Peach Crisp

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This luscious peach crisp with a generous oat-pecan streusel is summer comfort food defined.

Peach Crisp

With a generous, crunchy oat-pecan streusel and luscious peach filling, this peach crisp is rustic summer comfort food. And, aside from peeling the peaches, it’s quick and effortless to make. Serve warm from the oven topped with vanilla ice cream. Leftovers are delicious with your morning coffee the next day, 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

This luscious peach crisp with a generous oat-pecan streusel is summer comfort food defined.

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


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


  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

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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, 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

  • I think I did something wrong but I’m not sure what. When my peach crisp cooled I noticed there is almost clear gelatin-like chunks in the filling…what did I do?

    • — Chelsea O on September 19, 2020
    • Reply
    • Hmmm… that sounds strange — did you make any substitutes to the ingredients?

      • — Jenn on September 21, 2020
      • Reply
  • This recipe looks fabulous. Can it be made with frozen peaches? If so, would they need to be defrosted and drained before putting the fruit mixture together? Thank you!

    • — Beth Thrutchley on September 9, 2020
    • Reply
    • Yes, frozen peaches are fine (and I think thawing and draining them before incorporating them into the recipe is a good idea). Hope you enjoy!

      • — Jenn on September 10, 2020
      • Reply
  • Made this weekend – excellent !!
    Can I use frozen store bought peaches in the winter to make the crisp ? Would I need to modify the recipe – add more sugar, etc ?

    • — dibster on September 9, 2020
    • Reply
    • So glad you liked it! You can use frozen peaches without modifying the recipe. I’d just thaw them first and drain off any extra liquid.

      • — Jenn on September 10, 2020
      • Reply
  • As a fellow culinary expat, I also got out of the biz to raise a family, I was excited when I saw your recipe as I could tell that all the ratios were dead on. Then I made it and it turned out even better than I thought it would. Fantastic! All three kids (and one busy wife) gobbled it up. I will definitely keep this site in my rotation.

    • — Kevin Cochran on September 7, 2020
    • Reply
  • Hi! Thanks for all the wonderful recipes!
    Question–why is the apple crisp topping vs. peach crisp topping different? What’s the main difference between using softened butter vs cold butter in the different crisps? Thanks!

    • — Brooke on September 6, 2020
    • Reply
    • Hi Brooke, glad you like the recipes! Honestly, I developed both of those recipes a long time ago and I don’t recall the method to my madness when I created them and why I handled the toppings differently. The bottom line though is that either will work. Hope that helps at least a bit! 🙂

      • — Jenn on September 10, 2020
      • Reply
  • Jen could I use the peaches prepared this way in the plum galette recipe

    • — Gillian Andries on September 2, 2020
    • Reply
    • Hi Gillian, ou could try peaches here — I think it will work but there’s always some trial and error when swapping fruit; you may need more or less sugar. Please LMK how it turns out if you try it!

      • — Jenn on September 2, 2020
      • Reply
  • Hello,
    What do to think about adding cinnamon red hot candy and cutting the sugar back?
    I’m making this tomorrow for a BBQ one pan with raspberries and one with blackberries because I can. Lol!
    I’ve made this with just peaches but I love to experiment😃.
    Excellent recipe btw! Props to you!!

    • — Michelle on August 29, 2020
    • Reply
    • Also just a side note-
      If my peaches are very ripe I drain them for 15 minutes before I add my ingredients. Helps tremendously!

      • — Michelle on August 29, 2020
      • Reply
    • Hi Michelle, I’ve never tried adding hot candy to a crisp, but could be interesting! I’d love to know how it turns out if you try it.

      • — Jenn on August 30, 2020
      • Reply
  • I made this today, it was great!! I liked the pecans in the topping. I made it exactly as directed, except no added salt (my husband is on a very very sodium restricted diet) … this had great favor even with no added salt..thank you

    • — Di on August 29, 2020
    • Reply
  • Hi, if I made this the night before how would I want to store it for the next day? Also, would I want to reheat it for like ten minutes the next morning to maintain crispness?

    • — Nick on August 27, 2020
    • Reply
    • Hi Nick, I think you could make this a day ahead. I’d let it sit out on the counter to come to room temperature and then, as you mentioned, pop it in the oven for a few minutes to heat it through and crisp up the top. You could also prep/assemble it a day ahead and bake before serving.

      • — Jenn on August 28, 2020
      • Reply
      • This was so delicious! I made it with peaches and blueberries. Yum!

        • — Lea on September 10, 2020
        • Reply
  • I used 3 lbs of yellow peaches and a single white peach, left the peels on, and followed the recipe to the letter otherwise, but it is sooo soupy. Any idea where I could have gone wrong? Is this something that could be fixed by baking longer?

    • — Yasmeen on August 27, 2020
    • Reply
    • Hi Yasmeen, Sorry you had a problem with this! The additional peach may have contributed to the problem. Also, were the peaches super-ripe?

      • — Jenn on August 28, 2020
      • Reply
  • So so so GOOD! I didn’t have enough peaches so I added in some blueberries – Delicious. Best fruit crisp ever

    • — Jill on August 26, 2020
    • Reply
  • Okay. That was awesome! I forgot to add the pecans, but the topping was still delicious. This is my new go-to crisp recipe

    • — Christie on August 23, 2020
    • Reply
  • This was the best peach crisp I have ever made. It came out perfect without being runny (like others I have made) and the topping was out of this world. Highly recommend!!

    • — Jacquelyn In NC on August 22, 2020
    • Reply
  • Oh so made it threw it in freezer. Had it. I think it’s better cause the topping was nice and crunchiest. So good. Your recipes never fail. Just love the beef stew. I have books of recipes. Now just go to u❤️❤️

    • — Viv brooks on August 21, 2020
    • Reply
  • I really love the addition of the lemon and the cornstarch to this crisp. Mine came out a perfect consistency with a nice crispy top. I gave it 4 stars out of 5 because I find it too sweet. However, I would still definitely make it again but cut the sugar in half.

    • — Barb M on August 20, 2020
    • Reply
  • My husband absolutely loved this recipe. I’ll definitely be making it again.

    • — Kris Judd on August 20, 2020
    • Reply
  • Best ever!!!! So crispy and delicious… I will covet this recipe… it will be one of my secret recipes. We ate it for a week! Fabulous!!!! Yum yum yum

    • — Jeannine on August 20, 2020
    • Reply
  • It was delicious! White peaches were sweeter but mushier. Yellow peaches came out with the right tartness and firmness. Be careful about leaving it in too long. If you are trying to get it more golden brown, it may overcook your peaches. Great recipe!

    • — RS on August 20, 2020
    • Reply
  • I would like to make this for someone with a nut allergy. Do I need to substitute for the nuts or are they optional?

    • — Laurap on August 20, 2020
    • Reply
    • Hi Laura, It’s completely fine to just omit the nuts. Enjoy!

      • — Jenn on August 21, 2020
      • Reply
  • I made this crisp today for the first time. As per recipe, I used a 2 qt. dish. That was too small. Lots of juice ran out. Luckily I had put a lined pan underneath and avoided a really messy oven. I am waiting for it to cool so we can try it. It smells good! What size dish is everyone else using?

    • — Erena on August 19, 2020
    • Reply
    • Hi Erena, You were correct in using a 2-quart dish so it’s strange that it overflowed. Did you, by any chance, increase any of the ingredients?

      • — Jenn on August 20, 2020
      • Reply
  • Excellent. We live in peach country, so will make this over and over and intend on freezing some. Thanks for sharing.

    • — Peggy Olson on August 19, 2020
    • Reply
  • Excellent recipe! I used both white and yellow peaches for this recipe. For some peaches that were very ripe, I left the skin on and it was a nice color contrast to the ones that were peeled.

    I loved the pecans and the oats–they added a nice texture to the dish!

    I may have used a baking dish that was too large, as the topping did not fully cover the peaches. I would either bake them in a smaller baking dish next time, or make more topping (can’t have too much of it!).

    The dessert was a big hit and everyone loved it!

    • — KB on August 18, 2020
    • Reply
  • Have tried several peach crisp recipes over the years. This one is by far the best!! The reason? A key ingredient in this recipe is the corn starch; it may seem minor, but it is not! The cornstarch thickens up the sauce surrounding the peaches; whereas, many other recipes I’ve used lacked the thickening and were watery. Crumble is wonderful with lots of brown sugar and lots of pecans.
    A tip: If you don’t want vanilla ice cream, try butter pecan. I did and it worked really well!

    • — Cindy Kodish on August 18, 2020
    • Reply
  • Hi Jenn!
    Some friends of ours dropped in last Friday, so I needed a dessert quickly and easily to prepare.
    And what shall I say – your Peach Crisp turned out perfect!
    Even my husband loved it, and he’s not really into peaches.
    Btw, I added some extra zing by drizzling some limoncello over the peaches before sprinkling the streusel.
    Thank you so much for your recipes!

    • — Bettina on August 17, 2020
    • Reply
  • hi jen it was awsome

    • — leim on August 15, 2020
    • Reply
    • I found the filling a great consistency but this was waaayyy to sweet for my family’s liking. Like too sweet to finish. I would make this again but at least halve the amount of sugar as a starting point.

      • — Nicole on August 30, 2020
      • Reply
  • 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!

    • — Le-Anne Weatherbee on August 15, 2020
    • Reply
  • 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!!!!

    • — Tara Handschin on August 13, 2020
    • Reply
  • Absolutely loved this peach crisp 🧡 What a winner! Can’t wait to have it again!

    • — Dorothy on August 13, 2020
    • Reply
  • 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.

    • — Karen on August 13, 2020
    • Reply
  • Your recipe for Peach Crisp is divine!
    I have made many peach crisps, but this is definitely the best!
    Thank you Jenn

    • — Lynn Wiegand on August 12, 2020
    • Reply
  • 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.

    • — S. Mark Cates on August 9, 2020
    • Reply
    • thanks, I have been wanting to try that method to make the topping crispier so will give it a go.

      • — Cathy S McCarty on August 13, 2020
      • Reply
    • 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!

      • — Lavpet on August 18, 2020
      • Reply
  • 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.

    • — Julie Monroe on August 8, 2020
    • Reply
  • 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!

    • — Laurie on August 4, 2020
    • Reply
    • 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.

      • — Jenn on August 5, 2020
      • Reply
  • Hi Jenn,

    I’ve been hooked on your strawberry rhubarb crisp. Would adding rhubarb work well with this recipe? Thanks, love your book too.

    • — Victoria on July 30, 2020
    • Reply
    • 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!

      • — Jenn on July 30, 2020
      • Reply
  • 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.

    • — Suzie DeAngelis on July 30, 2020
    • Reply
  • 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!

    • — Cary Davis on July 27, 2020
    • Reply
    • 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!

      • — Jenn on July 28, 2020
      • Reply
  • 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.

    • — ChrisM on July 25, 2020
    • Reply
    • How do you use tapioca? I have tapioca and have never used it as a thickener.

      • — Virginia on August 9, 2020
      • Reply
      • 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.

        • — ChrisM on August 13, 2020
        • Reply
  • 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.

    • — Karen on July 23, 2020
    • Reply
    • 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 on July 24, 2020
      • Reply
  • Jenn. I love all your recipes. Truly! Can I put this together and freeze it to bake at a later date?

    • — Pat on July 23, 2020
    • Reply
    • 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!

      • — Jenn on July 23, 2020
      • Reply
  • 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.

    • — Donna M on July 16, 2020
    • Reply
  • 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?

    • — Christie on June 24, 2020
    • Reply
    • 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!

      • — Jenn on June 25, 2020
      • Reply
  • 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?


    • — Catherine V. on June 11, 2020
    • Reply
    • 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.

      • — Jenn on June 12, 2020
      • Reply
  • Hi this looks delicious! Would I be able to use frozen peaches?

    • — Deb on June 9, 2020
    • Reply
    • Yes, I think frozen peaches would work – hope you enjoy!

      • — Jenn on June 9, 2020
      • Reply
    • 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?

      • — Breanna on June 27, 2020
      • Reply
      • 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!

        • — Jenn on June 29, 2020
        • Reply
  • Can I used canned peaches for this?

    • — sb on March 31, 2020
    • Reply
    • I think that would work, SB (if they’re canned in syrup, I’d reduce the sugar a bit). Hope you enjoy!

      • — Jenn on March 31, 2020
      • Reply
  • 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).

    • — Maureen on October 20, 2019
    • Reply
  • 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
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  • 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 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?

        • — 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!

  • 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!

  • 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

    • Hi Chris, My baking dish is about 7 x 11 inches. And yes, you can make this a day ahead. 🙂

  • 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.

    • I do think it’d work with frozen peaches, Suzie. Please lmk how it turns out if you try it. 🙂

    • 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.

      • 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.

        • That looks great, thanks.

  • This peach crisp was very simple to prepare and tasted great. Leftovers heated nicely in the microwave the next day and still tasted great.

  • Just made this today and it was delicious!! Love the pecans in the topping. What a great way to showcase peaches. Thanks Jen!!

  • This was super simple to make and very tasty. Will definitely make again! Thank you for the recipe!

  • 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!

  • 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,

    • Hi Sarah, It may take up to an hour, but I’d start checking around 45 minutes.

  • 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?

    • Hi Landra, It’s perfectly fine to just omit the nuts – it will still be delicious. 🙂

  • How to break down for 2 servings

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

  • Hi,

    Do you think this would work with frozen peaches?


    • I do, Jen – please LMK how it turns out if you try it!

  • Approximately how many cups of cut-up peaches would 3 lbs be? Thanks!

    • 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.

    • 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:)

  • 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
    • 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!

  • I have a jar of canned peaches… Would they be OK to use instead of fresh?

    • Hi Bonita, I do think canned peaches would work here. Please lmk how it turns out!

  • 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 ! !

    • 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!

  • Looks great! what size, in inches, is
    the baking dish you used in the pic?

    • Hi Suzy, It’s an odd-sized dish – just shy of 7 x 11.

  • 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
    • Reply
    • Hi Jacquie, Yes and yes! I’d love to know how it turns out.

  • 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.

    • Hi Debbie, Yes definitely – I think you could prep it a day ahead and bake before serving. And thank you! 😊

      • 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
        • Reply
        • Good to know it didn’t make a difference to not peel the peaches!

          • — Sophie on June 27, 2019
          • Reply
      • Hi I was wondering if this could be made so that vegans could eat this? I feel the only thing that is needed to be changed is the butter to a margarine that vegans can eat.

        • — Miranda on August 12, 2020
        • Reply
        • Hi Miranda, I haven’t made the topping with anything but butter so I can’t say for sure, but I think (stick) margarine would work. Please LMK how it turns out if you try it!

          • — Jenn on August 13, 2020
          • Reply
          • Jenn this came out beautiful and delicious- i did not have cornstarch so I used 4 tbsp of flour- it thickened beautifully (i let it rest a while after cooking- for those with juicy peaches you may just need some extra resting time). This is perfect Jenn!

            • — Liz on August 16, 2020

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