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Peach Crisp with Fresh Peaches

Peach crisp with fresh peaches baked into a bubbling, golden-orange filling topped with a crunchy oat crumble. The brown sugar edges caramelize while the crumble turns crisp and lightly spiced with cinnamon and nutmeg.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

5 cups fresh peaches, sliced
  • 5 cup fresh peaches, sliced
2 tbsp sugar
  • 2 tbsp sugar
1 tbsp cornstarch
  • 1 tbsp cornstarch
1 tsp lemon juice
  • 1 tsp lemon juice
1 cup rolled oats
  • 1 cup rolled oats
1/2 cup flour
  • 0.5 cup flour
1/2 cup brown sugar
  • 0.5 cup brown sugar
1/4 tsp cinnamon
  • 0.25 tsp cinnamon
1/4 tsp nutmeg
  • 0.25 tsp nutmeg
1/2 cup cold butter, cubed
  • 0.5 cup cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x9 baking dish so the crisp releases easily. If your oven runs hot, place the dish on a sheet pan to catch any drips.
Make the peach filling
  1. Toss the sliced peaches with sugar, cornstarch, and lemon juice, then spread the mixture in the greased dish. Leave the peaches in an even layer so the filling bubbles uniformly.
Make the oat crumble topping
  1. Mix rolled oats, flour, brown sugar, cinnamon, and nutmeg until evenly combined. Scatter the mixture over the peaches.
  2. Cut the cold butter, cubed, into the dry crumble until it looks crumbly with small butter bits. Press lightly so the topping stays put while baking.
Bake
  1. Bake at 350F for 40-45 minutes until the topping is golden and the filling is bubbling at the edges. For crisp edges, bake a full 45 minutes if your oven browns lightly.
Serve
  1. Serve warm straight from the dish with vanilla ice cream. The filling will thicken as it cools slightly.

Notes

For the best juicy filling, use ripe peaches and skip peeling if they’re tender—skins soften as they bake. Store covered in the refrigerator up to 3 days; rewarm in a 350F oven for 10-15 minutes to re-crisp the topping. Freezing is not recommended because the crumble texture softens after thawing. If you want a nut-free swap, omit add-ins like pecans (the recipe already bakes up well without them).