Is there anything more satisfying than a warm, bubbling peach crisp with a golden oat topping straight from the oven? According to a recent survey by the American Pie Council, over 70% of people prefer fruit-based desserts during summer, and peach crisp is a classic favorite. This peach crisp with fresh peaches captures the essence of sunny days and sweet memories with every bite. It’s incredibly simple to make, yet the flavors are irresistibly complex. And best of all? This peach crisp recipe is made with fresh peaches and pantry staples, giving you a rustic dessert that feels gourmet with minimal effort.
Why You’ll Love This Recipe
- Fresh, ripe peaches give the filling natural sweetness and a luscious texture.
- Crispy, buttery oat topping offers the perfect contrast to the juicy fruit base.
- Versatile ingredients allow for gluten-free or refined sugar-free modifications.
- Perfect for gatherings, summer BBQs, or a cozy weeknight dessert.
- Easy prep—the hardest part is peeling the peaches!
Ingredients
For the Filling
- 6 cups fresh peaches, peeled, pitted, and sliced into 1-inch pieces
- 1 cup light brown sugar, packed
- 1 tablespoon cornstarch
- 2 tablespoons all-purpose flour (or almond flour)
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
For the Topping
- 1 1/2 cups old-fashioned oats
- 1/2 cup granulated sugar
- 1/2 tablespoon ground cinnamon
- 1/2 cup all-purpose flour (or almond flour)
- 1/2 cup unsalted butter (1 stick), softened
How to Make Peach Crisp With Fresh Peaches
- Preheat your oven to 350°F (175°C). Lightly grease a 9″ x 9″ baking dish with butter or nonstick spray.
- Prepare the filling: In a large bowl, combine sliced peaches, brown sugar, cornstarch, flour, salt, and cinnamon. Mix thoroughly until the peaches are well coated, then transfer the fruit mixture into the greased baking dish.
- Make the topping: In the same bowl (no need to wash), cream the softened butter with granulated sugar, flour, and cinnamon using a hand mixer. Add the oats and mix by hand until crumbly.
- Top the filling: Evenly distribute the oat topping over the peach layer, pressing it down lightly so it sticks.
- Bake for 45-50 minutes, until the topping is golden and the filling is bubbling.
- Cool slightly before serving. Serve warm and, if desired, add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Helpful Tips
- Use freestone peaches for easier pitting and slicing.
- If your peaches are underripe, place them in a paper bag with a banana to ripen faster.
- Mix the topping by hand for a better crumbly texture.
- Allow the crisp to rest for about 10 minutes before serving to let the juices settle and thicken..
Substitutions And Variations
- Almond flour can be swapped for all-purpose flour in both filling and topping for a gluten-free version.
- Substitute brown sugar with coconut sugar or pure maple syrup to make the dessert refined sugar-free.
- Add a handful of chopped nuts (pecans or almonds) to the topping for extra crunch.
- Mix in berries or nectarines with the peaches for a fruity twist.
Frequently Asked Questions
Can I use canned or frozen peaches? Yes, just make sure to thaw frozen peaches and drain any excess liquid from canned peaches before using.
Do I need to peel the peaches? Peeling is recommended for best texture, but you can skip it if you prefer a more rustic dessert.
Can I double the recipe? Absolutely! Use a 9″ x 13″ baking dish and adjust baking time slightly (around 55-60 minutes).
Storage Instructions
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
- Reheat in the microwave for 30-60 seconds or in the oven at 350°F until warmed through.
- Freeze after baking: Let it cool completely, then cover with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for 25 minutes at 350°F.
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Conclusion
This peach crisp with fresh peaches is more than just a dessert—it’s a celebration of summer in every spoonful. With juicy fruit, a crispy golden topping, and simple steps, it’s bound to become your go-to warm-weather treat. Ready to enjoy the taste of summer? Make this recipe today and don’t forget to share your thoughts in the comments or tag us on social media with your creations!
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Peach Crisp With Fresh Peaches
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Peach Crisp With Fresh Peaches is an easy summer dessert with juicy fruit and a golden oat topping. Try it now and share your results!
Ingredients
For the Filling
6 cups fresh peaches, peeled, pitted, and sliced into 1-inch pieces
1 cup light brown sugar, packed
1 tablespoon cornstarch
2 tablespoons all-purpose flour (or almond flour)
1/2 teaspoon salt
1/2 tablespoon ground cinnamon
For the Topping
1 1/2 cups old-fashioned oats
1/2 cup granulated sugar
1/2 tablespoon ground cinnamon
1/2 cup all-purpose flour (or almond flour)
1/2 cup unsalted butter (1 stick), softened
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9″ x 9″ baking dish with butter or nonstick spray.
Prepare the filling: In a large bowl, combine sliced peaches, brown sugar, cornstarch, flour, salt, and cinnamon. Mix thoroughly until the peaches are well coated, then transfer the fruit mixture into the greased baking dish.
Make the topping: In the same bowl (no need to wash), cream the softened butter with granulated sugar, flour, and cinnamon using a hand mixer. Add the oats and mix by hand until crumbly.
Top the filling: Evenly distribute the oat topping over the peach layer, pressing it down lightly so it sticks.
Bake for 45-50 minutes, until the topping is golden and the filling is bubbling.
Cool slightly before serving. Serve warm and, if desired, add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
Swap almond flour for gluten-free option.
Use canned or thawed frozen peaches if fresh aren’t available.
Let sit for 10 minutes before serving for thicker filling.
Store leftovers in the fridge up to 4 days or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10th of pan
- Calories: 310
- Sugar: 28g
- Protein: 3g
- Cholesterol: 20mg