Peach Crisp
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This peach crisp with a generous oat-pecan streusel is summer comfort food defined.
With a generous and crunchy oat-pecan streusel and juicy peach filling, this peach crisp is the ultimate summer comfort food. Bonus: it’s quick and easy to make. The only time-consuming part of the recipe is peeling the peaches. Serve the crisp warm from the oven topped with vanilla ice cream. Leftovers are delicious with your morning coffee the next day, too. For seasonal variations, see my fall apple pecan crisp and spring strawberry rhubarb crisp.
“Fantastic recipe, it tastes like Summer!”
What You’ll Need To Make Peach Crisp
- Peaches: Provide the main flavor and juiciness, offering a sweet and slightly tart taste, perfect for the base of the crisp.
- Lemon Juice: Adds brightness and acidity, helping to balance the sweetness and prevent the peaches from browning.
- Granulated Sugar: Sweetens the peaches, enhancing their natural flavors and contributing to the caramelization during baking.
- Cornstarch: Acts as a thickening agent, ensuring the filling has a perfect, syrupy consistency without being too runny.
- Vanilla Extract: Adds a subtle, rich flavor that deepens the flavor profile of the peaches.
- Dark Brown Sugar: Adds sweetness and a rich, caramel-like flavor, creating a deeply flavored, crisp topping. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- All-Purpose Flour: Forms the base of the topping, providing structure and helping it to crisp up nicely in the oven. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Old-Fashioned Rolled Oats: Add a chewy texture and a nutty flavor, contributing to the traditional crisp topping.
- Pecans: Provide a crunchy texture and a rich, nutty flavor, enhancing the overall texture and taste of the topping.
- Ground Cinnamon and Nutmeg: Add warmth and spice, complementing the sweetness of the peaches and adding depth to the flavor profile.
- Butter: Binds the topping ingredients together, creating a rich, crumbly texture that melts into the peaches as it bakes.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by making the peach filling. In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, vanilla, and salt.
Mix well to coat the peaches evenly, then set aside.
Make the topping by combining the brown sugar, flour, oats, nuts, and spices in a large bowl.
Mix well, using your hands to rub out the lumps of brown sugar.
Add the soft butter.
Mix until the mixture is crumbly (go ahead and use your hands if it’s easier).
Transfer the peaches to a buttered baking dish and press into an even layer.
Sprinkle the streusel evenly over top.
Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.
Spoon the crisp into bowls and serve with vanilla ice cream or sweetened whipped cream.
Frequently Asked Questions
Sure! Whether you have sliced and frozen peaches from the previous summer, or are using some purchased from the freezer aisle at the supermarket, they’ll work nicely. Just thaw and drain them before incorporating into the recipe.
The answer is…it depends. When making desserts that contain fruit, you can’t automatically substitute one fruit for another because different fruits vary in juiciness and sweetness. These variables can impact the recipe’s texture and amount of sugar needed. If you have a question about substituting another fruit, I’m happy to weigh in! Just email me at jennifer@onceuponachef.com.
You can just omit the nuts; the streusel will still be delicious.
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Peach Crisp
This peach crisp with a generous oat-pecan streusel is summer comfort food defined.
Ingredients
For the Filling
- 3 pounds peaches, peeled, pitted and cut into ¼-inch slices
- 2 tablespoons lemon juice, from 1 lemon
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Topping
- ¾ cup packed dark brown sugar
- ¾ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅔ cup pecans, chopped
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
For Serving
- Vanilla ice cream or sweetened whipped cream
Instructions
- Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish.
- Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly.
- Make the streusel topping: In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).
- Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.
Nutrition Information
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- Per serving (8 servings)
- Calories: 439
- Fat: 18 g
- Saturated fat: 8 g
- Carbohydrates: 69 g
- Sugar: 51 g
- Fiber: 4 g
- Protein: 4 g
- Sodium: 117 mg
- Cholesterol: 31 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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I would love to make this peach crisp but there are nut allegies in the family. My daughter allergic to pecans, walnuts, almonds. What other nuts would you suggest?
Hi Landra, It’s perfectly fine to just omit the nuts – it will still be delicious. 🙂
How to break down for 2 servings
Hi Ellen, The recipe doesn’t divide easily for two servings, but you could cut it in half and make 4 individual ramekins.
Hi,
Do you think this would work with frozen peaches?
Jen
I do, Jen – please LMK how it turns out if you try it!
Approximately how many cups of cut-up peaches would 3 lbs be? Thanks!
Hi Leslie, It’s really hard to say since sliced peaches are hard to measure in cups, but I can tell you that I used 5 very large peaches. You’d probably need about 7 medium peaches to get 3 lbs. Don’t worry about it too much; it doesn’t need to be exact.
Ha! I was going to comment that I wish that when folks offered up recipes they would put in parenthesis an approximate number for the produce mentioned. It makes things to much easier. I realize size can make the variable, but it is nice to have a ball park figure to work with. I shop at a Farmer’s Market and the vendor does the weighing, I just select the pretty produce. I have quite a handed down recipes where measurements weren’t used, but how many of an item. I am so glad someone else wondered the same:)
Hi Jenn
Do you have a trick for peeling the peaches ? I tend to be left with a handful of peach slush by the time I finish.
Hi Kathy, It’s best if the peaches aren’t too ripe – that way you can just use a swiss peeler. If they are soft, it’s easiest to blanch them first. Here’s a good tutorial. Hope that helps!
I have a jar of canned peaches… Would they be OK to use instead of fresh?
Hi Bonita, I do think canned peaches would work here. Please lmk how it turns out!
I would love to serve this for a dinner with friends, but one friend has a gluten allergy. Do you have any ideas for a gluten free crisp?
I’ve got your cookbook and follow you weekly. Your recipes are AMAZING ! !
Hi Kathy, I think you could definitely use a gluten-free flour for the topping. Hope that helps and glad you are enjoying the recipes!
Looks great! what size, in inches, is
the baking dish you used in the pic?
Thanks!
Hi Suzy, It’s an odd-sized dish – just shy of 7 x 11.
This looks delicious, but your opening comments have me craving peach pie! I am thinking of beginning with the wonderful crust for your apple pie. If you think that is a good crust to use, would I pre-bake the bottom crust when making a peach pie?
Thanks much. (I will also make sure to try the crisp!)
Hi Jacquie, Yes and yes! I’d love to know how it turns out.
This dessert looks ideal for a summer dinner party. Can this be made ahead -unbaked and stored in the refrigerator ?(overnight or same day? )
Love all your recipes AND your great cookbook.
Hi Debbie, Yes definitely – I think you could prep it a day ahead and bake before serving. And thank you! 😊
I made this for our visiting family over the weekend. Made on Saturday, served on Sunday morning with, Chicken, Chipotle Sausage, homemade type from a local Italian sausage maker. Excellent dish, for breakfast. Everyone gave compliments, the nuts, and spices were perfect. I did NOT peel the peaches, totally unnecessary. I washed the peaches and dried well with a paper towel. Hubby had some this morning, heated gently in microwave, still very good.
Thanks for a great and easy recipe which can be used for breakfast or dessert.
Good to know it didn’t make a difference to not peel the peaches!
Hi I was wondering if this could be made so that vegans could eat this? I feel the only thing that is needed to be changed is the butter to a margarine that vegans can eat.
Hi Miranda, I haven’t made the topping with anything but butter so I can’t say for sure, but I think (stick) margarine would work. Please LMK how it turns out if you try it!
Jenn this came out beautiful and delicious- i did not have cornstarch so I used 4 tbsp of flour- it thickened beautifully (i let it rest a while after cooking- for those with juicy peaches you may just need some extra resting time). This is perfect Jenn!