Warm Cinnamon Peach Crisp  – Easy Cracker Barrel Copycat

This Easy Cinnamon Oatmeal Peach Crisp is a low-effort dessert that lets fresh (or frozen) peaches do their thing. Warm, crumbly topping with oats and brown sugar — super simple, no fancy tools, just cozy and good. Great for summer nights or when you’re working through a peach haul.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: warm, buttery, cinnamon-y
• Great for: summer dinners, potlucks, fruit that’s too ripe

Why I Like This Recipe

Honestly? I was just trying to use up peaches that were getting a little too soft. Threw this together half on autopilot and didn’t expect much, but it ended up being one of those recipes I keep coming back to. Like—warm, crunchy top, cold ice cream melting into it. Zero regrets.

Ingredients

• 4 cups peeled, sliced peaches (about 7–8 medium)
• ½ cup cold butter
• ½ cup brown sugar
• 1½ tsp cinnamon
• ¼ tsp salt
• ½ cup flour
• 1 cup quick oats

How To Make Warm Cinnamon Peach Crisp

1. Prep the oven + pan: Preheat to 350°F. Grease your 8×8 baking dish (or just rub some butter in it, no need to overthink).
2. Slice the peaches: Peel ‘em, slice ‘em, toss them right into the pan. Doesn’t need to be perfect.
3. Make the crumble base: Mix flour, brown sugar, cinnamon, and salt in a bowl.
4. Cut in the butter: Use a pastry cutter or two forks (or your hands tbh) until it’s crumbly, not paste.
5. Add oats last: Fold in the oats gently. It should look chunky and loose, not too wet.
6. Assemble and bake: Dump the topping over the peaches, press it down just a bit. Bake for 30 minutes or until golden and bubbly.

Tips for Success

• Don’t skip the salt — even a little makes the flavor pop.
• Use cold butter, not soft. That’s how you get the crumble.
• If your peaches are really juicy, you can toss them with 1 tsp flour to thicken the juices.
• Serve warm. Add ice cream. Non-negotiable (okay, optional, but… come on).

Storage and Reheating

• Fridge: Let it cool first. Cover it and keep in the fridge for 3–4 days.
• Freezer: It actually freezes fine. Cool completely, wrap tight, reheat in the oven.
• Microwave: One bowl, 40 seconds. Done.
• Oven: If you want that topping crisp again, go 10 mins at 300°F.

Frequently Asked Questions

• Can I use canned or frozen peaches?
  Yep. Just drain canned ones and thaw frozen first. Works totally fine.
• What’s the difference between a crisp and a cobbler?
  Crisp = crunchy topping. Cobbler = more like biscuit dough. This one’s definitely a crisp.
• Can I add nuts to the topping?
  Yes! Pecans or walnuts go really well here.
• Does it need to be served warm?
  It doesn’t have to be, but it’s 10x better warm. Trust me.
• Do I need to peel the peaches?
  Up to you. I usually do, but if you’re short on time or just lazy (me), skip it.

Common Mistakes and How to Dodge Them

• Using soft butter: Warm butter = weird doughy topping. Keep it cold and crumbly.
• Not cutting the butter enough: You want little pea-sized pieces — not full-on chunks. They melt right into the oats.
• Forgetting the salt: It’s tiny, but makes a huge difference. Especially with all that sugar and cinnamon.
• Overbaking: If it’s bubbling at the edges and golden on top, it’s done. Don’t wait for it to go dark brown.
• Underseasoning the fruit: Even if the peaches are sweet, a pinch of cinnamon or sugar on them before the topping helps even everything out.

Nutrition Facts (Per Serving)

• Calories: 320 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 115mg
• Potassium: 180mg
• Total Carbohydrate: 44g
• Dietary Fiber: 3g
• Sugars: 25g
• Protein: 3g

You Might Also Like:

• Apple Praline Bread – Easy Cracker Barrel Copycat
• Skillet Hash with Sausage and Apples – Easy Cracker Barrel Copycat
• Baked Sweet Apples – Easy Cracker Barrel Copycat
• Breakfast Biscuit Bombs – Easy Cracker Barrel Copycat