Peach Crisp (Fresh or Frozen Peaches)
Developed and tested by Robyn Conley Downs
on Jul 29, 2026 
Made with sweet peaches and a buttery oatmeal crumble topping, this peach crisp comes together in one dish for an easy summer dessert. The peaches bake down jammy and sweet under a golden, crisp topping, and it works year-round since frozen peaches are just as good as fresh!
My Favorite Easy Peach Crumble with Oats
Okay, there’s a reason peach crisp is my go-to summer dessert: it’s faster and more forgiving than pie, and it lets sweet, jammy peaches be the absolute STAR. And what sets my version apart? Well, it’s the topping, which instead of a standard streusel, I make an oatmeal cookie topping that bakes up crisp, almost like crumbled oatmeal cookies scattered over the fruit. I mean, who wouldn’t love that?!? It’s the kind of dessert that feels special enough for company but easy enough to throw together on a weeknight.
The trick to a peach crisp that isn’t soupy is the cornstarch, so don’t leave it out. The peaches can release a lot of juice as they bake, and that little bit of cornstarch is what thickens it into a glossy, spoonable filling instead of a watery one. And if you’re using frozen peaches, thaw and drain them well first, since the extra liquid they carry is the most common reason a crisp turns out runny.
One thing worth keeping in mind too, is that the resting time matters as much as the baking. Let the crisp sit for 10-15 minutes after it comes out of the oven, because the filling keeps thickening as it cools and you’ll get clean scoops instead of a loose puddle. Serve it warm with a scoop of vanilla ice cream (highly recommend) to finish off a summer cookout. It’s the perfect ending to a plate of my slow cooker bbq pulled pork, and rounds out a backyard spread alongside my bbq chicken thighs just as well. So good!
Welcome to My Kitchen, Let’s Bake Peach Crisp!
Robyn’s Testing Tips for Peach Crisp with an Oatmeal Cookie Topping
- Don’t skip tossing the peaches with lemon juice, since I find it keeps the filling from tasting flat and balances all that brown sugar sweetness.
- When I want bigger, craggy clumps in the topping, I press the oat mixture together with my hands and crumble it over in irregular pieces rather than sprinkling it loose.
- I recommend baking until the filling is actively bubbling around the edges, not just the center, that’s how I know the cornstarch has activated and the filling will set up properly!
- This one reheats beautifully, so when I make it ahead I warm leftovers in a 350°F oven for about 15 minutes to bring back the crisp topping rather than using the microwave, which softens it.
Peach Crisp (Fresh or Frozen Peaches)
Ingredients
For the Peach Filling
- 6 cups fresh peaches, peeled and sliced (about 7-9 medium peaches / 1050g), or 48 oz frozen peaches, thawed and drained
- ⅓ cup packed light brown sugar (67g)
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon cinnamon
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
For the Oatmeal Cookie Topping
- 1 cup old-fashioned rolled oats (90g)
- ⅔ cups all-purpose flour (83g)
- ½ cup packed light or dark brown sugar (100g)
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted (115g)
Equipment
Instructions
- Preheat and Prep: Preheat the oven to 375°F and lightly grease or spray a 9×13-inch baking dish.
- Make the Peach Filling: To the prepared baking dish, toss the peaches with the brown sugar, cornstarch, lemon juice, salt, cinnamon, and vanilla until evenly coated. Spread into an even layer.
- Make the Topping: In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt and stir to combine. Pour in the melted butter and stir until the mixture is evenly moistened and clumps together when pressed.
- Assemble and Bake: Crumble the topping evenly over the peaches in rough, irregular clusters, keeping some bigger and some smaller for the best texture.
- Bake for 45-50, or until the topping is deep golden brown and the peach filling is bubbling around the edges. Let rest for 10-15 minutes before serving, as the filling will thicken as it sits.
- Serve: Scoop into bowls and serve warm with vanilla ice cream or whipped cream if that’s your thing.
Notes
- Fresh ripe peaches give the best flavor; but if using frozen, thaw and drain before using.
- For fresh, I leave the peel on when I’m short on time since it softens right into the filling, but peel them if you want a smoother texture; a quick dip in boiling water makes the skins slip off easily.
