This post may contain affiliate links. Please read our disclosure policy.
This peach crisp recipe layers ripe, juicy peaches with golden, crunchy oats and a hint of lemon and ginger for the perfect summer treat! Ready to bake in just 15 minutes, serve it warm with a cold scoop of vanilla ice cream. A staple in my kitchen every peach season!
This isn’t just any peach crisp. This is the peach crisp easy as one, two, three, complete with my secret ginger kick that I’d serve in restaurants. One, just slice up your peaches and give them a little body and extra brightness by letting them macerate in lemon-sugar. Two, put together your magical granola topping with just a note of molasses from the light brown sugar. Sprinkle it on your peaches, and you’re ready to bake! I usually don’t wait too long for it to cool so I can serve it with vanilla bean ice cream and experience melty, crisp, creamy goodness in each bite!
When summer rolls in (and honestly all year round), peach crisp and other fresh peach favorites are on my mind. I take full advantage of peach season with my peach pie, old fashioned peach cobbler, marinated tomato stonefruit salad, and spicy peach pork chops. Do I make easy peach preserves (no pectin) so I can enjoy those peaches through to the next summer? Yes I do! Do I even use them to top my fresh peach ice cream? Yes, and it’s delicious.
Table of Contents
Why you will love this easy peach crisp recipe:
- A custom fit recipe for any season or batch-size. A peach crisp is the perfect recipe to share with a hungry crowd, and you can make it all year round! You can even avoid peeling and slicing in a pinch if using frozen peaches. Just thaw them prior to baking!
- No fancy equipment required, no stressful timing. You can make this entire recipe by hand if you prefer, and it’ll be ready to bake in 15 minutes! No deep breathing, no bringing ingredients to room temperature. Just a straightforward dessert.
- Balanced textures and fresh flavors. The tender peaches balance beautifully with the crunchy oat topping, and the sugar-lemon combo with a little ginger kick makes this a crisp unlike any other!
Professional Tips for the Perfect Peach Crisp
- Take a risk and use freshly grated ginger. As a pro chef, I’m a proponent of using the freshest ingredients you can. Fresh lemon juice, fresh peaches, and in this case, even freshly grated ginger if you’re feeling frisky!
- Press some of the crisp topping down into the peaches. These bits of crisp topping are the magical bites that will bake but also absorb some of those peach juices.
- The key to a thicker filling here is to make sure it bakes long enough! This recipe doesn’t use added thickeners like cornstarch. That means it tastes better, but you also need to wait for it to finish baking. Wait to take the crisp out of the oven until after you can see the filling bubbling and the top is a nice golden brown.
Ingredients
- Fresh Peaches: Use ripe, but fairly firm peaches for this recipe. Overly ripe, soft peaches will break down while baking. Firmer peaches will better retain their shape and moisture.
- Granulated Sugar
- Lemon Juice: Try to use freshly squeezed lemon. If you need to use store-bought lemon juice, find a frozen option that is frozen fresh juice. Sometimes you can find lemon juice in the refrigerator section.
- Ground Ginger
- All-purpose flour: All-purpose flour has just the right amount of gluten to make a tender crisp topping.
- Oats: I use old-fashioned rolled oats in my crisp toppings. They retain their shape and structure after baking, which gives texture to the topping.
- Light Brown Sugar: Light brown sugar adds more moisture than granulated sugar and a nice molasses touch.
- Kosher Salt
- Unsalted Butter: I use unsalted butter to control salt amounts. If you would like a vegan and gluten-free alternative, check out this dairy free fruit crisp that uses coconut oil!
See the recipe card for full information on ingredients and quantities.
Variations
- Dare to try a different fruit, or even a combination. Experiment with apples, pears, or a peach blueberry combo! My easy apple crisp, berry crumble recipe, and blueberry cobbler, are all great places to start. This peach blackberry pie is another spot to find added fruit sophistication!
- Infuse your crisp with other spices or citrus. Try pumpkin spice, apple pie spice, nutmeg, or even cardamom like I do in my cardamom pear crisp! Pour a layer of salted caramel sauce or some small nuance such as almond extract, vanilla extract, or even orange extract in the filling!
- The topping is the difference between a peach crisp and a peach cobbler. If you actually want to make a cobbler, it has a biscuit topping instead of oats. I have a killer old fashioned peach cobbler recipe ready and waiting for you! You could also top this crisp recipe with my favorite streusel topping, which is what I use for my peach crisp cupcakes! I have made variations on my streusel recipe with oats, chopped pecans, walnuts or macadamia nuts. It is also delightful with seeds, like my honey granola recipe!
How to serve peach crisp?
Serve peach crisp with a scoop of vanilla bean ice cream, a drizzle of crème anglaise, or a pour of butterscotch sauce or Vermont maple syrup for added buttery depth. You could also serve your crisp with a dollop of homemade lemon curd or even some lemon curd whipped cream to round out the flavors! Crumble up some pecan pralines and add them on top for even more richness and crunch. It’s hard to go wrong!
How to Make Peach Crisp
Further details and measurements can be found in the recipe card below!
Make the filling and topping:
Step 1: In a medium bowl, combine sliced peaches, granulated sugar, lemon juice, and ground ginger. Stir to evenly coat all the peaches.
Peel the peaches, I promise you it’s worth it. You can watch my video on how to peel peaches three ways! Find the option that works for you.
Step 2: Preheat your oven to 350°F conventional (no fan) with the rack in the middle.
Step 3: In a large bowl, or the bowl of a stand mixer, combine your topping ingredients and mix on low until a cohesive dough forms. You can also use your hands to work the butter into the flour mixture by grabbing a handful, squeezing and mashing it against your palm with your fingers. Repeat until your hand is exhausted and the mixture sticks together in chunks but there are only a few remaining lumps of butter. Work as quickly as possible so that the butter doesn’t actually melt.
This is one of the rare(ish) circumstances where using cold butter works to your advantage, so wait until you’re ready to make your topping before you take it out of the fridge.
Assemble & bake the crisp:
Step 4: Pour into a buttered 9×13-inch baking dish. Dot the butter around and press into the filling. Cover with the oat topping using as much or as little as you wish.
I like to give the peaches one last stir before putting them in the baking dish so that the liquids and spices are more evenly redistributed!
Step 5: Bake in a preheated oven for 50 minutes or until the top is golden brown and the filling is bubbling out the sides. You should be able to see that the filling has thickened.
Step 6: Let cool on a wire rack in the pan for at least 20 minutes. Serve warm with vanilla bean ice cream or make this easy crème anglaise recipe while it cools!
Chef Lindsey’s Recipe Tip
In simple recipes like this one, make every ingredient count. Ripe peak season peaches will make all the difference in a fresh peach crisp. Flavorless peaches will make a sad crisp. Don’t overlook the bruised peaches because bruised, ripe peaches make incredible crisps. No peaches compare to those ripened on the tree. But, you can ripen peaches by placing them in a brown paper bag for a few days. You can also put them near bananas. When peaches are out of season, you can use frozen or canned peaches. When using frozen, thaw them first! If using canned, use only canned peaches packed in water, not syrup.
Frequently Asked Questions
Allow leftover peach crisp to cool to room temperature, wrap well in plastic wrap and refrigerate for up to a week. You can also freeze peach crisp for up to two months. Heat in a 350°F oven until warmed through. I do not suggest using convection or the top will burn before the center is warm.
In my professional experience, people prefer peach crisps with peeled peaches. It takes a little extra time, but it’s well worth the effort for two reasons. The crisp itself will bake more evenly, and the texture will be more appealing!
You can definitely make this recipe without the oats! If you steal the topping from my mini apple pies, you’ll still even have a nice crunch in there from the pecans.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Peach Crisp
Ingredients
Filling:
- 9 ½ cups peaches peeled, pitted & sliced into similar sizes
- 1 ½ cups granulated sugar
- 1 lemon juiced
- ¼ teaspoon ground ginger or some freshly grated ginger if you’re feeling frisky
- ¼ cup butter cut into small pieces
Oat Streusel Topping:
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 ¼ cups all-purpose flour
- ⅔ cups rolled oats
- ¼ teaspoon kosher salt
- 11 tablespoons unsalted butter cold, cubed
Instructions
Make the filling and topping:
- In a medium bowl, combine sliced peaches, granulated sugar, lemon juice, and ground ginger. Stir to evenly coat all the peaches.
- Preheat your oven to 350°F conventional (no fan) with the rack in the middle.
- In a large bowl, or the bowl of a stand mixer, combine your topping ingredients and mix on low until a cohesive dough forms. You can also use your hands to work the butter into the flour mixture by grabbing a handful, squeezing and mashing it against your palm with your fingers. Repeat until your hand is exhausted and the mixture sticks together in chunks but there are only a few remaining lumps of butter. Work as quickly as possible so that the butter doesn’t actually melt.
Assemble & bake the crisp:
- Pour into a buttered 9×13-inch baking dish. Dot the butter around and press into the filling. Cover with the oat topping using as much or as little as you wish.
- Bake in a preheated oven for 50 minutes or until the top is golden brown and the filling is bubbling out the sides. You should be able to see that the filling has thickened.
- Let cool on a wire rack in the pan for at least 20 minutes. Serve warm with vanilla bean ice cream or make this easy crème anglaise recipe while it cools!
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed easy crisps and crumbles recipes along with our 20 Easy Summer Desserts!
Hiya,
I made this peach crisp. It was fabulous.
Then I did this same recipe but with 6 cups of sliced apples. I added brown sugar, about 2 tbsp to both parts and of course nutmeg. It too was fabulous.
Hi ElLois! Fabulous is what we’re all about! Thank you for taking the time to come back and let us know!