Easy Peach Crisp {Fresh, Canned, or Frozen Peaches!}

With sweet juicy peaches and cinnamon crumble topping, Peach Crisp is perfect topped with a scoop of vanilla ice cream.

Peach Crumb Bars, Dump Cake, and Cobbler are among my favorite peach desserts to make along with this Peach Crisp. There is something so tasty about perfectly ripe peaches, but frozen and jarred work just as well too!

Crisp Vs. Cobbler

This easy Peach Crisp is the perfect peach dessert. The crumble on top has a delicious brown sugar cinnamon flavor and a tasty texture thanks to the oatmeal.

This is different than a cobbler since cobblers usually have a thick biscuit or pie dough topping.

The peaches are sweet, juicy, and everything you could want a peach to be. I love taking advantage of fresh peaches when they’re in season, and this Peach Crisp is the perfect way to showcase them.

Crisps and crumbles are quite easy. You can easily throw together a fruit crisp, use whatever fruit is in season, and it’s always a crowd pleaser.

Serve this crisp with Vanilla Ice Cream, Whipped Cream, or even a drizzle of Caramel Sauce, and we guarantee you will be in heaven.

How to Make Peach Crisp

PREP. Preheat the oven to 350°F and lightly grease a 3-quart ceramic baking dish (I used a 9×13 inch pan). Do not use a metal pan.

PREP THE PEACHES. Prepare a large bowl of ice water, adding water and ice cubes. Bring a large pot of water to boil. 

Add the peaches to the boiling water for about 2 minutes, then use a slotted spoon to transfer them to the bowl of ice water for about 1 minute.

Remove the peaches from the cold water – peel, core, and slice. The peel should slide off after blanching.

PEACH LAYER. Toss the sliced peaches with the sugar, cinnamon, lemon juice, and cornstarch. Pour/spoon the mixture into the bottom of the prepared pan.

MAKE THE CRUMBLE. In a large bowl toss together the flour, oats, sugars, cinnamon, nutmeg, and salt.

Using a pastry cutter or 2 forks, cut in the cold, chopped butter until it’s in pea-sized crumbles. Gently stir in the egg yolk. If you squeeze the crumble in your palms, it should form clumps

Crumble over top of the peaches. 

BAKE + COOL. Bake the crumble in the preheated oven for 40-45 minutes. If around 30 minutes you notice the top getting too brown, tent a piece of aluminum foil over top. 

Cool for at least 15 minutes before serving. Serve this crisp with Vanilla Ice Cream, Whipped Cream, or even a drizzle of caramel.

Use canned or frozen peaches

Canned peaches. Drain the peaches first and discard the liquid. Toss the sliced peaches with brown sugar, spices, and cornstarch and prepare the same as using fresh peaches.

Frozen peaches. Thaw the peaches first and drain all the extra liquid. I also recommend adding 1 extra tablespoon of cornstarch if using frozen peaches.

Recipe tips

Old-fashioned/rolled oats. Quick oats are ok, but they don’t have as much texture. I do not recommend using instant oats or steel-cut oats.

Ripe peaches. Freestone peaches are ideal because the flesh pulls away from the center pit quite easily.

• Common types of freestone peaches: Early Amber, Fay Elberta, Glohaven, Golden Jubilee, and Loring. These peaches have reddish-orange skin and yellow flesh. 
• Use perfectly ripe peaches, ones that are not too hard or too soft. Since peaches ripen after they have been picked, the ones at the market may be pretty hard.
• Leave them on the counter for a few days to ripen, but if you want them to ripen faster I suggest placing them in a brown bag, along with an apple or banana. They should ripen in about a day.
• A peach is ripe when they give off a sweet aroma and have a  little give when you gently press them.

Check for doneness. The peach filling should be bubbling and the crumble topping should be a nice golden brown. The crisp will thicken as it cools.

Storing Info

STORE. Allow the crisp to cool, cover, and place the crisp in the fridge. Cooked fruit desserts usually last just 2-3 days.

FREEZE. Wrap the crisp in plastic wrap and then wrap in foil to keep moisture out. Place in the freezer for up to 1 month.

For more fruit treats: