Peach Crisp (Fresh or Frozen Peaches)

This easy peach crisp uses fresh or frozen peaches under a buttery oatmeal crisp topping, baked until golden and bubbling for a cozy dessert.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword peach crisp

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 321

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

Preheat and Prep: Preheat the oven to 375°F and lightly grease or spray a 9x13-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.

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.