This easy Peach Crisp is made with fresh, canned or frozen peaches, plus a crunchy brown sugar oat topping! It’s make ahead and freezer friendly.
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There’s something special about peach crisp, don’t you think?
Homemade peach crisp can make any day of the year feel warm and summery. Eating it makes me think of picnics in the park, family barbecues and enjoying time in the backyard with the kids.
For most of us, the time for buying local peaches is brief. Don’t let that stop you from making this fabulous peach crisp, you can make it year-round using canned or frozen peaches!
In fact, unless peaches are in season, your best option in terms of flavour and convenience are the peaches you find in the freezer aisle. Frozen peaches have been picked at the peak of their ripeness, making them a great substitute for fresh seasonal fruit.
I love using frozen fruit in other desserts as well, like in my recipes for Blueberry Cobbler or Rhubarb Crisp! Got apples? Try my Easy Apple Crisp recipe next!
For a different take on this peach crisp recipe try substituting other fruit you enjoy.
You can make your own version of this fruit crisp using another kind of stone fruit (such as cherries, nectarines, and plums), berries, apples, and pears.
Feel free to try out new fruit combinations, the streusel topping for this peach crisp tastes delicious with all kinds of fruit!
What’s the difference between a peach crisp and a peach cobbler?
Although both desserts feature a thick layer of baked fruit on the bottom, crisps and cobblers are different in one important way: their toppings.
- A crisp is made up of baked fruit and is topped with a layer of crunchy streusel (or streusel-like ingredients).
- A cobbler is also made from baked fruit, but is instead topped with a generous layer of dropped biscuit dough.
Try this super-simple recipe for Slow Cooker Peach Cobbler the next time your family is in the mood for a different kind of peach dessert!
How to make homemade peach crisp:
- Peel and slice your peaches. Try to make the slices the same size to ensure even cooking. If peaches aren’t in-season, which is most of the year for many people, feel free to use frozen or canned peaches. The peach slices are mixed with cornstarch and white sugar before being added to a baking dish.
- Assemble the topping. This peach crisp is topped with a mixture of oats, brown sugar, butter, and a couple of other staples. There’s a good chance you have all these things in your pantry already! Once baked, this yummy topping crisps right up and is the perfect pairing for the gooey peaches underneath.
- Bake in a hot oven. Once the peach crisp is assembled it’s baked in the oven until the fruit is bubbling and the topping is golden and crisp.
- Serve hot with a generous scoop of vanilla ice cream. Peach crisp is also delicious at room temperature or even cold with a drizzle of cream or with vanilla yogurt.
Can frozen peaches be used in peach crisp?
Peaches can be added to this recipe while still frozen — just increase the amount of corn starch called for from 2 tablespoons to 3 tablespoons to make up for any extra juices released from the peaches as they bake.
Because fruit crisps have a longer baking time, frozen fruit has plenty of time to cook and release its natural juices.
Can peach crisp be made ahead of time?
Peach crisp — as well as other types of fruit crisp — is ideal for making ahead of time and then freezing. Unexpected guests? Family jonesing for homemade dessert? Simply pop a frozen peach crisp into the oven and you’ll have a mouthwatering dessert in no time!
- Make the peach crisp, but don’t bake it. Instead, wrap the crisp in plastic wrap and then again with tin foil to prevent freezer burn.
- Freeze for up to 3 months. Thaw the peach crisp in the fridge overnight before baking or bake from frozen.
- If you bake the peach crisp from frozen, place it in a cool oven as it preheats. If a frozen casserole dish is placed directly in a hot oven it could shock the glass, causing it to crack or explode.
- Allow for extra baking time if the peach crisp is frozen. Add an extra 30-40 minutes of baking time to make sure the peach crisp is cooked throughout, and keep an eye on it as it cooks.
You can also make the peach crisp and bake it before freezing.
- Allow the baked peach crisp to come to room temperature. Wrap the baking dish in plastic wrap or cover with a tight-fitting lid. Freeze for up to 3 months.
- Thaw at room temperature for 6-8 hours. Cover with foil or a lid and reheat in a 350 degree oven until hot. Remove the covering just before taking the peach crisp out of the oven to add some crunch to the topping.
Can’t get enough fruit desserts? Check out these fruit-filled recipes:
- Classic Cherry Cobbler
- Strawberry Rhubarb Crisp
- Slow Cooker Cranberry Apple Cobbler
- Rhubarb Crisp Recipe + VIDEO
Peach Crisp
written by Ashley Fehr
Ingredients
- 8 cups fresh, frozen or canned sliced peaches (*see post above for tips on each) about 6 cups chopped
- 1/2 cup granulated sugar 150g
- 2 tablespoons corn starch
- 1 1/2 cups rolled oats
- 1/2 cup flour all purpose or whole wheat
- 1/2 cup brown sugar lightly packed
- 1/2 cup cold butter cubed
Instructions
- Preheat oven to 350 degrees.
- In an 8×8" or 9×9" baking dish, stir together peaches (peeled and sliced if using fresh peaches), sugar and corn starch until peaches are coated.
- In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands, until combined. It should resemble cookie dough when done and easily hold together when pressed.
- Crumble oat mixture over fruit in pan and press down slightly.
- Bake for 30-50 minutes, until oats are golden brown and filling is thick and bubbly at the edges. A crisp made with fresh fruit will bake more quickly than a crisp made with frozen fruit.
- Serve warm with ice cream or as desired.
Notes
Nutrition Information
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Diane says
This was seriously soooo good!! I made it about 4 months ago and my husband just asked me if I’d make it again for his birthday, instead of his usual chocolate cake. I used canned peaches in juice and was thrilled with how it turned out! So good, quick & easy to make, and the topping is…….well let’s just say a couple spoonfuls ended up in my mouth instead of on top of the peaches haha! This will definitely be my go-to recipe for fruit crisp! Looking forward to trying this recipe with blueberries, apples, mixed berries, etc. Thanks for sharing this awesome recipe! It’s a keeper!🤗
Ashley Fehr says
Haha, thanks Diane! I feel the same way about the topping!
Kim says
If I double the recipe for a 9 x 13 pan, how long would you bake?
Ashley Fehr says
It’s hard to say — it might not need much longer, but just bake until the top is golden and the fruit is bubbly and thickened.
Cheryl Angel says
THE BEST!! Peaches and blackberries are what I’ve tried so far and they are INCREDIBLE!! Thank you for posting!
The Recipe Rebel says
Glad you enjoyed it, Cheryl!
Jane says
Delicious, but ultimately way too sweet. It would be even more delicious without any of the white sugar coating the peaches (why are we coating naturally sweet fruit with more sweetness?). I’d recommend using only the brown sugar in the crumble topping. I have a tree full of peaches, so will try the recipe again following this suggestion.
The Recipe Rebel says
Hi Jane! This has worked well for myself and others but you can definitely adjust the amounts and flavorings based on your preferences.
Athena says
Ooops I meant 64 oz. That seems like so much!
Athena says
If you are weighing the peeled fresh peaches is it really 48 oz? I did five huge peaches and it was only 22 oz. Would it really take like ten fresh peaches?
The Recipe Rebel says
You could always just make half the recipe. Enjoy!