A summer staple at our house, this easy Classic Peach Crisp highlights perfectly ripe peaches and a buttery brown-sugar crumble. It’s simple to make and freezes beautifully—slice and freeze peaches so you can enjoy this taste of summer year-round.
This straightforward Peach Crisp without Oats becomes a weekly favorite during peach season. It delivers the comfort of old-fashioned peach pie with far less fuss.
Why You Must Make
- It showcases sweet, fragrant summer peaches.
- The topping bakes up crisp and buttery, balancing the tender fruit.
- It’s quick and forgiving—perfect for family dinners or casual gatherings.
Family recipe boxes are full of tried-and-true dishes, and this peach crisp is one I return to every season. Built on a simple base of sugar and warm spices, the fruit filling and crisp topping come together in minutes. No oats or nuts in the topping makes it ideal for those who prefer a classic crumble texture.
Ingredient Notes
- Pantry basics – granulated sugar, all-purpose flour, and ground cinnamon.
- Brown sugar – pack it into the cup when measuring for best results.
- Ripe peaches – peel and slice. Choose fragrant, yielding peaches for peak flavor. In winter you can use well-drained canned or thawed frozen peaches.
- Nutmeg – freshly grated nutmeg gives the best aroma; 2–3 pinches of ground nutmeg also work.
- Butter – chilled and cut into cubes; salted or unsalted both work.
Recipe Tips
For a crisp without oats, focus on creating large, buttery crumbs that brown nicely. Follow these tips for the best results:
- Choose peaches at the peak of ripeness. Avoid fruit with a green tinge at the stem end—those were picked too early and may not ripen properly.
- To make a crumbly topping, combine flour and brown sugar, then cut in butter with a pastry blender or your fingers until the mixture holds together in coarse crumbs. Pinch together some pieces if you want larger lumps of topping.
- Bake until the filling is bubbling and the topping is deeply golden. That indicates the fruit is cooked and the topping is crisp.
How to Make
Frequently Asked Questions
The main difference is the topping. A crisp has a crumbly topping made of flour, sugar, butter and sometimes oats or nuts. A cobbler typically has dollops of biscuit-like dough or a pie-crust-style topping that bakes into a more cake-like or pastry layer.
Store a freshly baked crisp at room temperature for 1–2 days; after that, refrigerate. To reheat, let it come to room temperature, then warm in a 350ºF oven for about 20–30 minutes, covering with foil if the topping browns too fast. For quick single servings, microwave for 20–40 seconds and top with vanilla ice cream.
Peel and slice peaches, then freeze them flat on a tray before transferring to airtight bags to prevent sticking. To reduce browning, toss slices with a small amount of lemon juice or a fruit-preserving powder according to package directions. Thaw in the refrigerator before using and drain excess juice if needed—add a bit more thickener to the filling if it seems very juicy.
You May Also Like:
When peaches are in season, try other classics and variations that highlight juicy fruit and simple toppings.
- Southern Peach Cobbler (classic, biscuit-style topping)
- Peach Crumb Pie (a flaky crust with a crumb topping)
- Streusel-Topped Peach Tart (elegant and perfect for entertaining)
- Peach Bellinis (a refreshing peach cocktail)
- Classic Lattice-Topped Peach Pie (old-fashioned and satisfying)
- Peach Galette (rustic and easy to assemble)
- More seasonal dessert ideas featuring fresh fruit
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Classic Peach Crisp
An easy classic peach crisp recipe I’ve been making for decades—simple, comforting, and ideal for peak peach season.
Ingredients
- 8–10 fresh ripe peaches, peeled and sliced (or well-drained frozen peaches)
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- A few grates of fresh nutmeg
Topping:
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup (1 stick or 4 ounces) cold butter, cut into cubes
Instructions
- Preheat the oven to 350ºF.
- In a large bowl, toss peaches with sugar, cinnamon, and nutmeg. Transfer to a 9 x 9-inch baking dish or similar size.
- In a medium bowl, combine flour and brown sugar. Cut in the cold butter with a pastry blender or your fingertips until the mixture forms coarse crumbs. Sprinkle evenly over the peaches.
- Bake 40–50 minutes, or until the filling is bubbling and the topping is golden brown.
- Let cool slightly before serving. Serve warm with vanilla ice cream if desired.
Notes
This method works well with other fruits like apples or berries—adjust baking time until the fruit is tender when pierced with a sharp knife.
Nutrition Information (approx.)
Yield: 6 | Serving Size: 1
Amount per serving (estimate): 379 calories; 92g carbohydrates; 1g total fat; 5g fiber; 5g protein.