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This Easy Peach Crisp uses juicy, in season peaches tossed with brown sugar and spices. It is topped with an easy oatmeal crisp topping and baked until bubbly. Perfect for serving on sultry summer nights with cold vanilla ice cream.

Partly eaten peach crisp, topped with vanilla ice cream that is starting to melt.

An effortless summer dessert

Fruit crisps have got to be one of my favorite desserts to make. They are so incredibly easy, and can be thrown together without much planning and presented after dinner to the delight of your guests. You can use whatever fruit is in season – apple crisp is a favorite for fall, strawberry rhubarb crisp is a must for spring.

But in mid-summer when you find yourself with juicy, ripe peaches, it’s time to make peach crisp. Do you prefer peach crisp or peach cobbler? Personally, I prefer crisps.

What is the difference between peach crisp and peach cobbler?

There are differing opinions on both cobblers and crisps, but generally speaking, a cobbler is a fruit dessert with a biscuit like topping and a crisp has more of a streusel like topping. And what about a crumble? The line between a crisp and a crumble is fuzzy – but usually a crisp has oatmeal in the topping. Which is exactly what we have with my peach crisp recipe.

Is it necessary to peel peaches for a peach crisp?

Let me tell you a secret – you don’t need to peel your peaches when making a peach crisp. Most of the recipes I’ve looked at have the added step of peeling the peaches first, so I wasn’t sure if it would work to leave the skins on. After testing this recipe I can tell you that it’s perfectly fine to leave the skin on the peaches. Crisps are supposed to be a dessert that is easy to throw together, and peeling the peaches just adds a step that, in my opinion, isn’t necessary.

Why is my peach crisp runny?

There are two steps to making sure the peach crisp isn’t runny. One is adding corn starch to the filling, which helps thicken it up. The second is allowing the crisp to cool before digging in. This gives the filling time to set up. I know it’s hard to wait when it smells so delicious, but do your best to resist.

Peach crisp in white round pan, topped with ice cream.

Can I use frozen or canned peaches to make this crisp?

I tested this recipe with fresh peaches, however you can use frozen peaches or canned peaches.

For frozen peaches: Thaw the peaches first, then drain away any excess liquid before proceeding with recipe.

For canned peaches: Be sure to use peaches canned in juice and not in syrup. Drain before using.

Peach crisp in white round pan, topped with ice cream.  Two small dishes of each crisp are next to it.

Can I make this peach crisp gluten free or vegan?

Yes, with a few simple swaps this peach crisp can be both gluten free and/or vegan. To make this crisp vegan, simply use a vegan butter such as Earth Balance Buttery Spread. To make it gluten free, use a cup for cup gluten free flour – I used this one and it worked great. Also be sure that you are using gluten free oats.

Individual peach crisp servings in white ramekins, topped with vanilla ice cream.

More fruit crisp recipes you will love

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Peach Crisp

Prep 15 minutes
Cook 40 minutes
Servings 6 Servings


For The Peach Crisp:

  • 6 peaches diced into 1 inch cubes (about 4 heaping cups)
  • 1 tablespoon fresh lemon juice about half a lemon
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 2 tablespoon cornstarch

For The Peach Crisp Topping:

  • 4 tablespoons unsalted butter 1/2 a stick cut into cubes
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/2 cup rolled oats not instant
  • 1 teaspoon cinnamon
  • ½ tsp ground ginger
  • 1/4 teaspoon kosher salt


  • Preheat oven to 350°F. Butter a 2.5 quart, or a 9 inch round baking dish, set aside.
  • In a medium bowl, add the diced peaches, lemon juice, cornstarch brown sugar, cinnamon and ginger. Toss together to fully coat. Transfer peaches to prepared baking dish.
  • In a small bowl, whisk together all the ingredients for peach crisp topping except for the butter. Add the cubed butter and work it into the mixture using your fingers, or use a fork or pastry cutter if you prefer. Topping will resemble wet sand when mixed, and will hold together when you squeeze it in your hand.
  • Evenly sprinkle crisp topping over peaches. Bake crisp in the oven for about 40 minutes, or until peaches are very tender and filling is bubbling up through topping. Allow to cool for at least 20 minutes before serving. Serve with vanilla ice cream.


The peaches do not need to be peeled.  However, you can peel them if you prefer.
To make dairy free, substitute vegan butter, such as Earth Balance.
To make gluten free, use gluten free 1:1 flour instead of all purpose flour.  Be sure to use gluten free oats as well. 


Serving: 1serving | Calories: 289kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 122mg | Potassium: 248mg | Fiber: 4g | Sugar: 34g | Vitamin A: 724IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg

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

Additional Info

Course: Desserts
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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1 Comment

  1. 5 stars
    great summer dish and the weekend makes a nice excuse for a treat, and lots of peaches to use, so thank you!