I don’t think it’s fair to rank pie, cobbler, or crisps in any order of favoritism, because they’re all so different. The thing I love about crisps in general is TEXTURE. The rolled oats and sliced almonds in this Peach Crisp really contrast the smooth, juicy texture of the peaches. It’s also incredibly easy to make, budget-friendly, and uses mostly pantry staples. This homemade peach crisp is truly a late summer treat!
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Buttery Homemade Peach Crisp
You really can’t get any easier than this peach crisp recipe. It’s as delicious as our peach cobbler, but with a crisper, nuttier, oat streusel topping. I love how straightforward the process is— you’re literally just mixing up a simple peach filling in one bowl, creating the buttery oat crumble in another, then layering everything into your baking dish. The hardest part is waiting for it to come out of the oven all golden and bubbly!
Fun fact: My mom and dad always call me their “Georgia Peach” (cue eye roll) because I was born in Georgia, but I secretly love it. Don’t tell them! 😉
Peach Crisp
Cost $8.24 recipe / $1.03 serving
Ingredients
- 6 fresh peaches (medium-sized (about 2 lbs) $3.27*)
- 1 inch fresh ginger (peeled and grated, $0.25)
- 3 Tbsp honey (divided, $0.45)
- 2 Tbsp lemon juice (½ a lemon, $0.32)
- ½ tsp corn starch ($0.01)
- ½ tsp vanilla extract ($0.33)
- ¼ cup sliced almonds ($0.66)
- 1 cup all-purpose flour ($0.12)
- 1 cup old-fashioned rolled oats ($1.47**)
- ½ cup brown sugar (packed, $0.27)
- 1 tsp ground cinnamon ($0.08)
- 1 tsp salt ($0.02)
- 8 Tbsp butter (room temperature, (1 stick) $0.99)
Instructions
- Gather the ingredients and preheat oven to 375℉.
- Butter an 8×8” baking dish.
- Wash peaches, dice into large chunks, and remove the pits.
- Combine peaches, ginger, 2 Tbsp honey, lemon juice, cornstarch, and vanilla extract. Gently stir to combine. Pour peaches into the prepared 8×8 dish and set aside.
- In a separate bowl, combine the almonds, flour, oats, brown sugar, cinnamon, and salt. Stir until well combined. This will be your crumble!
- Melt the butter and stir it into the crumble mixture until it’s all evenly coated.
- Pour the oat crumble mixture on top of the peaches and bake for 45 minutes or until golden brown and bubbly.
- Remove from oven and drizzle with remaining 1 Tbsp honey. Let cool slightly and enjoy.
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Equipment
- 8×8” Baking Dish
- Mixing Bowls
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Peach Crisp step-by-step photos
Gather all of your ingredients and preheat your oven to 375℉.
Prep the baking dish: Use your butter stick to grease an 8×8” baking dish.
Cut the peaches: Wash 6 fresh peaches well and dice them into large chunks, removing the pits in the process.
Make the filling: Add the cut peaches, 1 inch peeled and grated ginger, 2 Tbsp honey, 2 Tbsp lemon juice, ½ tsp cornstarch, and ½ tsp vanilla extract to a mixing bowl. Gently stir to avoid squashing the peaches. Pour the peaches into the buttered 8×8 dish and set aside.
Make the crumble: Now combine ¼ cup sliced almonds, 1 cup flour, 1 cup old-fashioned rolled oats, ½ cup brown sugar, 1 tsp cinnamon, and 1 tsp salt.
Melt 8 Tbsp butter and stir it into the crumble mixture until evenly combined.
Add the topping: Top the peaches with the crumble topping, ensuring that it’s evenly spread out.
Bake the crisp: Now place the assembled peach crisp into your preheated oven and bake for 45 minutes (or until brown and bubbly around the edges!)
Once baked, drizzle with the remaining 1 Tbsp honey. Let it cool slightly, then serve and enjoy!
Recipe Success Tips & Suggestions
- Swap the nuts if you want! I love the sliced almonds here, but chopped walnuts or pecans work just as well and add their own delicious flavor to the peach crisp topping.
- I never peel my peaches for this recipe. The skin gets soft when it bakes and adds beautiful color to the filling. But if you prefer them peeled, you can either use a vegetable peeler or blanch them (score a small ‘x’ in the bottom of the whole peaches, drop them in boiling water for 30 seconds, then move them to an ice bath and slip the skins off.)
- Let it rest slightly after baking. This is important! The peaches can release a lot of juice while baking, but the cornstarch will help thicken it.
- Can’t have nuts? Just leave them out and add an extra 1/4 cup of oats instead. Or you can use the buttery flour crumble topping from my apple crumble recipe for an extra-rich and tender topping.
- Feel free to add in more fruit. Reduce the amount of peaches and add in blueberries, blackberries, diced apples, or try other stone fruits like plums with the peaches. If you decide to mix in a different fruit, let me know how it goes in the comments below!
Serving Suggestions
Sure, you can serve this fresh peach crisp as is, but I can never say no to a scoop of vanilla ice cream! Some whipped cream, vanilla yogurt, or frozen yogurt would also add a nice creaminess. It’s the perfect peach dessert for a cookout, potluck, or a weeknight when you want something sweet and easy. 😋
Storage & Reheating
This peach crisp recipe will keep in the fridge for 3-4 days, or you can freeze it for up to 3 months. I like to store it in individual portions when freezing, as it thaws so much faster that way. Thaw it overnight in the fridge, then reheat in the microwave for a quick warm-up, or pop it in a 300°F oven for 10-15 minutes or until heated through to crisp up the oat topping again.
Good
Made this today to use up some fresh peaches that were about to turn. It’s delicious! Super easy too. One question: why does the recipe specify “room temperature butter” if it’s going to be melted anyway?
I guess questions aren’t answered anymore…must keep up the frenetic pace of recipe posting. /shrug
crumble was straight powder
I love fresh peaches! I also like it is optional to use frozen if they are out of season. Very easy yummy recipe!
This is a delicious version of one of my favorite deserts–apple crisp is my go to recipe for unexpected dinner guests since I almost always have apples in my kitchen. I love the peach recipe, with the fresh ginger–although I did peel my peaches, using Jess’s method, which is the one I learned as a child. And don’t expect to find ripe peaches in the supermarket unless you live in a peach producing area. Fortunately this recipe can still produce greatness with underripe peaches. My recipe for the crumb topping has a a higher percentage of rolled oats, and less flour. But it’s not much different. I do like to include nuts, often chopped pecans, hazelnuts, or walnuts.