Choose ripe but slightly firm peaches to help the fruit maintain its shape during baking. Peeling is optional for a more rustic texture.

For peach and blueberry crisp, replace 1 cup of sliced peaches with 1 cup of fresh blueberries.

For peach and apple crisp, substitute 2 cups of peaches with thinly sliced tart apples, such as Granny Smith.

For a nutty topping, add ½ cup chopped pecans or walnuts to the oat crumble.

For a gluten-free version, use gluten-free all-purpose flour and certified gluten-free rolled oats.

For additional warmth, add a pinch of ground nutmeg or ginger to the peach filling.

Frozen peaches can replace fresh peaches. Thaw and drain them before using, adding a little extra cornstarch if necessary.

Canned peaches packed in juice can also be used. Drain thoroughly, reduce the sugar if needed, and monitor the baking time.

If the filling seems watery, allow the crisp to rest for 10–15 minutes after baking. Exceptionally juicy peaches may require slightly more cornstarch.

To make ahead, prepare the filling and topping separately up to one day in advance. Refrigerate both, covered, and assemble just before baking.

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat in a 350°F (175°C) oven for 15–20 minutes to restore the crisp topping, or microwave individual portions in 30-second intervals until warm.

Serve warm with vanilla ice cream or freshly whipped cream. The crisp is also delicious at room temperature or chilled.