Peach Crisp with Vanilla Bean Ice Cream — The Easy Peach Crisp Recipe You’ll Make All Summer
Juicy peaches, a buttery oat topping, and a melty scoop of vanilla bean ice cream on top — this easy peach crisp recipe is the kind of homemade peach crisp that disappears before it even cools all the way.
Honestly, this peach crisp recipe is one of those things I make the second peaches start showing up soft and fragrant at the market — you know the smell, the one that hits you before you even see the bin.
I always end up buying way too many, and this is exactly what they’re for. A little sugar, a little lemon, a buttery oat topping that turns golden and crackly in the oven, and a big scoop of vanilla bean ice cream melting into the warm fruit right before you dig in.
It’s not fussy. There’s no dough to roll out, no crust to fuss over — just sliced peaches, a bowl of crumble topping, and the oven doing the rest. My kids call it “peach cobbler” even though it’s technically a crisp, and honestly, I’ve stopped correcting them.
If you’ve been looking for an easy peach crisp that tastes like it took way more effort than it did, this is it. Trust me on this one.
Why You’ll Love This Recipe
- One bowl for the topping, one bowl for the peaches — barely any cleanup
- Sweet, juicy peaches under a buttery oat crumble — that texture contrast is everything
- No pie dough required — way less stress than a peach pie or cobbler
- Budget-friendly — built around simple pantry staples and fresh (or frozen) peaches
- A total crowd-pleaser — great for potlucks, cookouts, or just a random Tuesday
- Ready in about an hour — most of that is hands-off oven time
Step-by-Step Instructions
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1Preheat and prep your dish. Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish (or a similar 2.5-quart dish) so the crisp doesn’t stick to the edges.
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2Toss the peaches. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Stir gently until the peaches are evenly coated, then pour them into your prepared baking dish, spreading them into an even layer.
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3Make the crumble topping. In another bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and work it in with your fingers or a pastry cutter until the mixture looks like coarse, pebbly crumbs. Stir in the chopped pecans if using.
💡 Keep the butter cold right up until it hits the bowl — that’s what gives you those crispy, craggy clumps on top instead of a flat, sandy topping.
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4Assemble the crisp. Sprinkle the crumble topping evenly over the peaches, breaking up any large clumps a bit as you go so it covers the whole surface.
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5Bake until golden and bubbling. Bake for 40–45 minutes, until the topping is deep golden brown and the peach filling is bubbling around the edges. If the top starts browning too fast, loosely tent it with foil for the last 10 minutes.⚠️ Don’t pull it early just because the top looks done — you want to see actual bubbling at the edges, or the filling can turn out thin and runny instead of jammy.
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6Cool slightly, then serve. Let the crisp rest for about 10 minutes — this gives the filling time to set up a bit. Spoon it into bowls warm, and top each serving with a generous scoop of vanilla bean ice cream.
Peach Crisp with Vanilla Bean Ice Cream — The Easy Peach Crisp Recipe You’ll Make All Summer
🧄 Ingredients
- 6 ¾ cups fresh peaches, peeled and sliced
- 0.25 cup granulated sugar
- 2 ¾ tbsp brown sugar
- 1 ¾ tbsp fresh lemon juice
- 1 ¾ tbsp cornstarch
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 ¾ pinch salt
- 1 ¾ cup old-fashioned rolled oats
- 0.75 cup all-purpose flour
- 0.5 cup brown sugar
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 cup unsalted butter, cold and cubed
- 0.33 cup chopped pecans or walnuts
- 8 ¾ scoops vanilla bean ice cream
📋 Instructions
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1
Preheat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
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2
In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Pour into the prepared dish in an even layer.
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3
Whisk together the oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with your fingers or a pastry cutter until crumbly, then stir in the pecans if using.
💡 Keep the butter cold for the crispiest, clumpiest topping. -
4
Sprinkle the crumble topping evenly over the peaches, breaking up any large clumps.
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5
Bake until the topping is deep golden brown and the filling is bubbling at the edges.
💡 Tent with foil if the top browns too quickly. -
6
Let the crisp rest for about 10 minutes, then serve warm with a scoop of vanilla bean ice cream.
💡 Resting helps the filling set so it doesn\'t run.
Nutrition Per Serving
💡 Pro Tips
- Choose peaches that are ripe but still a little firm. Overripe, mushy peaches turn to mush in the oven and make the filling too watery.
- Don’t skip the cornstarch. It’s the difference between a jammy, spoonable filling and a soupy one.
- Keep the butter cold. Cold butter creates those crispy, clumpy crumbles that make a great peach crumble topping stand out.
- No need to peel if you don’t want to. The skins soften completely in the oven and add a little extra color and texture.
- Let it rest before serving. Ten minutes out of the oven keeps the filling from running all over the plate.
- Using frozen peaches? Thaw and drain them well first, or the extra liquid will water down the filling.
Variations to Try
Add ¼ tsp ground ginger and a pinch of ground cardamom to the peach filling for a warm, slightly spicy edge that plays really well with the vanilla ice cream.
Cut the sugar in the filling by half, swap the butter in the topping for coconut oil, and use a mix of oats and almond flour instead of all-purpose. Still cozy, just a little lighter.
Divide the peaches and topping between small ramekins instead of one big dish. They bake in about 25 minutes — perfect for a quick summer dessert or last-minute guests.
Swap 2 cups of the peaches for fresh blueberries or raspberries. It turns this into a peach crumble with a little extra color and a slightly tangier bite.
Serving Ideas
- The classic move — warm peach crisp with a big scoop of vanilla bean ice cream dessert on top, letting it melt in a little
- A drizzle of caramel sauce or honey over the ice cream for extra richness
- A dollop of lightly sweetened whipped cream if you’re skipping ice cream
- Individual mason jars or small bowls for a cute, Pinterest-worthy summer party dessert
- Alongside iced coffee or sweet tea for an easy summer dessert spread
Storage & Reheating
| Where | How long | Notes |
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| ❄️ Fridge | Up to 4 days | Cover tightly once completely cooled |
| 🧊 Freezer (baked) | Up to 3 months | Cool completely, wrap tightly, and freeze in an airtight container |
| 🔥 Reheat | 15 min | Oven at 350°F, loosely covered with foil, until warmed through — keeps the topping crisp |
Frequently Asked Questions
This easy peach crisp is one of those old fashioned peach crisp recipes that never really goes out of style — it’s simple, it smells incredible while it bakes, and it makes ripe summer peaches taste even better than they already do.
Make it for a Sunday dinner, bring it to a cookout, or just make it because you bought too many peaches again (we’ve all been there). However you serve it, don’t forget the vanilla bean ice cream. If you try this recipe, let me know in the comments how it turned out! 🤍
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