Peach Crisp
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This peach crisp with a generous oat-pecan streusel is summer comfort food defined.
With a generous and crunchy oat-pecan streusel and juicy peach filling, this peach crisp is the ultimate summer comfort food. Bonus: it’s quick and easy to make. The only time-consuming part of the recipe is peeling the peaches. Serve the crisp warm from the oven, topped with vanilla ice cream or sweetened whipped 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.
“Fantastic recipe, it tastes like Summer!”
What You’ll Need To Make Peach Crisp
- Peaches: Provide the main flavor and juiciness, offering a sweet and slightly tart taste, perfect for the base of the crisp.
- Lemon Juice: Adds brightness and acidity, helping to balance the sweetness and prevent the peaches from browning.
- Granulated Sugar: Sweetens the peaches, enhancing their natural flavors and contributing to the caramelization during baking.
- Cornstarch: Acts as a thickening agent, ensuring the filling has a perfect, syrupy consistency without being too runny.
- Vanilla Extract: Adds a subtle, rich flavor that deepens the flavor profile of the peaches.
- Dark Brown Sugar: Adds sweetness and a rich, caramel-like flavor, creating a deeply flavored, crisp topping. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- All-Purpose Flour: Forms the base of the topping, providing structure and helping it to crisp up nicely in the oven. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Old-Fashioned Rolled Oats: Add a chewy texture and a nutty flavor, contributing to the traditional crisp topping.
- Pecans: Provide a crunchy texture and a rich, nutty flavor, enhancing the overall texture and taste of the topping.
- Ground Cinnamon and Nutmeg: Add warmth and spice, complementing the sweetness of the peaches and adding depth to the flavor profile.
- Butter: Binds the topping ingredients together, creating a rich, crumbly texture that melts into the peaches as it bakes.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by making the peach filling. In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, vanilla, and salt.
Mix well to coat the peaches evenly, then set aside.
Make the topping by combining the brown sugar, flour, oats, nuts, and spices in a large bowl.
Mix well, using your hands to rub out the lumps of brown sugar.
Add the soft butter.
Mix until the mixture is crumbly (go ahead and use your hands if it’s easier).
Transfer the peaches to a buttered baking dish and press into an even layer.
Sprinkle the streusel evenly over top.
Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.
Spoon the crisp into bowls and serve with vanilla ice cream or sweetened whipped cream.
Frequently Asked Questions
Sure! Whether you have sliced and frozen peaches from the previous summer, or are using some purchased from the freezer aisle at the supermarket, they’ll work nicely. Just thaw and drain them before incorporating into the recipe.
The answer is…it depends. When making desserts that contain fruit, you can’t automatically substitute one fruit for another because different fruits vary in juiciness and sweetness. These variables can impact the recipe’s texture and amount of sugar needed. If you have a question about substituting another fruit, I’m happy to weigh in! Just email me at jennifer@onceuponachef.com.
You can just omit the nuts; the streusel will still be delicious.
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Peach Crisp
This peach crisp with a generous oat-pecan streusel is summer comfort food defined.
Ingredients
For the Filling
- 3 pounds peaches, peeled, pitted and cut into ¼-inch slices
- 2 tablespoons lemon juice, from 1 lemon
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the Topping
- ¾ cup packed dark brown sugar
- ¾ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅔ cup pecans, chopped
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
For Serving
Instructions
- Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish.
- Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly.
- Make the streusel topping: In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).
- Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.
Nutrition Information
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- Per serving (8 servings)
- Calories: 439
- Fat: 18 g
- Saturated fat: 8 g
- Carbohydrates: 69 g
- Sugar: 51 g
- Fiber: 4 g
- Protein: 4 g
- Sodium: 117 mg
- Cholesterol: 31 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was a delicious recipe! I made a few changes based on the comments and what I had. I halved the sugar in the filling, and I used coconut sugar in the topping, but 1/2 cup instead of 3/4 cup. It was perfect! The peaches I had were on the edge and a bit mealy from being refrigerated for a while, this was a great use for them!
Your strawberry-rhubarb recipe is my go to recipe. I made the Peach Crisp with fresh Colorado Palisade peaches, ripe and juicy. Followed the recipe and I ended up with a juicy peach “soup” with the crisp not crunchy or crisp at all. Taste is wonderful, almost like a topping for a sundae. I didn’t read the reviews first, as I commented your strawberry-rhubarb recipe is the one I use so I had no doubts. Now reading the other reviews I found the common denominator it seems if you have ripe, juicy peaches and not the “firm, ripe” peaches so often found, the recipe comes out soupy. Thoughts?
Hi Cary, Sorry to hear you had a problem with this. I see, based on your next comment, that you have figured out the solution to very juicy peaches. Yes, I may add a note to the recipe about that. Regardless, sorry to hear it was disappointing!
Hi. I’ve made this several times and loved it. Now I need to make it again for a Saturday dinner. How far ahead can I make it and put in the refrigerator before that day?
Glad you like it! I’d say you could make this a day or 2 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. You could also prep/assemble it a day ahead and bake before serving.
Can it be made at least 3 days ahead or am I pushing my luck?
I think you’re pushing your luck — I’d stick with 1 day ahead — sorry!
For the baking dish, do you recommend a square 8×8 OR 9×13 size? I didn’tknow if 9×13 was too large for this recipe. Thanks!
Hi Julie, I’d use an 8 x 8-inch dish. Hope you enjoy!
I made half the recipe and divided peaches and topping into 4 individual pie pans! Worked great! I did mix peaches with other ingredients then immediately placed in pie pans with a slotted spoon.
My husband is diabetic so I used Sukrin gold for brown sugar, monk fruit sugar for white, and for the whipped cream sweetened with Sukrin icing powder.
Delicious! Halved the recipe because I didn’t have enough ripe peaches and there are just 2 of us. Made it as written except for leaving the peach skins on. Fantastic!
Outstanding for its ease and flavour. I always make a well-reviewed recipe as written and then modify it to personal taste. Didn’t have nuts one day – still great. Half the amount of white sugar in the filling – still great. A dollop of cream fresh or equivalent (high-fat yoghurt) instead of ice cream: a nice twang – great.
Thank you!
This was Beautiful and delicious! Followed the recipe as is- the only change I did was add some blueberries. Big hit!! It was a bit soupy but I think once it gets refrigerated it will congeal- Will make it over and over again! Thank you for sharing this recipe with everyone
Should I add more oats if I want to omit the pecans due to a nut allergy?
Hi Lenny, you really don’t need to. Hope you enjoy!
This was delicious! Like Cary in her review, I also used ripe Colorado Palisade peaches and it came out very runny, but still so yummy! Next time I may increase the amount of cornstarch to see if that will thicken it a bit more. We all love it, though – just need to serve it in a bowl! Thank you for the recipe!
It turned perfect! We all loved it. Thank you so much for this recipe.
Just made this. It is outstanding! Recipe was very easy to follow. I just had a taste and can’t wait for later! Thank you so much!
One of the best recipes I have ever made. Picked the peaches off my tree and now I am obsessed! I am planning on using this recipe for fresh cherries…
Any suggestions on different fruit and how the recipe would change?
Also can this be frozen for down the road and recommendation on defrost and reheating?
I’m a fan.
Hi Linda, Glad you liked it! You can try with different fruits (including cherries); just keep in mind that all fruits have a different level of sweetness and exude more or less juice so you may need to play around with both the sugar and cornstarch amounts.
And, I haven’t frozen it but I think you could. I’d thaw it in the fridge overnight then reheat it to warm the filling and crisp up the topping again. Please LMK how it turns out if you freeze it!