You know that moment when summer starts to slip into memory when the peaches are just barely clinging to the farmer’s market bins, golden and impossibly fragrant?
Table of Contents
That’s the moment for this peach crisp. Not a cobbler (too cakey), not a pie (too fussy). Just peaches—ripe, tangy-sweet, messy in the best way tucked under a warm, toasty oat crumble that crackles as you scoop it.
If you’ve got 30 minutes, a few peaches, and a craving for something cozy-but-not-heavy, this is your dessert. It’s the kind of thing you make for a backyard dinner, a midweek pick-me-up, or just because you saw good fruit and thought, “why not?”
In this post, I’ll walk you through the simplest peach crisp you’ll ever make—with buttery streusel, minimal cleanup, and enough flex to make it your own. No pastry anxiety. Just honest, fruit-forward flavor that feels like a warm breeze and tastes like summer never left.
Why This Peach Crisp Is a Keeper
Let’s be honest there are a lot of fruit crisps out there. But here’s why this one rises to the top without trying too hard:
- It lets the peaches shine. No heavy fillers, no thick gloopy syrup—just enough sugar and starch to bring out the best in ripe fruit.
- **The topping actually **crisps. Thanks to old-fashioned oats and the right butter-to-flour ratio, you get those golden, craggy bites that crunch, not sink.
- Low effort, high reward. It’s one bowl for the fruit, one for the topping, and into the oven it goes. No dough chilling. No rolling. No drama.
- It’s flexible by design. Peach season done? Sub in frozen peaches, nectarines, or a berry blend. Gluten-free? Easy. Want to sneak in some nuts or drizzle caramel on top? Go for it.
- It plays well with others. A scoop of vanilla ice cream? Obviously. But try it with tangy Greek yogurt in the morning and suddenly it’s breakfast-adjacent.
There’s a quiet confidence to this dessert. It doesn’t need bells and whistles. It just needs you, a few peaches, and a spoon.
Ingredients Breakdown
For the Filling
- Fresh peaches (8 cups, sliced)
Ripe but firm. Peel for a smoother texture, or leave skins for rustic charm. - Granulated sugar (1/2 cup)
Boosts natural sweetness. Swap for maple syrup or honey if you like. - All-purpose flour (1/2 cup + 2 Tbsp) + cornstarch (1 Tbsp)
Thickens juices into a glossy sauce. - Cinnamon (2 tsp) + Salt (1/4 tsp)
For warmth and balance.
For the Topping
- Brown sugar (3/4 cup)
Adds rich, caramel-like sweetness. - All-purpose flour (1/4 cup + 2 Tbsp)
Helps create the crumbly structure. - Cinnamon (1 tsp)
Light echo of the filling. - Salted butter (1/2 cup, softened)
Binds everything into crispy perfection. - Rolled oats (1 3/4 cups)
The crispy backbone. Avoid quick oats.
Can I use canned peaches instead?
Yes just drain well and reduce sugar slightly. Texture will be softer but still delicious.
Can I use can peaches for peach crisp?
I prefer to make a peach crisp with canned peaches. It is very good with ice cream or sprinkled with pecans before baking. My family actually calls it a peach cobbler, but the crispy shortbread-type crust makes it a crisp
Can you use canned peaches instead of fresh peaches?
If you can get fresh peaches in season, they are typically the best choice for the best flavor and texture. If fresh peaches are not available, frozen peaches are a great alternative. Canned peaches can work in a pinch, but they might not yield the same results in terms of texture and flavor
How to make peach crumble with canned peaches?
Layer canned peaches in a 9×13-inch baking dish. Mix flour, sugar, cinnamon, and salt together in a large bowl. Mix in butter until the mixture resembles pea-sized crumbs; sprinkle over peaches. Bake in the preheated oven until topping is light golden brown, 30 to 40 minutes
Step-by-Step Instructions
1. Preheat and Prep
Set oven to 400°F (205°C). Grease a 9×9 or similar baking dish.
2. Make the Filling
Toss peaches with sugar, flour, cornstarch, cinnamon, and salt until coated. Pour into prepared dish.
3. Make the Topping
Cream butter and brown sugar. Mix in flour and cinnamon. Fold in oats until crumbly.
4. Assemble and Bake
Scatter topping over fruit. Bake 20–25 minutes until top is golden and edges are bubbling.
5. Rest and Serve
Cool for 10 minutes. Serve warm ideally with vanilla ice cream.
FAQ: How do I know when it’s done?
Look for a golden top and bubbling fruit edges. If it smells amazing, it’s probably ready.
Conclusion: The Simple Joy of Peach Crisp
This isn’t just a dessert it’s a small, sweet reminder that the best things don’t need to be complicated. A bowl of peach crisp can taste like sunlit afternoons, sticky fingers, and the smell of warm butter wafting through a screen door.
Whether you’re serving it to guests or sneaking a second helping straight from the dish (we’ve all been there), this crisp brings a moment of ease and pleasure to your table. It asks for very little and gives back a lot.
So next time you spot ripe peaches at the market, you’ll know exactly what to do.
Peach Crisp Recipe You’ll Love – Easy & Crispy Dessert | QuikyKitchen
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a cast iron skillet or a 9×13-inch baking dish.
- In a large bowl, combine peaches with sugar, flour, cornstarch, lemon juice, cinnamon, salt, and vanilla. Stir gently to coat evenly and pour into the prepared baking dish.
- In another bowl, mix flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add cold butter and cut it in using a pastry cutter or your hands until the mixture forms coarse crumbs. Stir in chopped nuts if using.
- Sprinkle the crumble topping evenly over the peaches without pressing down.
- Bake for 45 to 50 minutes, until the top is golden brown and the peach filling is bubbling around the edges.
- Allow the crisp to rest for at least 10 minutes before serving. Best served warm with a scoop of vanilla ice cream.
Notes
Would you like to:For more culinary inspiration and delicious recipe ideas, join me on Pinterest and Facebook to discover even more mouthwatering creations to share