Peach Crisp Recipe
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Last Updated on April 26, 2026 by becky
An easy ginger peach crisp made with canned peaches, rolled oats, walnuts, brown sugar, and two kinds of ginger. The best peach crisp recipe!
Why Make This Peach Crisp Recipe?
Nothing screams “summer ingredient” like peaches. While in the US fresh peaches hit their peak in mid-summer (and National Peach Month takes place in August) I start working them into recipes sometime around the beginning of April. I love turning the sweet, juicy fruit into hand pies, frozen desserts, and even homemade pizza. And if fresh peaches aren’t readily available yet (or good fresh peaches, anyway—there is nothing more disappointing than a flavorless, underripe peach) I reach for canned or frozen fruit, as I’ve done here.
My easy peach crisp recipe combines sliced canned peaches with fresh and ground ginger, plus a crunchy, oat-and walnut mixture on top. Like my strawberry rhubarb crisp, this baked peach dessert is easy to prepare and offers the perfect opportunity to showcase seasonal flavors without fancy tools, ingredients, or baking techniques.
You can enjoy bowls of peach crisp at room temperature, but I prefer to serve it warm, ideally with a big scoop of homemade vanilla bean ice cream (or buttermilk ice cream) on top.
Peach Crisp Recipe Ingredients
To make this ginger peach crisp, start by gathering the following ingredients:
- All Purpose Flour – All purpose flour (or plain flour, in the UK) gives structure to the crunchy topping. To make a gluten free peach crisp, replace the AP flour with oat flour or gluten free flour instead.
- Rolled Oats – Make sure you’ve chosen rolled oats or old fashioned oats, not instant oats (they’ll turn to mush) or steel cut oats (they won’t soften enough!)
- Light Brown Sugar – I used light brown sugar to sweeten the topping; you can replace it with dark brown sugar instead.
- Walnuts – Walnuts add texture and crunch, and give the topping a nutty flavor.
- Ginger – You’ll need ground ginger for the topping, plus peeled and finely chopped fresh ginger for the peach filling. If you have some fresh ginger left over, save it to make candied ginger or homemade ginger simple syrup.
- Fine Sea Salt – A small amount of fine sea salt cuts the sweetness of the peaches and granulated sugar.
- Butter – Unsalted butter works best. If substituting salted butter, omit the fine sea salt.
- Peaches – I developed this recipe using canned peaches. To substitute fresh or frozen peaches, see my notes below.
- Granulated Sugar – Granulated sugar (or caster sugar) sweetens and thickens the fruit filling.
- Cornflour – This crisp recipe calls for cornflour. In some countries, including the US, this product is referred to as cornstarch instead. You’re looking for a fine white powder, not the coarse yellow meal used for making cornbread.
Recipe Adjustments and Substitutions
Nuts: If you don’t enjoy walnuts, you can replace them with pecans; use a mix of different nuts; or omit the nuts and replace with additional rolled oats for a nut-free version.
Peaches: I developed this recipe with canned peaches, but you can replace them with fresh or frozen. To substitute fresh peaches, pit, peel, and slice the fruit, then use a kitchen scale to weigh the slices to about 550 grams (approximately 20 ounces). To use frozen peaches, thaw and drain the slices, then weigh to 550 grams.
Spices: Customize the flavor by adding other ground spices to the topping mixture, such as ground cardamom, ground cinnamon, mixed spice, or a pinch of ground nutmeg. Or, stir bits of finely chopped candied ginger into the peach filling mixture for an extra-gingery dessert.
Mix-ins: Add fresh blackberries, blueberries, or raspberries to the filling to make a mixed fruit crisp.
Make-Ahead and Storage Suggestions
Store leftover peach crisp in an airtight container the refrigerator for up to 3 days.
Other crisp and crumble recipes you might enjoy:
Strawberry Rhubarb Crisp
Mixed Berry Crisp
For another baked peach dessert, try my vanilla poached peaches, too!
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Peach Crisp Recipe
- Total Time1 hour 15 minutes
- Yield4-6 servings 1x
An easy ginger peach crisp made with canned peaches, rolled oats, walnuts, brown sugar, and two kinds of ginger.
Ingredients
Crumble Topping:
128 grams all purpose flour (1 cup)
100 grams rolled oats (1 cup)
105 grams light brown sugar (1/2 cup, packed)
30 grams chopped walnuts (1/3 cup)
1 1/2 teaspoons ground ginger
1/4 teaspoon fine sea salt
90 grams unsalted butter, melted (6 tablespoons)
Peach Filling:
500-600 grams canned sliced peaches (2 15-ounce or 415-gram cans, drained)
50 grams granulated sugar (1/4 cup)
18 grams cornflour/cornstarch (2 tablespoons)
8 grams finely chopped fresh ginger (1 tablespoon)
Instructions
Preheat oven to 350° F / 175° C. Lightly butter an oven-safe 8-inch round baking dish.
In a large bowl, whisk together all purpose flour, rolled oats, light brown sugar, walnuts, ground ginger, and fine sea salt.
Slowly drizzle in the melted butter, stirring until evenly distributed and moistened throughout. Set aside.
In a separate bowl, stir together sliced canned peaches, granulated sugar, cornstarch, and chopped ginger.
Spoon peach filling into prepared baking dish.
Top with the prepared crumble topping, distributing the dry mixture evenly over the peach filling.
Bake, uncovered, for 45-55 minutes, or until bubbly and golden brown. Sit dish on a wire rack and allow to cool for 10-15 minutes prior to serving.
Serve warm or at room temperature, accompanied by custard, whipped cream (or coconut whipped cream), or vanilla ice cream.
Store leftover peach crisp in an airtight container the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Crisps and Crumbles
- Method: Oven
