Peach Crisp Recipe

Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous dollop of vanilla ice cream and it just doesn’t get any better!

Peach Crisp recipe served with vanilla ice cream

The oats and almonds in this Peach Apricot crumble give the topping amazing texture – you’ll savor every crumb. It’s one of those recipes where there is (literally) no crumb left behind.  Blow out your scented candles folks – this is the real deal!

We included our Amazon affiliate links below for the tools we used to make this recipe.

Ingredients for Peach Crisp Recipe:

Sweet ripe peaches (locally grown if available) are best but you can make peach crisp with frozen peaches if that is what you have on hand, so you can continue the tradition in winter time. This is the coziest dessert when the weather cools down.

Have fun with this and experiment with different stone fruits. Try apricots, plumbs or even pitted cherries or blueberries for a pop of flavor and color.

Ingredients for Peach Crisp with option for frozen peaches

How to Blanch and Peel Peaches:

1. Bring a pot of water to a rolling boil. Add peaches and in boiling hot water for one minute or just until skins peel off easily then immediately transfer them to cold water to stop the cooking process. Once peaches are cool enough to handle, the skins should peel of easily.

How to blanch peaches and how to peel peaches

How to Make Classic Peach Crisp:

Once you have your peaches peeled, the process for making a peach crisp couldn’t be easier! Once you have the topping down, you can master any fruit crisp recipe (p.s. with plums, or apricots, you can skip the blanching step).

  1. Blanch, peel and slice peaches
  2. Combine peaches with lemon juice, flour and sugar to make the filling
  3. Pulse together the topping in the food processor
  4. Pour topping over peaches, add almonds and bake

Making peach crisp filling

Peach crisp topping in food processor

Assembling peach crisp recipe

Serve warm with a side of vanilla ice cream in summer or with hot tea in winter.  Leftovers are just as good warmed up the next day.

Plated peach crisp recipe served with vanilla ice cream

Most Popular Peach Recipes:

Peach Crisp Recipe

4.88 from 8 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This Peach Crisp is our favorite summer peach recipe. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous dollop of vanilla ice cream! | natashaskitchen.com

This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn't get any better!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12 (varies by season)
Keyword: peach crisp, peach crisp recipe, peach recipes
Calories: 409 kcal
Servings: 8

Ingredients

Ingredients for the Filling:

  • 2 1/2 lbs peaches (8 medium), fresh or frozen*
  • 2 Tbsp fresh lemon juice (omit if using frozen fruit)
  • ¼ cup all-purpose flour
  • 1/4 cup granulated sugar

Ingredients for the Topping:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar packed
  • 1/8 tsp sea salt
  • 8 Tbsp 1 stick cold, unsalted butter, diced
  • ½ cup old fashioned rolled oats or quick-cooking oats
  • 1 cup sliced almonds divided

Instructions

Prep:

  1. Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish. I

  2. To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2" thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.

How to Make Peach Crisp:

  1. Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.

  2. In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

  3. Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

  4. Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges. 

Recipe Notes

*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
**If you don't have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients. 

Nutrition Facts
Peach Crisp Recipe
Amount Per Serving
Calories 409 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 41mg 2%
Potassium 411mg 12%
Total Carbohydrates 56g 19%
Dietary Fiber 4g 16%
Sugars 33g
Protein 6g 12%
Vitamin A 16.3%
Vitamin C 13.1%
Calcium 6%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Peach Crisp recipe in casserole dish

Q: What is your favorite way to enjoy peaches? Let me know in a comment below! We are always looking for fun new ways to use up the sweet peaches from my parent’s tree.

This Peach Crisp is our favorite summer peach recipe. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous dollop of vanilla ice cream! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Steve
    September 22, 2018

    Hi Natasha! Best Peach Crisp recipe ever! However the peaches we get here in San Diego aren’t very sweet. They were very ripe but not sweet. I may have to use canned peaches next time. I also added a pinch of Cinnamon & Allspice, and sprinkled the topping with a Cinnamon/Sugar mixture. It was yummy! Reply

    • Natashas Kitchen
      September 22, 2018

      I’m so happy you enjoyed this recipe, Steve!!Thank you for the great review! Reply

      • Steve
        September 22, 2018

        Thanks Natasha! I look forward to trying more of your recipes! Especially the Salmon recipes for our company from Oregon next month. I hope you received my request for the recipe of something I only caught part of on your video. Reply

        • Natasha
          September 22, 2018

          Hi Steve! I hope you love everything you try! I will reply to your email but just in case, here is the link for the creamy shrimp pasta. I hope you love it! Reply

          • Steve
            September 23, 2018

            Thanks so much Natasha, I look forward to trying it, it sounds delish! I am wondering though, if one sees an interesting dish on the video playing on the right of the screen, how do you find those recipes? I’m interested in the tarts you make with puff pastry, cream cheese mixture and fruit on top and topped with glaze? Thank you!

          • Natashas Kitchen
            September 23, 2018

            Hi Steve! If you are watching on youtube you should see all of the details and links to full recipes underneath the video 🙂 Please let me know if you have trouble finding it!

  • Patty
    September 17, 2018

    Delicious! Best peach crisp we ever had and we had it with vanilla ice cream on top. Wouldn’t change a thing in this recipe. Thank you. Reply

    • Natashas Kitchen
      September 17, 2018

      Thank you so much for this wonderful review, Patty!! Reply

  • Nadia from Canada
    September 15, 2018

    Just the right amount of sweetness!! My family loved it slightly cooled off, maybe 10-15 min out of the oven was perfect but we did not have ice cream so that may be why. And leftovers were popular the next morning, super delicous way to enjoy peaches 😉 Reply

    • Natashas Kitchen
      September 15, 2018

      Don’t skip the ice cream next time! It is the perfect combination! I’m so glad you enjoyed this, Nadia! Thank you for the wonderful review! Reply

  • Dean
    September 12, 2018

    We tried this just after you posted it and it was sure good! Nothing like baked peaches under that crisp topping. I’ll be making this again before all our peaches are gone! Reply

    • Natasha
      September 12, 2018

      Now you have me craving this all over again! Did you try it with ice cream? Reply

    • Dean
      September 12, 2018

      We did -Loved it with and without ice cream. Thanks again! Reply

      • Natashas Kitchen
        September 12, 2018

        That’s so great! Reply

  • Bill Mitchell
    September 12, 2018

    Sorry, forgot something. I would skip the white sugar in the topping and sprinkle it on to the peaches before adding the topping. Reply

    • Natashas Kitchen
      September 12, 2018

      Thank you Bill! 🙂 Reply

  • Bill
    September 12, 2018

    If you want to skip the food processor, and cutting in the cold butter, in crisps like this, I just melt the butter and mix into the other topping ingredients. Works just as well. Reply

    • Natashas Kitchen
      September 12, 2018

      I haven’t tried that yet but it sounds interesting! Thank you for sharing that with me Bill! Reply

  • Sheenam @ Thetwincookingproject
    September 12, 2018

    Another great recipe Natasha!! I am making this for sure. Reply

    • Natashas Kitchen
      September 12, 2018

      That makes me so happy, Sheenamm! Thank you for your feedback!! 🙂 Reply

  • Olya
    September 11, 2018

    Hi Natasha,
    Do you have any pear recipes? Reply

    • Natashas Kitchen
      September 11, 2018

      Hi Olya! We have a few smoothie or salad recipes that include pears 🙂 Reply

  • Juliet
    September 12, 2015

    Made it with more oats and it was great! Another question- could I make just the filling and freeze it? Reply

    • Natasha
      natashaskitchen
      September 12, 2015

      Adding more oats is a great idea! 🙂 To be honest, I haven’t tried to freeze the filling so I’m not sure. If you try it, let me know. I definitely would wait to place the topping on until you are ready to bake it. Reply

  • Juliet
    August 14, 2015

    Would I be able to leave the almonds out and just use more oats? Thank you! Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      You sure could. The top wouldn’t be as pretty as with the almonds, but we’ve forgotten the almonds before and it still tastes great 🙂 Reply

  • Sam
    July 31, 2015

    Hey wat will happen if I use the old fashioned Quacker Oats instead of the quick Quacker Oats. Reply

    • Natasha
      natashaskitchen
      July 31, 2015

      Yes, that should still work fine :). One of my friends tried it with steel cut oats and had good results so it doesn’t have to be just the quick cooking oats. Reply

  • Valentina
    September 27, 2014

    Do you think this will turn out as good if I use fresh white peaches? Also, if I don’t have a food processor can I do it in my KitchenAid? Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      Ripe white peaches should work fine. I’d recommend using a pastry cutter or maybe even mashing the butter in with a fork. A KitchenAid mixer probably won’t give you the crumbly consistency you are looking for with this topping. You want to cut the butter into the flour where a mixer will just blend it in. Reply

  • Nataliya
    April 9, 2014

    yummm:)
    How long can you keep this in the refrigerator? Reply

    • Natasha
      natashaskitchen
      April 9, 2014

      It’s best fresh because I love the topping to be a little crisp but it would be ok for a couple days in the fridge. Reply

  • Vita
    October 18, 2013

    Can you use apples instead for this recipe? Reply

    • Natasha
      natashaskitchen
      October 18, 2013

      I haven’t made this with apples but that sounds like a great idea. I would probably double the lemon juice and it probably couldn’t hurt to add a couple dabs of butter over the top of the apples to get them a little juicier so the whole thing won’t end up dry. Let me know how it works out. Now I want to try this with apples! 🙂 Reply

  • August 30, 2010

    Hi Natasha ~ I stumbled across your wonderful blog while searching for a Wagner Farms site…low and behold, here you are! I own a busy Treasure Valley company called 3 Girls Catering and just wanted to let you know that I loved your posts, pic and recipes. Nice work…I’ll be back 🙂 Reply

    • Natasha
      August 30, 2010

      Hi Gretchen! Thanks for stopping by and for your nice comment!! I’m going to check out your website and will keep you in mind next time a big event comes up. Reply

  • Natasha
    December 8, 2009

    Vadim takes most of them. He’s getting pretty good. This blogs picture is my favorite so far! Pictures are way better since we got a new camera and one of those “blurry background” lenses – see how technical I am. Reply

  • December 8, 2009

    Your pictures are great. Who takes them? Vadim? They do your recipes justice. Reply

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