Mom’s Peach Crisp Recipe with Oats (Easy Shortcut!)
This peach crisp recipe uses my mom’s classic oat topping, with a time-saving shortcut that skips the chilled butter step! Made with sweet, juicy fresh peaches — perfect warm with a scoop of ice cream.
I’ve been keeping an eye out at the grocery store ready to pounce on some peaches just so I could make this peach crisp! It’s one of my favorite desserts, and I just took it to a barbecue potluck. It was a hit!
Why You’ll Love this Recipe
The topping is quick to mix up! – Using the shortcut I’ll mention below, this crisp topping is so easy and quick to mix up. No cutting up butter and putting it in the freezer to chill before you make this!
It showcases the sweet, juicy flavor of fresh peaches! -The peach filling under the sweet oat topping is a yummy way to enjoy the taste of Summer peaches.
It’s so much easier than pie! – Although I do love a good pie, peach crisp is so much quicker and easier to put together than having to roll out a pie crust. And, even though it’s not a pie, it still has many qualities of a pie!!
Ingredients for this Easy Peach Crisp Recipe with Fresh Peaches
Refer to the printable recipe card below for exact measurements.
- Fresh peaches, peeled and sliced
- All purpose flour
- Sugar
For the crisp topping:
- Butter, melted
- Brown sugar
- Old fashioned or rolled oats
- Flour
- Salt
Easy Peach Crisp with Oat Topping
Nothing says summer fun like a delicious peach crisp recipe! This easy recipe uses sweet, juicy fresh peaches and my mom’s classic oat crisp topping (with a time-saving shortcut!)—perfect for serving warm or cold, and especially delightful with a scoop of ice cream or whipped cream.
Ingredients
- 5 cups peeled and sliced peaches
- 1/4 cup all purpose flour
- 1/2 cup sugar
- Crisp Topping:
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/2 cup old fashioned or regular rolled oats
- 2/3 cup flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees and get out a deep dish 9 inch pie plate or baking dish.
- In a large mixing bowl, combine the brown sugar, rolled oats, flour, and salt. Add in the melted butter and stir to combine. Put the bowl in the refrigerator so the butter can cool (the mixture will become hard so you can crumble it later) while you prepare the peaches.
- Prepare your peaches by peeling and slicing them.
- Once the peaches are sliced, add 1/4 cup flour and 1/2 cup sugar to the bowl of sliced peaches and stir to combine. Pour them into a 9 inch deep dish pie pan.
- Remove the oat topping from the fridge and break up the mixture slightly with a spoon. Then crumble it over the top of the peaches using your hands. Bake at 350 degrees for 45-55 minutes, or until it is bubbly around the edges, and the peaches are nice and soft when you poke them with a fork.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 144mgCarbohydrates: 40gFiber: 2gSugar: 26gProtein: 3g
Instructions for Peach Crisp Recipe
Start with your crisp topping — mix together the brown sugar, oats, flour, and salt in a large bowl, then stir in the melted butter until it’s all combined. Here’s the trick: pop that bowl in the fridge while you prepare your peaches! As the butter cools, the topping will firm up just enough to crumble beautifully later — no need to cut in cold butter or chill it ahead of time like traditional crisp recipes.
While that’s chilling, peel and slice your peaches, then stir in the flour and sugar until they’re well coated. Pour that sweet peachy filling into your deep dish pie pan or baking dish.
Once your topping has had a chance to firm up, pull it from the fridge and break it up slightly with a spoon before crumbling it over the peaches with your hands. Pop it in the oven and bake until the top turns golden brown and you can see that beautiful filling bubbling up around the edges — that’s how you know it’s ready!
Serve it warm or cold, with or without a scoop of ice cream — either way, it’s pure Summer in a dish.
Tips for Peeling & Slicing Peaches
- Choose ripe peaches that are just a bit soft when you squeeze them and they smell nice and peachy!
- To peel the peaches quickly, slice a shallow “x” in the bottom of each peach and put them in a big pot of boiling water. Let them sit in there for 30 seconds. Then, remove them with a slotted spoon and put them immediately into a bowl of ice water. The skins will then quickly and easily peel off when you rub over them with your hand.
- Slice all around the peach, twist the two halves and (hopefully) it will release easily from the pit. If not, use a knife to slice closely around the pit to get the peach off and then slice into slices.
- Click the arrow below to watch a short video of how to peel and slice peaches:
Other Summer Dessert Recipes
- This Blackberry Jam recipe without pectin is so easy to make!
- My mother-in-law taught me this super easy way for how to make apple juice.
- This rhubarb crisp recipe is always a hit.
- You’ll love this old fashioned rhubarb cake recipe.
- Dessert strawberry sauce is a perfect topping and is perfect for this easy strawberry pavlova recipe!
Tools Used for this Recipe
I bought myself a nice, pretty deep dish pie pan. I love using it! If you don’t have a deep dish pie pan, you could also use a 9 inch baking dish (similar to this) or even a 9 inch baking pan (similar to this).
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
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