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.
About how many cups of peaches is that?
Hi Leslie, 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. Don’t worry about it too much; it doesn’t need to be exact. Hope you enjoy!
hi,have a ? can you substitute w/canned peaches,if so whats the quanity and do they to be rinsed and drained,thanks for the help
Hi Alicia, Canned peaches should work here. I’d drain the liquid from the can (and if they were canned in syrup, I’d reduce the sugar a bit). And, not sure what size the cans are, but you’ll need the equivalent of 3 pounds. Please LMK how it turns out if you try it!
I used three 796ml cans of peaches, draining the liquid before proceeding with the recipe. Since the peaches were already sweet, I didn’t add any sugar. I did add some sugar to the crumble. The result was a hit with my guests!
Thank you for the recipe Jenn!!
Fantastic recipe, it tastes like Summer! We substituted King Arthur gluten free flour (as usual), but you wouldn’t know it is we didn’t tell you. Your recipes are consistently delicious, reliable, and easy to follow.
This turned out terrible. It was peach soup. I used peaches I picked fresh from my tree the same day I made it. Oats in topping were still raw. I followed the recipe exactly as written. I will not make it again.
Hi Jenn,
I’ve made this recipe twice now and loved it!!
Wondering if there any adjustments needed in using fresh frozen peaches?
Thanks so much
Kathy G
So glad you like it! You shouldn’t need to make any adjustments for frozen peaches; I’d just thaw them first and drain off any liquid.
I’ve made this crisp 4 times now and it always turns out amazing. After the first time, I cut back a tad on both sugars though (a little too sweet) and have added frozen blueberries which everyone loves. The one I have in the oven as I write this review has about a cup of mixed frozen fruit in it (blueberries, strawberries and raspberries). Should be very tasty.
Excellent recipe. Miss Betty even asked for the recipe (HUGE PRAISE).
My few changes:
~3# canned peaches in light syrup, well drained and let rest with cornstarch, vanilla, and salt. As they were canned, did NOT add the sugar or lemon.
~Gluten free flour and walnuts were in pantry. I added 1/2t of baking soda and baking powder to the crisp part. That’s something I have always done with all cobbler/crisp, etcs.
~My butter was frozen, so I melted it on super LOW on the stove. I started melting before draining the peaches. (Also, I hate crumbling/cutting butter into sugar).
~For layering, I put the peaches in the pan, then the brown sugar mixture, then slowly drizzled the butter over the whole thing.
~For my oven, NEXT TIME I think 375 for 20 min, then 350 for 20 min.
I’m 100% excited to make this again.
I had bought, sliced, and frozen peaches from a Costco box. I defrosted them for this recipe. I knew they would be more soggy so used more starch (arrowroot since that is what I had.) I had walnuts so used those and substituted oat flour for the all purpose. I also made made a bit more topping. I took it to my neighbor’s place to enjoy together with some vanilla bean ice cream. It was delicious and delightful! Thanks for a great recipe!
How many frozen sliced peaches did you use? Thank you.
I have made many crisps but this one is a keeper!! I’ve used this one several times with total success and more yummy compliments and requests for seconds than ever before. Yum!!
So, I made this last night and it was perfect as written. Here’s my two cents on why this recipe may not have worked for everyone:
1. Weigh your fruit after peeling it. Not enough fruit could result in an overly sweet result. Also, don’t slice the peaches too thinly. You want them to have some bite and if you leave a bit of weight to them, you’re less likely to have a soupy mess.
2. Consider the ripeness of your fruit. I worked with fresh peaches, but they were slightly under ripe. Although that makes it harder to get the pit out, the filling wasn’t overly sweet.
3. Be patient – let the fruit sit for awhile after you’ve added the sugar and cornstarch. Everything needs time to dissolve.
4. Not all ovens are created equally. I let this crisp bake for almost an hour – my telltale signs of a crisp being done is seeing that jammy filling bubble at the sides. Yum!
Jenn, thanks for such a great end-of-summer recipe. I used my new cast-iron dutch oven for this and it was PERFECTION!
Wonderful details to help us perfect this recipe. Thank you, Sarah!