There’s just something magical about the smell of bubbling peaches, brown sugar, and cinnamon wafting through your kitchen on a summer afternoon. I swear, every time I make this old-fashioned peach crisp recipe, it takes me right back to lazy July evenings with my grandma—she’d always have a pan cooling on the windowsill, just begging for a scoop of vanilla ice cream. If you’re anything like me, you know that nothing says summer quite like a warm, golden crisp packed with juicy peaches and a sweet, crunchy topping.
I stumbled on this recipe years ago, mostly out of desperation when I had way too many ripe peaches and not nearly enough time for a pie. Turns out, peach crisp is the perfect answer. It’s quick, easy, and honestly, I think it’s even better than pie (less fuss and all the flavor!). Over the years, I’ve tweaked and tested this recipe more times than I can count—playing with spices, trying different oats, and sneaking little secrets into the crumble topping. Trust me, your family and friends will be begging for seconds.
This old-fashioned peach crisp recipe is a true classic. It’s perfect for busy families, folks looking for a crowd-pleasing dessert, or anyone wanting to make the most of summer’s peach bounty. Plus, it’s a breeze to throw together, whether you’re a seasoned baker or a total beginner. Grab your favorite baking dish, some ripe peaches, and let’s get started on what might just become your new go-to summer dessert!
Why You’ll Love This Recipe
I’ve made a lot of crisps over the years, but this old-fashioned peach crisp recipe always stands out. Here’s why I think you’ll fall for it too:
- Quick & Easy: You can whip this up in under an hour (prep and bake time combined!). No need for fancy skills or equipment.
- Simple Ingredients: Most of what you need is probably already in your pantry—think oats, flour, brown sugar, butter, and of course, those beautiful peaches.
- Perfect for Any Occasion: Whether it’s a backyard BBQ, family brunch, or just a weeknight treat, this crisp fits right in. It’s casual but feels special every time.
- Crowd-Pleaser: I’ve served this to picky eaters, fruit skeptics, and even folks who claim to “not love dessert”—and it gets rave reviews every single time.
- Unbelievably Delicious: The combination of sweet, tangy peaches and a buttery, crumbly topping is classic comfort food at its best. Each bite is a little taste of summer.
What makes this recipe really shine is its balance. Some crisps are all topping, others are too juicy or too sweet. Not this one! I blend rolled oats with just the right amount of brown sugar and spice, so the topping gets crispy (not soggy) and the peaches stay the star. I once tried blending in a touch of almond extract and wow—absolute game-changer for depth of flavor. And if you’ve never had your crisp with a dollop of cold whipped cream or a scoop of ice cream, you’re in for a treat!
This isn’t just a dessert—it’s a memory-maker. It’s the kind of dish you’ll crave on a hot day, or when you need a little comfort. And honestly, you’ll love how simple it is to make a jaw-droppingly good dessert, even on a whim. Give it a try and see if it doesn’t become a family favorite in your house too!
Ingredients Needed
This old-fashioned peach crisp recipe is all about simple, wholesome ingredients coming together for a magical summer dessert. Here’s what you’ll need (and why):
- For the Peach Filling:
- 6 cups fresh peaches, peeled and sliced (about 6-8 medium peaches; use ripe but firm for best texture)
- 1/3 cup (65g) granulated sugar (adjust if your peaches are extra sweet or tart)
- 2 tbsp (16g) all-purpose flour (helps thicken the juices—no runny crisp!)
- 1 tbsp fresh lemon juice (brightens the flavor and keeps the peaches from browning)
- 1/2 tsp ground cinnamon (classic warm spice that pairs beautifully with peaches)
- 1/4 tsp salt (brings out all the flavors)
- 1/4 tsp almond extract (optional, but highly recommended for that bakery-fresh aroma)
- For the Crisp Topping:
- 3/4 cup (95g) all-purpose flour
- 3/4 cup (60g) old-fashioned rolled oats (I like Bob’s Red Mill for texture—avoid instant oats if possible)
- 1/2 cup (100g) brown sugar, packed (light or dark, both work—dark gives a deeper flavor)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, cold and cut into cubes (cold butter = ultimate crispiness!)
- 1/2 cup (60g) chopped pecans or walnuts (optional, but adds crunch and a nutty note)
Ingredient Notes & Substitutions:
- If peaches aren’t in season, you can use frozen sliced peaches (thaw and drain first) or even high-quality canned peaches (well-drained, packed in juice not syrup).
- For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free blend.
- No nuts? No problem—just leave them out, or try sunflower seeds for a little crunch.
- Vegan adaptation: Use vegan butter or solid coconut oil in place of butter.
- Want a lighter crisp? Use coconut sugar instead of brown sugar—it leaves a subtle caramel note.
Honestly, this recipe is forgiving—just use the best peaches you can get, and you’re already halfway to dessert heaven. Oh, and if you like extra topping (who doesn’t?), just double the crumble ingredients. I won’t tell!
Equipment Needed
- 9×13-inch baking dish (or equivalent): Glass or ceramic works best for even browning. If you only have an 8×8 or oval dish, just keep an eye on bake time—it may need a few extra minutes if the crisp is deeper.
- Mixing bowls: At least two, for tossing peaches and blending the topping.
- Pastry cutter or fork: For cutting butter into the topping. If you don’t have a pastry cutter, two forks or even your fingers work fine (just work quickly so the butter stays cold!).
- Measuring cups and spoons: Accuracy matters here so your topping isn’t dry or soupy.
- Peeler and knife: For prepping those peaches (I’ve used a serrated peeler—works like a charm on ripe fruit!).
- Small saucepan (optional): If your peaches are a little underripe, you can soften them on the stove for a few minutes first.
Honestly, you don’t need fancy gadgets. I’ve made this peach crisp at a friend’s lake house with just a paring knife, a mixing bowl, and my hands. If you’re using a metal pan, line it with parchment for easier cleanup. And a quick tip: keep your pastry cutter dry and clean to avoid sticky dough clumps—it’ll last for ages!
Preparation Method
-
Preheat and Prep:
Set your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter or a spritz of nonstick spray. This helps prevent sticking and makes cleanup easy. -
Prepare the Peaches:
Peel and slice 6-8 medium peaches (about 6 cups). If the skins are stubborn, score an “X” on the bottom of each peach and dip in boiling water for 30 seconds—skins will slip right off! Slice into 1/2-inch wedges. Place in a large mixing bowl. -
Mix the Peach Filling:
Add 1/3 cup (65g) granulated sugar, 2 tbsp (16g) flour, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp almond extract (if using) to the peaches. Gently toss with a spatula until peaches are well coated and juices start to release. Tip: If your peaches are super ripe and juicy, you can add up to 1 more tablespoon flour to help thicken. -
Transfer to Baking Dish:
Pour the peach mixture into your prepared baking dish. Spread evenly—try to get all the peaches in a single layer so they cook evenly and the topping doesn’t sink. -
Make the Crisp Topping:
In a separate bowl, mix 3/4 cup (95g) flour, 3/4 cup (60g) rolled oats, 1/2 cup (100g) brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/2 cup (60g) chopped nuts (if using). Add 1/2 cup (115g) cold cubed butter. Using a pastry cutter, fork, or your fingers, cut the butter into the mixture until it resembles coarse crumbs. Don’t overmix—you want some pea-sized clumps for texture. -
Top the Peaches:
Evenly sprinkle the oat-butter mixture over the peaches, covering as much of the fruit as possible. Don’t pack it down or you’ll lose that signature crisp texture. -
Bake:
Place the dish on the center rack and bake for 38-45 minutes, or until the topping is golden brown and the peach juices are bubbling up around the edges. If you like your topping extra crispy, broil for an additional 1-2 minutes, watching closely so it doesn’t burn! -
Cool and Serve:
Let your peach crisp cool for at least 15 minutes (it’ll smell amazing, but the filling needs to set a bit). Serve warm, ideally with a scoop of ice cream or a dollop of whipped cream.
Notes: If your crisp looks too juicy after baking, let it cool longer—it thickens as it sits. Don’t worry if the topping isn’t perfectly even; those rustic, golden patches are half the fun! And if you want to prep ahead, the topping can be made up to two days in advance and kept in the fridge.
Cooking Tips & Techniques
- Keep the Butter Cold: This is the secret to that irresistible, crumbly topping. If your kitchen is warm, pop the butter cubes in the freezer for 10 minutes before mixing.
- Don’t Skip the Lemon Juice: It doesn’t just keep peaches from browning—it brightens the whole dessert and keeps it from tasting too sweet.
- Use Ripe but Firm Peaches: Overripe peaches can turn to mush and make the crisp soupy. If your peaches are extra juicy, toss them with a little extra flour.
- Work Quickly with the Topping: If the butter softens too much, your crisp won’t have those perfect, crunchy chunks. I once left my topping out too long and ended up with a dense, cakey mess—learn from me!
- Layer Evenly: Spread the topping all the way to the edges to prevent the peaches from bubbling over and burning on the sides.
- Broil for Extra Crunch: If you love a crispy top (who doesn’t?), pop the finished crisp under the broiler for 1-2 minutes. Watch it like a hawk though!
- Let It Cool: The hardest part is waiting, but letting your crisp rest helps the juices thicken and makes serving easier.
- Batch Baking Tip: Making this for a crowd? Double the recipe and use a sheet pan. Just keep an eye on bake time—it may cook a bit faster.
Honestly, I’ve had my share of too-wet crisps and soggy toppings. But with a few tweaks—cold butter, the right peach texture, and not overmixing—you’ll get that perfect, golden result every time. Oh, and don’t be afraid to play with the spices! A pinch of nutmeg or ginger can take it to the next level.
Variations & Adaptations
- Gluten-Free Peach Crisp: Swap the all-purpose flour in both filling and topping with a 1:1 gluten-free blend. Make sure your oats are certified gluten-free, too. I’ve made this version for friends and it’s always a hit—no one misses the gluten!
- Berry-Peach Crisp: Add 1 cup fresh or frozen blueberries, raspberries, or blackberries to the peaches for a burst of color and flavor. This is my favorite way to use up summer berries from the farmers’ market.
- Low-Sugar Adaptation: Reduce the sugar in both the filling and the topping by half, or use a natural sweetener like coconut sugar or maple syrup. The fruit really shines when it’s not too sweet.
- Vegan Version: Use vegan butter or solid coconut oil instead of regular butter. The topping will still get golden and crumbly.
- Nut-Free Option: Just skip the nuts or try pumpkin seeds for a little crunch without the allergens.
- Different Fruits: This recipe is super adaptable—swap peaches for nectarines, plums, or even apples in the fall. Just adjust the sugar to taste and enjoy!
Personally, my go-to twist is to add a handful of raspberries and a touch of grated ginger in the filling. The zingy flavor is so good with the sweet peaches! And if you’re feeling daring, a splash of bourbon in the filling is a grown-up treat you won’t forget.
Serving & Storage Suggestions
This old-fashioned peach crisp is best served warm, straight from the oven. The contrast of hot, bubbling peaches and cool, creamy ice cream is just unbeatable. I like to scoop big portions into shallow bowls and top with vanilla ice cream or freshly whipped cream—sometimes even a sprinkle of cinnamon on top for a little flair.
For a brunch spread, serve with Greek yogurt and a drizzle of honey. Or, for a real summer treat, try it with a cold glass of iced tea or a peachy white sangria. If you have leftovers (lucky you!), cover the dish tightly and store in the fridge for up to 4 days. To reheat, just pop single servings in the microwave for about 30 seconds, or rewarm the whole dish in a 325°F (165°C) oven for 10-12 minutes until bubbly again.
This crisp also freezes surprisingly well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above. The flavors deepen after a day or two, so don’t be surprised if the leftovers taste even better!
Nutritional Information & Benefits
Here’s a rough estimate per serving (based on 8 servings):
- Calories: 280
- Fat: 11g
- Carbohydrates: 45g
- Sugar: 28g
- Fiber: 3g
- Protein: 3g
Peaches are packed with vitamin C, fiber, and antioxidants, making this dessert a little more guilt-free (at least in my book!). Oats add whole grains and extra fiber, while using nuts gives you a boost of healthy fats. For gluten-free or vegan diets, this recipe can be adapted easily. Allergens to watch for include nuts, dairy, and gluten—but all are simple to swap out. Honestly, I love that this crisp can fit almost any dietary preference with just a few tweaks.
Conclusion
If you’re searching for a summer dessert that’s both easy and unforgettable, this old-fashioned peach crisp recipe is it. With its sweet, juicy filling and buttery, crunchy topping, it’s like a slice of sunshine in every bite. I keep coming back to this recipe because it’s simple, customizable, and always a crowd favorite—plus, it brings back the best summer memories every time I make it.
Don’t be afraid to make it your own—add berries, swap nuts, or play with spices. I hope it becomes a staple in your kitchen, too! If you try this recipe, let me know your favorite twists in the comments, or tag me on Pinterest with your peach crisp creations. Happy baking, and here’s to making every summer a little sweeter!
Frequently Asked Questions
Can I make peach crisp ahead of time?
Yes! You can assemble the peach crisp up to a day in advance and refrigerate, unbaked. When ready to serve, bake as directed—just add a few extra minutes to the bake time if it’s cold from the fridge.
Can I use canned or frozen peaches?
Absolutely. For canned peaches, drain them well and use peaches packed in juice, not syrup. For frozen, thaw and drain before using. The flavor is best with fresh, but frozen and canned work in a pinch.
What’s the best way to peel peaches easily?
Score a small “X” on the bottom of each peach, dip in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip right off—no peeler needed!
How do I keep the topping from getting soggy?
Use cold butter and don’t overmix the topping. Also, make sure to spread the topping evenly and bake until golden and bubbly. Letting the crisp cool helps the topping stay crisp, too.
Can I freeze peach crisp?
Yes! Bake the crisp, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 325°F (165°C) oven until hot and bubbly.
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Old-Fashioned Peach Crisp
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This easy old-fashioned peach crisp is a classic summer dessert featuring juicy peaches and a buttery, crunchy oat topping. Perfect for busy families or anyone craving a nostalgic, crowd-pleasing treat that comes together in under an hour.
Ingredients
- 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Peel and slice 6-8 medium peaches (about 6 cups). Place in a large mixing bowl.
- Add granulated sugar, flour, lemon juice, cinnamon, salt, and almond extract (if using) to the peaches. Toss gently until peaches are well coated and juices start to release.
- Pour the peach mixture into the prepared baking dish and spread evenly.
- In a separate bowl, mix flour, rolled oats, brown sugar, cinnamon, salt, and chopped nuts (if using). Add cold cubed butter and cut it in with a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs.
- Evenly sprinkle the oat-butter mixture over the peaches, covering as much of the fruit as possible without packing it down.
- Bake for 38-45 minutes, or until the topping is golden brown and the peach juices are bubbling around the edges. For extra crispiness, broil for 1-2 minutes, watching closely.
- Let the crisp cool for at least 15 minutes before serving. Serve warm with ice cream or whipped cream if desired.
Notes
For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For vegan, substitute vegan butter or coconut oil. If using frozen or canned peaches, thaw/drain well. Letting the crisp cool helps the filling set and topping stay crisp. The topping can be made ahead and refrigerated for up to 2 days. Add berries or spices for variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the crisp
- Calories: 280
- Sugar: 28
- Sodium: 120
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
Keywords: peach crisp, summer dessert, easy peach crisp, old-fashioned peach crisp, fruit crisp, peach dessert, oat topping, crowd-pleaser, classic dessert, comfort food
