Mom's Peach Crisp with Oat Topping (Quick Shortcut)

This peach crisp uses my mom’s classic oat topping, with a time-saving shortcut that skips the chilled butter step! Made with sweet, juicy fresh peaches, it’s perfect served warm with a scoop of ice cream.

I’ve been keeping an eye out at the grocery store, ready to pounce on some peaches so I could make this peach crisp! It’s one of my favorite desserts, and I recently took it to a barbecue potluck. It was a hit!

Why You’ll Love This Recipe

The topping is quick to mix up! With the shortcut I’ll describe below, this crisp topping comes together so easily. No cutting up butter and chilling it in the freezer before you make it!

It showcases the sweet, juicy flavor of fresh peaches! The peach filling under the sweet oat topping is a tasty way to enjoy summer peaches.

It’s so much easier than pie! I do love a good pie, but peach crisp is much quicker and easier to put together than rolling out a pie crust. And even though it isn’t a pie, it has many of the same qualities!!

Ingredients for This Easy Peach Crisp Recipe with Fresh Peaches

See the printable recipe card below for exact measurements.

• Fresh peaches, peeled and sliced
• All-purpose flour
• Sugar

For the crisp topping:

• Butter, melted
• Brown sugar
• Old-fashioned or rolled oats
• Flour
• Salt

Instructions for Peach Crisp Recipe

Start with the crisp topping. Mix together the brown sugar, oats, flour, and salt in a large bowl, then stir in the melted butter until everything is combined. Here’s the trick: pop that bowl in the fridge while you prepare the peaches! As the butter cools, the topping firms up just enough to crumble beautifully later. No need to cut in cold butter or chill it ahead of time like traditional crisp recipes.

While that’s chilling, peel and slice your peaches, then stir in the flour and sugar until they’re well coated. Pour the sweet peachy filling into your deep-dish pie pan or baking dish.

Once the topping has had a chance to firm up, take it out of the fridge and break it up slightly with a spoon. Crumble it over the peaches with your hands. Bake until the top is golden brown and you can see the filling bubbling up around the edges. That’s how you know it’s ready!

Serve it warm or cold, with or without a scoop of ice cream. Either way, it’s pure summer in a dish.

Tips for Peeling and Slicing Peaches

• Choose ripe peaches that are just a little soft when you squeeze them and smell nicely of peach!
• To peel peaches quickly, cut a shallow “x” in the bottom of each one and drop them into a big pot of boiling water for 30 seconds. Remove them with a slotted spoon and put them straight into a bowl of ice water. The skins will then slip off easily when you rub them with your hands.
• Slice all the way around the peach, twist the two halves apart, and (hopefully) it will release easily from the pit. If not, use a knife to cut closely around the pit to free the peach, then slice it.
• Click the arrow below to watch a short video showing how to peel and slice peaches:

Other Summer Dessert Recipes

• This blackberry jam recipe without pectin is so easy to make!
• My mother-in-law taught me this super easy way to make apple juice.
• This rhubarb crisp recipe is always a hit.
• You’ll love this old-fashioned rhubarb cake recipe.
• Dessert strawberry sauce is a perfect topping and pairs beautifully with this easy strawberry pavlova recipe!

Tools Used for This Recipe

I bought myself a nice, pretty deep-dish pie pan, and I love using it! If you don’t have a deep-dish pie pan, you can use a 9-inch baking dish (similar to this) or even a 9-inch baking pan (similar to this).

(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)

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