Peach Crisp

  • Author:
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 80 minutes


This will become your go-to peach crisp recipe. It’s the perfect combination of sweet peaches and a delicious crispy, sweet topping.



  • For the Filling:
  • lbs peaches (, peeled and sliced into ¾ inch wedges)
  • ⅓ cup granulated sugar*
  • 1½ tsp. cornstarch
  • 3 tsp. lemon juice
  • ½ tsp. ground cinnamon
  • ⅛ tsp ground nutmeg
  • Pinch of salt
  • For the Topping:
  • 3/4 cup all purpose flour
  • ½ cup old fashioned rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp. ground nutmeg
  • ⅛ tsp. salt
  • 2 tsp. vanilla extract
  • 6 Tbsp. butter (, cut into 6 pieces, chilled)
  • ½ cup sliced almonds


  1. Place one oven rack on lowest position and another oven rack on middle position. Preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. For the filling: Gently toss peaches and sugar together in a large bowl. Let sit for about 30 minutes, gently stirring several times.
  3. For the crumble topping: While the peaches are macerating, combine flour, oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use a pastry blender or your fingers to gently work it into a crumbly mixture, leaving small clumps throughout. Add nuts and gently stir. Transfer mixture to parchment-lined baking sheet and spread into an even layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 15-20 minutes, rotating baking sheet halfway through baking.
  4. Drain peaches in colander set over large bowl and reserve 1/4 cup of the juice. Whisk reserved juice, cornstarch, lemon juice to taste, salt, cinnamon and nutmeg together in a small bowl. Pour over peaches and toss gently. Transfer to an 8-inch square baking dish.
  5. Sprinkle topping over the peaches evenly, pressing down gently if needed. Place dish on foil-lined baking sheet and place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 30-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it’s warm.


*If your peaches aren’t really sweet, you may need to want to add a little more sugar to the peach filling.

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