Easy Peach Crisp

This peach crisp recipe combines sweet, juicy peaches with a buttery oat crumble that bakes into crisp, golden clusters. Instant tapioca thickens the filling into a glossy sauce, while lemon and a touch of almond extract enhance the natural peach flavor.

Fresh peaches are my first choice when they’re in season, but this recipe also works well with frozen or canned peaches, so you don’t have to wait until summer to make it.

Here’s Why This Peach Crisp Recipe Works

Tapioca keeps the filling glossy: I like instant tapioca here because it thickens the peach juices without making the filling cloudy or pasty. It just needs a short rest before baking so it has time to hydrate.

The lemon is doing real work: Lemon zest and juice sharpen the peaches and keep the filling from tasting one-note sweet.

Almond extract makes peaches taste even richer: You do not need much. A small amount sits in the background and brings out the fruit without making the crisp taste like almond candy.

The topping has texture: Old-fashioned oats, flour, brown sugar, pecans, and butter make a crumble that bakes into crisp clusters instead of a sandy layer.

Ingredient Notes

Fresh peaches: Use ripe peaches that smell fragrant but still have enough structure to slice. Very soft peaches can collapse too much in the oven.

Quick-cooking tapioca: Instant tapioca thickens the peach juices as the crisp bakes. Letting the filling stand before baking helps the tapioca soften and prevents a watery filling.

Lemon zest and juice: The zest adds concentrated citrus flavor, and the juice balances the sweetness of the peaches.

Almond extract: This is a small but useful flavor boost. Measure it carefully because a little goes a long way.

Old-fashioned rolled oats: Old-fashioned oats create crisp clusters instead of a softer topping.

Pecans or walnuts: Either one works. Pecans give a slightly sweeter, buttery crunch, while walnuts taste a little earthier. For a bit of an upgrade, use my candied pecans.

If you enjoy fruit desserts with buttery crumble toppings, be sure to try my Strawberry Rhubarb Crisp and Blackberry Crumble while those fruits are in season.

Fresh, Frozen, or Canned Peaches

Fresh peaches give this crisp the best texture and flavor, especially when they are in season. If you use frozen peaches, thaw and drain them well first so the filling does not turn watery.

Canned peaches can work in a pinch, but they are softer and sweeter than fresh peaches. Drain them well and expect a softer filling.

Frozen peaches are usually picked at peak ripeness, so they’re a great option when fresh peaches aren’t in season.

Frequently Asked Questions

Peach Crisp with Oatmeal Crumble

Serve this peach crisp warm with vanilla ice cream melting into the edges. It is the kind of summer dessert that lets ripe peaches shine without much fuss.

If you have more peaches to use up, my Raspberry Peach Cobbler is another favorite, with juicy peaches, raspberries, and a tender biscuit topping.

Prep Time: 30 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 15 minutes mins

4.89 from 36 votes

Easy Peach Crisp

By Pat Nyswonger

This peach crisp recipe combines sweet, juicy peaches with a buttery oat crumble that bakes up crisp and golden. Lemon, almond extract, and instant tapioca create a bright, glossy filling that's perfect served warm with vanilla ice cream.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings

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Ingredients 

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For the Peach Filling:

• ▢ 4 pounds fresh peaches, peeled, pitted and sliced into ½ inch thick wedges
• ▢ ¾ cup granulated sugar, 175 grams
• ▢ ¼ cup quick-cooking (instant) tapioca
• ▢ 1 tablespoon lemon zest
• ▢ ¼ cup fresh lemon juice
• ▢ 1 teaspoon almond extract

For the Oatmeal Crumble Topping:

• ▢ 1 cup old-fashioned rolled oats, 90 grams
• ▢ ⅔ cup all-purpose flour, 80 grams
• ▢ ¾ cup brown sugar, 175 grams
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon freshly grated nutmeg
• ▢ ½ cup chopped pecans, or walnuts
• ▢ 10 tablespoons butter, 1¼ cubes, softened

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Instructions 

For the Filling:

• In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)

For the Oatmeal Crumble Topping:

• Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. 
• In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly. 
• Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
• Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
• Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.

Video

Notes

To peel the peaches: Score a shallow “X” in the bottom of each peach. Lower them into simmering water for 10 to 15 seconds, then transfer them to an ice bath. The skins will slip off easily.

Slicing the peaches: Cut the peaches into ½-inch wedges by slicing around the pit or cutting the peach in half, removing the pit, and slicing each half into wedges.

Prevent messy spills: Set the baking dish on a wire rack placed inside a rimmed baking sheet. The baking sheet catches any bubbling juices before they reach the oven floor.

Frozen or canned peaches: Frozen peaches should be thawed and well drained before using. If using canned peaches, drain them thoroughly; the filling will be a bit softer than when made with fresh peaches.

 

Nutrition

Serving: 1 serving, Calories: 501kcal, Carbohydrates: 78g, Protein: 5g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 252mg, Fiber: 6g, Sugar: 55g

Nutrition information is automatically calculated, so should only be used as an approximation.

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