Old-Fashioned Peach Crisp Cake is a simple vanilla sheet cake topped with a layer of cinnamon peaches and a buttery oat brown sugar crisp. It’s the kind of dessert that eats like a cross between peach cobbler and coffee cake, and I like it best served warm.
The cake stays moist and tender under all that fruit, and the topping bakes up crunchy and golden. For me, the best part is how the peaches turn jammy as they bake, so you get a soft cake bite with that little pop of cinnamon and caramel-y oat crumble.
I make this when I want an easy pan dessert for a weekend dinner, a potluck, or a casual holiday table. It’s also great when peaches are in season, but it holds up really well with frozen or canned peaches too.
Why You’ll Love This Recipe
Two desserts in one: You get a soft vanilla cake base and a peach crisp topping in the same pan, which feels like the best of both worlds.
That topping: The oat crumble turns deeply golden and a little crunchy, and it’s especially good where it mixes with the peach juices around the edges.
Easy to serve: No layering cake rounds or frosting anything. Just slice it right out of the 9×13 and you’re done.
Works with any peaches: Fresh is great, but thawed frozen peaches or well-drained canned peaches work when that’s what you have.
Great warm: This is one of those desserts that’s genuinely better a little warm, especially with ice cream or whipped cream.
Ingredients You’ll Need
Peach Layer
- Peaches: Fresh peaches are my favorite here if they’re ripe and easy to peel, but frozen (thawed and drained) is a close second. Canned works too—just drain them well and pat dry so the cake doesn’t get soggy.
- Lemon juice: This keeps the peach flavor bright and helps everything taste less flat once it bakes.
- Granulated sugar: Regular white sugar is totally fine. If your peaches are very sweet, you can keep it a little lighter, but I usually stick with it as written.
- Cornstarch: This is what thickens the peach layer into more of a saucy, spoonable filling instead of a watery puddle.
- Ground cinnamon: Cinnamon and peaches just make sense in this style of cake. It’s warm, familiar, and not fussy.
- Fine salt: Just enough to keep the fruit tasting like fruit, not like candy.
Cake Batter
- All-purpose flour: I use regular flour here. It holds up well under the peaches and the topping.
- Baking powder: Gives the cake a nice lift so it doesn’t bake up heavy.
- Fine salt: Don’t skip it—this is what keeps the cake from tasting bland.
- Unsalted butter: Softened butter creams better and gives you a tender crumb. If you only have salted butter, it’s fine—just go lighter on added salt.
- Granulated sugar: Keeps the cake sweet and light, and it helps with that classic vanilla-cake texture.
- Eggs: Eggs give the cake structure so it can handle the fruit on top.
- Vanilla extract: Use real vanilla if you can. The flavor is simple here, so it comes through.
- Milk or buttermilk: Milk works, but I like buttermilk when I have it because it makes the cake a little softer and richer tasting.
Crisp Topping
- Old-fashioned rolled oats: Rolled oats give the topping that classic crisp texture. Quick oats work in a pinch, but the topping won’t be as crunchy.
- All-purpose flour: Helps the crumble hold together in clumps instead of melting into the fruit.
- Light brown sugar: This is where that cozy, caramel-y flavor comes from. Dark brown sugar works too if that’s what you have.
- Ground cinnamon: I like cinnamon in both the fruit and the topping so it tastes consistent through the whole slice.
- Fine salt: Makes the topping taste more like a crisp and less like straight sugar.
- Unsalted butter: Melted butter makes the topping quick and easy, and it gives you those nice crumbles without a lot of fuss.
- Pecans (optional): I add them when I want a little extra crunch. Walnuts work too, or you can skip nuts entirely.
Optional Finish
- Powdered sugar: A light dusting looks nice, especially if you’re serving it on a platter.
- Vanilla ice cream or whipped cream: I usually do vanilla ice cream if I’m serving it warm, and whipped cream if it’s closer to room temp.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix the peaches: In a bowl, stir the peaches, lemon juice, granulated sugar, cornstarch, cinnamon, and salt until the peaches are evenly coated. Set aside.
- Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs, then mix in the vanilla extract until combined.
- Add the dry ingredients and milk: Add the dry ingredients in additions, alternating with the milk (or buttermilk), mixing just until you no longer see dry flour.
- Make the crisp topping: In a bowl, stir the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until clumpy, then fold in the pecans if using.
- Spread the batter: Spread the cake batter evenly in the prepared baking dish.
- Add the peaches: Spoon the peach mixture evenly over the batter.
- Add the topping: Sprinkle the crisp topping evenly over the peaches.
- Bake: Bake for 45 to 55 minutes, until the topping is deep golden and a toothpick inserted into the cake portion comes out clean.
- Cool and serve: Let the cake cool for about 20 minutes before slicing. Serve warm, with powdered sugar, ice cream, or whipped cream if you like.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain your peaches well. Frozen peaches should be thawed and drained, and canned peaches should be drained and patted dry. Extra liquid can sink into the cake and make the middle take longer to bake.
Add more cornstarch if the fruit is juicy. If your peaches are very ripe and dripping, I’d add an extra tablespoon of cornstarch so the peach layer thickens instead of turning runny.
Don’t overmix the batter. Once the flour goes in, mix just until it comes together. Overmixing makes the cake tighter and less tender.
Spread the batter all the way to the corners. The peach layer is heavy, so an even batter layer helps it bake evenly and keeps the center from feeling underdone.
Watch the topping color near the end. You want it deep golden, not pale, but if your oven runs hot the edges can brown faster. If it’s getting too dark, lay a piece of foil loosely over the top.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Ice cream: Serve a warm square with vanilla ice cream on the side. The cold ice cream with the warm peaches is hard to beat.
- Whipped cream: A big spoonful of lightly sweetened whipped cream is great if you want something lighter than ice cream. A tiny pinch of cinnamon on top is nice too.
- Powdered sugar: Dust the top right before serving if you want it to look a little more finished. It’s especially handy if you’re bringing it somewhere.
- Fresh fruit: A handful of raspberries or blueberries on the plate is a simple add-on that works well with peaches. It makes the dessert feel a little less heavy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered at room temperature for 2 days, or move it to the fridge for up to 5 days. I usually refrigerate it after the first day since the peaches are so juicy.
For serving, I like to warm individual pieces in the microwave for a few seconds so the topping softens slightly and the peaches loosen up. You can also warm the whole pan in a 300°F oven until heated through.
You can make this recipe ahead by baking it the day before, then covering and refrigerating. It slices very neatly once it’s chilled, and then you can rewarm pieces as needed.
If you want it to last longer, freeze individual portions in airtight containers. Thaw in the fridge overnight, then warm gently before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use frozen peaches?
Yes. Thaw them first, then drain really well so you’re not adding a bunch of extra liquid to the pan. If they still seem very juicy, add an extra tablespoon of cornstarch to the peach mixture.
Can I use canned peaches?
You can. Drain them well and pat them dry with paper towels before mixing them with the other peach-layer ingredients. Canned peaches are softer, but they still taste great here.
How do I know when it’s done?
The topping should be deep golden, and a toothpick inserted into the cake portion should come out clean. If you hit peaches with the toothpick, test again in a different spot so you’re checking the cake.
Can I make this without nuts?
Absolutely. Just leave the pecans out of the crisp topping. The oat crumble still bakes up crunchy and holds together well.
Can I use buttermilk instead of milk?
Yes, and I like it here. Buttermilk makes the cake a little more tender and gives it a slightly richer flavor.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Old-Fashioned Peach Crisp Cake
INGREDIENTS
Peach Layer
- 4 cups peeled sliced peaches
- 1 tbsp lemon juice
- 1 4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1 8 tsp fine salt.
Cake Batter
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 2 tsp fine salt
- 1 2 cup unsalted butter softened
- 3 4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 4 cup milk or buttermilk.
Crisp Topping
- 3 4 cup old fashioned rolled oats
- 3 4 cup all purpose flour
- 3 4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 4 tsp fine salt
- 1 2 cup unsalted butter melted
- 1 2 cup chopped pecans optional.
Optional Finish
- powdered sugar for dusting
- vanilla ice cream or whipped cream for serving.
INSTRUCTIONS
Prep
- Heat oven to 350 F and grease a 9x13 inch baking dish
- mix peaches lemon juice sugar cornstarch cinnamon and salt until evenly coated then set aside.
Make Batter and Topping
- Whisk flour baking powder and salt
- cream softened butter with sugar until fluffy then beat in eggs and vanilla
- add dry ingredients alternating with milk just until combined
- stir topping oats flour brown sugar cinnamon and salt then mix in melted butter until clumpy and fold in pecans if using.
Assemble and Bake
- Spread batter in dish
- spoon peach mixture evenly over batter
- sprinkle crisp topping evenly over peaches
- bake until topping is deep golden and a toothpick in the cake portion comes out clean 45 to 55 minutes
- cool 20 minutes before slicing and serve warm.
