This post may contain affiliate links.
This Peach Crisp With Oatmeal Crumble is decadent with fresh peaches and a buttery crumble you will crave. This is an upgrade from the typical Peach Crisp. The crumble is addictive and nutty. The entire family will request this one.
Why Make Peach Crisp
Peach Crisp with oatmeal crumble is my favorite mid summer dessert. Full of luscious, fresh peaches that just melt in your mouth. The crumble is so nutty and full of texture.
- Easy. This recipe is so simple!
- Quick. Once the peaches are ready, the recipe moves quickly.
- Seasonal. The perfect summer dessert to impress guests.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Fresh Peaches. Use any variety of choice. Nectarines also work great.
- All Purpose Flour. This is for the crumble and to coat the peaches with. You can use AP gluten free blend if needed.
- Vanilla Extract.
- Sugar. You will need both white granulated sugar and brown sugar.
- Lemon Juice. To add a nice flavor to the peaches.
- Spices. Cinnamon, nutmeg and salt will be needed.
- Oats. I like old fashioned oats but quick oats would work as well. Use gluten free oats if needed.
- Pecans. This is optional but it adds a nice crunch and flavor.
Steps To Make Peach Oatmeal Crumble
Step One. Preheat the oven to 350°F. Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, medium sized cast iron. Set aside.
Step Two. Peel the peaches (optional) or don’t whichever you prefer! Slice the peaches, add them to a large mixing bowl. Add the vanilla, lemon, sugar and flour. Mix well (photo 1).
Step Three. Whisk the oats, brown sugar, chopped pecans, flour, cinnamon, nutmeg and salt together in a medium bowl. Cut in the butter using a knife and mix the crumble with your hands or forks until the mixture is crumbly (photo 2).
Step Four. Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, a medium sized cast iron skillet with oil or butter. Add in the sugared peaches. Top with the crumble, lightly mix in some of the topping so it’s throughout the dish (photo 3).
Step Five. Bake for 40–50 minutes until the topping is golden brown and the peach juices are bubbling around the edges. Remove from the oven, and allow to cool for a few minutes before serving warm. Optional to add ice cream.
Recipe Tips
- Don’t overcook it! Make sure you don’t burn the crumble, keep a close eye on it around 40 minutes since oven temps vary.
- If you are peeling the peaches – PRO TIP: Mark an X on the bottom of the peach with a knife. Add the peaches to a large pot of boiling water for 45- 60 seconds. Pull them out, let them cool and peel from where you cut the x. They peel so easy and perfect.
Recipe FAQs
Can I Use Frozen or Canned Peaches?
Frozen, thawed peaches will work. If using canned, drain all the liquid before, they will not keep their shape as well as fresh but will still work.
Yes, use gluten free oatmeal and flour for this recipe to make it gluten free peach crisp with oatmeal crumble.
Other Peach Recipes To Try
Peach Crisp with Oatmeal Crumble
Equipment
- mixing bowls
- baking dish
Ingredients
- 5½ cups sliced peaches, see notes*
- 3 Tbsp all purpose flour
- ⅓ cup granulated sugar
- ¼ tsp sea salt
- 1 tsp vanilla extract
- 1 Tbsp fresh lemon juice
Oatmeal Crumble
- ½ cup brown sugar
- 1¼ cup old fashioned oats
- ¼ cup all purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp sea salt
- ⅓ cup cold butter
- ⅓ cup pecans, chopped
Instructions
- Preheat the oven to 350°F. Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, medium sized cast iron. Set aside.
- Peel the peaches (optional, tips below) or don't whichever you prefer! Slice the peaches, add them to the baking dish. Add the vanilla, lemon, sugar and flour. Mix well.
- Whisk the oats, brown sugar, chopped pecans, flour, cinnamon, nutmeg and salt together in a medium bowl. Cut in the butter using a knife and mix the crumble with your hands or forks until the mixture is crumbly.
- Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, a medium sized cast iron skillet with oil or butter. Add in the sugared peaches. Top with the crumble, lightly mix in some of the topping so it's throughout the dish.
- Bake for 40–50 minutes until the topping is golden brown and the peach juices are bubbling around the edges. Remove from the oven, and allow to cool for a few minutes before serving warm. Optional to add ice cream.
Notes
- Don’t overcook it! Make sure you don’t burn the crumble, keep a close eye on it around 40 minutes since oven temps vary.
- If you are peeling the peaches – PRO TIP: Mark an X on the bottom of the peach with a knife. Add the peaches to a large pot of boiling water for 45- 60 seconds. Pull them out, let them cool and peel from where you cut the x. They peel so easy and perfect.
- Store leftovers in the fridge for up to 5 days. Reheat in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My new favorite peach recipe! Saved and will make again and again. TY
Really happy to hear this!