Peach Crisp Recipe

Tired of soupy, overly sweet peach crisps? This recipe guarantees a bubbly, jammy filling and an exceptionally crunchy oat topping, every single time. Here’s the secret…

There’s nothing more disappointing than cutting into what looks like a perfect peach crisp recipe only to find a watery, bland mess underneath that gorgeous golden topping. After years of testing and perfecting, I’ve cracked the code to creating the ultimate easy peach crisp that delivers on both flavor and texture every time.

This best peach crisp recipe combines the perfect balance of sweet, jammy peaches with an irresistibly crispy oat topping that won’t leave you with a soggy bottom. Whether you’re using fresh summer peaches or need a solution for frozen fruit, this foolproof method will become your go-to dessert.

Why This Peach Crisp Recipe is the Only One You’ll Need

Here’s what makes this peach crisp with oats absolutely unbeatable:

• The Perfect Filling: We use a precise amount of cornstarch and fresh lemon juice to create a jammy, cohesive texture that won’t turn watery • Extra-Crispy Topping: The secret lies in using cold butter and adding chopped pecans for unmatched crunch and flavor depth
• Perfectly Balanced Sweetness: Just enough sugar to enhance the natural peach flavors without overwhelming them • Incredibly Adaptable: Works beautifully with fresh, frozen, or even canned peaches using our specific techniques • Make-Ahead Friendly: Can be assembled hours before baking or stored for later enjoyment

Peach Crisp vs. Peach Crumble vs. Peach Cobbler: What’s the Difference?

Understanding these classic desserts helps you choose the perfect recipe for any occasion:

Peach Crisp features a streusel-like topping made with oats, flour, butter, and sugar that bakes into a crunchy, crumbly layer. The oats are key—they provide texture and help absorb excess moisture from the fruit.

Peach Crumble is nearly identical to a crisp but traditionally doesn’t include oats. The topping consists primarily of flour, butter, and sugar, creating a more uniform crumbly texture.

Peach Cobbler uses a biscuit or cake-like topping that’s either dropped in spoonfuls over the fruit or rolled out and placed on top. It’s more bread-like and less crunchy than crisp or crumble.

Key Ingredients You’ll Need

For the Jammy Peach Filling

Ingredient	Amount	Notes
Fresh peaches	6-8 large (about 3 lbs)	Ripe but firm; see peeling tips below
Granulated sugar	½ cup	Adjust based on peach sweetness
Light brown sugar	2 tablespoons	Adds depth and caramel notes
Cornstarch	2 tablespoons	Critical for preventing soggy filling
Fresh lemon juice	2 tablespoons	Brightens flavor and prevents browning
Vanilla extract	1 teaspoon	Use pure vanilla for best results
Ground cinnamon	½ teaspoon	Complements peach flavor perfectly
Salt	Pinch	Enhances all other flavors

For the Crunchy Oat Topping

Ingredient	Amount	Notes
Old-fashioned oats	1 cup	Don’t use quick oats—they get mushy
All-purpose flour	½ cup	Creates structure for the topping
Light brown sugar	½ cup packed	Adds molasses flavor and helps browning
Cold unsalted butter	6 tablespoons	Must be cold for proper texture
Chopped pecans	⅓ cup	Optional but highly recommended
Ground cinnamon	½ teaspoon	Ties the flavors together
Salt	¼ teaspoon	Balances sweetness

How to Make the Best Peach Crisp (Step-by-Step)

Preparing the Peaches

1. PREHEAT your oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. PREPARE the peaches by bringing a large pot of water to boil. Score an “X” on the bottom of each peach, then blanch for 30-60 seconds. Transfer to an ice bath—the skins will slip right off!
3. SLICE peaches into ¼-inch thick wedges, removing pits. You should have about 6-7 cups of sliced fruit.

Making the Filling

4. COMBINE sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl. Toss gently until fruit is evenly coated.
5. LET REST for 10 minutes to allow the peaches to release their juices and the cornstarch to begin working its magic.
6. TRANSFER the peach mixture to your prepared baking dish, spreading evenly.

Creating the Perfect Topping

7. MIX oats, flour, brown sugar, cinnamon, and salt in a medium bowl.
8. CUT IN cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
9. STIR IN chopped pecans if using.
10. SPRINKLE the topping evenly over the peach filling, ensuring complete coverage.

Baking to Perfection

11. BAKE for 35-45 minutes until the topping is golden brown and the filling is bubbling around the edges.
12. COOL for at least 15 minutes before serving to allow the filling to set properly.

Baker’s Tips for a Perfect, Never-Soggy Crisp

The Secret to a Non-Soggy Filling

The key to avoiding a watery peach crisp with oats lies in proper moisture control. Cornstarch is your best friend here—it thickens the natural peach juices into a jammy consistency. Don’t skip the 10-minute resting period after mixing; this allows the cornstarch to hydrate and begin thickening before baking.

Pro Tip: If your peaches are extremely juicy, add an extra tablespoon of cornstarch to the filling mixture.

How to Tell When Your Peaches are Ripe Enough

Perfect peaches for how to make peach crisp should yield slightly to gentle pressure near the stem end but still feel firm overall. They should smell fragrant and sweet. Avoid overly soft peaches, as they’ll break down too much during baking and create excess liquid.

Can I Use Frozen or Canned Peaches?

For frozen peaches: Use peach crisp with frozen peaches by thawing them completely first, then drain excess liquid. Pat dry with paper towels and increase cornstarch to 3 tablespoons to compensate for extra moisture.

For canned peaches: Drain thoroughly and pat dry. Use only peaches packed in juice (not heavy syrup) and reduce the sugar in the recipe by 2-3 tablespoons.

How to Make This Recipe Gluten-Free or Vegan

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend. Ensure your oats are certified gluten-free.

Vegan: Substitute cold vegan butter for regular butter, or use coconut oil that’s been chilled until solid.

Can I Make This Ahead of Time?

Absolutely! Assemble the entire easy peach crisp up to 4 hours before baking and refrigerate covered. Add 5-10 minutes to the baking time if going from cold to oven. For longer storage, freeze the assembled (unbaked) crisp for up to 3 months.

Storing & Reheating Instructions

Room Temperature: Cover and store for up to 2 days. The topping will soften slightly but still taste delicious.

Refrigerated: Store covered for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds.

Frozen: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Tip: To restore crispiness, reheat portions in a 350°F oven for 8-10 minutes rather than using the microwave.

What’s your favorite way to serve peach crisp? Drop a comment below and let me know how this recipe turned out for you! If you loved it, please leave a star rating—it helps other bakers find this recipe.

About the Author:With over a decade of professional baking experience and countless family gatherings centered around homemade desserts, I’ve perfected the art of creating foolproof recipes that deliver bakery-quality results in your home kitchen. My passion lies in teaching home bakers the techniques that make all the difference between good and extraordinary desserts.