Recipes » Fresh Peach Crisp Recipe (without Oats)

Fresh Peach Crisp Recipe (without Oats)

ByJulie Menghini Published on Modified on

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When summer peaches reach their peak sweetness, this Fresh Peach Crisp shines. Juicy fruit bubbles beneath a golden, buttery topping that offers the perfect sweet crunch to soft velvety peaches.

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A top-down photo of a piece of peach crisp in a dark gray dish over a wooden background. Fresh peaches and a fork surround the dish. A blue napkin is in the background.

This Peach Crisp Recipe is our family go-to for fresh peach desserts. It’s easy to make and amazingly delicious. Be prepared to share the recipe every time you serve it.

We absolutely love fresh peach desserts. If you do too, you’ve got to take a look at, our Peach Crumble, Peach Bundt Cake, and our Peach Sauce recipes. They’re all amazing! I can’t decide which is our favorite.

Homemade Fresh Peach Crisp recipe is a celebration of textures and flavors that make the perfect fresh peach dessert. It’s sweet, creamy and crunchy.

It will warm you from the inside out and have you longing for more before you take the last bite.

Top-down shot of a piece of peach crisp sitting in a dark gray bowl with vanilla ice cream melting down the side.

We just love the combination of the rich tender peaches immersed in a warm cinnamon-brown sugar sauce and baked until bubbly under a crunchy sweet topping.

I’ve done a little research for the best peaches to use.

What state produces the most peaches in the United States?

Did you know that there is actually a peach war going on in the south?

Georgia gets a lot of peach kudos because hey, it’s on their license plate but South Carolina is fighting them peach against peach.

Believe it or not, California is the largest producer of peaches in the United States according to the United States Dept. of Agriculture.

What is the best peach for baking?

Peaches come in three different classifications (not varieties), Freestone, clingstone, and semi-freestone hybrid.

These categories are based on how the pit clings to the fruit.

Freestone is the most common and what is sold at most grocery stores.

These peaches are juicy and the pits fall right out of them which makes them perfect when you have a lot to cut up for baking.

They’re also delicious eaten raw.

Top-down angle photo of a piece of peach crisp in a dark gray dish over a wooden background. A antique fork sits next to the crisp and a blue napkin is in the background.

Do you have to use fresh peaches?

You do not need to use fresh peaches. This Peach Crisp recipe can be made all year long using Frozen or Canned peaches.

  • Peach Crisp with Frozen peaches can be used by removing any ice crystals. There’s no need to thaw them either.
    • If they’re already thawed, drain off any excess moisture and dot them with a paper towel if necessary.
  • Peach Crisp with Canned peaches. If you choose to use canned peaches, drain the liquid from them.
    • I also recommend that you use the peaches canned in juice and not syrup. Otherwise, this recipe for peach crisp would be overly sweet.
Top-down view of a pan of apple crisp with an antique pie server sitting on the top. Fresh peaches sit around the pan and a dark gray dish with forks sit in the background over a wooden background,

You may need:

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  • 8×8 Baking Pan – These pans bake up the perfect crisp and clean-up in a jiffy!
  • Serving Spatula – I like the bend in this server so that I can get under the slices and just lift them out.
  • Wire Pastry Cutter – I like the wire so much better than the blade cutters. I find the texture to be so much more of what I’m looking for than what I get with the blade cutters.

Crisp Topping Recipe

We also love that sweet crisp topping without oats.

We recommend that if you make the crisp topping before the filling that you keep it in the refrigerator until you’re ready for it.

Crisp Topping Ingredients

Ingredients used in making the crisp in the peach crisp dessert including butter, flour, brown sugar, sugar, cinnamon, and salt.
  • Butter – We use unsalted for almost all of our baking. You can use salted but recommend you eliminate the salt called for in this recipe.
  • Flour – All-purpose flour either bleached or unbleached is fine.
  • Brown Sugar – Light or dark is fine. We prefer the dark which has more molasses flavor.
  • White sugar
  • Cinnamon
  • Salt – Eliminate the salt if using salted butter.

How to make Crisp Topping without Oats

4 steps to make the crumble that goes over peach filling. 1. combine sugar, flour, cinnamon and salt. 2. Cut in brown sugar. 3. Cut in cold butter. 4. Is an image of what the crumble should look like.
  1. Combine the flour, white sugar, cinnamon, and salt. Whisk together.
  2. Add the brown sugar. Brown sugar is moist. I like keeping some of its texture so choose to cut it in instead of blending it in with the dry ingredients.
  3. Keep the butter cold and dice it before cutting it into the dry ingredients.
    1. Don’t use your fingers to break it up. The heat from your hands will soften the butter. The pieces of cold butter are what make this topping crumbly.
  4. Keep cutting in the butter until you get a crumbly texture and there are no more completely dry ingredients.
  5. Refrigerate the topping until you’re ready to use it.

Peach Filling Recipe

Peach Filling Ingredients

The ingredients used to make the peach filling in the peach crisp recipe including sliced peaches, cinnamon, flour, sugar, apple juice, and lemon juice.
  • Peaches – Skinned and sliced into 1/2-inch slices. Thicker slices hold up in baking better than thin slices.
  • Apple juice – we used 100% juice, not from concentrate. You can use any apple juice that you prefer.
    • If you have a lot of liquid from the peaches, you can reduce the amount of juice you use.
  • Lemon Juice – Fresh or bottled is fine. The lemon juice brightens up this recipe and will help keep the peaches beautiful color.
    • This recipe will be successful without the lemon juice. Its merits are listed above.
  • Flour – All-Purpose Flour
  • Cinnamon

The easiest way to skin a peach.

Easiest Way to Peel a Peach

A peach being scored with a sharp knife.
Fresh peaches submerged in ice water to remove the peel.
A fresh peach with the peel being removed.
  1. Wash and score the peach skin with the sharp tip of a knife 4 to 6 times down the length of the peach.
  2. Add the peaches to boiling water and keep them submerged or turn them for 30 seconds.
  3. I use a spyder strainer for holding the peaches down, turning them, and removing them from the hot water.
  4. Submerge the peaches in an ice bath for 10 seconds.
  5. Slide the skin from them immediately.
  1. Wash and score the peach skin with the sharp tip of a knife 4 to 6 times down the length of the peach.
  2. Add the peaches to boiling water and keep them submerged or turn them for 30 seconds.
    1. I use a spyder strainer for holding the peaches down, turning them, and removing them from the hot water.
  3. Submerge the peaches in an ice bath for 10 seconds.
  4. Slide the skin from them immediately.

How to make the Peach Crisp Filling

4 photo grid of how to mix the peach filling for the peach crisp. 1. add apple juice to the sliced apples. 2. add flour, 3. add sugar. 4. add cinnamon.
  1. Pour the apple and lemon juice over the sliced peaches.
  2. Sprinkle the flour over the peaches.
  3. Sprinkle the sugar over the peaches.
  4. Add the cinnamon and gently stir the ingredients together with a spatula.

Assembling Easy Peach Crisp

  1. Pour the peach filling into an 8X8 pan that’s been sprayed with non-stick cooking spray or greased.
    1. Don’t fill the pan more than 3/4 full so you have room for the topping.
  2. Spoon the crisp topping over the peaches.
    1. Use a large spoon so the crisp topping isn’t packed.
2 photo grid showing how the crumble should be spooned over the peach filling and what the pan looks like after the filling has been applied.

Warm fresh peach desserts just beg for cinnamon and brown sugar and this recipe for Peach Crisp with fresh peaches has it all.

We love peach crisp recipes because they are easier to put together than a pie or tart. You don’t have to start with a crust.

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

Top down view of a slice of fresh peach crisp with a scoop of melting ice cream

Fresh Peach Crisp Recipe (without Oats)

Author: Julie Menghini
Fresh Peach Crisp is a combination of soft velvety peaches, warm cinnamon, and brown sugar under a layer of sweet buttery crisp topping.
4.58 from 47 votes
Print Recipe Collect Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Keyword: Fresh Peach Crisp, Peach Crisp, Peach Dessert
Servings: 9 servings

Equipment

Ingredients
 
 

Crumble Topping

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp cinnamon ground
  • ⅛ tsp kosher salt
  • 4 tbsp butter chilled and cut into small pieces (I use unsalted butter)

Filling

  • 7 peaches skinned, pitted and cut into 1/2″ slices
  • ¼ cup apple juice
  • 2 tbsp sugar
  • 1 tbsp lemon juice fresh
  • 1 tbsp all-purpose flour
  • ½ tbsp ground cinnamon
  • non-stick cooking spray or butter

Instructions
 

  • Preheat the oven to 375 °F and grease an 8×8 pan with butter or non-stick cooking spray.
  • In a medium-sized bowl combine the flour, sugar, salt, and cinnamon topping ingredients.  Cut in the brown sugar and then the cold butter into the dry ingredients using a pastry cutter or two forks. Refrigerate until needed.
  • Put skinned and sliced peaches into a large bowl.  Pour apple juice and lemon juice over the peaches.  Sprinkle with the flour, cinnamon, and sugar.  Stir to combine and pour into the prepared pan until 3/4 full.
  • Spoon the crisp topping over the peach filling.
  • Bake for 40 minutes or until golden brown.
  • Allow crisp to cool on a cooling rack and then chill before cutting into squares or spoon warm into bowls.  Top with ice cream if desired.
  • Store covered in the refrigerator

Notes

The number of peaches you use depends on the size of the peaches and the height of the sides of your baking dish.   They will cook down.
Peach skin can be easily removed by scoring the skin 4 to 6 times and then placing them in boiling water for 30 seconds.  Immerse the peaches in an ice bath for 10 seconds. Slide skin off.

Nutrition

Calories: 179kcalCarbohydrates: 32gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 79mgPotassium: 244mgFiber: 2gSugar: 24gVitamin A: 540IUVitamin C: 8.3mgCalcium: 21mgIron: 0.8mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

If you like this Dessert, here are a few more I think you’ll enjoy.

This recipe was originally published on 9/13/18 and has been updated to improve the reader experience. No changes were made to the recipe.

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An image for Pinterest of a slice of fresh peach crist under a scoop of ice cream - Hostess At Heart

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4.58 from 47 votes (24 ratings without comment)

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73 Comments

    1. It really depends on the pan you use too Laura. If it’s a wider pan and you have less height you may want to double the topping. There are variables why it may not have crisped up such as your oven, temperature, etc. Do you have this issue with any other recipe?

      Reply

          1. I used fresh peaches and drained them but would be helpful to include the quantity of juice needed for this recipe. It did thicken so didn’t seem like too much juice. Any other recommendations?

  2. This was delicious. I didn’t have apple sauce so I used some maple syrup (about 1-2 tablespoons) in the filling. The crisp worked but because I have a 9×9 pan, I would have liked more crisp on top. Next time I will double the crisp recipe which I think will make it perfect.

    Reply

  3. I made this today but I only had 5 peaches and no apple juice, otherwise I followed the recipe exactly and my dad loved it! As a matter of fact, I’m eating it right now with a scoop of vanilla ice cream…so delicious!

    Reply

  4. I followed the recipe to a tee. My topping never got crispy and was just mushy- even after cooking for 20 minutes longer than called for. The filling was too tart for my liking as well.

    Reply

    1. I’m sorry it didn’t work for you, Diane. Not sure why your recipe didn’t crisp up. There are so many variations in ovens or the ingredients used to problem solve without more information. There are only 2 tablespoons of sugar with 7 peaches so maybe you just had super sweet peaches?

      Reply

    2. Try putting the crumble topping in the fridge while you make the filling.The butter may have melted too much before getting in the oven. Hope that helps!

      Reply

  5. I made a special trip to the farmer’s market for fresh peaches and it was so worth it! This peach crisp is absolutely delicious!

    Reply

  6. Perfect amount of sweet peaches with crunchy crisp! We had this with a scoop of vanilla ice cream for dessert yesterday! So so good!

    Reply

  7. We had this peach crisp tonight for dessert with a scoop of vanilla ice cream. SWOON!! It was perfection!

    Reply

  9. My favorite summer time dessert- especially when we can pick local peaches. Will definitely be making this one!

    Reply

  10. I made this last year and now that peaches are in season again I had to make it again. Delicious! My go-to recipe!!

    Reply

  11. I live in California but I didnt know they made the most peaches! Fun Fact! The topping on this peach deliciousness was superb! Thanks for sharing!

    Reply

  13. I’m such a sucker for peach pie, but this crisp might be a new favorite, I love the crumble topping!

    Reply

  16. I can hardly wait to try this… all of your baking recipes taste even better than they look in your photos… which is pretty amazing!

    Reply

  17. We still have plenty of peaches at our produce stand to whip up this dessert. Such a lovely dessert to share with guests. I think I’ll add a scoop of vanilla ice cream!

    Reply

  18. Peaches are my favorite fruit and I love a good baked peach dessert. Usually I make a cobbler, but I’m totally making this delicious looking crisp next time!

    Reply

  20. Peaches are one of my favorite fruits. I think I love them because they are around for such a short time. I’d better take advantage of this yummy looking recipe now!

    Reply

  21. I was looking for a dessert to put on my Thanksgiving menu. Your peach crisp is perfect for it. I can’t wait to make it because it looks so scrumptious.

    Reply

  22. What a nice surprise to see your peach crisp pop up on my reader. Just heading into town and have added peaches to my list! I’m like Loretta – I love all crisps – recently made one with blueberries.

    Reply

    1. Hi Mimi! Baking is my therapy but I save most of it for the cooler months. My way of nesting I think? This is an easy recipe to put together and freezes well so I don’t have to eat the whole thing at once.

      Reply

  24. So lovely to see you pop up again with this delectable peach crisp. Love all crisps Julie, and ’tis definitely the season for baked fruit isn’t it? I hope you’ve been doing well. I’ll take a large portion please 🙂

    Reply

    1. Hello Loretta! I took a much needed respite and am so happy to be back to visit with my friends. I’ve made this crisp twice this month. I’d love to share a piece (or pan) with you!

      Reply