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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Hello, Jen —
I made a half recipe after carefully noting half amounts for all ingredients, used fresh peaches from the tree in our yard, baked for 40 minutes, then 5 or 6 minutes more because it looked VERY wet. Let it cool 20 minutes, still a soup. 1st portion with vanilla ice cream absolutely delicious but extremely soupy. Today, the day after, baked it for more than another hour. Now looking crispy on top and a low level of liquid in the hole where the 1st portion was. Probably will be fine when it cools off.
Any idea why my experience could be so very different from all the others reporting?
Hi John, sorry you had a problem with this. You mentioned you halved the recipe; what size baking dish did you use? Also, did you make any adjustments to the recipe (other than halving it)?
I had the exact same experience with this recipe. Soupy, and too sweet. I could try baking again as you have. It’s an absolute fail. Used fresh peaches, placed in 2 quart dish.
Mine was also soupy. I added another layer of topping minus 1/2 the sugar and 1/4 of butter. Came out so much better after the 2nd bake.
Sounds like you forgot the corn starch?
I left out the sugar in the peach mixture, then swapped the topping sugar for coconut sugar and flour for coconut flour. Also didn’t have any pecans so I chopped up some almonds. I had some with plain Greek yogurt for breakfast and it was so good!
Very yummy. I didn’t bother peeling the peaches and it turned out just fine.
While we have so many fresh peaches available, I thought I’d try this. A complete success!! Everyone loved it. Your crisp recipes never fail me. Thank you for making me a good baker.
❤️
Hi. I’ve made this twice now. The first time, I didn’t have pecans, so I used almonds. The second time I had pecans and it really was an extra notch better. I added just a bit more cinnamon and it was scrumptious. Thanks for this wonderful recipe.
I’ve made a lot of crisps and this recipe was hands down my favorite! The pecans add a nice bit of crunch and flavor to the delicious topping. My family LOVED it and it’s such a yummy summer treat when peaches are in season. Serving with vanilla ice cream is a MUST! I plan to freeze some from the farmers market so I can make this in Nov.
Super yummy perfect peach crisp recipe!!!! I made it just now for dessert after dinner but we could not wait and ate some after 20 minutes of smelling the deliciousness in the kitchen. Thank you!
I’ve made several crisp recipes over the years, all good, but this recipe was spectacular! I used 5 large (very ripe) peaches and it came out perfect.
I loved the recipe. The taste was fantastic and everyone loved it. The only thing I was concerned about was that you said I should use a 2 quart backing dish, which is 8″ by 8″. Way too small! An 8″ by 12″ was a perfect fit. Maybe it was a typo?
Hi Lara, Glad you liked it! I find that it fits nicely in an 8 x 8 dish. Is your dish 1.5 inches high? If so, that would explain it as most standard baking dishes are 2 inches high (but there are plenty of people that have 1.5-inch high dishes).
Hi Jenn, I love this peach crisp recipe and would like to include fresh strawberries next time I make it. Will I need to adjust any of the other ingredients if I include strawberries other than decreasing the number of peaches? Thank you!
Hi Melle, Glad you like this! You can just replace some of the peaches with strawberries, so the ratio of filling to topping is the same. And because strawberries can exude a lot of juice when cooked, you may want to add a touch more cornstarch or a bit of flour to the filling to accommodate for that. I’d love to hear how it turns out!
Thanks Jenn, it turned out great!
We got a 25 pound box of peaches from the peach truck and I am not certain how much 3 pounds would be out of that batch without a scale! Can somebody give me the equivalent roughly and what this would be in cups? Thank you so much!
That’s a lot of peaches! It’s hard to say how many cups of peaches you’ll need, but I can tell you that I used 5 very large peaches. If your peaches are medium-sized, you’ll probably need about 7 medium. Don’t worry about it too much; it doesn’t need to be exact. Hope you enjoy!
I bought off of the peach truck also! I weighed out 3# and it is 6 Georgia Peaches. It turned out great!
I made this recently and it was the best crisp recipe I have ever made. We absolutely loved it. Thanks for another wonderful recipe.