The Best Peach Crisp
- By Amy Dong
- Updated Aug. 10, 2026
This is the Best Peach Crisp recipe for the crispiest and tastiest one you’ve ever had, thanks to our secret technique! Amazing on its own or with a scoop of vanilla ice cream.
In This Article
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Amy’s Notes
This peach crisp recipe is the perfect easy dessert recipe to celebrate juicy, ripe peaches. There just isn’t anything better to eat with ice cream. Here’s why we love it:
- Perfect, Juicy Filling: We macerate the peaches in sugar before baking the crisp. This helps to draw out the natural juices in the fruit.
- Perfect Flavor: The peaches are the star of the show in this recipe. We love that they’re not overpowered by sugar! They taste perfect, just like in our Fresh Peach Pie.
- Incredibly Crunchy: We’ve got a secret to getting the crispiest topping. We’ve learned that toasting the topping before baking it is the secret key!
- Easy to Make: This recipe is incredibly straightforward, just like our Peach Blueberry Crumb Bars.
Key Recipe Ingredients
- Peaches – We use 3 1/2 pounds of fresh semi-firm peaches, peeled and slice into wedges for a juicy, flavorful filling.
- Cornstarch – It helps to thicken the peach juices, so the filling isn’t runny.
- Ground Cinnamon and Ginger – These add warm, spicy notes that complement the sweet peaches beautifully.
- Rolled Oats – Use old fashioned rolled oats for a hearty, crisp topping.
- Vanilla Extract – It enhances the flavor of the topping, making it even more delicious.
- Nuts – We use 1/2 cup of walnuts, pecans, or sliced almonds for a crunchy, nutty topping.
Substitutions and Variations
Here are our favorite substitutions and variations for this recipe:
- Fruit: While we are using peaches in this recipe, feel free to experiment with other stone fruits like nectarines. You can also try our Easy Apple Crisp recipe for an apple variation!
- Nuts: The nutty crunch is so good in this recipe. Try using pecans, almonds, or even hazelnuts for a different flavor, or omit them for a nut-free version.
- Gluten-Free: If you need to make this gluten-free, swap the all-purpose flour for a gluten-free flour blend and rolled oats, as we do in our Gluten-Free Apple Crisp.
Step-By-Step Recipe Instructions
- Toss peaches and sugar together in a large bowl.
- Combine all dry ingredients for the topping. Drizzle vanilla over the top.
- Add cold butter and work it into a crumbly mixture. Add nuts.
- Spread the topping onto the lined baking sheet and bake.
- Drain macerated peaches and whisk the reserved juice with cornstarch, lemon juice, and spices. Fold in the peaches.
- Transfer the peach mixture to a baking dish and sprinkle the topping over it and bake.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
Here are our favorite prep ahead tips and strategies:
- Prep the Topping: You can prepare the crisp topping a day or two in advance. Toast the topping mixture and store it in an airtight container at room temperature until you’re ready to use it.
- Slice the Peaches: You can peel and slice fresh peaches up to 2 days ahead of time. Cover and chill until ready to use.
- Assemble Ahead of Time: You can also prepare the entire peach crisp in advance. Once assembled, you can store it in the fridge unbaked. When you’re ready to enjoy it, bake it in the oven.
Video: Watch Us Make This recipe
The Best Peach Crisp
Ingredients
For the Filling
- 3 ½ pounds peaches, semi-firm, peeled and sliced into 3/4 inch wedges
- ⅓ cup granulated sugar
- 1 ½ teaspoons cornstarch
- 4 teaspoons lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon table salt
For the Topping
- ½ cup all purpose flour
- ½ cup old fashioned rolled oats
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon table salt
- 2 teaspoons vanilla extract
- 6 tablespoons salted butter, cut into 6 pieces, chilled
- ½ cup nuts, walnuts, pecans, or sliced almonds
Instructions
- Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.
- Meanwhile, in a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine.
- Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout.
- Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.
- Place one oven rack on lowest position and another oven rack on middle position. Preheat oven to 375F. Line a baking sheet with parchment paper.
- Scatter topping into a single layer on lined baking sheet. Bake until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking. Let cool while you continue with recipe.
- Thoroughly drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice – either discard remaining juice or save it for another purpose.
- Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat.
- Transfer peach mixture to a deep 8×8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed.
- Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes – loosely tent the crisp with foil if it starts to brown too quickly. Let peach crisp cool 15 minutes and serve.
Notes
- For the best texture, use semi-firm peaches. They hold their shape well when baking and provide a nice contrast to the crisp topping.
- Macerating the peaches not only sweetens the fruit but also helps to draw out some of the natural juices, which can then be mixed with cornstarch to thicken the filling.
- When making the topping, keep your butter very cold and work it into the dry ingredients until you have a crumbly mixture with small clumps.
- Don’t skip pre-baking your topping. This extra step ensures that your topping will be fully cooked and crispy.
- Serve with Stabilized Whipped Cream or Easy Vanilla Ice Cream.
Nutrition (per serving)
Frequently Asked Questions
Though there are similarities, crisps contain oats, and often nuts, in the topping for extra crunch. Crumbles feature a flour-and-butter streusel topping without oats. Cobblers are topped with a biscuit or cake-like batter that resembles a cobbled street.
We recommend using semi-firm peaches for this peach crisp. They should be ripe enough to be sweet and flavorful, but still firm enough to hold their shape when sliced and baked. Look for peaches that give slightly when pressed but are not overly soft or mushy.
By macerating the peaches, you allow them to release some of their juices and absorb the sugar. This not only sweetens the peaches but also creates a natural syrup that will help thicken the filling as it bakes.
The topping should be nicely brown and firm, and the filling should be bubbling around the edges. This usually takes about 25-40 minutes. If the topping is browning too quickly, you can loosely tent the crisp with foil to prevent it from burning.
Fresh peaches are best, but you can use canned or frozen peaches if fresh ones aren’t available. For frozen peaches, thaw and pat them dry so excess liquid doesn’t make the filling watery. For canned peaches, choose peaches packed in juice (not heavy syrup) and drain them thoroughly before using.
Peeling is optional. Peach skins are thin and soften nicely as they bake, adding beautiful color and extra flavor. However, if you prefer a smoother texture, peel them.
Peach crisp can be kept at room temperature for up to two days, but it’s best enjoyed fresh on the day it’s made. You can also store it in the refrigerator for up to five days. Just make sure to cover it with plastic wrap or transfer it to an airtight container.
You can freeze the baked crisp for up to 2 months. Let it cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator and reheat at 350°F (175°C) for 15–20 minutes to crisp the topping back up. Note that the texture may remain softer after freezing.
More to Bake and Eat
- Gluten-Free Apple Crisp – whether or not you’ve got gluten-free eaters in the house, this apple crisp is seriously incredible and will make all the eaters happy.
- Easy, Healthy Blueberry Crumble – here’s a blueberry crumble that’s on the healthy side, yet is big on flavor.
- Fresh Peach Pie with Flaky Butter Crust – we absolutely love this peach pie, with double crust! It’s made from all-butter, which creates an extra flaky texture.
- Peach ‘n Blueberry Crumb Bars – here’s the best combination ever: peaches and blueberries come together in these luscious dessert bars with a shortbread crust.