Name: Peach Crisp
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 5 cups peeled, sliced freestone peaches (about 6 peaches); 2 tablespoon white sugar; 0.5 cup rolled oats; 0.5 cup brown sugar; 0.25 cup all-purpose flour; 0.25 teaspoon cinnamon; 0.25 cup butter

Homemade peach fruit crisp is the most delicious way to enjoy fresh summer fruit, topped with a scoop of vanilla ice cream.

Disclosure: This blog contains affiliate links. As an Amazon Associate and member of other affiliate programs, Keri Houchin earns a commission from qualifying purchases at no additional cost to you.

This post was originally published in July 2012 and sponsored by Challenge Butter. It was updated in 2025 with fresh photography and a slight change to the recipe to improve texture.

Something magical happens during the summertime here in Fort Worth. Maybe it happens where you live too. The farmer’s market suddenly booms with fresh produce. It starts with strawberries, juicy and red and so sweet that you really don’t need to sprinkle them with sugar. Just as berry season ends, watermelons are ripe for picking. And finally, when summer is at its hottest, peach season is here.

The best way to enjoy the peaches from the farmer’s market right now? Peach fruit crisp.

Of course, you can also grab a bag of peaches from the grocery store. Or even use frozen peaches (just be sure to thaw them first).

About Challenge Butter

When I made my peach crisp, I used a new product that I had never tried before: Challenge Butter.

100% real cream butter with nothing artificial, so you taste only the rich and natural sweet cream which makes all the difference in everything you cook – from flakier crusts to smoother sauces to more savory vegetables, meat and seafood.
Comes from 600 family-owned dairies working together and from cows not treated with the growth hormone rbST.
100 years old in 2011 and is the most popular brand in the west.
Available in Texas at H-E-B, Central Market, and Walmart.

Freestone vs cling peaches

There are 2 main types of peaches that you’ll find at the farmer’s market or grocery store. The name tells you how attached they are to their seeds. Freestone peaches come free easily; cling peaches want to cling together.

Both are delicious, but freestone peaches are easier for baking. Here’s a quick primer on how to remove the seed. It’s essentially the same as removing the seed from an avocado.

Peel the peach using a vegetable peeler. Use a paring knife to cut a vertical ring around the peach and pry it in half with your thumbs. Pull the pit from one side of the fruit.

A vegetable peeler beside a freestone peach with the peel removed.

How to make peach fruit crisp

Ingredients

5 cups peeled, sliced freestone peaches (about 6 peaches)
2 tablespoon white sugar
0.5 cup rolled oats
0.5 cup brown sugar
0.25 cup all-purpose flour
0.25 teaspoon cinnamon
0.25 cup butter
vanilla ice cream, optional

Instructions

Preheat the oven to 375 degrees Fahrenheit.

1. Prepare the peach filling.

Peel the peaches and cut each one in half to remove the pit. Slice the peaches into segments, about 8 per piece of fruit.

Place the peach segments in an 8×8-inch glass baking dish. Sprinkle the white sugar over the peaches and toss to coat. The sugar isn’t really there to sweeten the fruit since it is pretty sweet to begin with. What the sugar does is it reacts with the fruit and makes it very juicy. When the juice runs out and combines with the sugar, it makes a gel (because all fruit contains a bit of pectin) that holds the finished product together.

A glass baking dish filled with sliced peaches sprinkled with sugar.

2. Mix the crumb topping.

In a small bowl, combine the flour, oats, brown sugar and cinnamon. Mix thoroughly.

Cut the cold butter into cubes and slowly add it to the dry mixture. You can use a pair of forks, but I find it best to just pinch it between my fingers and rub them together. The goal is coarse, sandy crumbs.

Dry ingredients in a glass bowl beside butter cubes.

Dry ingredients mixed with butter cubes on top.

Sprinkle the topping mix evenly over the peaches.

Clumps of mixed fruit topping in a glass bowl.

Unbaked peaches with crumb topping in a glass dish.

3. Bake the fruit crisp.

Bake in the oven at 375 degrees, uncovered, for about 30 minutes. The fruit should be bubbly and the topping golden brown.

A baking dish of hot peach crisp right out of the oven.

Allow the peach fruit crisp to cool for a few minutes. Serve warm with a scoop of vanilla ice cream.

Peach fruit crisp in a baking dish beside a stack of bowls and spoons.

Cool and cover leftovers with plastic wrap, then refrigerate. Peach crisp is best when eaten hot from the oven, but it can be baked ahead of time and refrigerated, then reheated. Leftovers are good for a few days.

I haven’t tried freezing this recipe at any point.

A dish of peach crisp beside a carton of ice cream and a stack of bowls and spoons.

A bowl of peach crisp served with a scoop of vanilla ice cream.

Printable recipe

Yield: 6 servings