Easy Peach Crisp

If you’re craving an easy dessert that really celebrates juicy peaches, our Easy Peach Crisp is an absolute winner! It’s wonderfully simple to make with fresh or frozen peaches, and it’s topped with a buttery oat crumble that’s just begging to be paired with a scoop of vanilla ice cream. This peach crisp is easier than pie but just as satisfying!

Before the summer fades entirely, I had to share one last sweet treat made from our haul of end-of-the-season peaches from a favorite U-Pick spot here in the Pacific Northwest. Our Easy Peach Crisp captures all that bright peach goodness under a crispy oat topping, and it’s a breeze to throw together. We’re all about desserts that are as tasty as pie but don’t need hours of prep — this peach crisp is exactly that: simple, comforting, and made with love.

If you’ve got a basket of ripe peaches on hand — or even a bag of unsweetened frozen peaches — and want to whip up a dessert without any pie dough or complicated steps, this Easy Peach Crisp is your new best friend. It’s that kind of dessert that bridges summer and fall perfectly, bursting with juicy peaches beneath a golden, buttery oat topping. You get the warm comfort of peach pie but with way less hassle.

This recipe is straightforward: assemble the filling and topping, bake, and enjoy! No rolling dough, no chilling, and no fancy tools needed beyond a cast iron skillet or a trusty 9×9 baking pan. The topping is a simple mixture of flour, oats, brown sugar, and spices, cut together with cold butter to get those perfect crumbs. The filling is peach slices tossed with just a bit of maple syrup, lemon juice, and warming spices. Bake until bubbling and golden, then serve warm with a scoop of vanilla ice cream for an amazing finish.

• Hands-on time is minimal — mostly slicing and mixing.
• Total prep and bake time is about one hour.
• Makes enough to serve about six but scales easily up or down.
• Works beautifully with either fresh or frozen peaches, peeled or unpeeled, and can be adapted to gluten-free with simple swaps.

Keep reading for the full ingredient list, clear step-by-step instructions, tips for getting the best peach texture, and some fun mix-in ideas if you want to shake up the flavor.

One of my favorite things about this Easy Peach Crisp is how straightforward it is to pull together — so much less work than baking a peach pie but just as delicious. There’s no rolling or chilling involved, and no need to wait around. You simply mix everything, pop it in the oven, and in under an hour you’ve got a warm, comforting dessert on the table.

To start, you’ll make the oat crumble topping by cutting the butter into your flour and sugar, then mixing in the oats for that perfect crumbly texture.

Next up, slice the peaches before tossing them with the warm spices, lemon juice, and a drizzle of maple syrup for that sweet, cozy flavor.

Whether you peel or not depends on your peaches and preference! I’ve made this with both peeled and unpeeled peaches and honestly both are delicious. When peaches are very ripe, peeling is easy since the skin slips off beautifully. When less ripe, I usually leave the skin on — the texture is lovely either way.

Then, melt butter in your cast iron skillet — but no worries if you use a baking dish instead, that works just as well (I’ve got notes below!). Add the spiced peaches next, letting the butter coat the bottom gently without stirring too vigorously.

Finish by sprinkling the oat crumble topping evenly over the peaches, and bake until golden brown and bubbly.

And just like that — you have a warm, comforting Easy Peach Crisp that’s so much easier than pie but just as satisfying.

Do yourself a favor and serve this with plenty of vanilla ice cream — it takes this peach crisp to the next level every time!

What Makes It Special

This Easy Peach Crisp is one of those go-to desserts that’s simultaneously fuss-free and bursting with flavor. It really lets the natural sweetness of peaches shine without the need for pie crust or extra steps — if you’re craving a traditional crust, this Peach Mango Pie with a flaky lattice top is a showstopper instead. Plus, it’s ready in under an hour, so you won’t spend all afternoon in the kitchen. Whether you’re using fresh peaches at peak season or frozen fruit in the off months, you’ll get that bright, cozy baked fruit taste every time; and if you have extra ripe fruit, a Brown Sugar Peach Cake is another lovely way to let them shine.

The real star, though? The perfect balance of textures. Soft, juicy peaches bubbling underneath a crispy, buttery oat topping that browns up just right. That contrast, paired with a big scoop of vanilla ice cream or whipped cream, makes for a dreamy, classic dessert that feels fancy but is totally homey.

• Super quick and easy: Just mix, layer, and bake — no fancy pastry skills needed.
• Versatile: Whether fresh peaches, frozen, nectarines, or a combo with berries, this recipe adapts great and fits cast iron skillets, baking dishes, or even ramekins.
• Totally forgiving: Peeled or unpeeled peaches both work wonderfully, and you can swap ingredients to suit gluten-free or nutty topping goals.
• Pantry-friendly: Uses simple ingredients you probably have on hand — oats, butter, flour, sugar, and warm spices.
• Perfect for gatherings: Makes a generous batch for six, doubles easily, and looks pretty served right from the skillet for laid-back entertaining.
• Make-ahead and freezer-friendly: You can prepare it ahead of time or store leftovers in the freezer for easy warm-up later.

In a nutshell, this peach crisp is a stress-free, flexible way to enjoy peaches any time of year — all the flavor, none of the fuss.

Ingredients and Pantry Staples

• 6 peaches (about 6 cups sliced)
• 2 tablespoons salted butter
• 2 tablespoons brown sugar (packed, 32 g)
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon almond extract
• 1 teaspoon lemon juice
• 1 cup old fashioned oats (about 110 g)
• 1/2 cup all purpose flour (74 g)
• 5 tablespoons salted butter (cold and cubed)
• 1/4 cup brown sugar (packed, 63 g)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger

Prepare, Top, and Bake

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix 1/4 cup packed brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/2 cup all-purpose flour.
3. Add 5 tablespoons cold, cubed butter to the flour mixture and cut in with a pastry cutter or two forks until coarse crumbs form.
4. Fold 1 cup old-fashioned oats into the crumb mixture.
5. Pit and slice about 6 peaches (peeled or unpeeled) and place in a medium bowl.
6. Toss the sliced peaches with 2 tablespoons brown sugar, 2 tablespoons maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1 teaspoon almond extract, and 1 teaspoon lemon juice until evenly coated.
7. Melt 2 tablespoons butter in a cast iron skillet over medium heat (or grease a 9×9 baking dish).
8. Remove the skillet from heat and arrange the peach mixture in the pan, letting the butter lightly coat the bottom without stirring vigorously.
9. Sprinkle the oat crumble topping evenly over the peaches.

10. Place the skillet or baking dish on the middle oven rack and bake about 45 minutes, until the topping is golden and peach juices are bubbling.

    

11. Let the peach crisp cool for 10–15 minutes to set before serving.

Tips for Best Peach Texture

The best peach ripeness

For the best texture in your peach crisp, peaches that are just about ripe but still a bit firm work best. They hold up nicely during baking and won’t turn mushy. But if your peaches are super ripe and soft, no worries — they’ll still make a sweet and tender filling. Plus, very ripe peaches peel easily if you want to remove the skin, and any extras make fantastic sorbet—or try a fresh peach granola and yogurt parfait.

Peeled or unpeeled peaches

This choice is totally up to you and your peaches. For slightly firmer peaches, you can use a vegetable peeler to remove skins if you like, or just leave the peel on and slice. When peaches are very ripe, the skins slip right off, which makes peeling a breeze. Either way, it won’t affect the final taste much, so go with whatever is easiest—and if you enjoy a hint of peel for color and subtle bite, it works beautifully in rustic bakes like peach and thyme cornbread cookies.

Frozen Peaches

This peach crisp recipe is wonderful year-round if you use unsweetened frozen peaches! Just thaw them in the fridge, pat dry to remove excess moisture, and slice smaller if needed. This way, you keep that fresh-summer feeling even in winter!

Canned Peaches

We do not recommend canned peaches because they tend to be too soft and watery, which affects the texture of the crisp.

Gluten-Free

Making this recipe gluten-free is easy! Just be sure to use certified gluten-free oats and swap the all-purpose flour with a 1:1 gluten-free flour blend.

Enjoy every bite! As always, if you give this peach crisp a try (or any of my recipes), I’d love to hear how it went! Feel free to leave a comment below, shoot me an email, or find me on social media to chat.

Equipment

• Cast Iron Skillet
• or 9×9 baking dish
• vegetable peeler optional
• Pastry cutter

Instructions

• Preheat Oven: Set your oven to 350 degrees F to get started.
• Create Topping: Mix brown sugar, cinnamon, ginger, and flour in a large bowl. Add the cold butter cubes and cut in with a pastry cutter until the mixture looks crumbly. Fold in the oats.
• Prep Peaches: Pit and slice your peaches, peeled or unpeeled. Toss with lemon juice, maple syrup, almond extract, cinnamon, ginger, and nutmeg. Mix gently to coat.
• Create Filling: Melt 2 tablespoons butter in your cast iron skillet over medium heat. Remove from heat and add the peach mixture. Let the butter lightly coat the skillet bottom without mixing much.
• Add Topping: Spread the oat crumble evenly over the peaches.
• Bake: Place the skillet on the middle oven rack. Bake for about 45 minutes until the topping is golden and the peaches are bubbly.
• Serve and Enjoy — best with plenty of vanilla ice cream!

Flavor Swaps and Add-Ins

• Berry Peach Crisp: Stir in 1 to 1 1/2 cups fresh or frozen blueberries or raspberries to add a burst of mixed berries to your peach crisp — or go all-in on berries with Triple Berry Pie.
• Nectarine swap: Swap peaches for nectarines if you want a slightly firmer texture and a bit of tangy brightness.
• Nutty topping: Toss in 1/2 cup chopped pecans or sliced almonds to your oat topping for extra crunch and flavor.
• Maple-free: If you want to skip the maple syrup, just replace it with an extra 2 tablespoons brown sugar or 1–2 teaspoons honey.
• Gluten-free: Use certified gluten-free oats and swap the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free crisp.
• Individual servings: Divide the filling and topping evenly into six small ramekins and bake for 25–30 minutes until bubbly with a golden top — perfect for portion control or a cute presentation! Looking for another single-serve idea? Try Strawberry Cheesecake Cups.
• Spice tweaks: Try switching almond extract for vanilla extract or add 1/2 teaspoon lemon zest to brighten up the peach flavor.

Storing and Reheating

Fridge: Keep any leftovers covered in the fridge for up to four days. When you’re ready for a treat, reheat single servings in the microwave for 20–40 seconds or warm the whole dish in a 350°F oven for 10–15 minutes until heated through.

Freezer: You can freeze this peach crisp after baking — just cool completely, wrap tightly, and freeze for up to three months. Thaw overnight in the fridge and rewarm in the oven at 350°F for 20–25 minutes until piping hot and the topping crisp again.

Make-ahead: For busy days, you can prep the filling and topping separately and keep them in the fridge up to 24 hours before assembling and baking. If you want to prep even further ahead, assemble the crisp completely, then freeze it unbaked. When baking from frozen, add about 10–15 minutes to the bake time and tent loosely with foil if the top gets too brown too soon.

Note: If using frozen peaches, remember to thaw them well in the fridge and pat off any extra moisture before assembling. This helps keep the filling from getting soggy.

Common Questions Answered

• Q: Should I peel the peaches? A: Both peeled and unpeeled peaches work great! If your peaches are very ripe, the skins usually come off easily. If not, just leave the skin on — it won’t affect the taste and adds pretty texture.
• Q: What ripeness is best for peaches? A: Slightly underripe but ripe peaches hold their shape better during baking. Very ripe peaches are sweeter and softer but make a lovely, softer filling too.
• Q: Can I use frozen or canned peaches? A: Unsweetened frozen peaches are perfect (just thaw and blot dry), but canned peaches aren’t ideal since they’re too soft and watery.
• Q: How do I make this gluten-free? A: Use certified gluten-free oats and swap the flour for a 1:1 gluten-free baking flour.
• Q: How do I know when the crisp is done? A: When the oat topping is golden brown and the peach juices are bubbling around the edges. If the topping browns too quickly, cover loosely with foil and keep baking until bubbly.

• Q: Can I halve or double the recipe? A: Absolutely! Halve it for a smaller batch using an 8×8 or 9-inch pan, or double for more servings. Just adjust baking times as needed, since bigger dishes may take longer to cook through.