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Peach crisp in a white bowl topped with vanilla ice cream and mint leaves
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5 from 4 votes

Peach Crisp Recipe

Peach Crisp is an easy dessert you can make all year with fresh peaches, frozen, or even canned!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 402kcal
Author: Dorothy Kern
Cost: $8


  • ¾ cup (217g) all-purpose flour
  • ¾ cup (60g) quick cook oats
  • ¾ cup (150g) brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter diced
  • 4-5 cups sliced peaches fresh, frozen or canned, see notes
  • ½ cup (100g) granulated sugar
  • 3 tablespoons (8g) cornstarch


  • Preheat oven to 350°F.
  • Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.
  • Place peaches in a large bowl. Toss gently with sugar and cornstarch Place in the bottom of casserole dish or 8-inch square pan.
  • Pour the crumble over the top and press down slightly to compact.
  • Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan. It’ll set a bit as it cools.



  • Fresh peaches: peel and slice
  • Frozen peaches: thaw and drain well
  • Canned peaches: use 2 (15 ounce cans) peaches, drain well
  • Pan: use either an 8-inch or 9-inch square pan, a round cake pan, or even a deep dish pie plate or any casserole dish approximately that size.


Serving: 1serving | Calories: 402kcal | Carbohydrates: 73g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 271mg | Fiber: 3g | Sugar: 52g | Vitamin A: 812IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg