Peach Crisp

5 stars based on 8 votes

Peach Crisp

My friend Lisa, a pastry chef turned food writer, recently shared her best-loved peach pie recipe with me. Over the weekend, I had loads of farm-fresh peaches and the best of intentions, but it turns out I am much lazier than Lisa is, because I opted to make this dead-simple peach crisp instead. With a crunchy and generous oat-pecan-streusel topping and luscious peach filling, it’s summer comfort food. And, save for peeling the peaches, it really is effortless – no finicky pie crust involved. Naturally, this crisp is best served warm from the oven topped with vanilla ice cream but leftovers are delicious with your morning coffee, too. 

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

My Recipe Videos

Peach Crisp

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.
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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.

Reviews & Comments

  • 5 stars

    This was sooooo good! I found there was an excessive amount of juice after coming out of the oven but when reheating it formed up a bit and was perfect. My whole family raved!

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

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

      - Jenn on September 10, 2018 Reply
  • 5 stars

    I’ve now made this 3 times to rave reviews. My question is if frozen peaches would work as well if fresh aren’t available.

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

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

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

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

          - Suzie DeAngelis on September 12, 2018 Reply
  • 5 stars

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

    - Linda on August 26, 2018 Reply
  • 5 stars

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

    - Dawn on August 21, 2018 Reply
  • 5 stars

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

    - Angie on August 20, 2018 Reply
  • 5 stars

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

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

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

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

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

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

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

      - Jenn on August 20, 2018 Reply
  • Hi,

    Do you think this would work with frozen peaches?

    Jen

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

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

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

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

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

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

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

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

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

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

      - Jenn on August 16, 2018 Reply
  • 5 stars

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

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

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

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

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

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

      - Jenn on August 16, 2018 Reply
      • 5 stars

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

        - Karen Calanchini on August 27, 2018 Reply
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