Sheet Pan Peach Crisp – Creme De La Crumb

If you’re in love with peach season as much as me, this recipe is perfect for you! Sheet Pan Peach Crisp won’t let you down with its warm, sweet peaches and crisp, cinnamon topping.

Fruit based desserts in the summertime are a must have. When I can find fresh, local peaches at the farmers market, I like to stock up and come up with new peachy creations. If you haven’t already try out my Peach Crisp Stuffed Baked Peaches or my Peaches and Cream German Puff Pancake!

This time, I made a Sheet Pan Peach Crisp! This peach crisp recipe won’t take you very much time. It can be prepped and in the oven in less than 20 minutes!

I make this recipe similar to a classic peach crisp with a buttery cinnamon and oats mixture on the top. It’ll crisp up in the oven and the peach filling will become bubble and gooey. I highly recommend topping it with vanilla ice cream and eating it while it is still warm!

Ingredients for Sheet Pan Peach Crisp

For the Filling:

• Peaches– I recommend using fresh peaches, peeled and sliced.
• Lemon Juice– Adding this to the fruit filling will add some tangy flavor to balance the sugar. You can use fresh lemon juice or bottled lemon juice.
• Vanilla Extract– Add vanilla here for extra flavor.
• Flour– Flour should be added to the fruit filling to soak up some of the moisture that the peaches will release while in the oven.
• Sugar– Sugar is needed for the filling for sweetness.
• Butter– This portion of butter should be soft and will be used to coat the sheet pan.

For the Crisp Topping:

• Flour– All purpose flour will do good here.
• Old Fashioned Rolled Oats– Use Old Fashioned Rolled Oats in this recipe and not quick cooking oats.
• Brown Sugar– Brown sugar will melt in the oven and create a caramel like color on your topping. Plus, brown sugar goes amazing with cinnamon!
• Salt– I like to add salt to the topping for a salty-sweet flavor combination. If you prefer you can leave the salt out and sprinkle some course salt on top when it comes out of the oven.
• Cinnamon– This will give you the classic peach crisp flavor and goes nicely with the brown sugar and oats.
• Butter– Butter is essential to make the topping nice and crisp. I recommend using real butter instead of margarine in this recipe.

Here’s How You Make It

Step by Step Instructions

1. Preheat your oven to 375 F and prep your sheet pan by spreading the softened butter all over.
2. Combine sliced peaches, lemon juice, vanilla and sugar. Toss it together and then sprinkle the flour over the top. Gently stir to make sure the peaches are coated with the flour. Pour this mixture into the sheet pan and spread evenly.
3. For the peace crisp topping, whisk together the flour, oats, brown sugar, salt and cinnamon. Use your fingers, a fork, or a pastry cutter to mix in the chilled, cubed butter until a crumbly mixture forms. Spoon the topping evenly over the peach mixture.
4. Bake for 45-50 minutes until the topping is crisp and golden brown. Allow to cool slightly and serve the peach crisp warm with some vanilla ice cream. Enjoy!

Why This Recipe Works

Sweet and Salty: While this recipe is mostly sweet, it really gets balanced out with the occasional salty bite due to the salted butter and the salt added to the crisp topping.

Easy as can be: This recipe really is quite simple to throw together and pop in the oven. Each of the components only take a little bit of time to prep and assembly of the peach crisp is super quick!

Warm and Gooey: I absolutely love the way fruit bakes in the oven. It comes out warm and gooey and so yummy! The contrast of temperatures with the vanilla ice cream is to die for.

Expert Tips

• A lot of baking recipes that include oats will call for fast cooking oats. This recipe calls for old fashioned rolled oats, not the fast cooking kind. Make sure you don’t use fast cooking oats since this will be in the oven for a long time!
• I used fresh peaches in this recipe and I think fresh peaches are the best way to go. But, if you don’t have fresh peaches you can use canned. Make sure you drain them well before using them and keep in mind that the texture might be a little softer due to the canned peaches.
• Based on your personal preference, you can peel the peaches or leave the peel on.
• In order to cut your peaches, I run a sharp knife around the circumference of the pit just as I would an avocado. Use two hands to twist the peach into two halves, then pop the pit out. Turn each pit half flat-side down and slice into even pieces.

Suggested Recipes

If you are looking for more recipes, try some of my favorites desserts!

If you make this scrumptious salad recipe, please come back and let me know what you think by leaving a comment and rating the recipe! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!

Sheet Pan Peach Crisp

If you’re in love with peach season as much as me, this recipe is perfect for you! Sheet Pan Peach Crisp won’t let you down with its warm, sweet peaches and crisp, cinnamon topping.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 8 servings

Instructions

• Preheat oven to 375 degrees. Rub softened butter all over a rimmed sheet pan.

• Combine sliced peaches, lemon juice, and vanilla and sugar (you can do this in a bowl or on your prepared sheet pan). Give it a good toss, then sprinkle flour over the top and toss again gently to coat the peaches. (If you did this step in a bowl, transfer now to your buttered sheet pan and spread peaches out in an evenly layer)

• To make the peach crisp topping, whisk together flour, oats, brown sugar, salt, and cinnamon. Use your fingers, a fork, or a pastry cutter to cut in the chilled butter cubes until a crumbly mixture forms. Spoon the topping evenly over the peach layer.

• Bake for 45-45 minutes until topping is crisp and golden brown. Serve peach crisp warm with vanilla ice cream.

Notes

Oats: be sure to use old fashioned rolled oats, NOT quick cooking oats. 
Salt: I like to add the extra salt even though I am using salted butter because I love the sweet and salty flavor it gives to the crisp. You can also leave out the 1/2 teaspoon of salt, taste after it is baked, and then add a sprinkle of coarse sea salt over the top of the crisp. 
Serving option: if you really want to take this to the next level, serve with ice cream and a generous drizzle of caramel sauce. 
Storage and reheating: allow to cool completely before transferring to an airtight container (try to keep the crisp on top) and storing in the fridge up to 3 days. Reheat in an oven-safe dish at 350 for about 10 minutes. 
*Nutrition stats are for the peach crisp only and do not include the ice cream. 

Nutrition

Calories: 450 kcal, Carbohydrates: 76 g, Protein: 5 g, Fat: 16 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 38 mg, Sodium: 290 mg, Potassium: 288 mg, Fiber: 4 g, Sugar: 52 g, Vitamin A: 933 IU, Vitamin C: 7 mg, Calcium: 47 mg, Iron: 2 mg