Easy Granola Peach Crisp

This easy peach crisp is a simple, small batch dessert made with fresh peaches tossed in cinnamon sugar and a crunchy topping of oats, granola, brown sugar and a little butter.

It bakes in an 8 by 8 inch dish in about 20 minutes, just until the peaches are bubbling and the top is golden brown. Serve it warm.

The Best Peach Crisp with Granola (Small Batch and Easy)

A classic fruit crisp has a sweet, juicy fruit layer and a crumbly, buttery topping. This version keeps that cozy combination but takes a shortcut that makes the topping even better: granola. Mixed with whole oats, cinnamon and brown sugar, the granola adds extra crunch and makes the topping even crispier than a traditional oat crumble. It also means there is no flour to measure and no pastry cutter needed.

The peaches only need a light coating of cinnamon sugar. Ripe peaches are naturally sweet, and as they bake they soften and release their juices, which mingle with the cinnamon to make a syrupy filling. Just two tablespoons of cold butter, sliced thin and scattered over the top, melt into the oats and granola and help everything turn golden and crisp.

Rolled oats give the topping a chewier texture, while instant oats bake up a little softer. Either way, the topping ends up toasty and crunchy against the tender, warm fruit.

Because it uses just four large peaches and an 8 by 8 inch dish, this peach crisp is a great size for a family dessert or a summer weeknight treat. It is also flexible. Readers have been excited about the granola topping, and apples make a tasty swap for anyone who can’t eat peaches or wants a fall version.

Why You’ll Love This Granola Peach Crisp

• Extra crunchy topping. Granola and oats bake into a toasty, crispy layer.
• Only a little butter. Just 2 tablespoons of cold butter go on top.
• Quick bake. About 20 minutes at 425°F.
• Small batch. Four peaches in an 8 by 8 inch dish, perfect for a family dessert.

Ingredients You’ll Need

Here is what goes into this peach crisp with granola and what each ingredient does. Exact amounts are in the recipe card below.

• Peaches: Four large peaches, peeled, pitted and cut into 1/2 inch slices. Choose peaches that smell sweet and give slightly when pressed. Freestone peaches are easiest to pit. Slices of the same thickness bake evenly, so none turn mushy while others stay firm.
• Brown sugar: Divided. A couple of teaspoons sweeten the peaches, and the rest goes into the topping. The molasses in brown sugar adds a caramel flavor that pairs perfectly with peaches and cinnamon.
• Cinnamon: Divided between the fruit and the topping. It gives the whole dish a warm, cozy flavor and makes the kitchen smell amazing while it bakes. Use fresh ground cinnamon, since older spices lose their aroma.
• Whole oats: Rolled or instant both work. Rolled oats make the topping chewier, and instant oats make it softer and more crumbly. Use plain oats, not flavored oatmeal packets, so you control the sugar. Certified gluten free oats work if you need them.
• Natural granola: The secret to an extra crispy topping. Nature’s Path Organic FlaxPlus is a great choice, but any plain or lightly sweetened granola works. Larger clusters add the best crunch. Avoid granola with lots of chocolate or candy pieces, which can burn in a hot oven.
• Cold butter: Two tablespoons, sliced into thin pieces. Cold butter melts slowly in the oven, so it crisps the topping instead of making it greasy. Slice it thin so it covers the top evenly. Salted or unsalted both work, and a little salt makes the sweet topping taste even better.

How to Make Easy Peach Crisp

1. Heat the oven. Preheat to 425°F. A hot oven crisps the topping quickly while the peaches soften underneath.
2. Prepare the peaches. Place the sliced peaches in an 8 by 8 inch glass baking dish and spread them into an even layer. A glass dish lets you see the juices bubbling up the sides, which is a good sign the fruit is cooked.
3. Add the cinnamon sugar. In a small bowl, combine 2 teaspoons of brown sugar and 1/2 teaspoon of cinnamon. Sprinkle it over the peaches and gently stir until every slice is coated and glossy.
4. Make the topping. In a medium bowl, combine the oats, granola, the remaining 1/2 teaspoon of cinnamon and 1/4 cup of brown sugar. Stir until the cinnamon and sugar are evenly mixed through and the granola clusters are coated, breaking up any very large clusters with your fingers.
5. Top the peaches. Sprinkle the granola mixture evenly over the peaches, all the way to the edges. Don’t press it down. A loose layer lets the hot air reach every piece so it turns crisp.
6. Add the butter. Lay the thin slices of cold butter evenly over the top of the granola mixture so it melts down into the topping as it bakes.
7. Bake. Bake on the middle rack for about 20 minutes, until the top is golden brown and the peach juices bubble at the edges. Serve warm.

Ways to Customize Peach Crisp

• Use apples. Apples would be pretty tasty too, and they are a great swap for anyone allergic to peaches.
• Mix the fruit. Add a handful of blueberries or raspberries to the peaches for color and tang.
• Change the granola. Try a nutty granola or one with coconut for a different flavor.
• Top it off. Serve with a scoop of vanilla ice cream or a spoonful of Greek yogurt.

Peach Crisp FAQs

• Can I use rolled or instant oats? Yes, either one. Rolled oats make the topping chewier, and instant oats make it softer and a little more crumbly.
• Do I need to peel the peaches? The recipe calls for peeled peaches, which give a softer filling. To peel them easily, dip them in boiling water for about 30 seconds, then into ice water, and the skins slip off.
• Can I use frozen or canned peaches? Yes. Thaw and drain frozen peaches well, and drain canned peaches so the filling isn’t watery. Canned peaches in syrup are sweeter, so you can skip the sugar on the fruit.
• Can I make it ahead? Slice the peaches and mix the topping ahead, keeping them separate in the fridge. Assemble and bake right before serving so the topping stays crisp.
• Can I make it with apples? Yes. Slice the apples thin so they soften in the same baking time, and bake until they are tender.
• How do I know when it is done? The topping will be golden brown and the peach juices will bubble around the edges after about 20 minutes.
• What granola should I use? A natural granola with simple ingredients works best. Nature’s Path Organic FlaxPlus is a good option.
• How do I store leftovers? Cover and refrigerate leftovers for 3 to 4 days. Reheat in the oven to help the topping crisp up again.

Small Batch Peach Crisp

This small batch peach crisp layers four sliced peaches tossed in cinnamon sugar under a crunchy topping of oats, granola, brown sugar and a little cold butter. It bakes in an 8 by 8 inch dish in about 20 minutes.

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Ingredients

  

• 4 large peaches peeled, pitted, and cut into 1/2 inches slices
• 1/4 cup plus 2 tsp brown sugar divided
• 1 tsp cinnamon divided
• 1 cup whole oats rolled or instant.... rolled oats makes it chewier.
• 1 cup natural granola I use Nature's Path Organic FlaxPlus
• 2 Tbs cold butter sliced into thin pieces

Instructions

 

• Preheat oven to 425.
• Place sliced peaches in an 8 in x 8 in glass baking dish. In a small bowl, combine 2 tsp brown sugar and 1/2 tsp cinnamon. Sprinkle over peaches and gently stir to coat peaches with cinnamon sugar.
• In a medium-sized bowl, combine oats, granola, 1/2 tsp cinnamon, and 1/4 cup brown sugar. Sprinkle granola mixture evenly over peaches. Evenly slice butter on top of granola mixture.
• Baked on middle rack for about 20 minutes until top is golden brown. Serve warm!

Made this peach crisp? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other bakers.

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