Peach Crisp

Tested & Perfected Recipes

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

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

  • Oh my GOODNESS:). This recipe is phenomenal! Easy to make, have all the ingredients in your cupboards already..Delicious and easy to make. Thanks for sharing your recipe!

    • — Paula Carlson on September 17, 2021
    • Reply
  • Can I make the peach Crisp ahead of time? So put it all together in the morning and cook and serve in evening?

    • — Krista on September 11, 2021
    • Reply
    • Yep 🙂

      • — Jenn on September 11, 2021
      • Reply
  • I made it as written and found it too thick, unlike others who said it was soupy.
    Guess it definitely depends how juicy your peaches are.
    Great recipe, making it again tomorrow. Thanks

    • — Elaine Lynch on September 10, 2021
    • Reply
  • I made this today and it was delicious. I read the other reviews regarding it being soupy, so I doubled the corn starch and cooked the peaches in the casserole dish for ten minutes prior to adding the topping. Turned out great. Not soupy at all. I also cut the sugar to 1/3 cup for the peaches because I don’t like it too sweet.

    • — Gail on September 9, 2021
    • Reply
  • I just made this and it was amazing! The addition of pecans was an excellent touch, and the topping was very crispy. The only changes are that I did not add sugar to the peaches, I certainly don’t think they need it, and I added a little almond flavoring to the peach filling. It was delightful.

    • — Stephanie Viola Chasteen on September 6, 2021
    • Reply
  • I made this recipe yesterday with some overripe peaches so as not to waste them. I’ve not had much luck in the past with crisps, but this was fantastic! It was “juicy” for sure – I’d probably drain a bit of the liquid off the peaches before baking next time. It used slightly less sugar and the result had a perfect sweet/tart balance. This recipe is definitely a keeper and one I’d make confidently for a dinner party.

    • — Heather on September 6, 2021
    • Reply
  • Is it better to bake the crisp and then freeze it or freeze it then bake it?

    • — Terry Henderson on September 5, 2021
    • Reply
    • Hi Terry, 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 September 6, 2021
      • Reply
  • Made gluten-free dairy free using gf flour and coconut oil. Taking forever to cook. Finally turned to convection at 400 after 1 hour. Filling is bubbling but waiting for topping to brown. Should taste good but what a hassle.

    • — Gingin on September 4, 2021
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  • This was fabulous! The topping was crunchy and flavorful adding to the delicious peach filling below. Definite keeper!

    • — Dianne on August 31, 2021
    • Reply
  • I made this last night and just like others, I didn’t read enough reviews and mine came out extremely soupy. I had to take it out with a slotted spatula and put it in another container. I probably had at least a cup and a half of juice at the bottom after taking it out, so I don’t think even an extra tablespoon of cornstarch would have helped. My husband thought the flavors were fantastic as did I. I am wondering if the type of peach makes a difference like a previous reviewer said. My peaches were freestone also, picked from a tree and were very juicy. I really want to make it again, so maybe I will let the peaches drain for a bit after adding the sugar then add the other filling ingredients along with an extra tablespoon of cornstarch.

    • — Rochelle on August 30, 2021
    • Reply
  • Delicious! I had to make a few modifications based on what I had in the pantry but it still turned out great. I substituted flour for corn starch, used light brown sugar, and walnuts in place of the pecans. Probably a little less than was called for also because have picky eaters that don’t like nuts. Turned out great! I did cook it longer than called for also to get it browned on top. Yum!

    • — BARB H on August 30, 2021
    • Reply
  • Made this tonight for a family gathering. I couldn’t find ripe peaches so I used Nectarines. It was fantastic and the crunchy streusel topping was the best I’ve ever tasted! This was so easy to make and everyone loved it! I’ll definitely be making this again.
    Thanks Jen!

    • — Barb on August 30, 2021
    • Reply
  • Wonderful flavor but I agree with a few other reviews that it is a little too soupy. I used 3 tablespoons of cornstarch since my peaches were the freestone variety. I will make it again with a different type of peach next time.

    • — Virginia on August 29, 2021
    • Reply
  • Awesome recipe! Topping for the peaches was especially good… slightly crunchy and sweet, but not overly so. Perfect balance of sweetened peaches with the crunchy topping. This recipe is a keeper!

    • — Cheryl Kowalski on August 29, 2021
    • Reply
  • Made this recipe exactly as shown.
    The best crisp I have ever had. Beats apple crisp!!!

    Thank you!

    • — LLM on August 29, 2021
    • Reply
  • Great recipe – I omitted pecans and increased the oats to 1 cup. Turned out very delicious! Thank you!!

    • — Vera on August 29, 2021
    • Reply
  • I just made this peach crisp. Absolutely delicious! I love so many of your dishes, Jenn. Thank you for always sharing such great recipes.

    • — GMA on August 25, 2021
    • Reply
  • Made this last week using our own homegrown peaches and the flavors were wonderful…but it turned out to be a peach slurry…one delicious hot mess. Perhaps draining the peaches would have been wise.

    • — Nina on August 23, 2021
    • Reply
    • Hi Nina, Sorry you found this to be soupy! Were the peaches super-ripe/juicy? If you make this again and that’s the case, I’d increase the cornstarch by 1 tablespoon.

      • — Jenn on August 23, 2021
      • Reply
  • Another fabulous recipe from Jenn. Seriously delicious peach crisp. There was not a peep at the table as my grandchildren and family were eating their peach crisp!! Thanks so much for sharing!

    • — Elizabeth Margaret McMenemy on August 22, 2021
    • Reply
  • Jenn Made this Peach Crisp this morning for my family birthday gathering. Received words of wonder from everyone and they both of my sons actually requested the recipe. You hit it off the block with this one. Thank you so much.

    • — Penney S on August 21, 2021
    • Reply
  • Your recipe says 3 ponds of peaches. I wish the amount of peaches were in cups. According to google, there are 3 cups to a pound. Does your recipe really require 9 cups of sliced peaches?

    • — Linden on August 21, 2021
    • Reply
    • Hi Linden, t’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. Hope you enjoy!

      • — Jenn on August 23, 2021
      • Reply
      • Hi. I made this today, and I got out my food scale. 6 very large peaches made up 3 lbs (and they were pretty firm.)
        When it came out of the oven, I let it cool for about 10 minutes. I just couldn’t wait any longer; the aroma was amazing. If it thickens up a little more when it cools, that’s great, but honestly, I loved all the juice!

        • — Norma on September 14, 2021
        • Reply
  • I picked peaches yesterday, yes they grow in Wisconsin. I planned jam, canning for pies this winter and bbq sauce since I had over 100 peaches from one tree. I came upon this recipe for dessert and it’s AMAZING!!! I have pecans in the freezer but had pistachios ready to use, followed recipe otherwise. Highly recommend!! Thank you for the recipe!!

    • — Cathy on August 21, 2021
    • Reply

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