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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What temperature does it bake at?
Hi Stephen, It gets baked at 350°F/175°C. Hope you enjoy!
I found this recipe about a month ago and have made it quite a few times. It is my new favourite crisp. I added some fresh blueberries and that sent it over the top! I’m really enjoying your site, Jenn and plan on trying many more recipes. Thanks
Hi Jenn – I want to take advantage of the last few peaches of the season so of course I came to you first to see what to do with them and this crisp looks so good! I don’t like nuts in my desserts so do I need to alter the recipe for the streusel if I don’t want to use pecans? Thanks!
Hi Rebecca, It’s perfectly fine to just omit the pecans – it will still be delicious!
Thanks! I can’t wait to try this!
We really like this recipe! I halfed the recipe and did it in four ramekins instead of a bigger dish, baked for half the time and they came out great!
I made this delicious dessert for the first time recently, as my contribution to a potluck dinner party for ten. Normally, I’m reluctant to make something for the very first time when I’m feeding it to others, but I know how reliable Jenn’s recipes are so I took the chance. So glad I did! It turned out perfectly and there were no leftovers – the sure sign of a successful dish! Three tips for anyone making this for the first time: 1) don’t worry about all the peach juice, as the corn starch works perfectly to thicken the filling, 2) this method of making a streusel topping using soft butter is so much easier than using very cold butter, as most recipes recommend, and 3) by using 1.5 times the original recipe amounts (for example, 4.5 pounds peaches, 3 tablespoons lemon juice, etc.), you will have exactly enough for a 9 x 13 inch pan. Enjoy!
I had some peaches that were fairly ripe, but not very good. I’ve been wanting to try this recipe so I went for it. I also added a handful of frozen peaches. It came out delicious! You’d never know it was made with lousy peaches! The only problem I had with it is that I couldn’t stop eating it.
I can’t have cornstarch, can I replace with flour instead and if so, how much flour should be used? Thank you!
Hi Trish, Yes, you’ll need 1/4 cup of flour. Hope you enjoy it!
Delicious and turned out lovely even with the flour replacement! Thank you for sharing this recipe!
Hi Jenn. I just took this bad boy out of the oven and it smells divine! I can’t wait for it to cool down a bit to gobble it up. When I made the streusel it wasn’t really crumbly, though, as your instructions say. I weighed the butter so it was the correct amount; what do you think I did wrong? Was it maybe TOO soft? It’s quite hot here in Vancouver. Thanks for all your amazing recipes. You’re my go-to gal and I appreciate how neatly you lay out your instructions, making recipes fool proof and easy to follow.
Hi Alanna, I just checked the metric conversions to make sure they were correct and updated the brown sugar to add about 15 more grams. Not sure that that would make a big difference though. Could it be that you overworked the topping a bit when combining the ingredients? How did it turn out when you tried it?
Excellent summer recipe! I went a little crazy at Trader Joe’s and bought a dozen peaches. For this recipe, I used six perfectly ripe fresh peaches. They were so juicy and sweet, I halved the sugar in the recipe. I mangled the first peach, trying to peel it, so I decided to eat my mistake while I googled “easiest way to peel a ripe peach.” This led me to blanch them in boiling water for 40 seconds after lightly scoring a cross into the skin on the bottom of each peach, then I immediately submerged the peaches in ice water to stop them from cooking. This made them super easy to peel. Other than reducing the sugar, I followed the recipe exactly. OK, instead of going to the trouble of chopping whole pecans, I put them in a ziplock bag and gave them a few gentle whacks with the smooth side of a meat mallet — done! We all agreed this peach crisp was insanely delicious. Definitely going in the entertaining repertoire! Thanks, Jenn!
It tastes very good, but it came out quite soupy. Some tapioca added before baking might firm it up.