Gooey peach filling, topped with a crispy, cinnamon oatmeal crumble, this tasty dessert is the perfect summertime comfort food. This classic fan-favorite is not only quick and easy to prepare but the ingredients are inexpensive and easily accessible. You can whip up this recipe in just under an hour,  and enjoy the fruits of your labor in no time!


This recipe can be served hot out of the oven, warm or completely cool. It’s great with a caramel drizzle, whipped cream, or vanilla ice cream. While vanilla ice cream is recommended, feel free to pair it with whatever flavor you like best!



In this recipe,  flour is one of the main ingredients in this dessert. Along with the oats, this starch absorbed all the liquid ingredients, creating that breadcrumb-like texture when combined with fat. ¾ cup of flour was used for the crust and 3 tbs for the filling.

Oat flour– This flour is whole-grain and made from rolled oats and gluten-free. It is rich in nutrients such as vitamin B1, copper, biotin, and magnesium. To replace the flour in this recipe, use in a 1:1 ratio.



Oats are an incredibly nutrient-dense food. Pack with many vitamins and minerals such as Vitamin B, magnesium, and zinc. They also boast an impressive list of health benefits like lowering cholesterol and improving blood sugar!

We used ¾ cup of Quick oats in this recipe to create that signature crispy, crunching texture in the crust.

Rolled Oats- If you don’t have any quick oats, good old fashioned rolled oats will work just as well! Use in a 1:1 ratio.



Sugar adds sweetness, texture, color, and compliments the flavors of all the spices in the recipe. It adds sweetness to the filling and when baked into the crust, it caramelizes into a beautiful golden-brown color! 3/4 cup of packed brown sugar was used for the making of the crust and 1 cup for the filling.

White sugar and molasses- Ran out of Brown sugar? No worries, just make your own! Combine 1 cup of white sugar and 2 tsp of molasses and you’ve got yourself some homemade brown sugar!



The main purpose of Leavening agents is to produce volume or rise during the baking process. ½ tsp of baking  powder and ½ tsp of baking soda was used in the crust,  using these two helped to “puff up” the crust just a bit

Cream of tartar and Baking soda- Ony got baking soda? Use this instead! 1/2 a tsp cream of tartar with 1/4 tsp baking soda in place of 1 tsp of baking powder.



We used ½ cup of melted butter in the making of the crust. This gave the crust a more dense texture with a nice buttery flavor.

Coconut oil- Coconut oil has no distinctive flavor or aroma but it’s a good substitute if you’re short on butter. Use it as a 1:1 measurement.



With a refreshing taste and aroma, these juicy fruits are not just delicious, they’re good for you too! Rich in vitamin A, and C, they contain potassium and are a good source of dietary fiber as well. We used 4 cups of freshly peeled peaches that were then pitted and sliced.

Though I used fresh peaches for this recipe,  frozen or canned peaches work well too. Thaw frozen peaches by submerging them in hot water for a few minutes, only use premium canned peaches.



The filling is made up of only 5 ingredients!  Peaches, flour, sugar, cinnamon, and nutmeg.  All dry ingredients were combined, then sprinkled atop the peaches! On its own, the flavors of the flour mixture complement the peaches perfectly but feel free to add a tsp of vanilla for an extra boost of flavor!



We spooned the filling into a lightly greased deep-dish pie pan and covered it with the cinnamon oats crumble, then bake it at 350°F or 180°C for 40 minutes until it produced a lovely light brown color. If you want your crust extra crispy, add in a handful of nuts, whatever kind you prepare!

As a word of advice, be sure to place the pie dish on top of a baking sheet in the oven, this will catch any spills during baking and save you from the mess.

Cool It, or Not!

After about 45 minutes it’s completely baked! I added another 5 minutes just to brown it a bit more. The aroma is divine! I transferred it from the oven to a wire rack to cool it down. You can have it straight out of the oven but I prefer mine warm.


Let’s Eat!

Peach crisp is the ideal seasonal treat. It’s quick, simple, and budget-friendly, throw in a couple scoops of vanilla ice cream and you’re golden! You can have this as an afternoon snack, dessert after dinner, or a late-night indulgence.



Leftover peach crispy can be stored in the refrigerator for up to 3 days.  Cover container with cling wrap and you’re done! To store for longer periods, cover the container in cling wrap and foil then freeze. This can last for up to 3 months.




9” Square baking pan or a Deep Pie Dish

Wooden spoon

Wire rack


One bite, and you’ll fall in love with this luscious peach crisp recipe, great for any time of the day, you’ll eat way more than anticipated! Whip up a batch and impress friends and family with your culinary prowess!  Until next time.



Perfect Peach Crisp

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A luscious peach filling, seasoned to perfection with cinnamon and nutmeg, topped with a crunchy oat crumble, and baked until the crust is golden brown.



  • 3/4 cup flour
  • 3/4 cup quick oatmeal
  • 3/4 cup brown sugar, packed
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter

Peach Filling

  • 4 cups fresh peaches, peeled and cut up
  • 1 cup sugar
  • 3 Tbsp flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg


  1. Preheat oven to 350°F or 180°C.
  2. In a small pot, bring some water to a boil.
  3. Lightly grease a 9" square baking pan or deep-dish pie plate.
  4. Briefly submerge each peach in boiling water, remove from the water, then peel off the skin.
  5. Remove the pit and slice into wedges, then slice thos
  6. Arrange the peaches in the baking dish.
  7. Combine sugar, flour, cinnamon, and nutmeg in a bowl.
  8. Sprinkle this mixture on top of the fruit and
    set aside.
  9. In a large bowl, combine the flour, oatmeal, brown sugar, and salt.
  10. Melt the butter and pour it over the flour mixture, stirring until all butter is
  11. Spread the topping evenly over the filling, gently pat then bake for 40 minutes or until crust is lightly browned.
  12. Serve with vanilla ice cream.

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