Peach crisp is a baked dessert using fresh peaches and cinnamon oat crumble topping. Serve warm with vanilla ice cream in the summer!
The only thing better than a juicy, ripe peach on a warm summer day is a delectable oat peach crisp served on a cool summer night. I made a similar peach crumble with blueberries a couple summers ago during my family’s annual trip to Maine. It was such a hit, I was aching to try it again.
I opted for only peaches in this fruit crisp to see how they tasted with a cinnamon oat topping sans blueberries (it seems as though blueberries are always paired with that streusel-like flavor combo). To my delight the topping complemented the peaches perfectly. The softly baked peaches oozed with juices that sweetened up the oat-y cinnamon crisp layered on top.
How to make peach crisp
Start by gathering your ingredients: 8 peaches, lemon juice and zest, vanilla, flour, oats, granulated sugar, brown sugar, cinnamon and cold butter.
- Preheat the oven to 350° F. Grease a 10-inch cast iron skillet (or glass baking dish) with butter. Set aside.
- Make peach filling: In a large bowl, combine sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar and flour. Stir so the peaches are coated and let it sit while preparing the crisp topping.
- Make the oat crisp topping: In a large bowl, whisk together flour, oats, brown sugar, granulated sugar, salt and cinnamon. Use your hands to mix in the butter into dry ingredients until a coarse mixture
- Transfer peaches to prepared skillet. Sprinkle the crisp mixture evenly over the fruit.
- Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling.
Do peaches need to be peeled for peach crisp? Nope! Cut the peach in half to remove the pit, then cut the halves into slices.
Love crisp recipes? Try my easy apple crisp.
How to store peach crisp
Peach crisp should be securely covered and stored in the refrigerator for 2 to 3 days. Peach crisp is best when eaten the day it is made. I do not suggest storing the peach crisp unbaked in the refrigerator as the crisp topping will get soggy.
Can you freeze peach crisp?
Yes, once the crisp has cooled completely, cover it with aluminum foil twice to prevent any moisture entering the crisp. Store on a flat surface in the freezer for up to 3 months. Thaw in the refrigerator overnight before baking at 350° F for 20 minutes.
How to reheat peach crisp
Preheat oven to 350° F. Warm peach crisp in the oven for 15 minutes. The oven method will keep the topping nice and crispy! Alternatively, you can microwave the crisp for 30 seconds, but the topping won’t be as crisp.
More peach recipes
Do you love peaches? Here are some recipes you can try when the fruit is in season!
- Blueberry Peach Crumble is made with blueberries for extra flavor.
- Peach Crumble Bars – As Easy as Apple Pie Blog
- Peach Pie Cupcakes – Spoonful of Flavor blog
- Fresh Peach Pie – Of Batter and Dough blog
- Peach Cobbler – A Spicy Perspective blog
What’s the difference between peach crisp and peach cobbler? Peach cobbler is topped with dollops of dough rounds on top of the fruit. It looks like a cobblestone road. Peach crisp is topped with a streusel topping that is less dense and often contains oats, which crisp up when baked.
This cinnamon oat peach crumble couldn’t have turned out better. A hefty serving on top of a scoop of vanilla ice cream is really the ultimate summer dessert. And if you’re lucky enough to have leftovers, you can even serve it over vanilla yogurt for breakfast!
If you try this recipe, tag @ifyougiveablondeakitchen on social media so I can see your dessert!
Cutting board to cut and pit the peaches on.
Mixing bowls to separate fruit filling from the crisp topping
Kitchen scale to accurately weigh ingredients
Cast iron skillet or 9-inch glass baking dish to bake the peach crisp in the oven.
Peach Crisp with Oats
- 8 peaches,, sliced (pitted, but not peeled)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ cup all-purpose flour
- ¾ cup old-fashioned oats
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter,, cubed
- Preheat the oven to 350° F. Grease a 10-inch cast iron skillet (or glass baking dish) with butter.1 Set aside.
- In a large bowl, combine sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar and flour. Gently toss until fruit is well coated. Allow the fruit mixture sit while you prepare the crumble topping.
- For the crumble topping, take a large bowl and combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your hands until its forms a coarse mixture and there are big crumbles.
- Place the fruit mixture in prepared skillet. Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling. Serve warm with vanilla ice cream.
Photography by Our Salty Kitchen