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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Delicious!! I had to use gluten free flour and oats and the recipe was still amazing. I am thankful that your recipes easily convert to gluten free recipes because of the quality of the ingredients. I did use fresh peaches which was a special, appreciated treat for my family.
Can I use blueberries?
How many cups of fruit do I need?
Also, you specified 2 qt dish : what dimensions is that?
Thank you, I love the recipes and ideas you have sent out!!
Hi Julie, I’d be a little hesitant to suggest blueberries as your results will be less predictable (every fruit bakes up a little differently in terms of how much juice it produces and how sweet/tart it is). While different than a crisp, I have a number of sweets that incorporate blueberries if you want to give one of those a try: Blueberry Muffins, Blueberry Coffee Cake, and the Summer Berry Trifle are the most popular of them.
Also, If you’re referring to a square pan, a 2-quart dish would be 8 x 8-inches. Hope that helps!
Help! I am making the peach crisp and I am ready to put the peaches into the baking dish however there is a lot and I mean a lot of liquid in the peaches. Do I add that liquid, which I assume is the sugar and juices from the peaches that have been sitting while I made the topping, along with the peaches?
Thanks!
Hi Geni, I would add all the liquid. Enjoy!
Wonderful! Made for our annual block party with fresh babcock peaches – love the flavors and the topping!
Hi. Can this be made without the cornstarch? I have none, rarely use it and would like to get by without buying it?
Hi Jane, you can use all-purpose flour in place of the cornstarch. Hope you enjoy!
Jenn – I have two questions for you:
1) Is the peach crisp supposed to set like a pie, or is it meant to be loose? There was a lot of liquid in the bottom of my dish.
2) Why do you include corn starch in your recipe? I don’t see it in other recipes. Can I omit it without any problems? My husband is allergic to corn-based products.
Thanks! I just recently discovered your website and I really like it!
Hi Sally, the crisp won’t be quite as firm as a pie (like you won’t be able to slice it) but the liquid on the bottom should be a bit thickened. And I include the cornstarch to help thicken up the juice that’s released from the peaches; you can replace it with an equal amount of flour. (And glad to hear you’re enjoying the website!)
Do you think it would work if I substituted blueberries for the peaches? I’ve made it with the peaches and it’s spectacular, but not in season now.
Hi Suzie, I’d be a hit hesitant to use blueberries here as your results would be less predictable (every fruit bakes up a little differently in terms of how much juice it produces and how sweet/tart it is.) While different than a crisp, I do have a number of sweets that incorporate blueberries if you want to give one of those a try: Blueberry Coffee Cake, Blueberry Muffins, and the Summer Berry Trifle are the most popular of them.
Jenn,
Against your better judgment, I did substitute blueberries, and other than reducing sugar to 1/2 a cup, I followed your recipe. It was delicious.
So glad it turned out, Suzie – thanks for the follow-up! I’m sure other readers will appreciate knowing that it worked for you with blueberries.
Another great recipe that can be made gluten-free. I subbed Bob’s red Mill all-purpose gluten free flour and didn’t even notice the difference. The pecans are what make it stand out, love it over apples, too. Vanilla ice cream melted on top makes it all come together.
Hello Jenn, I admit I am writing a review to win the Kitchen Aid Mixer (do not have one) but should have reviewed this much earlier. This peach crisp was exactly what I was looking for. I took a 2 week trip with my special needs son through Georgia, Florida, South Carolina last year and we never had a chance to get peach crisp, so I made it my “mission” to find a recipe we would all love, and this was the winner. My only regret was that we used frozen peach slices, but when they are in season, I will try to use fresh. Perfect with ice-cream of course and entire family loved it. Thank you!!!
Hi Jenn. I live in the Philippines and we don’t have fresh peaches. We do have canned peaches in either light or heavy syrup. May I use this instead? If so, do I need to reduce the amount of sugar?
Thank you!
– Gayle
Hi Gayle, I do think you could use canned peaches in light syrup; I’d reduce the sugar in the filling by a few tablespoons.
ANOTHER perfect recipe! Jenn suggested I increase my thickener by 25% since I was using frozen peaches. It worked (also let it sit for 30 minutes on a rack) and there was plenty of the best topping I’ve ever made! I have quite a collection of cookbooks and I may as well just stick with Jenn and Ina. Never let me down because they both perfect their recipes for us. Thanks Jenn!
❤️
Hi Jen, Got your cookbook for Christmas from my daughter and love it. I made 5 recipes already. Best part is that the process of the recipes are for regular home cooks. Just checked over the peach pie recipe on your blog. I will try this recipe next Fall when the peaches are in season. Easy way to peal peaches, boil a pot of water, drop the peaches in for 1 minute, remove them from the water and the skins will peal off easily. This is how my mother always did it when she would make us peaches and cream. I still do it the same way today.
Great tip, Liz. Glad you like the cookbook!