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Easy Peach Crisp Recipe for Summer Treats

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
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.