Delish Peach Apple Crisp

This is the kind of fruit dessert you make when the peaches are blushing and the apples are crisping up and you can’t pick a lane—so you don’t. Delish Peach Apple Crisp is juicy and sunshine-sweet under a thick, nubbly oat blanket that turns bronzed and crunchy in the oven. The peaches melt into this jammy situation, the apples hold their little bite, and if you put a scoop of vanilla ice cream on top… it slides into the warm fruit like a perfect summer-fall handshake. It’s barely-fussy, deeply cozy, and it makes your whole house smell like you know exactly what you’re doing with your life.

My husband has this sixth sense for warm desserts. He’ll be “just passing through” the kitchen, sees the baking dish cooling on a wire rack, and suddenly he’s “testing for structural soundness” with a spoon. The kids pick off the crumble bits like little thieves, and I absolutely eat it cold for breakfast with Greek yogurt and call it “fruit and grains.” We’ve made this on school nights, for last-minute friends, and once at 10 p.m. because someone whispered “crisp?” and we all snapped to attention like a pack of golden retrievers. It’s become our house dessert, no debate.

How to Make It

Okay, grab a 9-inch square or 2‑quart baking dish and crank the oven to 375°F. Lightly butter the dish so nothing sticks and you don’t have to soak it for three days.

Fruit bowl: in goes about 4 cups sliced peaches (peeled if you’re feeling fancy, I usually don’t) and 3 cups thin-sliced apples (Honeycrisp or Granny Smith are perfect). Sprinkle on 1/3 cup brown sugar, 2 tablespoons cornstarch (for that glossy juice), 1 tablespoon lemon juice, 1 teaspoon vanilla, 1 teaspoon cinnamon, and a tiny pinch of nutmeg and salt. Toss it. If it looks dry, it’s not—once it bakes, the fruit loosens up.

Topping time: in another bowl, mix 1 cup old-fashioned oats, 3/4 cup all-purpose flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold butter (cubed) with your fingers or a pastry cutter until it’s crumbly and clumpy. Stir in 1/2 cup chopped pecans if you like a little crunch-boost. If it’s too dry, a tiny drizzle of melted butter pulls it together.

Dump the fruit into the dish, scatter the rubble-y topping edge to edge (no bald spots), and bake 35–40 minutes until the top is deeply golden and you can see the fruit bubbling at the corners like lava. Let it sit 10–15 minutes so it sets up and doesn’t run a marathon on your plate. Serve warm with ice cream, whipped cream, or yogurt if you’re doing “breakfast.” Makes about 6–8 cozy servings.

✔Ingredient Notes

– Peaches: Fresh is peak, but frozen works—don’t thaw fully, just toss with cornstarch and sugar as-is. Canned? Drain them well or it’ll get soupy.
– Apples: I love a mix—Granny Smith for tart, Honeycrisp for sweet. Slice thin so they cook through with the peaches.
– Brown Sugar: Light or dark, your call. Dark gives a deeper, almost caramelly vibe. Don’t pack it too hard; a gentle pack is plenty.
– Cornstarch: Keeps the filling glossy instead of watery. No cornstarch? Use 3 tablespoons flour—it’s a little cloudier but still great.
– Lemon Juice: Wakes up the fruit. Skip it and everything tastes flat. Bottled is fine; I said what I said.
– Cinnamon + Nutmeg: Cozy spice backbone. If you’re anti-nutmeg, a dash of cardamom is lovely and a little bougie.
– Oats: Old-fashioned for chunky texture. Quick oats go powdery; steel-cut is a hard no.
– Butter: Cold cubes, always. Melted butter gives you paste, not crumbles. Vegan butter totally works too.
– Pecans: Optional, but that toasty crunch? Dreamy. Walnuts also work, almonds are fine, skip if you must.

✔Recipe Steps

1. Preheat oven to 375°F and butter a 9-inch square or 2‑quart baking dish.
2. Toss peaches and apples with brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and a pinch of salt.
3. Combine oats, flour, brown sugar, cinnamon, and salt in a bowl.
4. Cut in cold butter until clumpy; stir in pecans.
5. Spread fruit into the dish and evenly cover with the crumble.
6. Bake 35–40 minutes until golden and bubbly; rest 10–15 minutes before serving.

What to Serve It With

– Vanilla ice cream (classic) or butter pecan if you want to double down on nutty vibes.
– Lightly sweetened whipped cream with a pinch of cinnamon.
– Greek yogurt and a drizzle of honey if it’s “breakfast crisp.”
– Warm caramel sauce or a quick drizzle of maple syrup when you’re feeling extra.

✔Tips & Mistakes

– Don’t skip the rest time. Ten minutes changes runny into saucy.
– If your fruit is super juicy, bump cornstarch to 2½ tablespoons.
– Topping too floury? Pinch in another teaspoon of melted butter until it clumps.
– Pale top? Leave it in 5 extra minutes or broil 30–60 seconds—watch like a hawk.
– Use a rimmed baking sheet under the dish if you fear bubble-over. Saves your oven and your sanity.

✔Storage Tips

Fridge it: Cover and chill up to 4 days. Reheat scoops in the microwave 30–45 seconds or warm the whole pan at 325°F for 10–15 minutes to re-crisp the top.
Counter: Safe at room temp for about 1 day if your kitchen isn’t sweltering.
Freezer: Cool, wrap tight, and freeze up to 3 months. Thaw in the fridge and rewarm at 325°F.
Cold straight from the fridge? Weirdly fantastic. Breakfast? Absolutely zero shame—I do it with yogurt and coffee and call it balance.

✔Variations and Substitutions

– Gluten-free: Use certified GF oats and swap flour for a 1:1 GF blend or almond flour.
– Dairy-free: Use vegan butter or refined coconut oil (expect a slightly softer crumb).
– Different fruit: Try pears + berries, or all apples if peaches are gone. Stone fruit party? Nectarines, plums—go wild.
– Sweeteners: Maple syrup or honey in the filling works—reduce slightly to avoid soupy vibes and keep the cornstarch.
– Nuts: Pecans, walnuts, almonds, or skip. Add shredded coconut for a tropical moment.
– Spice lane: Cardamom, ginger, or apple pie spice—pick a lane and commit.

Frequently Asked Questions

Delish Peach Apple Crisp

Juicy peaches and tart apples bake under a golden, buttery oat crumble for the ultimate cozy dessert. Serve warm with vanilla ice cream for a crowd-pleasing treat.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4 cup apples, peeled and thinly sliced Granny Smith and Honeycrisp mix recommended
• ▢ 3 cup peaches, thinly sliced Fresh or thawed frozen, drained well
• ▢ 0.5 cup granulated sugar for the fruit filling
• ▢ 0.33 cup light brown sugar, packed for the fruit filling
• ▢ 1 tablespoon lemon juice
• ▢ 1.5 teaspoon ground cinnamon for the fruit filling
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 2 tablespoon cornstarch thickens the juices
• ▢ 0.25 teaspoon fine sea salt for the fruit filling
• ▢ 1 cup old-fashioned rolled oats for the crumble topping
• ▢ 0.75 cup all-purpose flour for the crumble topping
• ▢ 0.5 cup light brown sugar, packed for the crumble topping
• ▢ 0.5 cup pecans, chopped optional but delicious crunch
• ▢ 0.5 cup unsalted butter, cold and cubed equals 1 stick
• ▢ 0.5 teaspoon ground cinnamon for the crumble topping
• ▢ 0.25 teaspoon fine sea salt for the crumble topping
• ▢ 1 teaspoon vanilla extract stir into crumble at the end

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x13-inch baking dish.
• In a large bowl, toss apples and peaches with granulated sugar, 0.33 cup brown sugar, lemon juice, 1.5 teaspoons cinnamon, nutmeg, cornstarch, and 0.25 teaspoon salt until evenly coated. Spread the fruit mixture in the prepared dish.
• Make the crumble: In a medium bowl, combine oats, flour, 0.5 cup brown sugar, pecans, 0.5 teaspoon cinnamon, and 0.25 teaspoon salt. Cut in the cold butter with a pastry cutter or fingertips until pea-sized clumps form. Stir in vanilla extract.
• Sprinkle the crumble evenly over the fruit. Do not pack it down.
• Bake for 35 to 40 minutes, until the topping is golden and the fruit is bubbling around the edges. Let cool 10 minutes before serving.
• Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Use firm, tart apples (like Granny Smith) for the best texture. If using frozen peaches, thaw and pat dry to prevent excess liquid. For gluten-free, substitute a 1:1 gluten-free flour blend and ensure oats are certified gluten-free. Store leftovers covered in the fridge for up to 3 days; rewarm in a 325°F oven to re-crisp the topping.