Easy Peach Crisp Recipe With Oatmeal
This easy peach crisp recipe is made with juicy, fresh peaches and a crunchy oatmeal and walnut streusel topping. It is a simple from-scratch dessert and a perfect way to use ripe summer peaches, whether they come from the farmers market, the grocery store, or your own backyard.
About this peach crisp
The peaches are lightly macerated with sugar so they release their juices, then tossed with a little flour and spice to thicken as they bake. In the oven, the fruit softens into a jammy filling while the oat topping turns golden and crisp, creating the perfect contrast of textures. There is not too much sugar in this peach crisp, which means it is sweet without being heavy. Served warm or cold, it works just as well for dessert as it does for a relaxed summer breakfast.
If you are after a different style of peach dessert, try this peach cobbler with pie crust, which has the same juicy fruit filling with a flaky pastry top instead.
A few key ingredients
Peeling peaches is optional, and I personally don’t bother. When baked, the skins soften and take on a slightly candied texture. If you prefer a smoother filling, peaches can be peeled with a vegetable peeler or briefly blanched in boiling water so the skins slip off easily.
The method
- This peach crisp uses a simple maceration step to control moisture and concentrate peach flavor.
- The sliced peaches are first tossed with sugar and left to sit so they release their juices.
- While the peaches rest, the oat topping is made by rubbing cold butter into the dry ingredients until crumbly.
- Pile the crumble topping generously on top.
- Bake until golden and bubbling.
Serving and storing
Let it cool for around 15 minutes before serving to allow the juices to thicken up. Serve with a scoop of vanilla ice cream. Peach crisp is great served warm, at room temperature, or cold.
Leftover crisp can be stored in the refrigerator in an airtight container for up to 3 days. Bear in mind that storing it in the fridge will lose the crispiness of the topping. If you like it crispy, it’s best eaten warm out of the oven.
Additions and substitutions
Peaches can be replaced with nectarines, apples, pears, berries, or rhubarb. Apples and pears should be sliced thinner so they cook through evenly. If you love crisps in general, this salted caramel apple crisp is a great one to try next!
If you are in the mood for another peach bake that is more cake-like (but still has that buttery topping), this peach crumble coffee cake is great! And if you want to go full classic, fresh peach pie is perfect when peaches are at their best.
Easy Peach Crisp Recipe with Oats
Ingredients
Peaches
- 1.2 kg ripe peaches
- 50 g granulated sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon salt
Crisp topping
- 100 g soft brown sugar
- 95 g all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 113 g butter cold, cubed
- 70 g walnuts chopped
- 45 g rolled oats
Instructions
- Slice the peaches into ½ an inch (1.3cm) slices and add them to a large bowl. Pour over the granulated sugar and toss to coat. Let the peaches sit in the sugar at room temperature for around 30-40 minutes to get nice and juicy. 1.2 kg ripe peaches, 50 g granulated sugar
- When the peaches have sat, drain them and reserve some of the juice. You'll need to reserve around ¼ cup of juice. If there is more than that, discard it (or use it in a cocktail perhaps)
- Add the peaches back to a bowl and pour over the reserved juice, flour, lemon juice, lemon zest, salt, and vanilla, Toss it all together. 2 Tablespoons all-purpose flour, 1 Tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla paste , 1/4 teaspoon salt
- While the peaches are sitting, make the crisp topping. In a bowl, whisk the brown sugar, flour, spices, and salt together. Add in the cold butter cubes and use your fingers or a pastry cutter to rub it in until you achieve pea-sized pieces. There will be a few dry bits, but that's fine. You can also use a food processor for this. 100 g soft brown sugar, 95 g all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
- Stir the walnuts and oats into the butter-flour mixture. Set it aside in the refrigerator. 70 g walnuts, 45 g rolled oats
- Preheat the oven to 350°F(180°C).
- Layer the peaches into a baking dish. Crumble over the topping, so that all the peaches are covered.
- Bake for around 45 minutes until the top is a deep golden brown and the peach juice is bubbling at the edges.
- Let it cool for around 15 minutes before serving to allow the juices to thicken up. Serve with a scoop of vanilla ice cream. Peach crisp is great served warm, at room temperature, or cold.
