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Easy Peach Crisp

This delicious Peach Crisp is an easy dessert recipe where soft and warm peaches are baked with a cinnamon brown sugar oats streusel topping, and then topped with vanilla ice cream.

During the summer, I love a good peach dessert and there’s nothing quite like this yummy bowl of peach cisp with oats crumble and vanilla ice cream.

Easy peach crisp with a scoop of vanilla ice cream

If you love this peach crisp recipe, don’t forget to also check out a very similar recipe, apple crisp with oats.

Peach Crisp with Oats

Our peach crisp with oats recipe is like an easier, lighter, healthier, and just as delicious version of peach pie, because:

  1. Making a pie from scratch can be hard. On the other hand, crisps are so much easier and definitely less time consuming.
  2. Crisp uses oats to form its crusty top. Oats = healthy. Therefore, I like to think peach crisp with oats is also somewhat healthy. If you disagree, just don’t say anything and let me linger in my ignorance. 🙂

Sometimes called peach crumble, peach crisp is typically made with peaches seasoned with cinnamon and brown sugar, along with a crunchy crust which we are making with flour, butter, and oats.

You can make the crumble with just flour and butter, but I am a big fan of peach crisp with oats because oats bring an added layer of texture which makes the streusel topping crispier when baked.

My take on ice-cream or no ice-cream on Peach Crisps? ALA MODE ALL THE WAY is my life goal.

Summers are the best time to make peach crumble. With peaches being in season, they are fresh and heavenly sweet and incredible.

Cooking them only heightens the sweetness and brings out the gorgeous peachy flavor we all know and love.

You can use canned peaches to make this peach crumble with oats, but fresh peaches will always taste the best.

Easy Peach Crisp closeup

Peach Crumble Ingredients

Let’s talk about a few key ingredients that makes up this peach crisp or peach crumble with oats recipe:

  • Peaches – fresh, canned or frozen can be used. If using canned, make sure to drain access liquid. As for fresh peaches, bring it to a defrost and pat to remove access liquid as well.
  • Oats – Either traditional or rolled oats can be used. Oats is an important ingredients to make a crunchy streusel topping.
  • Vanilla extract – just a tiny drop of this will give your peach mixture plenty of flavors.
  • Brown sugar – light or dark brown sugar works just fine. Avoid substituting with granulated sugar.
  • Unsalted butter – I prefer using unsalted butter to salted butter to avoid bringing in more salt than what is needed. In a pinch, salted butter can be used and salt should be omitted when making the oat crumble topping.
  • All-purpose flour
  • Granulated sugar

How to make Peach Crisp

When I started learning how to cook, peach crumble with oats was one of the first desserts I learned to make because it was so easy while producing the most delicious dessert. And I am also obsessed with any form of peach desserts.

In other words, this is totally a beginner-friendly recipe.

To make it, start by washing and peeling 5-7 peaches. If you are in a hurry or don’t want to mess with peeling, skip it! (Yep, you heard it right)

I personally like peeled peach better in my baked peach crisp with oats, but I’ve also done it plenty of time without peeling the peaches and I still cleaned up that pan.

Next, cut peaches into cubes, and toss them in a little bit of flour, sugar and pure vanilla extract. Place the peaches on a 9″ pie pan.

As for the oats crumb topping. In a large bowl, mix together oats, flour, brown sugar, cinnamon, salt, and softened unsalted butter.

Mix well and leave mixture in refrigerator for 30 minutes.

Fresh peaches in a round pan with a bowl of crumble on the side

Refrigerating the oats crumble is optional. I like to do so because I like it when the oats crumble harden slightly, so I can break it up into pieces of the crumbles when topping onto the peach mixture.

Layer the peach filing with oats crumble and then into the oven it goes! 350℉ for 40-45 minutes.

When it is done, the peaches will be nice, soft, and peachy sweet. The oats topping will be sweet, crispy and slightly crunchy when you bite into it.

Together, peach crisp with oats is the perfect combination of flavor and texture.

And then of course, this is a must if you ask me – top with VANILLA ICE-CREAM.

It seals the deal and takes the peach crisp to the next level. Like a super-high, better-than-anything kinda level. A level of superior taste and beauty. You get the idea.

Okay, that’s it. I’m SURRENDERING. I’m just surrendering to the gloriousness that is peach crumble with oats.

One bite is all it takes, but one can hardly stop at just one bite…

A round pan of Peach Crisp

Using canned or frozen peaches

Fresh peaches can be hard to find year round, so you can definitely use canned peaches or frozen peaches if fresh peaches are not in season and cannot be found.

When using canned peaches, drain the syrup/juice in the can and follow the same steps!

As for frozen peaches, make sure it is thawed before baking them. When they are fully defrosted, pat dry with paper towel to remove access moisture before using them.

Nothing really beats fresh peaches in your peach crisp with oats, but truly, I rather have some Peach Crisp in my life with canned peaches then no Peach Crisp in my life at all.

Reheating Instructions

You can make ahead peach crisp and store wrapped in cling wrap in the refrigerator for up to 3 days. To reheat, remove cling wrap and bake for 350℉ for 20-25 minutes. If top is browning, cover with aluminum foil halfway through baking.

Frequently Asked Questions

How do I bake this in a square casserole instead of a pie pan?

This peach crisp recipe bakes well using the exact recipe in a in a 9″ square pan.

Can I freeze peach crisp?

Yes! You can freeze both baked and unbaked peach crisp.
If freezing baked peach crisp, make sure it cools completely before wrapping it in plastic cling wrap and then aluminum foil. Freeze for up to 2 months.
If freezing unbaked peach crisp, right before baking, wrap in plastic cling wrap and aluminum foil, and freeze for up to 2 months.
Bring to a complete defrost before reheating using reheating instructions above.

How do I make this healthier?

To make this a lower calorie dessert, substitute vanilla ice cream with whipped cream, or just omit it completely.

Two bowls of peach crisp with vanilla ice cream

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Other Fruit Recipes

That being said, we have lots of fruit recipes on the blog. They are amazing and you need to CHECK THEM OUT!

Easy Peach Crisp closeup

Easy Peach Crisp

A super easy Peach Crisp recipe that is YUM to the max! Sweet and soft peaches topped with a crispy, brown sugar and cinnamon filled crumble, then served with vanilla ice cream. So delicious!
4.79 from 14 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 529kcal
Author: MinShien


Peach filling

  • 5-7 Fresh yellow or white peaches
  • 2 tbsp all-purpose flour
  • 2 tbsp sugar
  • 1/2 tsp pure vanilla extract


  • 1/2 cup all purpose flour
  • 2/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup old-fashion oats


  • 6 scoops vanilla ice cream


  • Pre-heat oven to 350 degrees F
  • Peel (optional) and cut peaches into cubes. In a large bowl, combine cubed peaches with all other ingredients under “peach filing”. Mix well and pour into a 9″ pie pan or 9″ square pan.
  • In a medium bowl, combine all ‘crumble’ ingredients. Mix well to combine. 
  • Optional: Refrigerate crumble for 30 minutes. Mix well again.
  • Layer crumble onto peach filing. Bake for 40-45 minutes.
  • Remove from oven and serve with vanilla ice cream. Enjoy!


Calories: 529kcal | Carbohydrates: 75g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 160mg | Potassium: 470mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1159IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating


    1. Joyous Apron says:

      Lol. It’s pretty yummy! 🙂

  1. 5 stars
    This was my first time making a peach crisp and it turned out wonderfully. I made the topping first and let it chill while I made the filling, which was super easy. I used half all-purpose flour and half whole wheat pastry flour for the topping and delicious local peaches for the filling. Thank you for posting this recipe, it was easy to folllw and the crisp was a big hit with everyone I shared some with. My husband loves it and has already asked me several times when I’ll be making more. 🙂

    1. Joyous Apron says:

      That’s wonderful, Rebecca. I’m so glad everyone enjoyed it! Using fresh local peaches sounds absolutely dreamy. Thank you so much for such a thoughtful review! 🙂

    2. If using canned peaches how much would you suggest?

    3. Joyous Apron says:

      Use the same amount but drain the syrup/water!

  2. 5 stars
    MinShien, this peach crisp looks wonderful! Can’t get enough peaches! And that topping- heavenly!

    1. Joyous Apron says:

      Thanks Kelly! 🙂

  3. 5 stars
    Wonderful! So easy to make! I used fresh Colorado peaches!

    1. Joyous Apron says:

      Yum! So glad you enjoyed it! 🙂

  4. Pam/Chicago says:

    5 stars
    Not peeling peaches is a game changing time saver and none can tell the difference! I think this will also be great in the microwave when I don’t want to use the oven; I will try starting with cooking on high for 10 minutes but it will probably need more time.

    1. Joyous Apron says:

      Thanks for sharing, Pam! Glad you enjoyed it!