Cinnamon Peach Crisp

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Fresh peaches and topped with a streusel made with oats, brown sugar, cinnamon, and butter make this Cinnamon Peach Crisp a family favorite.

Cinnamon Peach Crisp

We are officially in the last week of our summer vacation! The kids head back to school next week but I couldn’t let summer slip by without sharing a couple of peach recipes!

My husband asked if I would like him to pick me up some peaches from a friend, and at the time I had visions of deep dish peach pie, and told him to get two market baskets. Well he came home with peaches, and we went from nice fall-like days, to the hot, humid oppressive days August is better known for. Fiddling around with pie crust didn’t really seem all that appealing suddenly.

I know I have said it before but when you get a craving for pie, but don’t have time to put one together cobblers and crisps are your dessert BFF.  They have all the flavor with none of the fuss.

Cinnamon Peach Crisp is the kind of dessert I love during summer, loaded with fresh fruit, and easy to put together. This Cinnamon Peach Crisp is a variation of Guy Fieri’s Cin-ful Peach Cobbler, and it is delicious. The filling is to die for, and the crunchy topping is SO GOOD! I know, it seems like there is a lot of cinnamon going on in this dessert, but trust me it is the perfect amount.  Add a scoop of vanilla ice cream and you have peachy perfection!

Cinnamon Peach Crisp
Cinnamon Peach Crisp

Cinnamon Peach Crisp

Yield: 10
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes


For the peach filling:

  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 10 cups fresh or frozen peaches, thawed if using frozen, about 3 pounds prepared
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 1 lemon, juiced
  • 1 teaspoon butter

For the crumb topping:

  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup oats
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, room temperature, cut into 8 pieces
  • Vanilla ice cream or whipped cream, for serving


  1. Preheat oven to 450 degrees F.
  2. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
  3. To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly.
  4. Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving.
  5. Serve with vanilla ice cream or fresh whipped cream.
Cinnamon Peach Crisp

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