Peach Crisp Recipe with Oat Topping and Ice Cream

There is just something so comforting about a warm fruit dessert fresh from the oven, and this peach crisp recipe is one of the easiest ways to make summer peaches shine. I love how the peaches turn soft and glossy while the topping bakes into a buttery, golden crumble with just the right amount of crispness. Add a scoop of vanilla ice cream on top, and it becomes the kind of dessert you want to linger over at the table.

If you have a few ripe peaches on the counter and want a dessert that feels cozy without being fussy, this is the recipe I think you’ll come back to again and again. You don’t need any special techniques, and the ingredient list is simple. I’ll walk you through exactly how I make it so you get tender fruit, a beautifully crumbly topping, and that irresistible contrast between warm peach filling and cold melting ice cream.

What I especially love is that peach crisp feels equally right for a casual weeknight treat or a weekend gathering with friends. It looks lovely in the baking dish, smells amazing while it bakes, and tastes like pure comfort in every spoonful.

Quick Recipe Info Card

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 60 minutes
• Servings: 8
• Difficulty: Easy

Why You’ll Love It

• It’s a simple, reliable dessert that lets fresh peaches be the star.
• The oat topping bakes up golden, buttery, and perfectly crumbly.
• You only need basic pantry ingredients.
• It’s easier than pie but just as satisfying.
• This recipe is delicious warm, at room temperature, or even chilled.
• It pairs beautifully with vanilla ice cream or whipped cream.
• You can make it with fresh or frozen peaches, depending on the season.

Nutritional Benefits and Adaptable Variations

• Peaches add natural sweetness along with vitamin C and a bit of fiber.
• Oats contribute texture and whole-grain goodness, plus a little extra staying power.
• You can reduce the sugar slightly if your peaches are especially sweet.
• For a warmer spice profile, add a pinch of nutmeg or ginger with the cinnamon.
• If you like a deeper flavor, swap some of the granulated sugar in the topping for brown sugar.
• To make it gluten-free, use a reliable 1:1 gluten-free flour blend and certified gluten-free oats.
• For a nutty twist, add chopped pecans or almonds to the topping.

Step-by-Step Instructions

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1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish.
2. In a large mixing bowl, combine the sliced peaches, granulated sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and salt. Toss gently until the peaches are evenly coated.
3. Transfer the peach mixture to the prepared baking dish and spread it into an even layer.
4. In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
5. Pour in the melted butter and mix until the topping looks evenly moistened and crumbly.
6. Sprinkle the topping evenly over the peaches, covering most of the surface without pressing it down.
7. Bake for 35 to 40 minutes, or until the filling is bubbling around the edges and the topping is golden brown.
8. Let the crisp rest for about 10 minutes before serving so the filling can thicken slightly.
9. Spoon into bowls and serve warm, ideally with vanilla ice cream or whipped cream on top.

Nutrition Information

Nutrition values are estimates and can vary depending on the exact ingredients and portion sizes you use.

Storage & Make-Ahead Tips

Cover leftover peach crisp and refrigerate it within 2 hours of baking. It will keep well in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or place the baking dish in a 325°F oven until heated through.

If you want to make it ahead, you can prepare the peach filling and topping separately, then store them covered in the refrigerator for up to 1 day before baking. Assemble just before baking for the best topping texture. You can also bake it fully ahead of time and reheat before serving.

FAQ

1. Do I have to peel the peaches?

No, you don’t have to. I usually peel them for a softer filling, but if you like a more rustic texture, leaving the skins on works just fine.

2. Can I use canned peaches?

Yes, but drain them very well first and choose peaches packed in juice rather than heavy syrup if possible. The flavor and texture will be a little different from fresh peaches, but the crisp will still be delicious.

3. Why is my peach crisp runny?

This usually happens when the fruit is extra juicy or the crisp hasn’t rested after baking. The cornstarch helps thicken the filling, and letting it sit for about 10 minutes before serving makes a big difference.

4. Can I freeze peach crisp?

Yes. You can freeze it baked or unbaked, tightly wrapped. For best quality, use it within 2 months. Thaw in the refrigerator before reheating or baking.

5. What’s the difference between a crisp and a crumble?

A crisp usually includes oats in the topping, which gives it a heartier, crisper texture. A crumble often has a softer, streusel-like topping without oats.

Peach Crisp

A warm and easy peach crisp with juicy cinnamon-kissed peaches and a buttery oat topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 servings

Calories 312 kcal

Equipment

• 1 8x8-inch baking dish lightly greased
• 2 mixing bowl one large, one medium
• 1 measuring cups and spoons
• 1 spoon or spatula for mixing

Ingredients

  

Peach Filling

• 6 cups peaches sliced, peeled if desired
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Crisp Topping

• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 2/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter melted

Optional for Serving

• 1 scoop vanilla ice cream for serving, optional
• 1 dollop whipped cream for serving, optional

Instructions

 

Prepare the Filling

• Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish.
• In a large bowl, combine the sliced peaches, granulated sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and salt. Toss gently until evenly coated.
• Transfer the peach mixture to the prepared baking dish and spread into an even layer.

Make the Topping

• In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
• Pour in the melted butter and mix until the topping is evenly moistened and crumbly.
• Sprinkle the topping evenly over the peaches without pressing it down.

Bake and Serve

• Bake for 35 to 40 minutes, until the filling is bubbling around the edges and the topping is golden brown.
• Let the crisp rest for 10 minutes before serving so the filling can thicken slightly.
• Serve warm, optionally topped with vanilla ice cream or whipped cream.

Notes

Use ripe but firm peaches for the best texture. Frozen peaches can be used if thawed and drained well. Do not pack down the topping, or it may lose its crisp texture. Refrigerate leftovers within 2 hours and enjoy within 4 days.