Easy Peach Crisp
Easy peach crisp with delicious brown sugar and oat topping is sure to be a hit with the whole family! It’s cooked to perfection in a cast iron skillet – and you only need that one pan.
We took the kids peach picking for the first time this year – in fact, it was actually my first time peach picking as well. The peaches were the size of softballs and smelled so delicious. There were so many things that I wanted to try, and it was hard to decide what to make first.
I knew that the simplest thing would be to start with a peach pie or crisp or cobbler… and then I was putting away dishes and hefted our big heavy cast iron skillet handed down from Mr. Juggling Act’s mother. Perfect.
I adore the cast iron skillet we inherited. It is so handy. I can make dinner, dessert, and breakfast in it. It goes seamlessly from the stovetop to the oven. So if you don’t have one, it is definitely worth the investment.
💭 Frequently Asked Questions
Here are some frequently asked questions (and answers!) about our easy peach crisp recipe:
If you don’t have a cast iron skillet, you can make my peach crisp recipe in a square cake pan or even an 11×13 casserole dish. This particular recipe doesn’t cook on the stove first, so any baking dish will work. You could even pour the ingredients into muffin tins for a handy bite-sized version.
Yes, it definitely can. But cooking time will increase. If you want to cook over a campfire, I suggest using a Dutch oven with a lid and lining it with foil for easy cleanup. It will take about 45 minutes for the crisp to bake completely over a campfire.
If you want to make gluten-free peach crisp, replace the flour with either almond flour or another gluten-free baking flour. I like to use King Arthur “measure for measure” gluten-free flour because it is a 1:1 substitute.
🧂 Ingredients
- 4-6 peaches
- granulated sugar
- cornstarch
- lemon juice
- ground cinnamon
- ground nutmeg
- all-purpose flour
- brown sugar
- butter
- quick cooking oats
Equipment
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🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat the oven to 350-degrees.
- Peel the peaches and remove the pit. Cut into bite-sized chunks and place in a mixing bowl.
- Add the white sugar, cornstarch, salt, cinnamon, nutmeg, and lemon juice. Let the fruit mixture macerate for 10 minutes.
- Meanwhile, in a small bowl, mix all of the topping ingredients and combine using a dough blender or the back of a fork until it is crumbly, but combined.
- Pour the fruit mixture into the iron skillet.
- Sprinkle the topping over the fruit.
- Bake for 30 minutes until the peach mixture begins to bubble through and the crispy topping and golden brown.
- Remove the skillet from the oven and let it cool and set it for 10 minutes. Serve with ice cream, if desired.
🍴 Serving Suggestions
Our easy peach cobbler recipe is SO simple that you’ll have time to whip up this homemade whipped cream or homemade ice cream to serve with it!
Variations
You can make substitute some of the peaches for other fruits like apples, blueberries, blackberries, cherries, plums, raspberries, or strawberries if you like.
😋 Similar Recipes
Next time, try one of these other delicious recipes:
- Slow Cooker Apple Cobbler
- Sweet Potato Pie
- Easy Cherry Cobbler
- Apple Bundt Cake
- Blackberry Apple Crumble
Related: Delicious Peach Recipes
Not ready to make it yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Peach Crisp Recipe
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Ingredients
Filling Ingredients:
- 4-6 peaches
- 1/3 cup white sugar
- 1¼ teaspoons cornstarch
- Juice from 1 lemon
- Pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping Ingredients:
- 1 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 6 tablespoons butter cut into pieces
- 1/2 cup quick cooking oats
Instructions
- Preheat the oven to 350-degrees.
- Peel the peaches and remove the pit. Cut into bite-sized chunks and place in a mixing bowl.4-6 peaches
- Add the white sugar, cornstarch, salt, cinnamon, nutmeg, and lemon juice. Let the fruit mixture macerate for 10 minutes.1/3 cup white sugar, 1¼ teaspoons cornstarch, Juice from 1 lemon, Pinch salt
- Meanwhile, in a small bowl, mix all of the topping ingredients and combine using a dough blender or the back of a fork until it is crumbly, but combined.1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, 2 teaspoons vanilla extract, 6 tablespoons butter, 1/2 cup quick cooking oats
- Pour the fruit mixture into the iron skillet.
- Sprinkle the topping over the fruit.
- Bake 30 minutes until the peach mixture begins to bubble through and the crispy topping and golden brown. Remove the skillet from the oven and let cool and set for 10 minutes. Serve with ice cream, if desired.
Equipment
Looks yummy! I like my peaches in pie or cobbler form, but it doesn’t get any better than a fresh, ripe, juicy peach fresh off if the vine. I also like peach wine from an orchard on Knott’s Island in NC. Peach wine? Yes please!