There’s nothing quite like a homemade Peach Crisp fresh from the oven! With sweet, juicy peaches tucked beneath a golden, buttery oat topping, this classic dessert is the perfect way to celebrate peach season. It’s simple to make, uses pantry staples, and fills your kitchen with the most irresistible aroma as it bakes!

Simple Peach Crisp with Oat Topping!

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Why this Recipe Works

Perfectly Thickened Filling – The combination of cornstarch and juicy peaches creates a rich, syrupy filling that’s never too runny or overly thick.

Balanced Flavor – Sugar enhances the natural sweetness of the peaches, while lemon juice adds just the right touch of brightness to keep it from tasting too heavy.

Warm, Cozy Notes – A hint of vanilla and cinnamon adds depths and brings out the peaches natural flavor without overpowering them.

Simple, Reliable Method – With straightforward ingredients and no complicated steps, this recipe is easy to follow and consistently delivers great results!

Warm peach crisp fresh from the oven, featuring bubbling peaches and a crisp, buttery crumb topping

Ingredients You’ll Need

5 cups Peaches (Sliced) – The star of the dish, providing natural sweetness and a juicy, soft filling when baked.

1/2 cup Sugar – Sweetens the peaches and enhances their flavor.

2 tbsp Cornstarch – Helps thicken the peach juices into a syrupy filling.

1/2 tsp Vanilla – Adds warm, subtle depth to the fruit flavor.

1 tbsp Lemon Juice – Brightens the taste and balances the sweetness.

1/2 cup Flour – Forms the base of the crumb topping.

1/2 cup Brown Sugar – Adds sweetness and a rich, slightly caramel flavor.

1 tsp Cinnamon – Brings warmth and spice to the crisp.

1/2 cup Butter (Cold & Cubed) – Creates a crumbly, buttery texture when mixed into the topping.

3/4 cup Old-Fashioned Rolled Oats – Adds heartiness and a classic crisp texture.

Close-up of a peach crisp with soft, syrupy peaches and a crunchy, golden-brown topping

How to Make Peach Crisp

Preheat oven to 350 degrees. Spray a pie pan with non-stick spray and set aside.

Pit, peel, and slice enough peaches to equal 5 cups and pour into a medium size bowl.

Stir in 1/2 cup sugar, 2 tbsp cornstarch, 1/2 tsp vanilla, and 1 tbsp lemon juice.

Pour peach mixture into the prepared pan.

Pulse together 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon in a food processor. Then pulse in 1/2 cup cold, cubed butter until crumbs are formed. Then gently pulse in 3/4 cup old-fashioned rolled oats.

Pour mixture over the peaches in the pan.

Bake for 30-35 minutes, or until golden brown.

Use Ripe (But Firm) Peaches – Choose peaches that are ripe for flavor but still slightly firm so they hold their shape while baking.

Bake Until Bubbling – Make sure the filling is actively bubbling around the edges before removing from the oven. This makes sure it’s fully cooked and thickened.

Let It Rest Before Serving – Let the crisp sit for 10-15 minutes after baking so the filling can set slightly and won’t be too runny.

Serve Warm With Ice Cream – I love serving Vanilla Bean flavor with Peach Crisp!