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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The very best crisp I have ever made! The taste and texture were amazing. Based on other comments, I did cut the sugar down to half a cup. It was perfect. Can’t wait to try again.
Hi Jenn! Can’t wait to try this recipe, especially during peach season. However, in a pinch, could fresh peaches be substituted with frozen peaches? If so, any changes needed to the recipe? Thanks!
Hi Janine, Yes, frozen peaches can be used. Just thaw them and drain off any liquid before incorporating into the recipe. Hope you enjoy!
Hi! I’m excited to try this peach crisp but we have nut allergies in our household. Are there any nut-free substitutes for the pecans that you could suggest? Or would it be ok to omit them and still have a nice crunchy topping? Thanks!
Hi Barbara, It’s fine to omit them. Enjoy!
Jenn, all of your recipies that I have tried are family favorites. The pictures look like this dish was made with yellow peaches. Would white peaches work, do you, think, or would those be=too bland? And thank you for all the delicious recipies!
So glad your family likes the recipes! I think it would be fine to use white peaches here. Hope you enjoy!
Looks yummy .
I haven’t made this yet and it sounds delicious but with regards to gluten free: I love fruit crisps and crumbles and make them all the time.
I’ve tried substituting almond flour, and one 2 one gluten-free flour and have never been pleased with the results. The almond flour goes mushy if it is not eaten immediately, and the one 2 one GF gets gritty and mushy.
What I’m doing currently is leaving the flour out entirely and making the topping out of half oats and half pecans (1cup each) some of which I chop finer and leave some a little chunkier just for a varied texture. I make sure the oats are all entirely coated with very soft butter and sugar and spices and then I add the nuts and mix some more.”
It makes a delicious topping that keeps a good crunchy texture even refrigerated the next day.
Best desert I have ever made. Used peaches from my peach tree.
This was the most amazing peach crisp EVER. I only had “light” brown sugar, so I added 1 TBL of molasses. I love the pecans in the topping…so YUM!
I’ve made this several times and it has yet to disappoint. Amazing and foolproof just like all of Jenn’s recipes. Rave reviews when I brought it to a friend’s house too.
I have tweaked the sugar down to half cup each for filling and topping and swapped white flour for whole wheat in the topping. Also I don’t stock cornstarch or arrowroot so just subbed with a couple generous tablespoons of all purpose flour. And I actually don’t peel the peaches. The skins get pretty soft in the lemon/sugar soak and aren’t really very noticeable at all in the final product. Still comes out great.
Absolutely delicious! Wondering if almond flour could substituted for AP flour to make for a gluten-free friend?
Hi Nikki, Glad you like it! I’ve never worked with almond flour — it may work but I can’t say for sure. You can definitely use an all-purpose gluten-free flour.
This is by far the best peach crisp recipe ever! Look no further !
Made it the other evening and by the following evening it was polished off by a family of three!