Old-Fashioned Peach Crisp Recipe (Fresh, Buttery & Easy)

This Peach Crisp is a timeless dessert made with fresh, juicy peaches and topped with a cinnamon-oat streusel that’s perfectly crisp and buttery. Serve it warm with a scoop of vanilla ice cream for the ultimate summer treat!

Why You’ll Love This Peach Crisp

• Fresh & Flavorful: Sweet peaches baked until tender with a golden, crispy topping.
• Easy to Make: Only one bowl and a baking dish needed—no fancy tools required.
• Great for Groups: Double it for a crowd, and it travels and reheats beautifully.
• Affordable: Uses simple pantry staples plus fresh fruit.

Peach Crisp vs. Peach Cobbler

While both are classic peach desserts, crisp has a crumbly oat topping, while cobbler is topped with biscuit or cake-like dough. This crisp features rolled oats that bake into a crispy, golden crust with rich flavor and texture.

Key Ingredients

• Fresh Peaches: Peeled and sliced. Choose ripe but firm peaches for best texture.
• Granulated Sugar: Adds sweetness to the peach filling.
• All-Purpose Flour: Helps thicken the filling and forms part of the crisp topping.
• Cornstarch: Gives the peach filling a glossy, smooth consistency.
• Cinnamon: Adds warmth to both the filling and the topping.
• Salted Butter: At room temperature for easy blending.
• Old-Fashioned Rolled Oats: Don’t substitute quick oats or steel-cut oats.

How to Make Peach Crisp

Step 1: Prepare the Oven

Preheat oven to 400°F (200°C) and grease a 9×9-inch baking pan.

Step 2: Make the Filling

In a large bowl, combine:

• 8 cups peeled, sliced peaches
• ½ cup granulated sugar
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Mix well and pour into the prepared baking pan.

Step 3: Make the Crisp Topping

In the same bowl, mix:

• ½ cup flour
• ¾ cup light brown sugar (packed)
• ½ cup (1 stick) salted butter, room temperature
• 1 teaspoon cinnamon

Blend until you get a moist, clumpy texture. Add:

• 1¾ cups rolled oats

Mix everything together (hands work best here). Crumble evenly over the peach layer.

Step 4: Bake

Bake for 20–25 minutes, or until the top is golden brown and the peach filling is bubbling around the edges.

Step 5: Rest and Serve

Let the crisp rest for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Pro Tips

• Use Firm Ripe Peaches: Overripe peaches can get mushy after baking.
• Room Temperature Butter: Makes blending easier and creates the ideal crisp topping.
• Let It Rest: Cooling helps the filling set and prevents it from being too runny.

Variations

• Double Batch: Make it in a 9×13 pan—just increase the baking time by ~10 minutes.
• Frozen Peaches: Thaw and drain before using. Great alternative when fresh isn’t available.
• Berry Peach Crisp: Swap ⅓ of the peaches for fresh or frozen berries like blueberries or raspberries.
• Gluten-Free Option: Use gluten-free flour and substitute the flour in the filling with more cornstarch.
• Nutty Crunch: Add chopped pecans or walnuts to the topping.
• Caramel Drizzle: Add caramel sauce during the last 5 minutes of baking for a gooey finish.

Storage & Make Ahead

• Store: Refrigerate in an airtight container for up to 4 days.
• Reheat: In the oven at 400°F or in the microwave in 30-second bursts.
• Make Ahead: Assemble ahead and refrigerate unbaked for up to 24 hours. Let sit at room temperature before baking.
• Pre-bake: Bake ahead, cool, and reheat in oven before serving.

Nutrition (Per Serving)

• Calories: 582
• Carbs: 101g | Sugar: 61g | Fiber: 6g
• Protein: 8g | Fat: 18g | Saturated Fat: 10g
• Sodium: 260mg | Potassium: 407mg
• Vitamin A: 1165IU | Vitamin C: 8mg | Iron: 3mg

Final Thoughts

This Old-Fashioned Peach Crisp is a simple, satisfying dessert packed with fresh peach flavor and topped with the perfect cinnamon oat crunch. Whether you're serving it for a crowd or just treating yourself, it’s a recipe you’ll come back to every peach season.