This really is the best peach crisp ever! It has the perfect combination of juicy, sweet peaches and a crumbly cinnamon and oat crisp topping. This is the recipe you want to make if you find yourself with a ton of peaches. Don’t have any peaches on hand? Run to the store and grab some to make this recipe—I promise, you won’t regret it!
For more delicious crisp recipes, try our Best Ever Apple Crisp.
Why My Recipe
- This recipe is super simple and perfect for any skill level.
- Use fresh peaches or substitute with frozen or canned.
- Lemon juice balances out the sweetness of the peaches.
Nothing says summer like peaches! And we like our peaches as dessert over here, at The Stay At Home Chef. There’s nothing better than that crispy, crunchy oat topping caramelized with brown sugar and cinnamon—the perfect combination with juicy, ripe peaches. I’d take this over a pie any day, and it’s easier to make, too!
Ingredient Notes
- Peaches: Fresh peaches are ideal, but you can substitute with frozen or canned peaches if needed.
- Lemon Juice: Brightens the flavor of the peaches.
- Sugar: Adjust to taste if your peaches are extra sweet or tart.
- Cornstarch: Thickens the filling to avoid a watery crisp.
- Ground Cinnamon: Use a high-quality cinnamon for best results.
- Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
- All-purpose Flour: This is one of those rare cases where a flour alternative can be used.
- Brown Sugar: Light or dark brown sugar works.
- Cold Butter: Cold butter is key for achieving a crumbly texture.
- Rolled Oats: We recommend using old-fashioned rolled oats, which are thicker and chewier than instant oats.
Use Ripe Peaches
The easiest way to tell is to slice one open and give it a taste, but there are different ways to see if the peach is ready to eat or bake. To tell if it is good, give the peach a gentle squeeze. If the peach is soft, that is a great indicator that it is ready to eat. If the peach only has a little give to it, you may want to give it a couple more days to ripen more. If the skin is wrinkled or visibly bruised, you may want to discard.
Frozen vs Canned Peaches
You can use frozen peaches, though your crisp may have slightly more liquid. It’s recommended that you thaw the peaches and drain well before using them. If using canned, you will also want to drain the liquid before adding to your crisp to prevent excess liquid. After all, you want this crisp to be crisp!
Crisp vs Cobbler
A crisp is topped with a crumbly mixture usually consisting of flour, cereal (like oatmeal), butter, sugar, and sometimes nuts while a cobbler is topped with a batter.
Crisp Topping
This recipe has enough topping to create a thick layer on top of the peaches in a 9×9 pan. There is enough of the crisp topping to provide a thin layer over a 9×13 pan of peaches. You can also add nuts for a little extra crunch. In this recipe, you can add up to 1/2 cup of finely chopped walnuts, pecans, or almonds. Simply stir them into the crumble mixture when you stir in the oats.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the oven at 350°F for 15-20 minutes, or until heated through and the topping is crisp again.
Microwave on high in 30-second increments until warmed through.
Excellent thank you for this recipe made with pecans and coconut, blueberries ❤️