Recipe

Classic Peach Crisp

Juicy peaches, a pop of lemony tang, and a buttery oat topping that bakes up crisp at the edges and cozy in the middle.

By Matt Campbell

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4.9

A golden baked peach crisp in a rustic ceramic baking dish with bubbling peach filling and a crunchy oat topping

If summer had a signature dessert, it would be peach crisp. Not the overly sweet, pudding-thick kind that eats like fruit jam under crumbs. I’m talking real-deal peach flavor that tastes like you just leaned over the sink and bit into a ripe peach with juice running down your wrist.

This version is my go-to because it hits the exact sweet spot: tangy and sweet, with a bright lemon lift and just enough spice to make the peaches taste even more peachy. The topping is buttery, oaty, and crisp around the edges, with those little sandy bits that cling to the fruit in the best way.

No fancy ingredients. No drama. Just a dessert that feels like a warm hug and a high five at the same time.

Fresh ripe peaches on a cutting board with a knife and lemon wedges nearby

Why It Works

Bright, balanced filling: Lemon juice and a touch of zest add tang that keeps the peaches from tasting flat or overly sugary.
Juicy, not soupy: Cornstarch thickens the fruit juices into a glossy sauce without turning it gummy.
Crunchy topping with real texture: Old-fashioned oats and brown sugar create crisp edges and a buttery crumble that stays distinct.
Flexible for the peaches you have: Works with yellow or white peaches, and it is easy to adjust sweetness depending on ripeness.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover the baking dish or transfer to an airtight container. Refrigerate for up to 4 days, though the topping is crispiest in the first 1 to 2 days.

Reheat for best crispiness: Warm in a 350°F oven for 12 to 18 minutes (longer if it is a big, cold portion). If the topping is getting too dark, cover loosely with foil. Placing the dish on a sheet pan helps catch any sticky drips.

Microwave option: Totally allowed. Just know the topping will soften. If you want a quick fix, microwave to warm, then toast the top under the broiler for 1 to 2 minutes.

Freeze: Freeze baked, cooled crisp (wrapped well) for up to 2 months. You can freeze the whole dish or portion it out for faster reheating later. Thaw overnight in the fridge, then reheat at 350°F until hot and bubbly.

Common Questions

Do I need to peel the peaches?

Nope. Peach skins soften as they bake and add a little rustic texture. If you are team “no skins,” peel them quickly by blanching in boiling water for 30 to 60 seconds, then shocking in ice water. The skins should slip right off.

What peaches are best for peach crisp?

Ripe but still firm peaches are the sweet spot. If they are rock hard, they will taste bland. If they are super soft, they can break down too much and turn the filling mushy.

Can I use frozen peaches?

Yes. Thaw completely, then drain very well (and blot if needed). Frozen fruit releases extra juice, so draining thoroughly keeps the filling from going watery. Bake until the center is bubbling, and expect it may take a few extra minutes.

How do I know when it is done?

The topping should be deep golden, and the filling should be bubbling in the center, not just at the edges. That bubbling means the filling is hot enough for the cornstarch to thicken the juices into a glossy sauce.

Can I make it ahead?

Yes. You can assemble the topping up to 3 days ahead and store it in the fridge. For the best texture, slice peaches and assemble right before baking, or slice up to 8 hours ahead and keep them chilled with the lemon juice.

My peaches are super juicy. What should I do?

If your peaches look like they are throwing off a lot of liquid in the bowl, add an extra 1 teaspoon cornstarch. You can also bake a little longer, because time in the oven is part of the thickening magic.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch or 9x9-inch baking dish (or a similar 2-quart dish)
Large mixing bowl
Medium bowl (for the topping)
Microplane or fine grater (optional, for lemon zest)
Measuring cups and spoons
Pastry cutter or fork (optional, for cutting in butter)
Sheet pan (optional, but helpful for catching bubbles)

I used to think fruit desserts were supposed to be “nice.” Pretty, polite, and mild. Then I started making crisps for actual people, the ones who take one bite and immediately ask what you did differently. The secret was not more sugar. It was acid. A little lemon turns peaches from sweet to electric, like someone turned the volume up.

This crisp became my default when I wanted something comforting but still bold. It is the dessert I make when I am not trying to be impressive, but I accidentally am anyway.