Everyone will love this recipe for peach crisp.

Peach crisp is quick, easy, delicious, and perfect for any occasion.

Peach Crisp with ice cream

Crisp vs Cobbler vs Crumble?

Generally, crisps are made with an oatmeal and nut (or coconut) topping while cobblers are baked under a biscuit or pie dough topping, and crumbles are baked under a streusel topping made with flour, brown sugar, and cinnamon.

close up of baked Peach Crisp

Easy Peach Crisp Ingredients

Made with real, wholesome ingredients, fruit crisp recipes can be enjoyed with any variety of seasonal fruit.

Peaches – Fresh, frozen, or a can of drained peaches all work great in a crisp! Peeling fresh peaches is optional, but not necessary.

Oatmeal – Any oats will do in a peach crisp. Old-fashion (rolled) oats, regular or quick oats will all work.

Coconut – Besides coconut, peach crisp can be made with chopped walnuts, pecans, or pistachios! Saute coconut (or nuts) in a dry pan until lightly toasted to intensify their flavor and make them extra crunchy.

Topping – Gluten-free flour blends and brown sugar sweeteners will work too.

Variations – Why not toss in a few blueberries, sliced strawberries, or even small slices of fresh rhubarb? Anything goes.

ramekins of Peach Crisp

How to Make Peach Crisp

Fresh peaches baked under a crispy topping are the ultimate summer treat. And this recipe is perfect for even the most novice bakers – just sprinkle on the topping and bake.

  1. Prepare the topping per recipe below.
  2. Mix peaches, flour, and sugar in a large bowl.
  3. Divide the peaches evenly between the ramekins and sprinkle topping over each one.
  4. Bake until the edges are bubbling and the top is lightly browned. Let cool before serving.

Make It As A Casserole

To bake peach crisp in a casserole dish, assemble as directed in the recipe using 1 ½ quart baking dish and bake until bubbling. Cover with foil if the top is getting too brown during baking.

Peach Crisp on a spoon

Tips And Tricks

  • Prepare the topping (even extra batches!) up to two days ahead and freeze extras for later. Peaches can be prepped up to a day ahead, just toss them with a little lemon juice and keep them in a covered container in the refrigerator until ready to use.
  • If using canned peaches for this recipe, save the juice and freeze into ice cubes for sweet tea or a summer cocktail.
  • Single-serve peach crisp with fresh peaches allows everyone to add their own toppings like a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream.


  • Cover leftover ramekins of peach crisp with plastic wrap and keep them in the refrigerator for up to 3 days.
  • Enjoy them cold from the refrigerator (so satisfying on a hot summer day!), or warm them in the microwave and then place them under the broiler until the topping is browned and crispy again.

More Perfectly Sweet Peach Recipes

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Peach Crisp with ice cream
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Peach Crisp

This easy peach crisp recipe is created with fresh peaches topped with a homemade streusel and then baked until hot.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Candace


  • 5 cups fresh sliced peaches
  • 1 Tablespoon flour
  • 2-4 Tablespoons granulated sugar


  • ¼ cup butter
  • ½ cup quick oats other oats will work as well
  • ¼ cup flour
  • ½ teaspoon cinnamon you may substitute with ginger or nutmeg if you prefer
  • ½ cup brown sugar packed
  • ½ cup shredded coconut or chopped pecans, optional


  • Preheat oven to 375°F.
  • In a mixing bowl add oats, flour, cinnamon and sugar. Use a pastry blender to mix in the butter until fully incorporated. Use a spoon to stir in coconut or nuts (if using).
  • In a large bowl, carefully mix together peaches, flour, and sugar. Divide evenly between 6 one cup sized ramekins. Distribute the topping evenly over the ramekins.
  • Place baking dish on a baking sheet or tray (lined with parchment in case of any spills).
  • Bake 25-30 minutes. It should be bubbling on the edges. Let cool for 5 minutes before serving (helps it thicken a bit).


  • To bake in one dish, add to a 1 ½ quart baking dish and bake for 35 minutes, or until bubbling. After 30 minutes, place a loose sheet of foil on top if the topping is browned.
  • Leftovers will keep in the refrigerator for up to 3 days. 
5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 251 | Carbohydrates: 43g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 73mg | Potassium: 292mg | Fiber: 2g | Sugar: 32g | Vitamin A: 655IU | Vitamin C: 8.5mg | Calcium: 28mg | Iron: 1.1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dessert
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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    1. Yes, simply defrost your peaches and use them in place of the fresh peaches. Do not drain the peaches. Enjoy Rita!

  1. 5 stars
    Fruit crisp is my husband’s FAVORITE dessert and this is one of the best!! We sometimes add a splash of heavy cream to serve too!