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Old-Fashioned Peach Crisp

Old-Fashioned Peach Crisp with a juicy peach filling and a buttery oat crumble baked until deep golden and bubbling. Satisfying summer dessert with a crisp topping texture that stays crunchy around warm, tender fruit.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cup fresh peaches peeled and sliced
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 pinch salt
Crisp Topping
  • 1.5 cup old-fashioned rolled oats
  • 1.25 cup all-purpose flour
  • 0.75 cup light brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted
  • 0.5 cup chopped pecans optional
For Serving
  • 1 vanilla ice cream
  • 1 fresh peach slices
  • 1 mint leaves optional

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. In a large bowl, combine fresh peaches, granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and salt.
  4. Spread the peach mixture evenly into the prepared baking dish.
Make the oat crisp topping
  1. In a bowl, mix old-fashioned rolled oats, all-purpose flour, light brown sugar, cinnamon, and salt.
  2. Stir in melted unsalted butter until crumbly.
  3. Fold in chopped pecans if using.
  4. Sprinkle the topping evenly over the peaches.
Bake and serve
  1. Bake at 350°F (175°C) for 40–45 minutes, until the filling is bubbling and the topping is deep golden brown.
  2. Cool for 10 minutes before serving.
  3. Serve warm with vanilla ice cream and fresh peach slices, and add mint leaves if desired.

Notes

For a thicker, less watery filling, make sure the topping fully covers the peaches so it browns evenly while the cornstarch sets. Store leftovers in the fridge up to 3 days; reheat individual portions in the oven or microwave until warm. Freeze baked crisp for up to 2 months (cool completely first), then thaw overnight in the fridge and reheat until golden. For a lighter swap, use a reduced-fat butter substitute and keep the rest the same for a similar crumble texture.