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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Hi Jen. I’m a big fan — purchased your cook book and have enjoyed all the recipes of yours that I’ve tried. I am cutting back on sugar and wonder if I can substitute Stevia for sugar in the peach crisp (and other of your baked goods). Thanks!
Hi Cary, So glad you enjoy the recipes! I wish I could be more helpful but, unfortunately, I don’t have any experience baking with Stevia, so I’m not sure if it will work. I’m sorry!
I made this today with one small change: I substituted potato starch for cornstarch. Root starches, like tapioca, arrowroot, or potato, tend to produce a clearer filling. I also baked it in individual dishes instead of a huge baking dish. The amount of sugar was perfect, but my peaches weren’t very sweet. I blanched then shocked the whole peaches before peeling. It would be helpful if you specified which kind of salt. I have many kinds, and they are not equivalent. Anyway, everyone loved it, including someone who isn’t a big peach fan.
How do you use tapioca? I have tapioca and have never used it as a thickener.
You can replace all purpose flour with an equal amount of tapioca flour when using as a thickener in some desserts. Cooks Illustrated also recommends minute tapioca, but I’ve never used that so I don’t know if the ratio is the same.
Jenn, my mother-in-law is coming over for lunch Saturday for her birthday. She is a peach fan. I have never made anything with peaches before, so, of course, I go to your site! Do you think I could assemble this Friday night and bake on Saturday, or do the peaches make everything soggy? Thanks so much for all your recipes! You have changed the way I bake/cook.
So glad you like the recipes! ❤️ And yes, I think you could prep it a day ahead and bake before serving. Hope your MIL enjoys!
Jenn. I love all your recipes. Truly! Can I put this together and freeze it to bake at a later date?
Hi Pat, I haven’t frozen it, but if I were going to, I think I’d bake it first. If you do that just be sure to reheat and crisp up the topping again. Please LMK how it turns out if you freeze it!
Hi Jenn / once again I’ve made another one of your fabulous dishes. It was over the top with flavor. I kept telling myself it’s good for you – it’s fruit. I did use only half the sugar in with peaches as they were very ripe. I also only used half the butter in the topping and it came out perfect. Thanks again for sharing.
Hi Jenn, I made this a few weeks ago and it was delicious! Thank you for sharing this recipe, and all your others: blueberry muffins, candied pecans, etc…! I was wondering, can I add fresh pears to this recipe to make it a peach/pear crisp or should I just leave it as a peach crisp?
Hi Christie, glad you enjoyed this! Yes, I think you could do a mix of peaches and pears here. I’d suggest using either Bosc or Anjou pears as they are the best varieties for baking. Please LMK how it turns out!
Hi Jenn,
If using canned peaches, what quantity would you use for this recipe? I have a 28 oz can – would that work, or would 2 – 28 oz cans be better? And I’m assuming I’d drain the juice from the peaches?
thanks!
Hi Catherine, It’s hard to say. I’d start with one can, drained, and eyeball it in the baking dish. If it looks like not enough compared to my photos, you could add the part or all of the second can.
Hi this looks delicious! Would I be able to use frozen peaches?
Yes, I think frozen peaches would work – hope you enjoy!
Hi Jenn! Your recipes are just wonderful! I was recently gifted 60 peaches and am trying to make some desserts I can freeze for later. Could I bake this fully and then freeze it or freeze it unbaked?
Hi Breanna, Glad you like the recipes! I haven’t frozen this, but I think you could get away with it (I’d freeze it after baking). Just be sure to reheat and crisp up the topping again. I’d love to hear how it turns out if you freeze it!
Can I used canned peaches for this?
I think that would work, SB (if they’re canned in syrup, I’d reduce the sugar a bit). Hope you enjoy!
Great flavour!!! I would however drain the peaches before putting them in the pan. Mine came out quite soupy. Next time I would also make more topping (like an extra 1/2 recipe).