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This easy Fresh Peach Crisp recipe without oats is made from scratch with fresh juicy peaches and light crisp topping. This easy summer dessert is a delicious way to celebrate peach season!
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How many of you like peaches? I absolutely, positively love them, and I’m always so happy when peach season rolls around. Last year, I shared a recipe for a super easy peach dump cake made with canned peaches, which is one of my family’s favorite desserts. So this year, I thought I’d share this sweet and juicy Easy Peach Crisp Recipe made with fresh peaches, which is another wonderful way to enjoy the taste of this versatile fruit!
A few years ago, Hubs and I took the kids peach picking at an organic farm not too far from here. It was in the middle of July, and it was incredibly hot out, and there were ants the size of elephants roaming around the orchard. But, but we came home with loads of tender, juicy fresh peaches, and I made the perfect peach crisp for dessert that night.
The family absolutely refuses to go back to that orchard, no matter how hard I try to convince them, so I’ve been buying peaches at a local farmers market. They’re still good, and they work very well for baking, but really, nothing compares to picking peaches straight off the tree. So if you have the chance, definitely go for it!
Try my apple crisp without oats and check out more easy desserts on my desserts page.
Hubby’s mom used to make peach crisps and other fruit crisps without oats, and I followed his directions for the basic ingredients. Of course, I tweaked it a little!
Ingredients for Peach Crisp without Oats
You only need a few simple ingredients for this fruit crisp recipe. They should be easy to find in your grocery store or farmers market.
- Peaches — look for ripe peaches but not overripe. I usually go for small to medium peaches. If using large, you may need fewer peaches. You can make peach crisp with frozen peaches or canned peaches, but drain them first.
- Flour — I use all purpose flour
- Butter — either salted butter or unsalted butter
- Brown sugar — sweetens the peaches
- Granulated sugar — for the crisp topping and filling
- Salt — a pinch of sea salt or kosher salt for the filling
- Cinnamon — adds extra flavor. Can leave out if you prefer
How to Make Peach Crisp
First, make the topping. Add the dry ingredients to a medium bowl. Cut the butter into the flour mixture with a knife or pastry cutter until it is coarse and crumbly.
You can set the topping ingredients aside while you prepare the peaches.
Rinse, peel and slice the peaches. Preheat your oven to 350 degrees f, and grease a baking dish with butter.
I prefer to mix the peach layer right in the baking dish, but you can use a separate large bowl if you want.
Add the peach slices to the bottom of the baking dish. Then, mix in the brown sugar, sugar, salt and cinnamon. Spread peaches evenly in the baking dish, and dot with butter.
Next, sprinkle the topping mixture in an even layer on top of the peaches.
Make sure the peaches are completely covered with crumbly topping.
Baking Time
Bake the peach crisp in a preheated oven for 45-50 minutes or until the topping is golden brown and the peach juices are bubbling. The peaches should be fork tender.
How to Serve
Fresh peach crisp is best served warm, but not right out of the oven. Around here, some people don’t even use plates with this easy dessert!
You can eat this delicious dessert just like this, or you can make it even better by topping the whole thing off with a very generous big scoop of vanilla ice cream. Give it a minute, and the ice cream will slowly trickle down over the crisp, crunchy topping and slide down into the juicy peach filling. You can then enjoy it by the fork full or spoon full, whichever you prefer.
How to Store and Reheat
Store leftover peach crisp in an airtight container or cover the baking dish with plastic wrap. You do not have to refrigerate peach crisp, although you can if your home is very warm. It should keep for up to 4 days.
Expert Tips
Ripe peaches make the best peach crisp. Pick peaches that are fragrant and give slightly when you press them. Avoid peaches that are very hard and have a green tint.
To ripen underripe peaches, place in a paper bag for 1 or 2 days. Or, place peaches next to ripe bananas — works fast!
Cut butter into smaller pieces before cutting into the flour mixture. It’s easier to work with cool butter, but not super cold butter or warm room temperature butter. The mixture should resemble coarse crumbs.
Sprinkle the topping over the fruit, but don’t smooth it out completely. You want the little crumbles of topping in this fruit crisp.
I usually peel peaches with a paring knife. It’s the easiest way! It’s fine if some peach skin remains. Or, you can score peaches, quickly boil them and shock them in cold water before peeling.
Recipe FAQ
No, you don’t. Some people do not like the texture of the peach skin in baked desserts, but if it doesn’t bother you, leave the skin on.
Yes! You can freeze the fruit crisp either before baking or after baking. Just use a freezer-safe baking dish, wrap the prepared peach crisp well, and freeze for up to 3 months for best results. If you are freezing the crisp after baking, allow it to cool completely first.
More Peach Desserts
Fresh Peach Crisp Recipe
Ingredients
For the Topping
- 1 cup all purpose flour
- 1 cup sugar
- ½ teaspoon cinnamon
- ½ cup butter
For the Filling
- 8 to 10 fresh peaches
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 teaspoons cinnamon
- ¼ teaspoon sea salt
- 1 tablespoon butter
Instructions
For the Topping
- In a medium bowl, combine the flour, sugar and cinnamon, and cut in the butter, with a knife, until crumbly. Set aside.
For the Filling
- Preheat oven to 350 degrees
- Wash and peel the peaches, and slice thin.
- Arrange peaches in a 13 x 9-inch greased baking dish.
- Sprinkle brown sugar, sugar, cinnamon and salt over the peaches, and mix until well coated.
- Dot the butter all over the filling, and add the topping mixture.
- Bake at 350 degrees for about 50 minutes, or until crust is slightly brown and filling mixture is bubbling.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Certain people in our home, who shall remain nameless, kept on sneaking tastes of the peach crisp, and now all that’s left of this wonderful dessert fits into a very, very small bowl. And, I’m positively sure that it will be completely gone by the end of the day! It’s that good. Really!
Please leave a star rating and/or comment if you enjoy this easy recipe as much as we do.
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Recipe first published in July 2015 and updated in June 2023.
I made this for a community potluck and it was gone in seconds! Definitely one of my favorite summer recipes.
It’s a favorite here, too! Thanks so much, Karen!
I have frozen peaches (from summer & they were fantastic) how many cups do you think.
I usually go with enough peaches to cover the bottom of a 9 X 13 pan, so I would eyeball it. I’ll have to measure out cups next time. 🙂
I was going to use frozen peaches in the bag. Did you find out about how much??
Have arthritis and can’t cut them any more.
I believe a 16-ounce bag of frozen peaches would work. I’m going to try making it from frozen this week, so I can say for sure.
Could this be made and froze unbaked? Thanks!
I’ve never done it, but I don’t know why it wouldn’t work. You could definitely try. 🙂
This tasted great! I only used 4 peaches instead of 8-10- I don’t know if they were a different size or what. 4 thinly sliced peaches filled the bottom of the pan very nicely. I’ll be making this again!
Awesome, Gina! So glad you liked it! 🙂
Made this today. Very tasty but I couldn’t get the topping to crisp. I ended up broiling it to get it cooked some. The filling was very juicy and was bubbling up over the topping. I was wondering if I used too many peaches. I used 9 white peaches but they were fairly large. Do you use smaller peaches? Suggestions? Thanks for the recipe.
Hmm. That may be the reason. I usually find medium-sized peaches in the store,and I have never had any issues. I’ll have to see if that makes a difference next time.
It’s in the oven right now and smells awesome! I can’t wait to taste it! It’s not that easy to find crisp recipes without oats!!
I will comment again after I taste it, but right now I give it 5 stars!
Thank you….
My family doesn’t like the ones with oats either. Let me know how it goes! 🙂
Can I do this with canned peaches ? It’s my moms favorite, and I’d like to make it for her birthday . I will go buy fresh but I was just thinking the juice in the peaches would be an extra shot of flavor .
You could use canned peaches. I have a similar recipe that uses canned peaches here Easy Peach Cake
I made this tonight. It was DELICIOUS and very easy!
I’m so happy you liked it! Thanks for letting me know. 🙂
I’m confused about the butter. So add the whole 1/2 cup with sugar and flour. But add more dots over the filling?
Yes — There is 1/2 cup butter in the topping and another tablespoon of butter that goes over the peaches before the topping is added.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a fantastic weekend and enjoy your new Red Plate!
Miz Helen