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Peach Crisp

written by Ashley Fehr

Updated April 7, 2026

4.88 from 33 votes
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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 — the perfect peach dessert for summer.

clear glass bowl of peach crisp with vanilla ice cream.

I love using frozen fruit in other desserts as well, like in my recipes for Blueberry Cobbler, Rhubarb Crisp or this easy Fruit Crisp recipe! Got apples? Try my Easy Apple Crisp recipe next.

There’s something special about peach desserts, don’t you think?

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.

What makes this one special? That extra crisp brown sugar oat topping — it’s the crowning glory!

See what people are saying:

“THE BEST!! Peaches and blackberries are what I’ve tried so far and they are INCREDIBLE!! Thank you for posting!” Cheryl

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overhead image of a full pan of peach crisp with scoop missing.

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 my classic Peach Cobbler or 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!

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.

overhead image of peach crisp in a glass bowl with vanilla ice cream.

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. 

You’ll love these fruit desserts, too!

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Peach Crisp

written by Ashley Fehr

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.
square image of a bowl of peach crisp with vanilla ice cream.
4.88 from 33 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
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Ingredients 

  • 8 cups fresh, frozen or canned sliced peaches, (*see post above for tips on each) about 6 cups chopped
  • ½ cup granulated sugar, 150g
  • 2 tablespoons corn starch
  • 1½ cups rolled oats
  • ½ cup flour, all purpose or whole wheat
  • ½ cup brown sugar lightly packed
  • ½ cup cold butter, cubed
US Customary – Metric

Instructions 

  • Preheat oven to 350℉.
  • 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

*If your peaches are not very sweet, you may want to increase the granulated sugar to ¾ cup. Frozen peaches are often not as sweet and will sometimes require additional sugar.
 

Nutrition

Calories: 327cal, Carbohydrates: 51g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 120mg, Potassium: 338mg, Fiber: 5g, Sugar: 26g, Vitamin A: 2266IU, Vitamin C: 14mg, Calcium: 132mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Joan C. says

    I made your peach crisp recipe over the weekend using fresh peaches. It is very similar to an old “church cookbook” recipe that I have used for years. I added 1/2 t. cinnamon & a squeeze of lemon juice to the peaches. Following my old recipe, I added 1/4 t. each baking soda and baking powder to the crisp topping which gives it a bit of added volume. Great recipe!

    Reply

  7. Mimi says

    This looks so good, and easy too! I think I have all the ingredients in my cabinets.
    Thanks for all of your great recipes. Mimi

    Reply

  8. Margot says

    This sounds delicious! I’ll be baking this in cast iron on the grill. This late in the season I always look for cinnamon ice cream to top off these fall-ish desserts (peach, apple, pumpkin flavors especially). It takes them over the top. Be sure it’s cinnamon flavored, not cinnamon candy flavored – quite a different experience!

    Reply

  9. JC says

    I made 1/2 of the recipe using frozen peaches . I added cinnamon and a pinch of salt to the topping before baking. Easy and delicious recipe !

    Reply

  11. Kathy Klassen says

    I added blueberries. I did not reduce the peaches – just added some blueberries in. It turned out fantastic. Thanks for your recipie!!

    Reply

  14. Renee says

    Hi Ashley
    I was wondering what kind of oats would I use or does it not matter ? I mean like Old Fashioned or Quick oats ? Thanks…This looks soooo yummy good

    Reply

  15. Krissy Allori says

    So easy and so good! My family loved it. We were all craving a crisp so I whipped this one up. Big hit!

    Reply

  18. Lily says

    Hmmm so yummy! The perfect summer night dessert, I love how easy it is to make, I can quickly prep and serve it hot.

    Reply

  19. Jessica says

    I had my daughter help me make this recipe for my birthday. It was super easy and totally delicious. Thank you!

    Reply
4.88 from 33 votes (16 ratings without comment)

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