This delicious peach crisp is the perfect way to use some fresh, juicy peaches! Sliced peaches tossed in a little vanilla, lemon zest, cinnamon, and brown sugar, topped with a deliciously crisp topping made with butter, brown sugar, and oats.
What Makes This Peach Crisp Recipe So Good
- This is a simple recipe that tastes rich and complex, but you don’t have to be pro baker to pull it off. Cinnamon and brown sugar add so much warmth and classic cobbler flavor to the already-delicious peaches.
- The brown sugar cinnamon oat topping crisps up beautifully in the oven. There’s something so pleasing about the crisp texture of the topping with the tender juicy peaches, and then that flavor? Seriously, this might be the best part of this whole recipe. Maybe. IDK – those peaches are pretty great, too.
- You can freeze this recipe and enjoy incredible peach crisp all year round! Prepare the peach filling as instructed, and freeze only that in an airtight container or sealable freezer bag. When you’re ready to eat it, let it thaw, then continue as instructed with the rest of the crisp.
- You can make this peach crisp 1-2 days in advance and warm it in the oven, but I think it’s got the best flavor and texture when it’s fresh. Leftovers will keep up to 4 days if you refrigerate them in an airtight container. To reheat, pop a serving in the microwave, or set it under the broiler to crisp the topping back up.
Key Ingredients for Peach Crisp
Peaches – Ripe, fresh peaches give you the most flavor, but canned peaches packed in juice would be fine. You’ll want to drain them well first. Whether you peel your peaches or not is entirely up to you! Both methods will work here. If you’d like to use frozen peaches you can – just make sure to thaw them first and drain any extra juice.
Flour – The flour helps hold the brown sugar oat topping together, so don’t leave it out. It’s not enough to make the peach crisp heavy or doughy like a cobbler, but it really makes a difference!
Oats – In addition to the brown sugar, the oats add to the crispness of the peach crisp topping. They give the dish a nice, slightly nutty flavor, too. If you have quick oats instead of rolled, you can use those, but the topping will be a little softer than if you used rolled.
Chef’s Tips
- When you toss the peaches in their brown sugar cinnamon coating, let them sit for 5 minutes or so. Giving them time to soak up the spices will amplify the flavors. The sugar also brings out some of the juice from the peaches.
- For another layer of warm flavor, add a little nutmeg to your peach crisp topping along with the brown sugar and cinnamon. SO good!
- I love to serve my peach crisp with a big scoop of vanilla bean ice cream, but it’s also really good with just a little whipped cream for a lighter option. You could also serve it with a little vanilla yogurt for a peach crisp parfait.
- White peaches tend to be little sweeter than yellow peaches, so you might want to adjust the amount of brown sugar based on the type of peaches you’re using. If your peaches aren’t quite ripe yet, you can use a little extra brown sugar.
While You’re Here, Try These Other Amazing Desserts
- Gluten Free Peanut Butter Cookies
- Cherry Cobbler
- The BEST Vegan Chocolate Chip Cookies
- Rhubarb Crumble
- Keto Lemon Bars
- Dairy Free Banana Pudding
- Vegan Peach Ice Cream
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Fresh Peach Crisp with Brown Sugar Cinnamon Oats
Equipment
- 8×8 baking dish
- Large bowl
- Pastry cutter (a.k.a. dough blender)
- Medium bowl
Ingredients
- 4 cups sliced fresh peaches see Notes
- 1 lemon zested
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 packed tablespoons brown sugar plus 1 extra tablespoon if your peaches aren't ripe
For the Topping
- â…“ level cup all-purpose flour or gluten-free all-purpose flour, or cassava flour
- â…“ packed cup brown sugar or coconut sugar
- â…“ cup cold butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup rolled oats
Instructions
- Preheat oven to 350° Fahrenheit.
- Add peaches to large bowl with lemon zest, vanilla extract, cinnamon, and brown sugar. Toss to coat, then transfer to baking dish and arrange peaches evenly.
- In another bowl, use pastry cutter to mix together all-purpose flour, brown sugar, cold butter, cinnamon, and salt. Mixture should be well combined and crumbly. Gently fold oats into flour mixture.
- Sprinkle oat topping onto peaches. Lightly press topping into fruit.
- Bake peach crisp approximately 30-35 minutes, or until topping is lightly browned and crisp.
- Remove from oven and let cool 5-10 minutes. Serve warm with a scoop of vanilla bean ice cream (optional).
Notes
- Peach Slices: Slice your peaches into thick, ¾-inch wedges. Depending on the size of your peaches, you should get roughly 6-8 wedges per peach.
- Make it Gluten Free: Use gluten-free all-purpose flour or cassava flour. Make sure your oats are gluten free, too – oats naturally are, but cross-contamination may occur.
- Make it Paleo: Use cassava flour and coconut sugar. Instead of rolled oats, try chopped almonds or pecans. Use ghee instead of butter.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
GENEVA LEE says
Sounds delicious could I use other fresh or canned fruit, sensitive to peaches.
Cheryl Malik says
Yes, you can! Although, it may slightly change the bake time depending on the fruit you choose. Hope you enjoy it!