Peach Crisp

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

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

Partially-served Peach Crisp in a baking dish.

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

Crisp ingredients including oats, butter, and lemon.

Step-by-Step Instructions

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

Bowl of unmixed peach filling ingredients.

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

Bowl of peaches mixed with a sugar mixture.

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

Bowl of unmixed dry ingredients and nuts.

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

Bowl of nut mixture.

Add the soft butter.

Butter in a bowl with a nut and oat mixture.

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

Bowl of crumbly nut and butter mixture.

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

Peaches in a buttered baking dish.

Sprinkle the streusel evenly over top.

Baking dish of peaches topped with a nut and oat mixture.

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.

Peach Crisp in a baking dish.

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

Partially-served Peach Crisp in a baking dish.

You may also like

Peach Crisp

This 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 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


  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, 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.

See more recipes:


  • I just made this today using fresh peaches from my peach tree; it was absolutely delicious and I will definitely make it again. Thank you for a great recipe that my family loved!

    • — Mindy on June 9, 2024
    • Reply
  • 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!

    • — Cheryl on November 18, 2023
    • Reply
  • 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.

    • — Cheryl Johnson on November 18, 2023
    • Reply
    • 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!

      • — Jenn on November 20, 2023
      • Reply
  • 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!

    • — madmadjudy on September 19, 2023
    • Reply
  • Unfortunately, my fresh peaches are mealy & dry. Can I still bake with them? Thank you

    • — Frannie in The True North on September 16, 2023
    • Reply
    • Hi Frannie, you can use them, but unfortunately the end result won’t be as good as if you were using softer, juicer peaches.

      • — Jenn on September 18, 2023
      • Reply
  • 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!

    • — Sandy on September 10, 2023
    • Reply
  • Would adding blueberries to this be ok? If so how much would you suggest? So excited to make this!

    • — Colleen on September 8, 2023
    • Reply
    • Sure, Colleen. I’d go with about a cup.

      • — Jenn on September 10, 2023
      • Reply
  • 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

    • — DOrothy ortu on September 3, 2023
    • Reply
  • Could this be made with pears?

    • — Dianne Peeling on August 24, 2023
    • Reply
    • 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!

      • — Jenn on August 25, 2023
      • Reply
  • 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.

    • — Mel on August 24, 2023
    • Reply
  • Can you double the recipe and bake it in a 4q dish?

    • — Mel on August 23, 2023
    • Reply
    • Sure – enjoy!

      • — Jenn on August 24, 2023
      • Reply
  • 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😎

    • — Diane Bailey on July 28, 2023
    • Reply
  • Love this recipe added half cup blueberries. I also cut sugar to 1/2 cup sugar in both recipe and topping delicious

    • — KARYN CLANCY on July 16, 2023
    • Reply
  • 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!

    • — Andrea Chavez on July 10, 2023
    • Reply
  • I thought this was awful! The topping tasted like flour. Overpowered the taste of the whole crisp.

    • — Lyn McCarty on July 9, 2023
    • Reply
  • 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! 🙂

    • — JRGordon on July 9, 2023
    • Reply
  • 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.

    • — Belinda on July 9, 2023
    • Reply
  • This is soooooo good!

    • — Carole Bruno on July 9, 2023
    • Reply
  • About how many cups of peaches is that?

    • — Leslie Case on July 6, 2023
    • Reply
    • 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!

      • — Jenn on July 6, 2023
      • Reply
  • 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

    • — alicia on July 6, 2023
    • Reply
    • 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!

      • — Jenn on July 6, 2023
      • Reply
  • 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.

    • — Mike Stamm on July 6, 2023
    • Reply
  • 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.

    • — Becca on June 16, 2023
    • Reply
  • 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

    • — Kathy G on April 25, 2023
    • Reply
    • 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.

      • — Jenn on April 25, 2023
      • Reply
  • 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.

    • — Kevin on January 27, 2023
    • Reply
  • 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.

    • — Amanda on January 8, 2023
    • Reply
  • 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!

    • — Patricia Seaton on October 14, 2022
    • Reply
    • How many frozen sliced peaches did you use? Thank you.

      • — SH on December 30, 2022
      • Reply
  • 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!!

    • — Arlene on September 19, 2022
    • Reply
  • 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!

    • — Sarah Pfennigs on September 9, 2022
    • Reply
    • Wonderful details to help us perfect this recipe. Thank you, Sarah!

      • — Kim Keelin on August 20, 2023
      • Reply
  • 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.

    • — Tracy on September 8, 2022
    • Reply
  • 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.

    • — Deb on September 7, 2022
    • Reply
  • 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.

    • — Joan on September 5, 2022
    • Reply
  • 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.

    • — Jenn on September 5, 2022
    • Reply
  • 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.

    • — Mari on September 5, 2022
    • Reply
  • 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❗️

    • — KNDunham on September 5, 2022
    • Reply
  • Have made this twice…easy to make and delicious!

    • — Jeanette on September 5, 2022
    • Reply
  • 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.

    • — Mary Anne on September 1, 2022
    • Reply
  • This is a perfect recipe I have made it twice and will make my crisps with it. Cherry next! Thanks, excellent!!!!

    • — Susann Ellis Visser on August 28, 2022
    • Reply
  • 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.

    • — Gloria on August 22, 2022
    • Reply
  • 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.

    • — The happy cooker on August 18, 2022
    • Reply
  • 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.

    • — Kim Williamson on August 18, 2022
    • Reply
  • 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!!!

    • — Angie Myers on August 18, 2022
    • Reply
  • 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 🙏❤️🇺🇸

    • — Gia, Calimesa Ca on August 18, 2022
    • Reply
    • How kind that you participate in that. I’m thrilled to hear that they got to enjoy something sweet. 💗

      • — Jenn on August 18, 2022
      • Reply
  • 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!!

    • — Joy on August 16, 2022
    • Reply
  • 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.

    • — Liz on August 15, 2022
    • Reply
  • 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.

    • — Marie Ollinger on August 14, 2022
    • Reply
  • Can we replace the all-purpose flour with wheat flour ?

    • — Premila on August 13, 2022
    • Reply
    • Sure, that should be fine. Enjoy!

      • — Jenn on August 15, 2022
      • Reply
  • Delicious as written. A perfect ratio of peaches to topping.

    • — Elaine on August 13, 2022
    • Reply
  • Amazing recipe, it was delicious. It is going in my recipe book. It was a hit every one loved it.

    • — GLT on August 12, 2022
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.