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. 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
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.
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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
- Vanilla ice cream or sweetened whipped cream
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 failed for me. I thought it would be amazing because it had so many reviews and it had maintained a 5 star rating.. but I think the cornstarch & vanilla were a mistake. My peaches had a gelatinous texture & the vanilla was overpowering. I used 3 fresh extra large peaches. Cut into chunks though instead of slices.
Yummy! I used the topping for peach pie. This recipe has enough topping for 2 pies. The topping has just the right amount of seasoning & sweetness. This recipe is a keeper!
This recipe looks amazing. For dairy free, wondering if I can use an oil instead, perhaps coconut oil?
Hi Esther, I haven’t tried this with coconut oil, but I suspect it should work. Please LMK how it turns out if you try it! 🙂
Loved this recipe, however, I love cinnamon also, so to the filling I added a drop of cinnamon oil and to the topping I added a heaping teaspoon of cinnamon.
Have to try. Can you use frozen peaches for sure?
Hi Yvonne, Frozen peaches are fine – I’d thaw and drain them before incorporating into the recipe. Hope you enjoy!
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?
Hmmm… that sounds strange — did you make any substitutes to the ingredients?
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!
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!
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 ?
Thanks
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.
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.
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!
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! 🙂
Jen could I use the peaches prepared this way in the plum galette recipe
Hi Gillian, You could try peaches there — 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!
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!!
Also just a side note-
If my peaches are very ripe I drain them for 15 minutes before I add my ingredients. Helps tremendously!
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.
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
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?
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.
This was so delicious! I made it with peaches and blueberries. Yum!
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?
Hi Yasmeen, Sorry you had a problem with this! The additional peach may have contributed to the problem. Also, were the peaches super-ripe?
So so so GOOD! I didn’t have enough peaches so I added in some blueberries – Delicious. Best fruit crisp ever
Okay. That was awesome! I forgot to add the pecans, but the topping was still delicious. This is my new go-to crisp recipe
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!!
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❤️❤️
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.
My husband absolutely loved this recipe. I’ll definitely be making it again.
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
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!
I would like to make this for someone with a nut allergy. Do I need to substitute for the nuts or are they optional?
Hi Laura, It’s completely fine to just omit the nuts. Enjoy!
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?
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?
Excellent. We live in peach country, so will make this over and over and intend on freezing some. Thanks for sharing.
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!
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!
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!
hi jen it was awsome
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.
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!
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!!!!
Absolutely loved this peach crisp 🧡 What a winner! Can’t wait to have it again!
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.
Your recipe for Peach Crisp is divine!
I have made many peach crisps, but this is definitely the best!
Thank you Jenn
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.
thanks, I have been wanting to try that method to make the topping crispier so will give it a go.
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!
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.
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!
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.
Hi Jenn,
I’ve been hooked on your strawberry rhubarb crisp. Would adding rhubarb work well with this recipe? Thanks, love your book too.
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!
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.
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!
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!
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.
How do you use tapioca? I have tapioca and have never used it as a thickener.
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.
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.
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. I love all your recipes. Truly! Can I put this together and freeze it to bake at a later date?
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!
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.
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?
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!
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?
thanks!
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.
Hi this looks delicious! Would I be able to use frozen peaches?
Yes, I think frozen peaches would work – hope you enjoy!
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?
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!
Can I used canned peaches for this?
I think that would work, SB (if they’re canned in syrup, I’d reduce the sugar a bit). Hope you enjoy!
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).