Easy Peach Crisp with Oat Topping Recipe

If you are looking for the most low-effort, high-reward summer dessert, this is it. This Easy Peach Crisp with Oat Topping comes together in one baking dish with no special skills required and no rolling of pastry dough. Just slice some fresh peaches, mix up a quick buttery oat crumble, layer it all together, and let the oven do the rest.

The result is a bubbling, golden, juicy dessert that smells incredible and tastes even better. The peaches soften and release all their sweet juice as they bake, and the oat topping turns crisp and buttery on top. Scoop it into a bowl while it is still warm and add a big spoonful of vanilla ice cream. That is all you need.

This Easy Peach Crisp with Oat Topping is the kind of recipe you will come back to every summer once you make it the first time. It works with fresh peaches, canned peaches, or even frozen ones, so you can really make it any time of year.

Why You Will Love This Easy Peach Crisp with Oat Topping

There are so many reasons this peach oat crumble has become a go-to for summer baking. Here are just a few.

It is made in one dish. No extra pots, no multiple bowls for the filling. You toss the peaches right in the baking dish and the topping goes on top. Easy cleanup.

The oat topping bakes up with the most satisfying crunch. Old fashioned rolled oats, brown sugar, flour, and melted butter come together into a crumble that is crispy on top and slightly chewy underneath. It is the contrast of textures that makes this cozy dessert so good.

It is also very forgiving. You do not need to measure perfectly or follow every step exactly. Add more cinnamon if you love it. Use a little less sugar if your peaches are already very sweet. This recipe can handle it.

If you love fruity baked desserts like this one, make sure to also check out our Summer Berry and Peach Cheesecake for another gorgeous summer treat.

Ingredients for Peach Crisp with Oat Topping

Everything you need for this easy crisp is simple pantry staple territory. Here is the full list.

For the peach filling:

• 6 cups fresh peaches, sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice

For the oat topping:

• 1 cup rolled oats (old fashioned, not quick oats)
• 3/4 cup all-purpose flour
• 3/4 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/2 cup butter, melted

A note on the oats: old fashioned rolled oats are what you want here. Quick oats will work in a pinch but they tend to absorb more moisture and the topping ends up more soft than crispy. Old fashioned oats keep their texture and give you that satisfying crunch that makes a peach oat crumble so good.

How To Make Easy Peach Crisp with Oat Topping Step By Step

This is one of the simplest dessert recipes you will ever make. Here is how it all comes together.

Step 1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish or a similar sized oven-safe dish.

Step 2. Slice the fresh peaches. You do not need to peel them for a crisp but you can if you prefer. Add them to the baking dish and toss with the sugar and lemon juice. Spread them out in an even layer.

Step 3. In a bowl, combine the rolled oats, flour, brown sugar, and cinnamon. Stir to mix. Pour in the melted butter and stir until everything is coated and clumpy. You want some larger clumps in there, those are the best parts.

Step 4. Sprinkle the oat topping evenly over the peaches. Cover the whole surface so the peaches are hidden underneath.

Step 5. Bake for 35 to 40 minutes. The crisp is done when the topping is deep golden brown and the peach filling is bubbling up around the edges. If the topping is browning too fast but the filling is not bubbling yet, loosely tent a piece of foil over the top for the last 10 minutes.

Step 6. Remove from the oven and let it rest for 10 minutes before serving. It will be very hot and the juices will settle a little during this time.

Serve warm, scooped into bowls, with vanilla ice cream or a pour of cold cream over the top.

Tips For the Best Peach Crisp

A few small things will take this Easy Peach Crisp with Oat Topping from good to great.

Use ripe peaches. Ripe peaches at peak sweetness make the best filling. If your peaches are a little bland, add an extra tablespoon of sugar to the filling. If they are very sweet, dial the sugar back.

Do not skip the lemon juice. It brightens up the filling and balances the sweetness of the peaches beautifully. It also helps the peaches hold their color.

Make sure your butter is melted when you mix the topping. Melted butter coats everything evenly and gives you those nice big clumps. Some people use cold butter cut in, which gives a slightly different texture, but melted butter is easier and still produces a great result.

If you are using frozen peaches, thaw them completely first and drain off any liquid before adding them to the dish. Extra liquid will make the filling watery and the topping soggy.

According to food scientists at King Arthur Baking, the ratio of sugar to starch in fruit fillings matters for getting the right set. For a crisp, less thickening is needed than a pie since the filling is looser by design.

Easy Peach Crisp with Oat Topping Variations

This cozy dessert is easy to adapt. Here are a few tasty directions to take it.

Blueberry Peach Crisp: Replace 2 cups of peaches with fresh blueberries. The combination of sweet peaches and slightly tart blueberries is one of the best summer fruit pairings you can bake. Try our Blueberry Peach Crumble for the full dedicated recipe.

Ginger Peach Crisp: Add 1/2 teaspoon of ground ginger to the oat topping along with the cinnamon. Ginger and peach are a classic combination and the warmth of the spice makes this taste even more special.

Nutty Oat Topping: Add 1/2 cup of chopped pecans or walnuts to the oat topping mixture. They toast beautifully in the oven and add a great buttery crunch to every bite.

Maple Sweetened Crisp: Swap the brown sugar in the topping for an equal amount of pure maple syrup. Stir it in with the melted butter. The maple flavor pairs really well with peaches and gives the topping a slightly stickier texture.

What To Serve With Easy Peach Crisp

Vanilla ice cream is the classic pairing for this easy crisp and for good reason. The cold, creamy sweetness against the warm, juicy peaches and crunchy oat topping is a perfect combination.

Cold heavy cream poured straight over the top is equally good. It is a little more rustic and old fashioned, but there is something really satisfying about it.

If you want to keep things a little lighter, a dollop of plain Greek yogurt is a great option. The tang of the yogurt balances the sweet peach filling nicely and it works just as well at breakfast as it does as a dessert.

This baked fruit dish is also delicious alongside a cup of coffee or tea in the afternoon, eaten right from the baking dish with a spoon if no one is watching.

Storage and Reheating

This Easy Peach Crisp with Oat Topping keeps well after baking, which makes it great for making ahead.

Let it cool completely, then cover the dish with foil or plastic wrap and keep it at room temperature for up to 2 days. After that, move it to the fridge where it will keep for up to 5 days.

The topping will soften in storage, especially in the fridge. To crisp it back up, reheat it uncovered in the oven at 350 degrees F for 15 to 20 minutes. The topping will get crunchy again and the filling will heat through beautifully.

You can also reheat individual portions in the microwave for a minute or two, but the topping will stay soft. Still delicious, just a different texture.

Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in the oven before serving.

Frequently Asked Questions

The Simplest Summer Dessert You Will Keep Making

This Easy Peach Crisp with Oat Topping is proof that some of the best food is also the simplest. Fresh peaches, a buttery crunchy topping, one baking dish, and under an hour from start to finish. It is summer baking at its most relaxed and enjoyable.

Make it once and it will be on your list every peach season from then on.

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