This easy fresh peach crisp without oats is made from scratch with juicy summer peaches and a light, buttery crumb topping. It’s a simple, crowd-pleasing dessert that celebrates peach season and comes together quickly with pantry staples.
Table of Contents
- Ingredients for Peach Crisp without Oats
- How to Make Peach Crisp
- Baking Time
- How to Serve
- How to Store and Reheat
- Expert Tips
- Recipe FAQ
- More Peach Desserts
- Fresh Peach Crisp Recipe
How many of you love peaches? I absolutely adore them. When peach season arrives I cook and bake as many peach recipes as I can. This fresh peach crisp, made without oats, is an easy summer dessert that highlights ripe peaches and a tender, crumbly topping. It’s based on a family recipe and lightly adapted for simplicity and consistently delicious results.
A few summers ago we went peach picking with the kids and came home with a bushel of perfect fruit. There’s something special about peaches straight from the tree, but good market peaches work wonderfully here as well. If you can pick your own, do it—if not, choose ripe, fragrant peaches at the farmers market.
This version uses a simple flour-and-sugar crumb topping rather than oats, which yields a crisp that’s tender and buttery on top and juicy underneath. It’s easy to prepare and bakes in a single dish, making cleanup minimal.
Ingredients for Peach Crisp without Oats
You only need a handful of common ingredients to make this peach crisp. Quantities are listed below in the recipe section.
- Peaches — Use ripe but not overly soft peaches. Small to medium peaches are ideal; adjust quantity if using large fruit. Frozen or canned peaches can be used but should be drained before baking.
- All-purpose flour — forms the base of the topping.
- Butter — cold but workable butter cut into the flour to create crumbs.
- Brown sugar — adds depth to the filling.
- Granulated sugar — used in both topping and filling.
- Salt — a pinch to balance sweetness.
- Cinnamon — optional but recommended for warming flavor.
How to Make Peach Crisp
Begin by preparing the topping, then assemble the peaches in a baking dish and sprinkle the topping over them. The method is straightforward and quick.
Rinse, peel (optional) and slice the peaches. Preheat the oven to 350°F (175°C) and grease a 13 x 9-inch baking dish with butter. Toss the sliced peaches with the sugars, cinnamon and a pinch of salt, then spread them in the prepared dish and dot the filling with small pieces of butter.
Finish by sprinkling the crumb topping evenly over the peaches. You want good coverage but also some irregular crumbles so the topping bakes up with texture.
Baking Time
Bake the crisp for about 45–50 minutes at 350°F (175°C) until the topping is golden brown and the peach juices are bubbling. The fruit should be tender and easily pierced with a fork.
How to Serve
Serve the peach crisp warm, ideally slightly cooled from the oven so the filling sets a bit. A generous scoop of vanilla ice cream or whipped cream makes it extra special—let the ice cream melt into the hot filling for a classic pairing.
How to Store and Reheat
Store leftovers in an airtight container or cover the baking dish. The crisp can sit at room temperature for a day but refrigerate if your kitchen is warm; it will keep up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 325°F (160°C) oven until heated through.
Expert Tips
- Choose ripe peaches that are fragrant and yield slightly when pressed. Avoid very hard, green-tinged fruit.
- To ripen underripe peaches, place them in a paper bag for 1–2 days or next to ripe bananas to speed the process.
- Cut butter into small pieces and work it into the flour while cool but not rock-hard—aim for coarse crumbs.
- Don’t smooth the topping flat—leave crumbles for better texture.
- Peeling is optional; if preferred, score and briefly blanch peaches in boiling water, then cool in ice water to slip the skins off.
Recipe FAQ
No. The skin softens during baking. If you dislike the texture of the skin in baked desserts, peel them; otherwise, leaving the skin on is fine.
Yes. Freeze before or after baking. Use a freezer-safe dish and wrap well. Freeze up to 3 months. If freezing after baking, cool completely first.
More Peach Desserts
- Brown Sugar Cinnamon Baked Peaches
- Easy Peach Cake
- Crock-Pot Peach Cobbler
- Peach Milkshake
Fresh Peach Crisp Recipe
This fresh peach crisp without oats is built on juicy peaches and a buttery crumb topping. It’s quick to assemble and bakes into a warm, comforting summer dessert perfect with vanilla ice cream.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: about 1 hour 5 minutes | Servings: 12
Ingredients
For the Topping
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup butter (cut into small pieces)
For the Filling
- 8 to 10 fresh peaches (small to medium), sliced
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1 tablespoon butter (to dot the filling)
Instructions
For the Topping
- In a medium bowl combine the flour, sugar and cinnamon. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Set aside.
For the Filling
- Preheat oven to 350°F (175°C).
- Wash, peel if desired, and thinly slice the peaches.
- Arrange the peach slices in a greased 13 x 9-inch baking dish.
- Sprinkle the brown sugar, granulated sugar, cinnamon and sea salt over the peaches and toss gently to coat.
- Dot the peach layer with the tablespoon of butter and evenly sprinkle the topping mixture over the fruit.
- Bake for about 50 minutes, or until the topping is golden and the filling is bubbling. Allow to cool slightly before serving.
Notes
You need 8–10 small to medium peaches or enough to cover a 13×9-inch baking dish. If your peaches are larger you may need fewer. Ripe peaches work best. Frozen or canned peaches can be used but drain any excess liquid first.
Nutrition
Calories: 230 kcal · Carbohydrates: 37 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 5 g · Cholesterol: 22 mg · Sodium: 125 mg · Potassium: 201 mg · Fiber: 2 g · Sugar: 28 g · Vitamin A: 590 IU · Vitamin C: 6.6 mg · Calcium: 15 mg · Iron: 0.8 mg
Nutrition information is automatically calculated and should be used as an approximation.
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Some family members can’t resist sneaking tastes while the crisp cools—so expect a few missing spoonfuls! This peach crisp disappears fast and is a favorite for summer gatherings.
Please leave a star rating or a comment if you try and enjoy this easy recipe.
Recipe first published in July 2015 and updated in June 2023.
