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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!

fresh peach crisp with scoop of vanilla ice cream on white plate

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.

ripe peaches, salt, flour, white sugar, brown sugar, butter, cinnamon

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.

cut butter flour mixture with knife in medium mixing bowl

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.

sliced fresh peaches in baking dish with butter and sugar

Next, sprinkle the topping mixture in an even layer on top of the peaches.

Make sure the peaches are completely covered with crumbly topping.

top peaches with crumble topping in baking dish

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.

serving of peach crisp without oats topped with scoop of ice cream on plate

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

Do you have to peel peaches before baking?

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.

Can you freeze peach crisp?

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

4.12 from 52 votes

Fresh Peach Crisp Recipe

By: Dee
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!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings


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
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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!


You need 8-10 small to medium peaches, or enough to cover a 13×9 inch baking dish. If you have larger peaches, you may not need as many. Ripe peaches work best.
You can use frozen peaches or canned peaches, but drain the juice first.


Calories: 230kcal, Carbohydrates: 37g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 125mg, Potassium: 201mg, Fiber: 2g, Sugar: 28g, Vitamin A: 590IU, Vitamin C: 6.6mg, Calcium: 15mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Leave a comment below!

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.

For more summer desserts and delicious desserts anyone can make, sign up for the weekly newsletter and follow on social media.


Recipe first published in July 2015 and updated in June 2023.


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Recipe Rating


  1. Linda Isaacs says:

    This was amazing! Even though it was not peach season, I had purchased some peaches anyway, and as expected, they were on their way to being mealy. So I looked up this recipe, which I was happy to find, had no oats. I made this for company and served it with vanilla ice cream. Everyone loved it and raved about it. Today I am making the apple version. I’m sure it will also be delicious.5 stars

    1. Dee says:

      So glad you liked the peach crisp, Linda. We had apple crisp tonight. 🙂

  2. Kathy says:

    Just saw this yesterday and had to make it right away! Always loved crisps as a kid! Easy to make and everything I remembered!5 stars

  3. Bethany says:

    Very delicious dessert, I especially like it warm and with vanilla ice cream!5 stars

    1. Gigi says:

      Yes. Next time maybe some nuts too!

  4. Betty says:

    This is the best I have ever made! Turned out great and will make it again and again as long as we have fresh peaches around!5 stars

  5. Joyce says:

    I have been making Peach Crisp for 40 years using a family recipe. I saw your recipe on Pinterest and decided to try it because you use brown sugar instead of all white sugar. I must say that yours is the best peach dessert I’ve ever had! It tasted so much like my Mom’s peach pie. I froze some to see if that would work and it does. It wasn’t crisp up it wasn’t mushy either. I will be making this for as long as peach season hold out and also freezing some in small containers so I can enjoy it this winter. Thanks for the tasty dessert!
    Joyce5 stars

    1. Dee says:

      Thank you SO much for the wonderful compliment, Joyce! I’m so very happy that you liked the peach crisp!

  6. Martha says:

    This turned out delicious! My picky family LOVED it! The recipe was easy to follow and pretty simple – a must for me in the kitchen! 😉
    Thank you for the great recipe!5 stars

    1. Dee says:

      This totally made my day — Thank you so much! I’m so happy you liked it!

  7. Brenda w says:

    Can this be prepared the night before and baked in the morning?

    1. Dee says:

      I’ve never tried it, but it should be fine.

  8. Kim says:

    Could I half this recipe and bake in an 8×8? It’s just my husband and me, we won’t be able to finish a full 9×13.

    1. Dee says:

      You could definitely cut it in half. But it keeps well in the fridge, too.

  9. Meg says:

    I have this in the oven and am making it for the second time. You can’t get anything better than fresh peach crisp with a scoop of ice cream on top on a summer day! It’s worth the work and I Iove to make it when peaches are on sale. It’s an affordable, decadent desert!5 stars

    1. Dee says:

      So happy you like it, Meg!