Peach Crisp – Irresistible Summer Classic (Easy 40-Minute Recipe)

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There’s something deeply nostalgic about the smell of a warm peach crisp baking in the oven. For me, it brings back memories of a tiny kitchen in Austin, windows fogged with summer humidity, and my mom humming Patsy Cline as she peeled peaches by hand. I was the official oat-crumble mixer, elbow-deep in butter and brown sugar, already dreaming of that first bite with vanilla ice cream melting on top.

Now, with three kids of my own and life moving fast as ever in Colorado, I’m all about desserts that deliver comfort without complication. That’s why this recipe is one of my go-tos. Peach crisp is simple, timeless, and totally irresistible. It’s rustic baking at its best—no fancy gadgets, no delicate timing, just ripe peaches, a few pantry staples, and the kind of golden, crumbly topping that makes you close your eyes after the first bite.

In this guide, I’ll walk you through everything you need to know—from choosing the right peaches to nailing the crisp topping, plus tips on storage, variations, and making it gluten-free. Whether you’re a seasoned home baker or just getting your feet wet, this article will help you make a peach crisp that tastes like summer in every spoonful.

So grab your apron and a handful of oats—we’re diving into one of the coziest, most crowd-pleasing desserts out there.

What Makes Peach Crisp So Special?

Simple Ingredients, Big Flavor

Unlike a pie or tart, a peach crisp doesn’t require a crust or chilling dough. The magic lies in the contrast: juicy, sweet-tart peaches bubbling under a crispy, buttery oat topping. It’s that combination of textures—tender fruit and golden crumble—that keeps people coming back for seconds.

Here’s what you’ll need:

Fresh, ripe peaches (or thawed frozen ones)
Sugar and cinnamon for that classic spiced sweetness
A bit of cornstarch to thicken the juices
A crumb topping made with butter, flour, oats, brown sugar, and a touch more cinnamon

And of course, it’s practically mandatory to serve it with a scoop of vanilla ice cream—melting into the crisp and mingling with the warm fruit juices.

Perfect for Any Occasion

Peach crisp isn’t just a dessert—it’s a celebration of summer. Whether you’ve got a surplus of peaches from the farmers’ market, or just a craving for something warm and sweet, it fits the bill. It’s easy enough for a Tuesday night, but beautiful enough to serve guests. And if you’re like me, you might even sneak a scoop for breakfast the next day. No judgment.

Choosing the Right Ingredients for the Perfect Peach Crisp

Fresh, Frozen, or Canned? Picking the Best Peaches

When it comes to a great peach crisp, everything starts with the fruit. The best results come from just-ripe peaches—firm enough to hold their shape, but soft enough to release their juices in the oven. Overripe peaches can turn mushy, and underripe ones may stay chewy and tart.

If fresh peaches are in season, I always go that route. Look for fruits that give slightly when pressed, with a sweet, fragrant aroma. You don’t have to peel them—though you can if texture matters to you. Personally, I love the subtle chew the skin adds once baked.

Out of season? No problem. Frozen peaches work beautifully. Just let them thaw completely and drain off excess liquid. If you’re using canned peaches, choose the kind packed in juice, not syrup, and give them a rinse before slicing.

Why This Crumble Topping Works Every Time

The topping is where the “crisp” magic happens. In this recipe, we blend oats, flour, brown sugar, cinnamon, and softened butter to form a crumbly mixture. It should feel like damp sand and form clumps when pressed between your fingers.

Unlike some crisps that skimp on the topping, we go all in. That golden layer creates the most satisfying crunch over the bubbling peaches. You can even double the topping if you’re in a “more is more” kind of mood. Trust me, no one complains.

Gluten-Free? Here’s How to Modify

To make this peach crisp gluten-free, all you need is a good flour substitute. Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. I like Bob’s Red Mill or King Arthur. Skip the flour in the filling, and add 2 extra teaspoons of cornstarch instead to help thicken the peach juice.

And don’t forget your oats. Use certified gluten-free rolled oats, as regular oats can be cross-contaminated. The result? A crisp just as rich, crunchy, and comforting—without a speck of gluten in sight.

Optional Add-Ins to Make It Your Own

Nuts: Add chopped pecans or walnuts to the topping for extra crunch.
Spices: A pinch of nutmeg or ginger gives the crumble cozy fall vibes.
Fruit: Toss in a handful of berries for a peach-berry twist.

That’s one of the best things about a classic crisp—it’s endlessly adaptable. Whatever you’ve got in your pantry, chances are it’ll work beautifully with the basics.

Prep Tips From My Kitchen

Use cold or room-temperature butter for a crumbly, not greasy topping.
For even baking, slice the peaches as uniformly as possible.
Want that topping extra crunchy? Broil the crisp for 2–3 minutes at the end (watch it closely!).

We’ll get into the full baking instructions in Part 3, but now that you’ve got your peaches picked and your topping ready to crumble, you’re well on your way to making the kind of peach crisp that gets people asking for seconds—and the recipe.

Step-by-Step: How to Bake the Best Peach Crisp

Simple, Foolproof Instructions for Any Skill Level

This peach crisp comes together in just a few steps and bakes into a bubbling, golden masterpiece in under 30 minutes. No mixer needed—just one bowl, one pan, and a craving for something warm and sweet.

Preheat your oven to 400°F (204°C). Lightly butter a 9×9-inch baking dish or similar size and set aside.
Make the peach filling: In a large bowl, toss 8 cups of peeled and sliced peaches with ½ cup granulated sugar, 2 tablespoons of flour, 1 tablespoon cornstarch, 1 teaspoon cinnamon, and ¼ teaspoon salt. Stir until the peaches are well coated and pour them into the prepared baking dish.
Prepare the topping: In the same bowl, mix ¾ cup light brown sugar with ½ cup flour, 1 teaspoon cinnamon, and ½ cup softened butter. Use your fingers or a fork to create a wet, crumbly mixture. Add 1¾ cups old-fashioned oats and stir until combined.
Assemble and bake: Evenly sprinkle the oat topping over the peach filling. Bake for 20–25 minutes, or until the edges are bubbling and the top is golden brown. If you want extra crunch, broil the top for an additional 2–3 minutes (watch carefully!).
Let it rest: Remove the crisp from the oven and let it rest for 10 minutes before serving. This helps the juices thicken slightly and makes for cleaner scoops.

Serving Suggestions: Classic and Creative

You can’t go wrong serving peach crisp warm with a scoop of vanilla ice cream—it’s the classic combo for a reason. The contrast between hot and cold, soft and crunchy, is pure bliss. For a twist, try topping it with:

Whipped cream and a pinch of cinnamon
Vanilla bean frozen yogurt
Maple or caramel drizzle for added sweetness

And yes, it makes an amazing breakfast too—especially with a scoop of Greek yogurt on top. No judgment here.

How to Store, Reheat, and Make Ahead

This crisp is just as good the next day—sometimes better. Here’s how to keep it fresh:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm individual portions in the microwave for 30 seconds. To reheat the whole pan, cover loosely with foil and bake at 375°F for 10–12 minutes.
Make ahead: Assemble the crisp but don’t bake it. Cover tightly and refrigerate for up to 24 hours. Let it sit at room temp for 30 minutes before baking.

Doubling or Freezing Peach Crisp

Need to feed a crowd? No problem. Simply double all the ingredients and use a 9×13-inch baking dish. You may need to add 5–10 extra minutes of baking time, but it’s worth every second.

Want to freeze it? Bake the crisp, let it cool completely, and then wrap the dish tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and reheat in the oven until bubbly.

Why Peach Crisp Deserves a Permanent Spot in Your Recipe Box

Peach crisp is one of those rare desserts that’s rustic and elegant all at once. It doesn’t ask much—just a few ripe peaches, a buttery oat topping, and some time in the oven. But it gives you so much in return: flavor, comfort, and that golden crunch that makes your fork go back for “just one more” bite.

Whether you’re hosting guests, using up summer fruit, or simply craving something warm and homey, peach crisp never fails. It’s forgiving, flexible, and always delivers. And if you’re a parent like me? It’s a great way to turn simple ingredients into memories your kids will grow up craving.

I hope this guide gave you all the tools and confidence to bake the perfect crisp in your own kitchen. It’s not just a dessert—it’s a summer staple, a tradition in the making, and a small act of joy you can share anytime.

Frequently Asked Questions

What is the difference between a peach crumble and a peach crisp?

Though often used interchangeably, a crumble typically skips the oats and is more cake-like or cookie-like on top, made with flour, sugar, and butter. A peach crisp, on the other hand, includes rolled oats in the topping, which bake into a golden, crunchy texture. Both are delicious—crisp just has a bit more bite and texture.

What are the ingredients for peach crisp?

The basics are simple: ripe peaches, sugar, cinnamon, flour, butter, and oats. Some versions add cornstarch to thicken the filling and a little salt to balance the sweetness. It’s the kind of recipe that invites you to use what you have while still delivering incredible results.

Do I need to peel peaches for a crisp?

Nope! While some people prefer peeled peaches for a smoother texture, it’s totally optional. The skins soften in the oven and add extra color and nutrients. If you’re short on time or just don’t want to fuss, go ahead and leave the peels on.

What’s in Culver’s peach crisp?

Culver’s version typically features sweet peach filling with a buttery oat crumble and a scoop of fresh vanilla custard. While the exact recipe isn’t published, it closely resembles a classic peach crisp and can easily be recreated at home with this guide. Just don’t forget the vanilla ice cream!

Peach Crisp – Easy Old-Fashioned Recipe for Summer Bliss