Peach Crisp

Tested & Perfected Recipes

With a crunchy and generous oat-pecan streusel and luscious peach filling, this peach crisp is the ultimate summer comfort food.

Peach Crisp

My friend Lisa, a pastry chef turned food writer, recently shared her best-loved peach pie recipe with me. Over the weekend, I had loads of farm-fresh peaches and the best of intentions, but it turns out I am much lazier than Lisa is because I opted to make this dead-simple peach crisp instead.

With a crunchy and generous oat-pecan streusel and luscious peach filling, it’s the ultimate summer comfort food. And, save for peeling the peaches, it really is effortless – no finicky pie crust involved. Naturally, this crisp is best served warm from the oven topped with vanilla ice cream but leftovers are delicious with your morning coffee, too. 

What you’ll need to make peach crisp

how to make peach crisp

How to make peach crisp

Begin by making the peach filling. In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, vanilla, and salt.

how to make peach crisp

Mix well to coat the peaches evenly, then set aside.

how to make peach crisp

Make the topping by combining the brown sugar, flour, oats, nuts, and spices in a large bowl.

how to make peach crisp

Mix well, using your hands to rub out the lumps of brown sugar.

how to make peach crisp

Add the soft butter.

how to make peach crisp

Mix until the mixture is crumbly (go ahead and use your hands if it’s easier).

how to make peach crisp

Transfer the peaches to a buttered baking dish and press into an even layer.

how to make peach crisp

Sprinkle the streusel evenly over top.

how to make peach crisp

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.

how to make peach crisp

Spoon the crisp into bowls and serve with vanilla ice cream or sweetened whipped cream.

how to make peach crisp

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Peach Crisp

With a crunchy and generous oat-pecan streusel and luscious peach filling, this peach crisp is the ultimate summer comfort food.

Servings: 8
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

Ingredients

For the Filling

  • 3 pounds peaches, peeled, pitted and cut into 1/4-inch slices
  • 2 tablespoons lemon juice, from 1 lemon
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

For the Topping

  • 3/4 cup packed dark brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup pecans, chopped
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened

For Serving

  • Vanilla ice cream or sweetened whipped cream

Instructions

  1. Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish.
  2. 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.
  3. 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).
  4. 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 Edamam

  • 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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Reviews & Comments

  • What temperature does it bake at?

    • — Stephen O'Reilly on October 14, 2019
    • Reply
    • Hi Stephen, It gets baked at 350°F/175°C. Hope you enjoy!

      • — Jenn on October 14, 2019
      • Reply
  • 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

    • — Shelley T. on October 9, 2019
    • Reply
  • 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!

    • — Rebecca Gould on September 25, 2019
    • Reply
    • Hi Rebecca, It’s perfectly fine to just omit the pecans – it will still be delicious!

      • — Jenn on September 26, 2019
      • Reply
      • Thanks! I can’t wait to try this!

        • — Rebecca on September 26, 2019
        • Reply
  • 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!

    • — Susan on September 23, 2019
    • Reply
  • 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!

    • — Maureen Race on September 23, 2019
    • Reply
  • 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.

    • — Carol on September 10, 2019
    • Reply
  • I can’t have cornstarch, can I replace with flour instead and if so, how much flour should be used? Thank you!

    • — Trish on September 9, 2019
    • Reply
    • Hi Trish, Yes, you’ll need 1/4 cup of flour. Hope you enjoy it!

      • — Jenn on September 10, 2019
      • Reply
      • Delicious and turned out lovely even with the flour replacement! Thank you for sharing this recipe!

        • — Trish on September 20, 2019
        • Reply
  • 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.

    • — Alanna on September 4, 2019
    • Reply
    • 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?

      • — Jenn on September 5, 2019
      • Reply
  • 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!

    • — Christy on September 2, 2019
    • Reply
  • It tastes very good, but it came out quite soupy. Some tapioca added before baking might firm it up.

    • — Joey Philburt on September 2, 2019
    • Reply
  • Can I use I can’t believe it’s not butter or must it be real butter?

    • — Patty Eallonardo on September 1, 2019
    • Reply
    • Hi Patty, I highly recommend using real butter here. Hope you enjoy!

      • — Jenn on September 2, 2019
      • Reply
  • I made this yesterday and it was so delicious! I finely chopped the pecans instead for the topping and it came out great. Can’t wait to try more of your recipes!

    • — Elisa Vall on August 26, 2019
    • Reply
  • I just made this recipe and my family loved it. I did cut down on the sugar a little and it still came out delicious. I have tried many of your recipes and they have been great. I regret I hadn’t written reviews of them, but I feel I had to for this recipe. Thank you.

    • — Ruth V. on August 24, 2019
    • Reply
  • The peach crisp was delicious.

    • — Carol on August 20, 2019
    • Reply
  • Other recipes I’ve used for streusel you use cold butter and cut into the flour mixture. Is there a benefit in this recipe to use softened butter vs the cold butter?

    • — Nancy on August 19, 2019
    • Reply
    • Hi Nancy, I make streusel all different ways depending on the recipe; sometimes even with melted butter. It doesn’t make much difference.

      • — Jenn on August 22, 2019
      • Reply
  • Hi, Jen –
    Thanks for another wonderful recipe. Q: would it be a problem to use quick oats (not instant) instead of old-fashioned oats?
    Laura

    • — Laura on August 15, 2019
    • Reply
    • That should be fine, Laura. Enjoy!

      • — Jenn on August 15, 2019
      • Reply
    • Can I make in ramekins? How long would I bake them?

      • — Margie on September 1, 2019
      • Reply
      • Sure, Margie. I’d start checking around 35 minutes, but they make take longer.

        • — Jenn on September 2, 2019
        • Reply
    • Can it be made ahead and frozen?

      • — Barb on September 3, 2019
      • Reply
      • Hi Barb, I haven’t frozen this myself, but I think you could get away with it. Hope you enjoy!

        • — Jenn on September 3, 2019
        • Reply
  • Jen- Have you ever made a crisp or cobbler on the grill? Would like to make this for a dinner at the beach in a disposable aluminum dish. Wondering if I bake it 1/2 way at home and finish down at beach on the grill while we eat dinner or just bring it uncooked and put it on? Any advice appreciated – thanks!

    • — Jill on August 11, 2019
    • Reply
    • Hi Jill, I can’t say I’ve ever made a crisp or cobbler on the grill. While I think it would work (and I’d probably bake it halfway at home and finish it on the grill), keep in mind that you won’t get that nice crunchy top like you would in the oven. Please let me know how it turns out if you try it!

      • — Jenn on August 12, 2019
      • Reply
      • As a former home economics teacher who is very excited about making this tomorrow for company, I don’t understand why it wouldn’t crisp on the grill. Grilling is a dry cooking method. My hens crisp nicely in a foil pan on the grill as do roasted potatoes. It is my favorite way to cook bacon b/c of mess reduction and it being very crispy.

        • — Julie Griffin on August 29, 2019
        • Reply
  • Hi Jen,
    I wanted to make this it looks delicious. Just clarification the peaches has to be ripe or hard is ok? How many pieces do you think is 3pounds?
    I love all your recipes and I’m ordering your recipe book as well 98% I cooked at home is from your recipe. My husband is very proud of my cooking I’m Asian to cook this delicious food empresses my husband.just love it
    Thanks Jen for sharing your wonderful recipes…
    Rose G

    • — Rose G. on August 6, 2019
    • Reply
    • Hi Rose, They don’t need to be perfectly ripe but they shouldn’t be rock hard either. 3 pounds is about 5 peaches, but it really depends on the size. Hope that helps and so happy you’re having success with the recipes! 💕

      • — Jenn on August 6, 2019
      • Reply
  • Made this wonderful Peach Crisp yesterday and my husband said it was ‘the best’ so I have thrown out all the other ones I have collected over the years. The pecans add so much to the topping. Thank you – enjoy trying your recipes.

    • — Patti from Canada on August 5, 2019
    • Reply
  • I was disappointed that the streusel topping didn’t turn out crunchier…maybe a stick of butter was too much? I also couldn’t open the link to read the reviews to see if others had the same experience? I had hoped to have the “crisp” part look kind of lumpy and browned, like granola. Instead it was more like a melted flat pool over the top of the peaches. Perhaps my peaches were too juicy?

    • — Mary C on July 28, 2019
    • Reply
    • Hi Mary, the topping should definitely have crisped up. Did you make any changes to the recipe? If not, it could’ve been that your peaches were exceptionally juicy, so hopefully, you won’t have the same experience the next time around. Also, if you want to brown the topping a bit more, you can stick the dish under the broiler for a minute or two at the end.

      • — Jenn on July 28, 2019
      • Reply
  • 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.

    • — Karen on July 27, 2019
    • Reply
  • 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!!

    • — Julie Ericson on July 25, 2019
    • Reply
    • 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!

      • — Jenn on July 26, 2019
      • Reply
      • 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!

        • — Geni Rowan-Grella on August 5, 2019
        • Reply
        • Hi Geni, I would add all the liquid. Enjoy!

          • — Jenn on August 5, 2019
          • Reply
  • Wonderful! Made for our annual block party with fresh babcock peaches – love the flavors and the topping!

    • — Wendy on July 21, 2019
    • Reply
  • Hi. Can this be made without the cornstarch? I have none, rarely use it and would like to get by without buying it?

    • — Jane on July 11, 2019
    • Reply
    • Hi Jane, you can use all-purpose flour in place of the cornstarch. Hope you enjoy!

      • — Jenn on July 11, 2019
      • Reply
  • 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!

    • — Sally Kasick on July 10, 2019
    • Reply
    • 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!)

      • — Jenn on July 11, 2019
      • Reply
  • 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.

    • — Suzie DeAngelis on June 6, 2019
    • Reply
    • 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 on June 7, 2019
      • Reply
      • 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.

        • — Suzie DeAngelis on June 13, 2019
        • Reply
        • 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.

          • — Jenn on June 13, 2019
          • Reply
  • 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.

    • — Tami on April 11, 2019
    • Reply
  • 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!!!

    • — Kim on April 11, 2019
    • Reply
  • 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

    • — Gayle on March 15, 2019
    • Reply
    • 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.

      • — Jenn on March 16, 2019
      • Reply
      • 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!

        • — Noreen on July 9, 2019
        • Reply
        • ❤️

          • — Jenn on July 9, 2019
          • Reply
  • 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.

    • — Liz C. on January 2, 2019
    • Reply
    • Great tip, Liz. Glad you like the cookbook!

      • — Jenn on January 2, 2019
      • Reply
  • Thanks for another great recipe! I made it with frozen peach slices (2x600g bags or around 2.64 lbs), not thawed. Gave it an extra 15 minutes in the oven to ensure it was heated through. Had to pack it into the dish but it settled nicely as it cooked. Also reduced the sugar (in half) and only used 0.5 cups brown sugar, and it still turned out well (ok there were a few peach slices in there which could have used a bit more sugar and next time I will probably add a bit more sugar, but it was nothing the added ice cream could not make up for!). There was some liquid on the bottom after cooking/cooling but it was sweet delicious, so no concerns there. Highly recommend and look forward to making it with fresh peaches, come summer.

    • — Nick on December 3, 2018
    • Reply
  • Maybe my fresh peaches were really juicy and sweet, but I found 2/3 cup sugar was too much. The topping was great, and I will it for every fruit crisp from now on. Thanks!

    • — Kat on September 21, 2018
    • Reply
  • This was sooooo good! I found there was an excessive amount of juice after coming out of the oven but when reheating it formed up a bit and was perfect. My whole family raved!

    • — Erin on September 19, 2018
    • Reply
  • It looks like you’re using a rectangle sized dish. What size is it? Can you make this delicious looking dessert the day before? Thanks

    • — Chris Wilkinson on September 10, 2018
    • Reply
    • Hi Chris, My baking dish is about 7 x 11 inches. And yes, you can make this a day ahead. 🙂

      • — Jenn on September 10, 2018
      • Reply
  • I’ve now made this 3 times to rave reviews. My question is if frozen peaches would work as well if fresh aren’t available.

    • — Suzie on September 9, 2018
    • Reply
    • I do think it’d work with frozen peaches, Suzie. Please lmk how it turns out if you try it. 🙂

      • — Jenn on September 9, 2018
      • Reply
    • Thanks for your quick response. Here’s my 2nd question-would the recipe for the filling work well with apples? It’s almost apple season and the crumb topping on this crisp is amazing.

      • — Suzie DeAngelis on September 11, 2018
      • Reply
      • Hi Suzie, It would probably work but since every fruit bakes up a little differently (and varies in sweetness), I’d use this tested recipe instead.

        • — Jenn on September 11, 2018
        • Reply
        • That looks great, thanks.

          • — Suzie DeAngelis on September 12, 2018
          • Reply
  • This peach crisp was very simple to prepare and tasted great. Leftovers heated nicely in the microwave the next day and still tasted great.

    • — Linda on August 26, 2018
    • Reply
  • Just made this today and it was delicious!! Love the pecans in the topping. What a great way to showcase peaches. Thanks Jen!!

    • — Dawn on August 21, 2018
    • Reply
  • This was super simple to make and very tasty. Will definitely make again! Thank you for the recipe!

    • — Angie on August 20, 2018
    • Reply
  • Ontario has awesome peaches this time of year. I blanched some fresh Niagara peaches it was so easy to peel them- this turned out great ! Another to great dessert to add to my repertoire- thanks Jennifer for another awesome recipe!

    • — Holly on August 19, 2018
    • Reply
  • I would like to make a larger serving of the crisp. I’m planning to make it in a 3qt dish and use 1.5x the ingredients. Does the baking time change? Thank you,

    • — Sarah on August 18, 2018
    • Reply
    • Hi Sarah, It may take up to an hour, but I’d start checking around 45 minutes.

      • — Jenn on August 20, 2018
      • Reply
  • I would love to make this peach crisp but there are nut allegies in the family. My daughter allergic to pecans, walnuts, almonds. What other nuts would you suggest?

    • — Landra on August 17, 2018
    • Reply
    • Hi Landra, It’s perfectly fine to just omit the nuts – it will still be delicious. 🙂

      • — Jenn on August 17, 2018
      • Reply
  • How to break down for 2 servings

    • — Ellen on August 17, 2018
    • Reply
    • Hi Ellen, The recipe doesn’t divide easily for two servings, but you could cut it in half and make 4 individual ramekins.

      • — Jenn on August 20, 2018
      • Reply
  • Hi,

    Do you think this would work with frozen peaches?

    Jen

    • — Jen on August 16, 2018
    • Reply
    • I do, Jen – please LMK how it turns out if you try it!

      • — Jenn on August 16, 2018
      • Reply
  • Approximately how many cups of cut-up peaches would 3 lbs be? Thanks!

    • — Leslie on August 16, 2018
    • Reply
    • Hi Leslie, It’s really hard to say since sliced peaches are hard to measure in cups, but I can tell you that I used 5 very large peaches. You’d probably need about 7 medium peaches to get 3 lbs. Don’t worry about it too much; it doesn’t need to be exact.

      • — Jenn on August 16, 2018
      • Reply
    • Ha! I was going to comment that I wish that when folks offered up recipes they would put in parenthesis an approximate number for the produce mentioned. It makes things to much easier. I realize size can make the variable, but it is nice to have a ball park figure to work with. I shop at a Farmer’s Market and the vendor does the weighing, I just select the pretty produce. I have quite a handed down recipes where measurements weren’t used, but how many of an item. I am so glad someone else wondered the same:)

      • — Ruby on August 17, 2018
      • Reply
  • Hi Jenn
    Do you have a trick for peeling the peaches ? I tend to be left with a handful of peach slush by the time I finish.

    • — Kathy Vukasovich on August 16, 2018
    • Reply
    • Hi Kathy, It’s best if the peaches aren’t too ripe – that way you can just use a swiss peeler. If they are soft, it’s easiest to blanch them first. Here’s a good tutorial. Hope that helps!

      • — Jenn on August 16, 2018
      • Reply
  • I have a jar of canned peaches… Would they be OK to use instead of fresh?

    • — Bonita Amaro on August 16, 2018
    • Reply
    • Hi Bonita, I do think canned peaches would work here. Please lmk how it turns out!

      • — Jenn on August 16, 2018
      • Reply
  • I would love to serve this for a dinner with friends, but one friend has a gluten allergy. Do you have any ideas for a gluten free crisp?
    I’ve got your cookbook and follow you weekly. Your recipes are AMAZING ! !

    • — Kathy on August 16, 2018
    • Reply
    • Hi Kathy, I think you could definitely use a gluten-free flour for the topping. Hope that helps and glad you are enjoying the recipes!

      • — Jenn on August 16, 2018
      • Reply
  • Looks great! what size, in inches, is
    the baking dish you used in the pic?
    Thanks!

    • — Suzy on August 16, 2018
    • Reply
    • Hi Suzy, It’s an odd-sized dish – just shy of 7 x 11.

      • — Jenn on August 16, 2018
      • Reply
  • This looks delicious, but your opening comments have me craving peach pie! I am thinking of beginning with the wonderful crust for your apple pie. If you think that is a good crust to use, would I pre-bake the bottom crust when making a peach pie?
    Thanks much. (I will also make sure to try the crisp!)

    • — Jacquie Rohricht on August 16, 2018
    • Reply
    • Hi Jacquie, Yes and yes! I’d love to know how it turns out.

      • — Jenn on August 16, 2018
      • Reply
  • This dessert looks ideal for a summer dinner party. Can this be made ahead -unbaked and stored in the refrigerator ?(overnight or same day? )
    Love all your recipes AND your great cookbook.

    • — DebbieK on August 16, 2018
    • Reply
    • Hi Debbie, Yes definitely – I think you could prep it a day ahead and bake before serving. And thank you! 😊

      • — Jenn on August 16, 2018
      • Reply
      • I made this for our visiting family over the weekend. Made on Saturday, served on Sunday morning with, Chicken, Chipotle Sausage, homemade type from a local Italian sausage maker. Excellent dish, for breakfast. Everyone gave compliments, the nuts, and spices were perfect. I did NOT peel the peaches, totally unnecessary. I washed the peaches and dried well with a paper towel. Hubby had some this morning, heated gently in microwave, still very good.
        Thanks for a great and easy recipe which can be used for breakfast or dessert.

        • — Karen Calanchini on August 27, 2018
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        • Good to know it didn’t make a difference to not peel the peaches!

          • — Sophie on June 27, 2019
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