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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This peach crisp was delicious. So easy to make. We loved the pecans in the topping. We decided to do a review after we ate it and saw how delicious it was… so sorry, no picture!
I made this for a meeting and it was a big hit! My husband LOVED it and he is a tough critic. I modified the recipe to make it gluten free (so I could enjoy it!), using a mix of gluten free 1 for 1 flour and almond flour. It didn’t taste GF (which is great, because my husband is never happy when he hears GF after any food), just delish. Thank you for the recipe!!!!
Absolutely loved this peach crisp 🧡 What a winner! Can’t wait to have it again!
This was too sweet for me and my family’s taste. I would leave the sugar out of the fruit and just put it in the topping.
Your recipe for Peach Crisp is divine!
I have made many peach crisps, but this is definitely the best!
Thank you Jenn
When I found this recipe last summer it became my go to any fruit crisp. I just made a peach crisp with a twist. I like crisp crisp so I double baked this exact crisp topping by breaking it up on a rimmed sheet and baked it for 15 mins. I did move it about half way through and let it cool completely after. I added it to the top of the fruit half way through the 40 min baking time. This recipe is fantastic without this twist.
I appreciate that you add the nutritional info on your recipes! Most sites do not.
thanks, I have been wanting to try that method to make the topping crispier so will give it a go.
I also double baked the crisp topping for the extra crunch and it was delicious!
There’s only two of us at home so I used three containers. I baked them all, ate one, gave one away, and froze one. We reheated the frozen one last night and it was perfect!
Your peach crisp recipe turned out great! It was delicious and beats apple crisp by a mile. I followed your recipe but didn’t notice I forgot to add the pecans until I was cleaning up the kitchen. Next time, it will taste even better.
Hi Jenn! I made this recipe, and when I pulled it oven it was extremely soupy. There was barely any of the crisp visible because it looked like it had been swallowed up by all the juices. I rechecked my measurements, and I did everything exactly as you described. The only difference was that I put my peaches in boiling water for a few seconds to make them easier to peel. Do you think this could have caused all the soupy-ness? Thanks!
Hi Laurie, sorry you had a bit of a problem with this! It’s normal for the crumble to disintegrate a little around the edges where the fruit bubbles up but it shouldn’t do that all over. My guess is that boiling the peaches may have been the problem so next time I’d skip that step.
Hi Jenn,
I’ve been hooked on your strawberry rhubarb crisp. Would adding rhubarb work well with this recipe? Thanks, love your book too.
Hi Victoria, So glad you enjoy the recipes! I think you could sub half of the peaches with rhubarb. I’d love to know how it turns out if you try it!
I make this all the time now, to rave reviews. My only change is that I throw in some blueberries as well. Easy and delicious.