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The Easiest Peach Crisp With Oats

This Peach Crisp with Oats features delicious homemade pie filling that bubbles up under a crunchy cake mix topping. It’s a semi-homemade dessert that’s delicious all year long!

White bowl with peach crisp and scoop of vanilla ice cream with blue striped towel underneath bowl.

One of my favorite desserts growing up was this delicious peach crisp with oats.

My mom would make it with her homemade peach pie filling and serve a big spoonful of it with vanilla ice cream.

This recipe works because it’s:

  • Incredibly easy to make. You only need 4 ingredients to make this dessert! And if you don’t have homemade pie filling on hand, you can easily substitute store bought.
  • Great any time of year. This peach crisp is great in the fall or winter months, but also for your summer potlucks!
  • Absolutely delicious! The juicy spiced peaches and crunchy topping make this dessert a crowd pleaser.
  • Easy to customize. Swap the peaches for another favorite pie filling or use a different cake mix. See my suggestions below.

Step-by-Step Instructions

Bowls of peach crisp ingredients on white table including butter, cake mix, and peaches.

NOTE: The photos for the instructions were taken using only half of the ingredients.

Preheat oven to 375 degrees.

Empty 40 ounces of pie filling (2 – 21 ounce cans of store-bought if you’re not using homemade, or about 4 cups) into a greased 9×13 baking dish.

White pie plate with peach pie filling and bowls of oats and cake mix nearby.

Mix 15.25 ounces of yellow or spice cake mix with 1 cup of dry oats in a medium mixing bowl.

Dry spice cake mix and oats in medium mixing bowl with wooden spoon.

Add 3/4 cup of melted butter (1½ sticks) to the cake mix and stir until well combined. Add in up to 1/4 cup cold water until the batter is spreadable and not thick.

Carefully dot or spread the cake mixture over the filling in the baking dish.

Melted butter and cake mix with oats covers fruit filling in white pie plate.

Bake at 375 degrees for 40 minutes.

Serve warm with whipped cream or ice cream.

Recipe Tips and Substitutions

White pie plate of peach crisp on white table with wooden spoon and fresh peaches nearby.

If you have fresh peaches on hand, you can slice some of those and add them to the pie filling to give this a real homemade taste. Just reduce the amount of pie filling you use to account for the fresh peaches.

If your cake mix is still thick after you’ve added in the melted butter, you can add some of the water in. The cake mix should be sturdy, but still spreadable.

I recently made this recipe and I used an oval 9×13 baking dish and the ingredients filled it almost to the top. If you’re going to use a 9-inch pie plate I would plan on cutting the recipe in half to make sure everything fits. Unless you have a very deep pie plate, then you could make the full recipe.

You can make this crisp with a variety of fillings and mix-ins. Try some of these variations:

  • Apple pie filling
  • Apple pie filling with fresh cranberries mixed in
  • Cherry pie filling
  • Peach and apple pie filling
  • Peach pie filling with fresh blackberries mixed in
  • French vanilla cake mix with coconut flakes mixed in
  • Butter pecan cake mix with chopped pecans mixed in
  • Chocolate cake mix
  • Caramel sauce

More Like This

White bowl of peach crisp with spoon and blue striped towel nearby.

Looking for more delicious fruit desserts? You’ll love these!

FAQs

Wooden spoon in pie plate of peach crisp with fresh peaches nearby.
What’s the difference between a peach cobbler, crisp, and crumble?

All three of these are baked desserts with a peach filling, but what differs between them is the topping.

A cobbler is topped with spoonfuls of thick dough, like biscuits.

A crisp is topped with a flour-based mixture with oats, nuts, or coconut to create a crispy texture.

A crumble uses a simple streusel topping made of flour, butter, and sugar and is similar to what you’d find on a coffee cake.

Can you leave the skin on peaches for crisp?

No, you’ll want to remove the skin.

The skin will leave a tough texture on the peaches that won’t be very appetizing while eating. So if you add fresh peaches to this crisp, be sure to peel them first.

If you’re using my recipe for homemade peach pie filling, the skin is already removed!

Is it OK to leave peach crisp out overnight?

Yes.

Because of the high sugar content in the pie filling, this crisp is OK to sit at room temperature for up to 2 days. After that, you’ll want to refrigerate it.

How long does peach crisp last in the refrigerator?

Your peach crisp should be eaten within 4 days. So if you put it in the refrigerator right away, it will last for 4 days.

If you leave it out for 2 days and then refrigerate it, it will be good for another 2 days.

Just note that the topping will get soggy the longer it stays uneaten, but it will still taste delicious!

I hope your family loves this peach crisp with oats! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

White bowl with peach crisp and scoop of vanilla ice cream with blue striped towel underneath bowl.

The Easiest Peach Crisp With Oats

The Ashcroft Family Table
This Peach Crisp with Oats features delicious homemade pie filling that bubbles up under a crunchy cake mix topping. It's a semi-homemade dessert that's delicious all year long!
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 12
Calories 379 kcal

Ingredients
 
 

  • 40 ounces peach pie filling, about 4 cups
  • 15.25 ounces cake mix (yellow or spice), 1 package
  • 1 cup dry oats
  • ¾ cup butter (1½ sticks), melted
  • ¼ cup cold water

Instructions
 

  • Preheat oven to 375 degrees.
  • Empty pie filling into a greased 9×13 baking dish.
  • Mix cake mix with dry oats in a medium mixing bowl.
  • Add melted butter to the cake mix and stir until well combined. Add in up to 1/4 cup cold water until the batter is spreadable and not thick.
  • Carefully dot or spread the cake mixture over the filling in the pie plate.
  • Bake at 375 degrees for 40 minutes.
  • Serve warm with whipped cream or ice cream.

Video

Notes

If you want to use a 9-inch pie plate I would plan on cutting the recipe in half to make sure everything fits. Unless you have a very deep pie plate, then you could make the full recipe. Just know that the crisp topping may be thicker than if you put the ingredients in a wider and longer dish.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 56g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 373mg | Potassium: 193mg | Fiber: 2g | Sugar: 30g | Vitamin A: 378IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg
Keyword easy peach crisp, peach crisp, peach crisp with oats
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