What’s the difference between a peach crumble and a peach crisp?

Honestly, they’re pretty similar, but the big difference is the topping. A crisp has oats in it, which bake up crunchy and golden. A crumble skips the oats and leans more into a soft, buttery streusel. I think of crisps as the more textured, toasty version. If you love a little crunch with your fruit, go with the crisp.

How’s a cobbler different from a crisp?

Cobbler is a whole other vibe. It’s more like a fruit casserole topped with something soft, usually biscuit dough or a cake-like batter. It’s cozy and a little heavier. A crisp, on the other hand, lets the fruit take center stage, with that light, crumbly topping that browns just right in the oven. I make cobbler when I want something hearty, and crisp when I want something bright and simple.

Do I really have to peel the peaches?

Nope, and I almost never do. The skins soften in the oven, and they add a little texture and color to the filling. Unless the peaches are super fuzzy or the skin feels thick, leave it on. It saves time and still tastes just as good. Honestly, you probably won’t even notice the difference once it’s baked.

What’s the secret to a juicy peach cobbler?

It’s all about ripe fruit and just enough thickener. If your peaches are super juicy, you’ll want to toss them with a little flour or cornstarch to help the filling set up. Not too much though, you still want it syrupy, not stiff. I usually go by feel. If they’re dripping juice as I slice them, I add a little extra. Works every time.

Best Peach Crisp Recipe (Crispy, Juicy, and Easy!)

Name: Peach Crisp Recipe That’s Crisp, Cozy & Easy to Make
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 medium peaches, sliced (no need to peel); 1/3 cup brown sugar; 1 tablespoon all-purpose flour; 1 tablespoon lemon juice (optional); 1 teaspoon cornstarch (if peaches are very juicy); 1/2 cup all-purpose flour; 1/2 cup old-fashioned oats; 1/3 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/3 cup unsalted butter, cold and cubed

Description

A warm, golden peach crisp made with fresh sliced peaches and a buttery oat topping. No peeling needed, and perfect for sharing.

Ingredients

Scale

6 medium peaches, sliced (no need to peel)
1/3 cup brown sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice (optional)
1 teaspoon cornstarch (if peaches are very juicy)
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350°F and lightly grease a baking dish.

2. Slice peaches and toss with brown sugar, flour, and lemon juice if using. Add cornstarch if peaches are very juicy. Pour into baking dish.

3. In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly.

4. Sprinkle the oat topping evenly over the peaches.

5. Bake for 40–45 minutes, until topping is golden and fruit is bubbling.

6. Let cool 10–15 minutes before serving. Serve warm with ice cream if desired.

Notes

Use fresh peaches for best flavor. Frozen or canned can be used if drained properly.

Top with chopped pecans or walnuts for extra crunch.

Can be prepped ahead and baked just before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 22g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg

Keywords: peach crisp, easy peach dessert, oat topping, fruit crisp