There’s something irresistible about the smell of baked peaches filling the kitchen.

This Peach Crisp is warm, buttery, and topped with a golden oat crumble that’s perfect for summer gatherings or cozy nights in.

Why You’ll Love This Recipe

The filling is packed with juicy peaches, orange zest, and a hint of lemon for brightness.

The buttery oat topping bakes into a crisp, golden crust with the perfect crunch.

It’s simple to prepare, using everyday pantry ingredients.

Serve it warm with ice cream or whipped cream for the ultimate treat.

What You’ll Need (Ingredient Highlights)

Fresh peaches provide natural sweetness and juicy texture.

Orange zest and lemon juice add a refreshing citrus balance.

Brown sugar deepens the flavor and caramelizes beautifully.

The oat topping gives a rustic, crunchy finish.

Cold butter is essential for creating that crumbly, crisp texture.

Pro Tips Before You Start

Use ripe but firm peaches so the filling doesn’t get mushy.

Chill the butter before mixing it into the topping for the best crumble texture.

Don’t skip the flour in the filling—it thickens the peach juices into a luscious sauce.

Bake until the topping is golden and the edges are bubbling.

How to Make Peach Crisp

Step 1 – Prepare the peaches

Peel and slice the peaches, then toss with orange zest, lemon juice, sugar, brown sugar, and flour.

Spread evenly in a greased 9×13-inch baking dish.

Step 2 – Make the topping

In a stand mixer, combine flour, sugar, brown sugar, salt, and oats.

Add cold butter cubes and mix on low until the butter resembles pea-sized crumbs.

Step 3 – Assemble and bake

prinkle the topping evenly over the peaches.

Bake at 350°F for about 1 hour, until the topping is golden and juices are bubbling.

Step 4 – Cool and serve

Let cool for 10 minutes before serving warm, ideally with vanilla ice cream or whipped cream.

What to Serve It With

Classic vanilla ice cream for a hot-and-cold contrast.

Whipped cream with a sprinkle of cinnamon.

A drizzle of caramel sauce for extra indulgence.

Variations / Substitutions

Use nectarines or plums instead of peaches.

Swap quick oats for rolled oats for a chewier texture.

Add chopped pecans or walnuts to the topping for a nutty crunch.

Replace sugar with honey or maple syrup for natural sweetness.

Storage & Leftovers

Store covered at room temperature for 1 day or in the fridge for up to 4 days.

Reheat in the oven at 325°F until warm to re-crisp the topping.

Freeze baked crisp (cooled) for up to 2 months; thaw in the fridge and reheat before serving.

FAQs

Do I need to peel the peaches?
Peeling is optional, but it gives a smoother filling.

Can I use canned peaches?
Yes, but drain them well and reduce the sugar slightly.

Can I make this ahead of time?
Yes, assemble and refrigerate before baking. Bake when ready to serve.

Can I make it gluten-free?
Yes, use gluten-free flour and oats in place of regular.

Why is my topping not crispy?
Your butter may have been too warm. Always use very cold butter.

What if my filling is too runny?
Add an extra tablespoon of flour or cornstarch next time to thicken the juices.

Final Thoughts

This Peach Crisp is everything you want in a summer dessert—juicy, sweet, and crowned with a crunchy golden topping.
It’s simple, comforting, and sure to be a crowd favorite at any gathering.