Easy Peach Crisp Recipe for Summer Treats

I made this peach crisp because my crisper drawer was starting to look like a farmer’s market crime scene, and I knew if I didn’t do something fast, those peaches were going to become a science experiment. It’s a golden, crunchy oat blanket over soft, jammy peaches with cinnamon, a whisper of lemon, and just enough butter to make your inner nutritionist sigh. It’s special because it looks like dessert and smells like summer vacation, but takes so little effort you can pretend you’re the kind of person who “just throws things together.” Yes, I used the pan that was clearly too small. No, I won’t wash fewer dishes. Don’t come at me.

Last weekend, my husband “helped” by slicing peaches with the vigor of a lumberjack and the uniformity of, well, not a chef. The kids rejected the skins like they were negotiating union rules, so I peeled half, didn’t peel half, and pretended it was a “texture experience.” Someone turned the oven light on 23 times to check if the topping was crisp yet (it was not), and I learned that if you put the crisp under broil for “just one more minute,” it’s either perfect or tiny fireworks. The dog stole a peach slice. The dog did not regret it. Neither did we. We still ate the pan within the hour, because warm peaches and melty ice cream convince even harsh critics to forgive my chaotic energy.

Time-Saving Hacks

– Use frozen sliced peaches. Don’t thaw all the way—just toss with cornstarch and sugar like you’ve got places to be.
– Skip peeling. If anyone complains, call it “rustic” with a straight face and take a bigger scoop.
– Melt the butter in the baking dish while the oven preheats, then stir the oat topping right in the pan. Is it wrong? A little. Is it one less bowl? Absolutely.
– Use a food processor for the topping. Three pulses. Any more and you’ve made sandy butter sadness.
– Line the pan with parchment so you can lift out neat squares… or at least feel like the sort of person who could.

Serving Ideas

– A scoop of vanilla ice cream so large it’s basically a personality trait.
– Whipped cream if you’re feeling delicate; crème fraîche if you’re trying to impress your judgy cousin.
– Pour a splash of bourbon over the warm crisp. Not a doctor, but I prescribe it after bedtime meltdowns (yours or the kids’).
– Morning-after breakfast with Greek yogurt. That makes it health food. I don’t make the rules, I just write the blog.

What to Serve It With

– Grilled anything: chicken, pork chops, or whatever your neighbor is grilling that smells better than your dinner.
– A salty cheese board: sharp cheddar, blue cheese, crackers, and your finest “I planned this” energy.
– Iced coffee, iced tea, or a chilled Riesling if summer chaos has entered the chat.
– Vanilla bean custard or store-bought caramel sauce if you want people to text you for the recipe and you want to lie.

✔Tips & Mistakes

– Toss peaches with a little cornstarch and lemon juice so you get luscious jamminess, not a soupy jacuzzi.
– Don’t pack the topping—clumps are good. Pressing it down is how you get granola armor.
– If using very sweet peaches, dial back the sugar. If using supermarket peaches that taste like disappointment, add a touch more.
– Let it rest 10–15 minutes before attacking. The juices calm down, and you can pretend you have patience.
– Brown the butter for the topping if you’re feeling fancy. Or don’t. It’s still dessert.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat in a 350°F oven for 10–12 minutes to revive the crisp. Microwave is fine, but it will go soft and we’ll all look the other way.
– Freeze unbaked topping in a baggie; dump it on fruit any time future-you needs a win.

✔Variations and Substitutions

– Half peaches, half berries for that “I meant to do this” color situation.
– Swap white sugar for brown sugar or maple syrup. Honey works too; just reduce a smidge elsewhere to keep it from souping.
– Add chopped pecans or almonds to the topping if you like crunch and living dangerously near dental bills.
– Gluten-free oats and a 1:1 gluten-free flour blend work great. No one will know unless you tell them. Or don’t.
– Add ginger, cardamom, or a hit of almond extract if you want people to ask “what is that?” and feel mysterious.
– No oats? Use crushed granola, vanilla wafers, or even cornflakes. We’re calling it “deconstructed” and walking away.

Frequently Asked Questions

Easy Peach Crisp Recipe for Summer Treats

This easy peach crisp is the perfect summer dessert—juicy peaches under a buttery oat topping with a hint of cinnamon. Serve warm with vanilla ice cream for a cozy, crowd-pleasing treat.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 cup peaches, ripe, sliced about 6 to 8 peaches
• ▢ 0.25 cup granulated sugar for the filling
• ▢ 2 tablespoon cornstarch
• ▢ 1 tablespoon lemon juice fresh
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon ground cinnamon for the filling
• ▢ 0.25 teaspoon fine sea salt for the filling
• ▢ 1 cup old-fashioned rolled oats
• ▢ 0.75 cup all-purpose flour
• ▢ 0.5 cup brown sugar packed, for the topping
• ▢ 0.5 cup unsalted butter, cold, cubed 1 stick
• ▢ 0.5 cup chopped pecans optional
• ▢ 0.5 teaspoon ground cinnamon for the topping
• ▢ 0.25 teaspoon fine sea salt for the topping
• ▢ 0.25 teaspoon ground nutmeg optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
• In a large bowl, combine sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla, 1.0 teaspoon cinnamon, and 0.25 teaspoon salt. Toss until peaches are evenly coated, then spread into the prepared baking dish.
• Make the topping: In a separate bowl whisk together oats, flour, brown sugar, 0.5 teaspoon cinnamon, 0.25 teaspoon salt, and nutmeg (if using).
• Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture forms coarse, pea-sized crumbs.
• Fold in chopped pecans, then scatter the topping evenly over the peaches without pressing it down.
• Bake for 35 to 40 minutes, until the topping is golden brown and the peach juices are bubbling around the edges.
• Cool on a rack for 10 to 15 minutes to set. The juices will thicken as it rests.
• Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Swap in frozen peaches (no need to thaw) and add 0.5 tablespoon extra cornstarch. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days; rewarm at 325°F until crisp.