Easy Peach Crisp

Easy Peach Crisp turns ripe, juicy peaches into the kind of warm dessert everyone gathers around. The tender fruit filling is brightened with fresh lemon and vanilla, then gently spiced with cinnamon. On top, a buttery brown sugar oat mixture bakes into golden clusters with plenty of crisp edges.

This recipe keeps everything wonderfully simple. The peaches do not need to be precooked, and peeling them is completely optional. A little cornstarch gives the bubbling juices a glossy, spoonable texture without making the filling stiff.

Chopped pecans add extra crunch while letting the peaches stay front and center. It is easy enough for a weeknight but still lovely for company. Serve the crisp warm on its own or add vanilla ice cream for that irresistible hot-and-cold contrast. Somehow, the simplest fruit desserts are usually the ones that disappear first.

Recipe Yield: 8 servings

INGREDIENTS

For the peach filling:
6 cups ½-inch slices from ripe but firm peaches (about 2½ lb), peeled if desired
⅓ cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp kosher salt

For the crisp topping:
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
⅔ cup packed light brown sugar
½ tsp ground cinnamon
¼ tsp kosher salt
½ cup chopped pecans
½ cup unsalted butter, melted and cooled for 5 minutes
1 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven:
Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish and set it on a rimmed baking sheet.

2. Prepare the peaches:
Whisk the sugar, cornstarch, cinnamon, and salt in a large bowl. Add the peaches, lemon juice, lemon zest, and vanilla, then toss until evenly coated. Spread in the baking dish.

3. Make the topping:
Stir together the oats, flour, brown sugar, cinnamon, salt, and pecans. Add the melted butter and vanilla, then mix just until evenly moistened and crumbly.

4. Assemble the crisp:
Scatter the topping loosely over the peaches, squeezing some into larger clusters. Do not press the topping down.

5. Bake until golden:
Bake for 45–50 minutes, until the topping is deeply golden and the filling bubbles thickly around the edges and in a few spots near the center.

6. Rest and serve:
Let the peach crisp rest for 20–30 minutes so the filling can thicken. Serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Choose ripe but firm peaches: They should smell fragrant and yield slightly when pressed. Very soft fruit can become mushy and release too much liquid.
• Measure the peaches after slicing: Six level cups provide the right fruit-to-topping balance. Overfilling the dish may leave the center watery.
• Keep the topping loose: Scatter it rather than packing it down. This allows heat to circulate and creates crisp, buttery clusters instead of a dense layer.
• Use the bubbling filling as your guide: A golden topping alone does not mean the crisp is finished. The peach juices must bubble actively so the cornstarch can thicken them properly.
• Reheat uncovered for the best texture: Warm leftovers at 350°F until heated through. Leaving the dish uncovered helps restore the topping’s crunch.