Juicy cinnamon-spiced peaches baked under a buttery oat-brown sugar crumble. Ready in under an hour, this classic peach crisp is warm, comforting, and irresistibly simple to make.

There’s something magical about the smell of peaches bubbling under a golden crumble topping as it bakes in the oven. This peach crisp brings together sweet, juicy fruit and a crunchy, buttery oat topping for the ultimate comfort dessert.

Unlike a pie, there’s no fussy crust to roll out here. Just toss your peaches with sugar and spices, sprinkle on the crumble, and let the oven do the work.

Whether you’re using fresh summer peaches or canned ones from the pantry, this recipe comes together in minutes and delivers restaurant-quality results every single time.

Why You’ll Love This Recipe

Uses simple pantry staples, no special equipment needed
Ready in under an hour, start to finish
Works with fresh, frozen, or canned peaches
Perfectly balanced: sweet, buttery, and slightly tart
Great make-ahead dessert, reheats beautifully
Crowd-pleaser for potlucks, holidays, or weeknight treats

Ingredients

For the Peach Filling:

6 cups sliced peaches (fresh, frozen, or canned, drained)
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the Crumble Topping:

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed

Instructions

Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a large bowl, toss sliced peaches with sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Spread evenly in the baking dish.
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or your fingers until mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the peaches.
Bake for 35-40 minutes, until the top is golden brown and the filling is bubbling at the edges.
Let cool for 10-15 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream.

Variations & Tips

Add nuts: Mix chopped pecans or almonds into the topping for extra crunch.
Mixed fruit: Swap half the peaches for berries or apples.
Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.
Spice it up: Add a pinch of ground ginger or cardamom for warmth.
Make ahead: Assemble the filling and topping separately, refrigerate up to 24 hours, then bake fresh.
Storage: Keep leftovers covered in the fridge for up to 4 days; reheat in the oven at 350°F for 10 minutes.
Freezing: Freeze unbaked crisp (covered tightly) for up to 3 months; bake from frozen, adding 15 extra minutes.

FAQs

Can I use canned peaches?
Yes, just drain them well and reduce the sugar slightly since canned peaches are often packed in syrup.

Why is my crisp topping soggy?
This usually happens if the peaches release too much liquid. Make sure to use cornstarch and avoid overcrowding the pan.

Can I make this ahead of time?
Yes, you can assemble it a day ahead and refrigerate, or bake it fully and reheat before serving.

What’s the difference between a crisp and a crumble?
A crisp topping includes oats for extra crunch, while a crumble typically uses just flour, butter, and sugar.

Can I freeze peach crisp?
Yes, both baked and unbaked versions freeze well for up to 3 months.