Peach Crisp
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Do I need to make any adjustments when using very ripe peaches..
No, you can stick to the recipe. Hope you enjoy!
Hi Jenn I love your recipes I was wondering can I use peaches that I have bottled? If so any adjustments you would make?
Hi David, I think they’d work. (If they’ve been bottled in syrup I’d reduce the sugar a bit.) Please LMK how it turns out if you try it!
This is an amazing crisp recipe. I enjoy crisp a lot and have it with many different types of fruit and combinations of fruits. This topping is by far the best I ever had and it is the only one I will use now!!!
Hello!
I’d like to make this cobbler but I have a few questions. About how may peaches is 3 pounds? I’m asking because I’d like to add blueberries as well. I figured I use 2 lbs of peaches along with the blueberries. If I decide to go that route how many peaches and blueberries should I use? Lastly, I’ve read a view of the reviews and looked at other recipes and think 2 tbsps of cornstarch is to much based on how it gave the peaches a gelatin texture. Would 1 tsp and or 1/2 tsp be enough?
Hi Ayana, It’s about 5 medium peaches, so maybe go with 3 peaches and 1-1/2 cups of blueberries. I’d stick with the 2T of cornstarch, otherwise the fruit will be too watery.
In the past I have used recipes that call for flour instead of cornstarch and the filling was very milky. Yuk. This recipe is perfect. Thank you!!
I made this delicious peach crisp in the summer for our friends. It was a rainy summer evening, but we were warm on the patio. After a BBQ dinner, we sat down for this fantastic crisp a la mode and hot coffee. Oh my gosh! It was fantastic. I sent some home with our friends and the husband actually saved some to take to his mother in assisted living. He said it’s one of her favorite desserts and she was thrilled with such a nice treat. I have already made this dish a few times. It’s one of my favorite desserts!
Not a fan. I followed the recipe exactly. The nutmeg overpowered everything. The corn starch left a slimy texture. Sorry
Agree on the nutmeg. And mine is very soupy also.
This crisp recipe is by far the best I have ever had and every single time I make it for other friends or family they asked where I got the recipe from. I know it is used with peaches here which is delicious but this has been my go to recipe for every crisp now. It is just as good with blueberries, apples, mixed berries…The topping is what makes it so very special, with pecans and the right amount of sugar and oats..add a bit of vanilla ice cream for the “gourmand” et voilà! I would add a star if I could
I made this recipe last summer when the Palisade Peaches here in Colorado were at roadside stands everywhere. BEST use of the peaches I have tried! Turned out perfectly and with a scoop of vanilla ice cream, we were in heaven! Thank you! Will make this every year when the Palisade Peaches are ready <3
I’d never heard of peach crisp or anything other than apple crisp, so tried this recipe. It was so delicious with just the right amount of spice that I’ve made it several times. It’s rare in Wisconsin to find good fresh peaches, so I’m waiting for summer to make this again. Jenn’s recipe is perfect! Thank you.
FYI, the Tree Ripe Fruit Truck comes through various Wisconsin locations a few times a year with fresh Georgia peaches. Check their website to see if there is a stop is near you – the peaches were great last year.
I’ve made this many times to rave reviews. I’m going to try using frozen peaches. I have a 16 ounce bag. Any idea if that’s the right quantity?
I’m making it as my boss’s holiday gift. He’s had it once before and been bugging me about it ever since.
Hi Suzie, I think you’ll need more than that — more like 2-1/2 pounds, so about 40 ounces. And glad your boss likes it! 🙂