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.
What you’ll need to make peach crisp
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.
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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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can this be made a day ahead and baked the next day? or baked a day ahead with good results? thank you, Making for my grandson for Thanksgiving!
Can I bake this a day ahead and it still taste amazing? or best to assemble a day ahead and bake the day of? thank you. I am making with our garden frozen peaches for Thanksgiving. A request from my grandson.
Hi Cheryl, You really could go either way. If you bake it ahead, before serving it, I’d let it sit out on the counter to come to room temperature and then pop it in the oven for a few minutes to heat it through and crisp up the top. Assembling it ahead and baking it later in the day is also fine. Hope everyone enjoys!
Very nice recipe. The crisp topping is excellent – buttery and holds up against the soft, jammy peaches. It is quite sweet, so next time I think I’ll cut the sugar in the peaches. I added a dash of almond extract along with the vanilla, reduced the cornstarch to 1 tbsp, and zested the lemon into the filling and the topping. A great way to use up some of those mealy peaches you end up getting in a basket!
Unfortunately, my fresh peaches are mealy & dry. Can I still bake with them? Thank you
Hi Frannie, you can use them, but unfortunately the end result won’t be as good as if you were using softer, juicer peaches.
Hi Jenn, I just made this and it’s fantastic!
I’m not sure why some folks had issues other then I suspect they may have had quite ripe peaches?
I used 6 large peaches that were still firm, and increased cornstarch to 3 tablespoons. I decreased sugar in filling to 2 tablespoons, but made the topping exactly as written. Best topping ever! I did as one person suggested and cooked half the time at 375 and then decreased to 350 for remainder. This is a phenomenal recipe! Thanks again Jenn!
Would adding blueberries to this be ok? If so how much would you suggest? So excited to make this!
Sure, Colleen. I’d go with about a cup.
Perfection. The only thing I did change (based on one other commenters statement) I increased the amount of cornstarch to 4 TBS. It was wonderful. Also keep in mind that your oven may not be the exact temp, so be sure to check your peaches to ensure that they’re completely done. Great recipe. Thank you
Could this be made with pears?
Hi Dianne, I haven’t tried it with pears, but I think it should work. I’d suggest using either Bosc or Anjou pears as they are the best varieties for baking. Please LMK how it turns out!
Knowing how much corn starch I use in peach pie, I knew 2 Tbsp would NOT be enough. I increased it by another Tbsp and a bit and it was still pretty soupy. Wish I would have went with my gut and used 1/4 cup (4 Tbsp). I used fresh, ripe Okanagan peaches and was so sad to waste those beauties!
The recipe was also a little too sweet.
I love the recipes from this site and recommend alllllll the time, just can’t recommend this recipe.
Can you double the recipe and bake it in a 4q dish?
Sure – enjoy!
Made the recipe for a bunch of ladies at a Pickleball luncheon. They loved it! I thought my juicy peaches made it a little soupy but they didn’t think it was. Highly recommend it!
All the recipes I’ve made from you are really good- it’s my go site to look for recipes and ideas.
Love getting weekly recipes😎
Love this recipe added half cup blueberries. I also cut sugar to 1/2 cup sugar in both recipe and topping delicious
I made this using 2 lbs of white nectarines and 1.5 lbs of plums. It is excellent and my fruit wasn’t all the way ripe yet. I used a 2 qt baking dish as suggested and I would recommend a shallow dish as Jennifer shows. I created and manage a large CSA program in California and we LOVE and use Jennifer’s recipes all the time. I also own both her cookbooks. Thank you for what you do!
I thought this was awful! The topping tasted like flour. Overpowered the taste of the whole crisp.
I made a half a batch last night with peaches from my tree and also substituted Miyoko’s vegan butter. My peaches released a lot of liquid and although most of topping sunk a bit, it turned out great. It almost created a caramel-like consistency on top. Excellent flavor! 🙂
This was awesome, made it for my neighbors and the men and women loved it. the pecans are perfect. Not sure why others had problems. I cut the slices of peaches larger than I might normally. About 4-5 slices per peach. I used smaller fresh Georgia peaches and 8 = 3LBs. I also made sure I used the 2 quart dish. I wonder if people are slicing the peaches too thin and that causes them to be mushy or they are using a dish that is too large. Regardless I would make this again. Being from the south have eaten peach cobbler or crisp all my life and this is a great recipe. My late Mother would approve.
This is soooooo good!
About how many cups of peaches is that?
Hi Leslie, It’s hard to say how many cups of peaches you’ll need, but I can tell you that I used 5 very large peaches. If your peaches are medium-sized, you’ll probably need about 7. Don’t worry about it too much; it doesn’t need to be exact. Hope you enjoy!
hi,have a ? can you substitute w/canned peaches,if so whats the quanity and do they to be rinsed and drained,thanks for the help
Hi Alicia, Canned peaches should work here. I’d drain the liquid from the can (and if they were canned in syrup, I’d reduce the sugar a bit). And, not sure what size the cans are, but you’ll need the equivalent of 3 pounds. Please LMK how it turns out if you try it!
Fantastic recipe, it tastes like Summer! We substituted King Arthur gluten free flour (as usual), but you wouldn’t know it is we didn’t tell you. Your recipes are consistently delicious, reliable, and easy to follow.
This turned out terrible. It was peach soup. I used peaches I picked fresh from my tree the same day I made it. Oats in topping were still raw. I followed the recipe exactly as written. I will not make it again.
Hi Jenn,
I’ve made this recipe twice now and loved it!!
Wondering if there any adjustments needed in using fresh frozen peaches?
Thanks so much
Kathy G
So glad you like it! You shouldn’t need to make any adjustments for frozen peaches; I’d just thaw them first and drain off any liquid.
I’ve made this crisp 4 times now and it always turns out amazing. After the first time, I cut back a tad on both sugars though (a little too sweet) and have added frozen blueberries which everyone loves. The one I have in the oven as I write this review has about a cup of mixed frozen fruit in it (blueberries, strawberries and raspberries). Should be very tasty.
Excellent recipe. Miss Betty even asked for the recipe (HUGE PRAISE).
My few changes:
~3# canned peaches in light syrup, well drained and let rest with cornstarch, vanilla, and salt. As they were canned, did NOT add the sugar or lemon.
~Gluten free flour and walnuts were in pantry. I added 1/2t of baking soda and baking powder to the crisp part. That’s something I have always done with all cobbler/crisp, etcs.
~My butter was frozen, so I melted it on super LOW on the stove. I started melting before draining the peaches. (Also, I hate crumbling/cutting butter into sugar).
~For layering, I put the peaches in the pan, then the brown sugar mixture, then slowly drizzled the butter over the whole thing.
~For my oven, NEXT TIME I think 375 for 20 min, then 350 for 20 min.
I’m 100% excited to make this again.
I had bought, sliced, and frozen peaches from a Costco box. I defrosted them for this recipe. I knew they would be more soggy so used more starch (arrowroot since that is what I had.) I had walnuts so used those and substituted oat flour for the all purpose. I also made made a bit more topping. I took it to my neighbor’s place to enjoy together with some vanilla bean ice cream. It was delicious and delightful! Thanks for a great recipe!
How many frozen sliced peaches did you use? Thank you.
I have made many crisps but this one is a keeper!! I’ve used this one several times with total success and more yummy compliments and requests for seconds than ever before. Yum!!
So, I made this last night and it was perfect as written. Here’s my two cents on why this recipe may not have worked for everyone:
1. Weigh your fruit after peeling it. Not enough fruit could result in an overly sweet result. Also, don’t slice the peaches too thinly. You want them to have some bite and if you leave a bit of weight to them, you’re less likely to have a soupy mess.
2. Consider the ripeness of your fruit. I worked with fresh peaches, but they were slightly under ripe. Although that makes it harder to get the pit out, the filling wasn’t overly sweet.
3. Be patient – let the fruit sit for awhile after you’ve added the sugar and cornstarch. Everything needs time to dissolve.
4. Not all ovens are created equally. I let this crisp bake for almost an hour – my telltale signs of a crisp being done is seeing that jammy filling bubble at the sides. Yum!
Jenn, thanks for such a great end-of-summer recipe. I used my new cast-iron dutch oven for this and it was PERFECTION!
Wonderful details to help us perfect this recipe. Thank you, Sarah!
Made this for my husband to take to work today. I did not try it but he loved it and said that a co-worker told him it was better than one she had yesterday (made by a well known local bakery). Quite a compliment! I will be making it again and definitely trying it next time.
Sorry to say that was just awful. Much too sweet and a complete soup, despite adding an extra tablespoon of cornstarch and baking an extra 15 minutes. (No other changes were made.) I won’t be making it again. Disappointed.
I wish I would have used less sugar with the peaches and the crumb topping didn’t set well, but still tasted delicious. Next time, I’m going to use less butter in the topping.
Love the topping on this one! Used fresh peaches picked locally and didn’t peel. It was delicious. I will use less sugar in the peaches next time and maybe drain off some of the juice before adding it to the baking dish.
Absolutely delicious! I followed the recipe exactly except, that being a bit short of the three pounds of peaches, I added some blueberries. So, so good served with butter pecan ice cream.
This was absolutely delicious😋 I didn’t have 3 pounds of peach so I halved the recipe except for the topping which I always do because any crumble topping is fabulous. I did add a half a cup of blueberries which I thought was just enough for color and additional flavor. All I can say is I had nothing left by the end of the evening❣️ I have a feeling I’ll be making it again before the week is out❗️
Have made this twice…easy to make and delicious!
Jeanette
Unbelievablely sweet! Wish I had halved all the sugar (maybe even less white sugar with the peaches) so then I could be able to taste the peaches! Otherwise, quick and easy to make.
This is a perfect recipe I have made it twice and will make my crisps with it. Cherry next! Thanks, excellent!!!!
Delicious! I had walnuts on hand, no pecans, so I used the walnuts. My husband was thrilled that for once I was baking a dessert just for us, not church, not the shelter, not a family gathering, just us!!! He loved it too. Didn’t have 3 lbs. of peaches, so used an 8×8 and reduced other ingredients accordingly. Also, my grandmother made her peach cobblers with whole cloves and to me they speak PEACH, so I added some whole cloves to my peaches in this dessert. Will definitely make again.
I subbed part of the peaches with blueberries because it’s what I had on hand. LOVED the combined fruit. This is a perfectly simple (and delicious!) recipe. I think I will always make it with both fruits. Damn delicious.
Very good crisp. After reading other comments, I reduced the sugar in my peaches because they were very ripe and I didn’t want it to be too sweet.
I did drain some of the juice from the peaches before adding to the baking dish.
My crisp set up perfectly, not runny at all.
I would definitely make this again.
I picked a box of fresh peaches last week at our local orchard in VT. I knew I wanted to make a crisp, but didn’t have a recipe. SO HAPPY I found this one!!! So much so, I went and picked another box of peaches this week to make it again!!! It’s simple to make and delicious to eat!! Thank you very much for sharing!!!
I quadrupled the recipe and prepared four trays for our food pantry outreach where we feed the homeless breakfast and lunch every monday. Our guests were absolutely thrilled and truly enjoyed this peach delight. Thank you for posting this …it was super simple to prepare and the tasty treat ministered to so many. God bless you for posting, God bless all who read this, God bless America 🙏❤️🇺🇸
How kind that you participate in that. I’m thrilled to hear that they got to enjoy something sweet. 💗
Made for my family tonight! Everyone loved it! Extra bonus – it was so colorful and pretty in the bowls! Favorite crisp recipe ever!! Thank you!!
Delicious! Thank you for another winner recipe. Made for company last night and everyone loved it. Only change I made was to reduce the sugar in the peach mix. Used a 2″ tall 8″x8″ baking dish. The few leftovers were delicious cold this morning.
A very good recipe, except, as 95% of US recipes, much too heavy on the sugar. I used half amount of peaches and pro-rated other ingredients, went with 1 TBSP of sugar to coat peaches – plenty, if those are ripe -, and cut sugar in topping in half. Added some more chopped pecans, and the end result was very good. I know better than to fool with ingredient ratios for baking, but for fruit desserts – nope. I never use even close to recommended sugar, as long as the fruit is fully ripe.
Can we replace the all-purpose flour with wheat flour ?
Sure, that should be fine. Enjoy!
Delicious as written. A perfect ratio of peaches to topping.
Amazing recipe, it was delicious. It is going in my recipe book. It was a hit every one loved it.