My peach crisp recipe with oats is loaded with juicy fresh peaches and a buttery brown sugar streusel topping! There’s no peeling needed and it comes together with just 10 simple ingredients.

Peach Crumble Ingredients

• Peaches – I use large fresh peaches when they’re in season and make sure they’re nice and ripe.
• Sugars – I use a mix of granulated and light brown sugar to sweeten the peaches and give a deep rich sweetness to the topping.
• Lemon juice – I always add a little to brighten the flavor and keep the filling from tasting too heavy. A little acidity works wonders!
• Cornstarch – This helps thicken the filling so it doesn’t turn watery after baking. Tapioca flour also works!
• Salt – A small amount helps balance the sweetness and brings out the flavor of the peaches and the topping.
• Rolled oats – These are key for that classic crisp texture and give the topping its signature bite. Plus, I always have some in the pantry!
• All-purpose flour – I use this to help bind the topping together so it bakes into crumbles instead of melting.
• Unsalted butter – I use cold butter so it creates that crumbly texture.
• Ground cinnamon – This adds warmth and enhances the overall flavor without overpowering the peaches.

How to Make Peach Crisp with Oats

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 375 degrees F and grease a 2-quart baking dish.

STEP TWO: Cut unpeeled peaches into ½-inch slices and place them in a large mixing bowl.

STEP THREE: Add sugar, lemon juice, cornstarch, and salt to the peaches, then stir gently with a soft silicone spatula, taking care not to break apart the slices.

STEP FOUR: Transfer the peaches to the prepared baking dish and gently pat them down to create an even layer.

STEP FIVE: In a medium-sized bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.

STEP SIX: Cut the cold butter into cubes and, using a pastry cutter, mix the cubes into the dry ingredients until the mixture resembles a crumble-like topping.

STEP SEVEN: Sprinkle the crumble over the peaches until the fruit filling is well-covered.

STEP EIGHT: Bake for 45 minutes or until the top is golden brown and the peaches are bubbling.

STEP NINE: Allow the peach oatmeal to cool before slicing. If desired, serve with a scoop of vanilla ice cream.

Variations and Substitutions

• Use canned peaches. Canned peaches work wonders with just a little cinnamon sprinkled on top like I use in my recipe for peach cobbler with cake mix.
• Try frozen peaches. Thaw them first and pat them dry so the filling doesn’t get watery.
• Use a different fruit. I love using the same crisp topping over my blueberry cobbler filling or my strawberry cobbler base when peaches aren’t in season.
• Try making it in the air fryer! It gives the same great flavor in a smaller form. My air fryer peach cobbler is perfect for just 2 people.
• Add chopped nuts to the topping. I love mixing in pecans, walnuts, or almonds for extra crunch like I get from my pecan upside down cake!

What to Serve with Easy Peach Crisp

For maximum peach flavor, I love topping my peach crisp with a scoop or two of peach ice cream!

But my peach crisp is also absolutely divine with a scoop of classic vanilla ice cream or some easy whipped cream on top for that perfect creamy, crispy, jammy combination.

Peach Crisp Recipe with Oats FAQs

What’s the difference between peach crisp and peach cobbler?

Peach crisps and peach cobblers are actually pretty different. A peach crisp has that crumbly topping made with oats, flour, butter, and sugar, while a cobbler usually has more of a biscuit or cake-like topping. This is my recipe for peach crisp, while I have a 4 ingredient peach cobbler on my site too.

Is it necessary to peel peaches for crisp?

I don’t peel my peaches when I make peach crisp! The skins soften in the oven and blend right into the filling, so it doesn’t bother me or my family at all. Plus, it saves me the huge hassle and mess of trying to peel the peaches!

Why is my peach crisp recipe soggy?

I’ve had this happen before, and it usually comes down to too much liquid in the filling or not enough thickener. If I skip the cornstarch or use really juicy peaches without adjusting, it can get soggy. I also make sure the filling is bubbling before I pull the peach crisp recipe out of the oven so I know it’s not underbaked.

How can I tell when my peach crisp with fresh peaches is done?

First, I make sure my topping is golden brown and looks crisp, not pale or doughy. Second, I check the edges of the dish. I want the peach filling to be bubbling up around the sides so I know everything has heated through and thickened properly. If I don’t see both of those signs, I give my peach crisp recipe with oats a few more minutes in the oven.

How to store leftover peach crumble

I let my leftover peach crisp fully cool before I transfer it to an airtight container or cover the dish with plastic wrap and store it in the refrigerator. Peach crisp usually keeps well for about 3 to 4 days.

To reheat, I put it back in the oven at 350 degrees F for about 10 minutes or in the air fryer for about 5 minutes. This re-crisps the topping and keeps it from getting soggy, which is what happens if I try to use the microwave.

You can also freeze the baked crisp for up to 3 months. Thaw it overnight in the fridge and warm it up in the oven the same way.

More Summer Fruit Desserts

• Apple crisp recipe without oats
• Cherry dump cake recipe
• Easy fresh strawberry pie
• Pineapple upside down cake with cake mix
• Strawberry pretzel salad recipe

If you’ve made this peach crisp recipe with oats, I would love to know what you think! Leaving a comment and rating helps others find this recipe too. Thank you!