Peach Crisp is a perfect summertime dessert that is baked with fresh sweetened peaches, surrounded and baked with two layers of oatmeal crisp. For the same double crisp dessert with apples, try my Apple Crisp recipe!

Adding Ice Cream to a Piece of Peach Crisp on a White Plate

Peach Crisp

As soon as I tasted how wonderful my double crisp apple crisp was, I knew I had to add more crisp recipes to the list. So, if you love the idea of a double crust, be sure to check out my Blueberry Crisp, Rhubarb Crisp, and Pumpkin Crisp. They are each the ideal combination of rich oat crisp paired with fresh fruit and just the right amount of buttery richness.

Process Shot of Pan of Peaches and then the Crisp Added to the Top

Peeling and Pitting Peaches

The first thing to do to make this dessert is to peel, pit, and slice the peaches. To peel the peaches, use a paring knife to make a few slits in the peel. Then, the peel usually comes right off.

Another method to peel the peaches is to blanch the peaches. To blanch the peaches, get a pot of water boiling. Put the peaches in the boiling water for 10-20 seconds. Then, use a slotted spoon to immediately place the peaches in ice water to stop the cooking process. The skins should easily come off with a paring knife (or even just peeled off) after they have been put in the ice water.

To pit the peach, cut into it until you reach the pit. Cut around it and pull it out. Then, slice the peaches to be ready to use in this Peach Crisp and other peach desserts like my Peach Skillet Cake.

Piece of Peach Crisp on a White Plate with Fork Taking a Bite

Can I Use Frozen or Canned Peaches?

Yes, you can substitute frozen (thawed) peaches that have been well-drained or canned peaches, which also need to be well-drained. You can use the same amount as fresh peaches. Generally, one pound of frozen or canned peaches is equivalent to three peaches. 

Brown Sugar

Most recipes call for all granulated sugar or 1/2 granulated and 1/2 brown. While these recipes are sweet, they lack the depth of flavor that all brown sugar adds. And after you try this peach crisp, you will definitely understand what I mean! I used light brown sugar, but you can definitely use dark brown sugar as well. If you don’t happen to have any brown sugar on hand, you can always make your own!

Homemade Brown Sugar
For light brown sugar add 1-2 tablespoons of molasses to 1 cup of granulated sugar. For dark brown sugar add 3-4 tablespoons to 1 cup of granulated sugar. I like to mix up a big batch in my food processor but you can also mix by hand if you prefer.

Piece of Peach Crisp with Bite Missing and Fork Resting on Plate

How to Serve Peach Crisp

The jury is still out on whether to serve Peach Crisp warm or cold. Some liked it better warm, but others preferred it cold. I liked it both ways, actually, and it wasn’t because I was trying to make everyone happy. I simply loved it both ways! It was wonderful plain, but it is also wonderful with ice cream or homemade whipped cream on top.

Store at room temperature, covered, for about a day. It will last up to a week if stored in the refrigerator.

One Piece of Peach Crisp on White Plate with Ice Cream on Top

More Peach Desserts

5 from 1 vote

Peach Crisp

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Peach Crisp is a perfect summertime dessert that is baked with fresh sweetened peaches, surrounded and baked with two layers of oatmeal crisp.

Ingredients

Peach Mixture

  • 10 fresh peaches, peeled, pitted, and sliced
  • ½ cup (50 g) brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon

Crisp Mixture

  • 2 cups (180 g) quick-cooking oats
  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) packed brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks / 226g) butter, cubed while cold

Instructions

  • Preheat oven to 375°F. Prepare a 9×13-inch pan with baking spray or coat with butter.

Peach Mixture

  • Place sliced peaches in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of peach is covered in the sugar mixture. Set aside.

Crisp Mixture

  • Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. 
  • Spread 3 cups over the bottom of your prepared pan and press flat. Pour the peach mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the peaches and bake uncovered at 375°F for 35-45 minutes.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, Yadira! I work with iambaker and am happy to help with questions. Yes, you can use canned peaches. Just make sure you drain them well. Have a great day!

  1. Can you use old fashioned oats and is the baking time the same if you cut the recipe in half?

    1. Hi, Debbie! I work with iambaker and am happy to help with questions. You could put the old fashioned oats into a food processor and pulse it a few times to make into finer pieces, which should be okay in this recipe (but we haven’t tried that here, so I can’t say for sure). In regards to baking time for half the recipe, we haven’t tried that, so you would have to watch it closely. I hope that helps, and have a great day!

    1. Hi, Natesha! I work with iambaker and am happy to help with questions. We have not made this with canned peaches, so I can’t say what the exact amount would be. But generally, you would need a pound of canned peaches for every three to four fresh peaches. I hope this helps, and have a great day!

  2. Going to try this next
    Wife loves peaches. I will surprise her. Already made some ooey gooey cookies. They lasted about an hour. Will let ya know.

  3. I have very large tart peaches Can you tell me about how may cups or pounds of peaches approximately and is this same crisp as th apple?

  4. I can’t thank you enough for posting this peach receipt, especially stating you can use canned or frozen peaches. My church gives away free meals on Monday nights.(150 -160 meals) Some of us make desserts. I have just been making cakes with homemade frosting. I wanted to make fruit cobblers. This sounds wonderful! I am 72 with health problems so it makes it hard for me to stand for a long time. It makes me very happy to be able to do this for my church. I this is as good as it looks. Thanks Again.

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