Classic Peach Crisp Recipe with Oat Streusel

This light and delicious Peach Crisp is made with sweet, juicy summer peaches and finished with a crunchy oat and roasted almond topping. It’s perfect served warm with a scoop of vanilla ice cream for dessert, or enjoyed at breakfast over Greek yogurt.

Peach Crisp Recipe with Oats

This peach crisp is one of the best ways to showcase ripe summer peaches. The topping blends oats, roasted slivered almonds, whole wheat flour, cinnamon and a touch of brown sweetener, held together with melted butter for a light, crunchy finish. The filling is simple—peaches tossed with a sweetener, a pinch of salt and cornstarch to thicken the juices as the crisp bakes. It’s an easy, adaptable dessert that can be made dairy-free, gluten-free, or nut-free with a few simple swaps.

Ingredients You’ll Need

The ingredients are split into filling and topping. Exact measurements follow in the recipe card below.

Peach Crisp Filling

• Ripe peaches: Choose ripe yellow peaches for the best natural sweetness. Peel and slice into 1/2-inch thick slices.
• Sweetener: Use granulated sugar or a sugar substitute you prefer.
• Kosher salt: A small pinch to balance the sweetness.
• Cornstarch: Thickens the filling so the crisp isn’t watery.

Crisp Topping

• Oats: Quick or rolled oats form the base of the streusel topping.
• Slivered roasted almonds: Adds crunch; toast them briefly if not already roasted.
• Whole wheat flour: A bit of flour brings structure and fiber; all-purpose or gluten-free flour can also be used.
• Brown sugar: Packed brown sugar or a brown sugar alternative for depth of flavor.
• Cinnamon: Warm spice to complement the peaches.
• Melted butter: Binds the topping so it crisps up.

Peach Tips

• If peaches aren’t ripe, place them in a brown paper bag for a day or two to speed ripening.
• To peel peaches easily: score an X on the bottom, blanch in boiling water for 1 minute, then transfer to a bowl of ice water and the skins will slip off.
• If desired, skip peeling—peach skin is thin and becomes barely noticeable when baked.
• Extra ripe peaches can be sliced and frozen for later use in crisps and cobblers.

How to Make Peach Crisp

After peeling and slicing the peaches, assembling the dessert takes only a few minutes.

1. Prepare filling: Preheat oven to 350°F (175°C). Combine sliced peaches, sweetener and salt in a bowl; sprinkle with cornstarch and toss until evenly coated. Transfer to an ungreased deep pie dish or an 8×8/9×9 baking dish.
2. Make topping: In a medium bowl, mix oats, flour, slivered almonds, brown sugar, and cinnamon. Stir in melted butter until the mixture comes together and sprinkle evenly over the peaches.
3. Bake: Bake at 350°F for 40–50 minutes, until the topping is golden and the peach juices are bubbling. Let the crisp cool on a wire rack for 5–10 minutes to allow the filling to thicken before serving.

Variations

• Swap peaches for nectarines, berries, pears or apples.
• Use arrowroot instead of cornstarch to thicken the filling.
• Substitute white whole wheat or all-purpose flour, or use a gluten-free flour mix for a gluten-free crisp.
• Try pecans or walnuts instead of almonds, or omit nuts for a nut-free version.
• For a vegan crisp, replace butter with melted coconut oil.
• Leftovers are great for breakfast—serve warm peach crisp over yogurt or cottage cheese.

Serving Suggestions

Serve warm with vanilla ice cream, frozen yogurt, or whipped coconut cream for a dairy-free option. A dollop of yogurt or lightly sweetened whipped cream also pairs nicely.

Recipe

Yield: 8 servings | Prep: 20 mins | Cook: 40 mins | Total: 1 hour

Ingredients

• 6 large ripe yellow peaches, pitted, peeled and sliced into 1/2-inch slices
• 1/3 cup granulated sugar (or a sugar substitute)
• 1/8 teaspoon kosher salt
• 2 teaspoons cornstarch

For the topping:

• 2/3 cup quick or rolled oats
• 1/2 cup slivered roasted almonds
• 2 tablespoons whole wheat flour (or gluten-free flour mix)
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup (1/2 stick) butter, melted (or melted coconut oil for vegan)

Instructions

1. Heat oven to 350°F (175°C).
2. Combine the peaches, sugar and salt in a large bowl and mix well. Sprinkle with cornstarch and toss until fruit is evenly coated. Transfer to an ungreased deep pie dish or 8×8/9×9 baking dish.
3. In a medium bowl, combine oats, almonds, flour, brown sugar and cinnamon. Stir in melted butter until the mixture holds together, then sprinkle the topping evenly over the peaches.
4. Bake 40–50 minutes until the topping is golden and fruit juices are bubbling. Remove from the oven and let rest a few minutes before serving warm with ice cream or yogurt.

Notes

To make this gluten-free, use gluten-free oats and a gluten-free flour mix. If using frozen or canned peaches, drain excess liquid and add a little extra cornstarch if needed.

Nutrition (per 3/4 cup serving, approximate)

Calories: 183 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 11.5 g, Fiber: 3.5 g, Sugar: 10 g

Storage

• Refrigerate leftover peach crisp for up to 3 days.
• Freeze the baked crisp in the pie dish, wrapped tightly with plastic wrap and foil, or divide into individual portions and freeze for up to 3 months. Thaw in the refrigerator.
• Reheat in a 300°F oven for about 20 minutes, or microwave smaller portions until warm.

FAQ

More Peach Dessert Ideas

If you love peach desserts, try variations like peach-blueberry crisp, grilled peaches with honey and yogurt, or peaches and cream popsicles for seasonal treats.