This peach crisp features a juicy, bubbling peach mixture topped off with a sweet oatmeal streusel that is completely irresistible! It is much easier (and quicker) to make than a pie and requires practically no effort! Add a scoop of cold vanilla ice cream for the ultimate treat!
Easy Peach Crisp With Streusel Topping
Is there anything better than a peachy dessert on a warm summer day? I'm pretty sure there isn't and I could definitely enjoy this peach crisp all season long and never get tired of it!
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For more delicious peach recipes, go ahead and try out my peach galette, peach dump cake, and Bisquick peach cobbler! If you want more crisp recipes, I have a delicious apple crisp, pear crisp, and nectarine crisp to try out!
🥘 Peach Crisp Ingredients, Notes, & Substitutions
Both the peach filling and the streusel topping use simple household ingredients (and, of course, some fresh peaches). You can use peaches that were picked straight from the tree or buy them at your preferred store.
Peach Filling
- Peaches - 5 cups of fresh peaches. You'll want them to be washed and either sliced or diced. To get 5 cups, you will need about 10 medium-sized peaches.
- Sugar - ⅓ cup of sugar.
- Flour - ¼ cup of all-purpose flour, spoon and level.
- Vanilla - 1 teaspoon of pure vanilla extract.
- Lemon (optional) - The juice and zest from 1 lemon.
Streusel Topping
- Oats - ⅔ cup of old-fashioned rolled oats.
- Flour - ½ cup of all-purpose flour (spooned and leveled).
- Brown Sugar - ½ cup of light brown sugar, packed.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Salt - A pinch of salt.
- Nuts (optional) - ½ cup of chopped nuts. I recommend using walnuts, almonds, or pecans.
- Butter - ½ cup of melted butter.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Peach Crisp
To make your peach crisp, you'll need to prepare both the peach filling and the oatmeal streusel topping (don't worry, they are both very easy to make!) You will need a knife and cutting board for your peaches, 2 mixing bowls, a 9x9 baking dish, and your measuring utensils.
This recipe will yield enough delicious dessert for 8 servings.
Prepare The Fruit Filling
Step 1: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly butter a 9x9 baking dish.
Step 2: Combine. Place 5 cups (715 grams) of sliced peaches into a medium-sized mixing bowl and add ⅓ cup (67 grams) of sugar, ¼ cup (31 grams) of all-purpose flour, 1 teaspoon (5 milliliters) of vanilla, and the optional zest and juice from 1 lemon.
Step 3: Transfer. Pour the fruit filling into the buttered baking dish and evenly spread it out.
Prepare The Streusel
Step 4: Mix. In a different medium-sized bowl, mix together ⅔ cup (54 grams) of old-fashioned oats, ½ cup (62.5 grams) of all-purpose flour, ½ cup (110 grams) of light brown sugar, 1 teaspoon of ground cinnamon, 1 pinch of salt, ½ cup (113.5 grams) of butter, and the optional ½ cup (72 grams) of chopped nuts until the mixture has a crumbly consistency.
Step 5: Assemble. Sprinkle your oat streusel mixture over the top of the peaches in a nice, even layer.
Bake
Step 6: Bake. Transfer the baking dish to the oven and bake at 350°F (175°C/Gas Mark 4) for 45-50 minutes or until the streusel is golden in color and the filling is bubbling.
Step 7: Serve. Remove the baked peach crisp from your oven and let it cool slightly before serving it.
🍴 What To Serve With A Peach Crisp
This peach crisp is completely delicious, exactly as-is. However, a scoop of vanilla ice cream and a hearty dollop of whipped cream or chantilly cream will take it to the next level! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Five cups of sliced or diced peaches is equivalent to about 8-10 medium-sized peaches.
- I prefer to leave the peel on my peaches for an extra simple dessert. However, you can peel them first if you really want to.
- If the streusel topping is browning too quickly in the oven, you can cover the crisp with a piece of foil and then let it finish baking.
🥄 Make Ahead Options
You can freeze your peach crisp either before or after baking so that it is ready to go whenever you like! Simply wrap it (once it has cooled if it was baked) in a couple of layers of plastic wrap and then a layer of foil.
The crisp can be frozen for up to 3 months. If it was previously baked, it won't take very long to reheat it.
However, if it was unbaked, you can bake it straight from frozen (but it will take about an hour). Or, you can thaw it in the refrigerator overnight to speed up the baking process.
🥡 Storing & Reheating
Let your peach crisp cool completely before placing it into a sealed container in the refrigerator, and it will be good for 2-3 days.
Reheating Peach Crisps
If you want to reheat your peach crisp, simply bake it in the oven at 350°F (175°C/Gas Mark 4) for about 15 minutes or until warmed through. If frozen, it may take longer.
To prevent the streusel topping from over-browning, you can cover the crisp with a piece of aluminum foil.
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❓ Recipe FAQs
Either white or yellow peaches will work fantastically in this recipe! You'll want them to be ripe but slightly firm, with no bruised areas or soft spots. If they are super soft, I recommend eating them fresh or using them for a different recipe.
Fresh peaches will definitely yield the best flavor, but you can make it work with frozen peaches if you need to. Make sure you are using unsweetened peaches and then allow them to thaw completely, chop them up, and then blot them as dry as possible with some paper towels. I don't recommend using canned peaches, as they are already too soft.
No way! In fact, I prefer to leave the peel on my peaches as it makes this recipe even easier. However, you can peel them if that is what you prefer!
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📖 Recipe Card
Peach Crisp
Ingredients
Peach Filling
- 5 cups peaches (washed, cored, and sliced or diced)
- ⅓ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla
- lemon (optional, juice + zest)
Oat Streusel Topping
- ⅔ cup old fashioned oats (rolled oats)
- ½ cup all-purpose flour (spoon and leveled)
- ½ cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1 pinch salt
- ½ cup chopped nuts (optional - use walnuts, almonds, or pecans)
- ½ cup butter (melted)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prepare The Peach Filling
- Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly butter a 9x9 baking dish.
- Place 5 cups peaches into a medium-sized mixing bowl and add ⅓ cup sugar, ¼ cup all-purpose flour, 1 teaspoon vanilla, and the optional zest and juice from your lemon.
- Pour the fruit filling into the buttered baking dish and evenly spread it out.
Make The Streusel Topping
- In a different medium-sized bowl, mix together ⅔ cup old fashioned oats, ½ cup all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, 1 pinch salt, ½ cup butter, and the optional ½ cup chopped nuts until the mixture has a crumbly consistency.
- Sprinkle your oat streusel mixture over the top of the peaches in a nice, even layer.
Bake The Peach Crisp
- Transfer the baking dish to the oven and bake at 350°F (175°C/Gas Mark 4) for 45-50 minutes or until the streusel is golden in color and the filling is bubbling.
- Remove the baked peach crisp from your oven and let it cool slightly before serving it.
Notes
- Five cups of sliced or diced peaches is equivalent to about 8-10 medium-sized peaches.
- I prefer to leave the peel on my peaches for an extra simple dessert. However, you can peel them first if you really want to.
- If the streusel topping is browning too quickly in the oven, you can cover the crisp with a piece of foil and then let it finish baking.
- Cover your crisp with plastic wrap and refrigerate it for up to 3 days.
- You can also wrap your crisp tightly in plastic wrap, and place it in a freezer-safe airtight container, and freeze it for up to 3 months.
- To reheat, place your peach crisp in a preheated oven at 350°F (175°C/Gas Mark 4) for 15 minutes or until warmed through.
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