyfriend and I were talking about how it’s been awhile we’ve had peaches and we devoured it! This is so easy and comes out beautiful! I will be making this often for sure!
Yay! Thank you Josephine!
This was spectacular. Just the perfect amount of sweetness. I followed this exactly. Ripe peaches made this a lovely, juicy dessert. It will be a new summer favourite.
Great to hear, thank you Kristie!
This peach crisp turned out delicious!
Here are suggested modifies that I used:
TOPPING
Use whole wheat pastry flour instead of white whole wheat flour (they are quite different)
I added 1 heaping cup chopped pecans
FILLING
I used 1/4 instead of 1/3 cup brown sugar (plus the 2 T granulated)
I used cornstarch instead of flour to thicken
Otherwise, the same.
The filling was amazing and the topping perfect (unlike some comments I read).
Thank you for this recipe!
Glad to hear you enjoyed it, Elizabeth! Looks great!
This turned out really well for me. I am not eating any refined sugars, so I substituted some honey and maple syrup for the sugar in the topping, and it turned out really well, did not have problems with dryness like some of the other commentors.
So glad to hear you enjoyed it, Kate! Thank you!
Absolutely delicious!!
Thank you Gloria!