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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Comments
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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!
Thank you! Used fresh in season peaches, it was easy to make and everyone loved it. Will definitely make it again!
I made this dessert tonight and it turned out so delicious that I wanted to write my very first review of a recipe. This is a definite keeper and I thank you for sharing it.
Turned out quite soupy, but still very delicious! Would definitely make again, but probably increase amount of corn starch.
Really not a fan of this recipe. The nutmeg overpowers the peaches, dessert came out soupy even after refrigeration. And I should have stuck with my tried and true “topping recipe.” I didn’t care for the pecans in the topping. I feel like I wasted perfectly good tree ripe peaches.
I want to make this now with fresh peaches, then freeze it for later. Should I freeze it unbaked? With the topping on or frozen separately? Or should I fully bake it before freezing? I want the topping to be crispy, not soggy.
Hi Libby, 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!
Absolutely delicious!
I added blueberries to the batter so it was a peach blueberry crisp.
I left the pecans out because I didn’t have any, but otherwise followed the recipe exactly and it turned out delicious! Thank you for the recipe 🙂
So I see everyone loves this recipe. For me it was just Ok. I’m giving it 3 stars. First, be warned, if you have ripe peaches, you need to add the sugar ahead of time and leave on for 30 or 40 minutes ahead of time. This helps to pull the excess juice. Obviously drain the juice. (I froze the juice in an ice cube tray for later use in cocktails) Unfortunately even though I removed a great deal of juice, this recipe came out too mushy. Also I did not like the pecans, just tasted odd to me, so if I make this again, I’ll drain the peaches super well and leave out the nuts.
Is it okay to use half the amount of sugar in the peaches?
Hi Amanda, I haven’t tried it with less sugar, but a few other readers have commented that they have and have been happy with the results. If you want to try it, I’d taste your peaches to make sure they’re really sweet. Please LMK how it turns out if you try it!
I made this peach crisp for the first time today. I had alot of peaches and they were getting ripe faster than I could eat them so I decided to try your recipe. It tasted wonderful but for some reason there was alot of liquid in the bottom of the dish, soupy. I followed the recipe exactly. Do you know what would cause this? I thought it would be thicker with the cornstarch.
Hi Renea, You mentioned that your peaches were really ripe so they may have just produced a lot of juice. If you make it again, I’d increase the cornstarch. Hope that helps!
How much should I increase the cornstarch by?
I’d try it with 3 tablespoons.
Can you put this comment in your recipe about having ripe peaches and draining the juice and increasing the cornstarch? Sure would have helped me since I didn’t read all the comments. Thanks!
I just made this following your recipe. It is the tastiest Peach Crisp I have ever eaten. This will be my go to recipe. It is wonderful.
I want to make this for a friend who is gluten free. Can I substitute GF flour for AP flour in this?
Sure – enjoy!
I’ve made soooo many baking recipes and this is the first time I’ve taken the time to write a review. IT WAS. THAT. GOOD.
Now, I used pure Canadian maple syrup instead of sugar with the peaches and by the time I put it in the oven the peaches had been sitting in the mixture for about 20 mins.
I loved everything about this recipe, it was easy, the topping was BOMB and most of all the peach mixture was so creamy and rich in caramel flavour. Like what the actual living heck?!?! I never knew a peach recipe could taste so buttery and amazing.
THANK YOU 🙏 🙌🙌
Btw – I’m reading some of these not great reviews and I can’t comprehend how anyone couldn’t give 5 stars, easily. It’s kinda liquidy but it was thick enough not to be soup when I put it in a small bowl.
The pecans are delish and add a nutty crunchy extra bit of goodness (someone complained about wasting pecans and peaches and I thought that was harsh and that maybe an amazing recipe was wasted on someone who wasn’t capable of appreciating it)
Suggestions for substitutes for a gluten free version. Just learned family member has celiac disease. Thanks!
Hi Diane, You can replace the flour with an all-purpose gluten-free flour and while oats are naturally gluten-free, make sure the container is marked as gluten-free (which indicates that they were not made on the same equipment that any gluten-containing ingredients were processed). Hope that helps!
I made mine gluten free with Bob’s gluten free all purpose flour (it’s important your gluten free flour has xantham gum in it) and with Bob’s gluten free oats and it turned out AMAZINGGGGG!!!!!
I ran through the previous questions but didn’t see a specific one on the replacement of fresh for frozen peaches (which I have in the freezer and haven’t had good luck in making pies). How would you adjust this recipe for frozen peaches?
Hi Holly, Frozen peaches are fine – I’d thaw and drain them before incorporating them into the recipe. Hope you enjoy!
Would the weight of peaches be the same if peel and pits are removed?
Hi Mary, they will be a little lighter without the skin and the pits, but you should start out with 3 pounds. Hope that clarifies!
I made the peach crisp last weekend – it was delicious! I will be making this again since it’s peach season! Thank you Jen for another wonderful recipe!
Oh my, this is a great recipe! Made it four times already. My husband loves the pecans. He doesn’t care for cinnamon, so I substituted cardamom for cinnamon and nutmeg. Also, I don’t peel the fruit. I adjusted the sugar a bit depending on the ripeness of the peaches/nectarines. The cornstarch is just the right amount. Thank you, Jenn!
This sounds great! But where I live, good peaches are hard to come by. Could I just substitute apples and make the recipe into an apple crisp?
Hi Bubba, I have an apple crisp recipe, so I’d suggest you just use that one. Hope you enjoy!
Divine. Crisp flavourful top & a lovely filling.
This is the best peach crisp recipe I have tried so far. I just made it and it is delicious. This is a keeper. Thanks.
I only have 2 pounds of fresh peaches. Is there a mechanism for 2/3 the recipe ingredients?
Hi James, I don’t have a tool on the blog to scale recipes – I’m sorry! You could try cutting the ingredients by 1/3 but the math could be a little challenging. 🙂
We (everyone that has eaten it) love this recipe. I live outside Houston = stupid hot .. so I put this on my grill/smoker (indirect heat). The pecans pick up a little smoke – adds flavor depth. So good!
Great recipe. Easy and quick. I made this last night and used fresh peaches from The Peach Truck.
Made this recipe actually once myself and First time with my daughter Erin together!
So simple to put all ingredients together, having no every ingredient you need out on counter ready to go , it is smooth sailing . And Deelicious!😊
BEST peach crisp EVER! I have always looked for best peach crisp recipe and now I found it!! Perfect!
Hi, Jenn! Two questions: 1. Friend with nut allergy – what else to do/add with the crumble? Or is there a way to up something in the streusel to compensate for the lack of nuts? 2. Can this be made ahead and served either at room temperature or the next day? Thanks! – Jane
Hi Jane, you can just omit the nuts from the topping. And you could make this a day ahead. 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 before serving. You could also prep/assemble it a day ahead and bake before serving. Hope that helps and that you enjoy!
Hi. Oh, dear, I have another question: I made this yesterday and it was great! However, I had halved the recipe and it came out a bit soupy. I used 4 good-sized peaches that were nicely ripe and am wondering if it was too many peaches or they were too ripe as they were juicy, but not overly ripe. Should I use fewer when I make this for company and/or not halve the cornstarch? Thanks! – Jane
Hi Jane, You mentioned that the peaches were very juicy so that may have caused it to be a little soupy. Next time you make this, if you find that the peaches are equally juicy, I’d stick with 2 tablespoons of cornstarch. Hope that helps!
It sure does. Thanks! P.s. it was delicious!
This looks delicious!! Can I use a 9×13 baking dish?
Hi Lauren, You could, but I’d multiply the ingredients by 1.5 or 2. Baking time may be slightly different so keep an eye on it. Hope you enjoy!
Delicious! And you were right to tell us to wait 20 min to eat it, it all stays together. We added salted caramel ice cream instead of vanilla, yummy!
Made this last night and it was delish!! I omitted the pecans and added a little more oatmeal in its place for the topping. Thanks for a great recipe.
I made this for company. My sister in law wanted the recipe immediately! This is really simple to make but so so good. Fresh peaches. Streusel topping with pecans. Delicious.
It’s in my family favourite recipe book for keeps!
Could I make this ahead of time but bake it just before guests arrive?
Sure, Marie, that’s fine. Hope you enjoy!
Do I need to make any adjustments when using very ripe peaches..
No, you can stick to the recipe. Hope you enjoy!
Hi Jenn I love your recipes I was wondering can I use peaches that I have bottled? If so any adjustments you would make?
Hi David, I think they’d work. (If they’ve been bottled in syrup I’d reduce the sugar a bit.) Please LMK how it turns out if you try it!
This is an amazing crisp recipe. I enjoy crisp a lot and have it with many different types of fruit and combinations of fruits. This topping is by far the best I ever had and it is the only one I will use now!!!
Hello!
I’d like to make this cobbler but I have a few questions. About how may peaches is 3 pounds? I’m asking because I’d like to add blueberries as well. I figured I use 2 lbs of peaches along with the blueberries. If I decide to go that route how many peaches and blueberries should I use? Lastly, I’ve read a view of the reviews and looked at other recipes and think 2 tbsps of cornstarch is to much based on how it gave the peaches a gelatin texture. Would 1 tsp and or 1/2 tsp be enough?
Hi Ayana, It’s about 5 medium peaches, so maybe go with 3 peaches and 1-1/2 cups of blueberries. I’d stick with the 2T of cornstarch, otherwise the fruit will be too watery.
In the past I have used recipes that call for flour instead of cornstarch and the filling was very milky. Yuk. This recipe is perfect. Thank you!!
I made this delicious peach crisp in the summer for our friends. It was a rainy summer evening, but we were warm on the patio. After a BBQ dinner, we sat down for this fantastic crisp a la mode and hot coffee. Oh my gosh! It was fantastic. I sent some home with our friends and the husband actually saved some to take to his mother in assisted living. He said it’s one of her favorite desserts and she was thrilled with such a nice treat. I have already made this dish a few times. It’s one of my favorite desserts!
Not a fan. I followed the recipe exactly. The nutmeg overpowered everything. The corn starch left a slimy texture. Sorry
Agree on the nutmeg. And mine is very soupy also.
This crisp recipe is by far the best I have ever had and every single time I make it for other friends or family they asked where I got the recipe from. I know it is used with peaches here which is delicious but this has been my go to recipe for every crisp now. It is just as good with blueberries, apples, mixed berries…The topping is what makes it so very special, with pecans and the right amount of sugar and oats..add a bit of vanilla ice cream for the “gourmand” et voilà! I would add a star if I could
I made this recipe last summer when the Palisade Peaches here in Colorado were at roadside stands everywhere. BEST use of the peaches I have tried! Turned out perfectly and with a scoop of vanilla ice cream, we were in heaven! Thank you! Will make this every year when the Palisade Peaches are ready <3
I’d never heard of peach crisp or anything other than apple crisp, so tried this recipe. It was so delicious with just the right amount of spice that I’ve made it several times. It’s rare in Wisconsin to find good fresh peaches, so I’m waiting for summer to make this again. Jenn’s recipe is perfect! Thank you.
FYI, the Tree Ripe Fruit Truck comes through various Wisconsin locations a few times a year with fresh Georgia peaches. Check their website to see if there is a stop is near you – the peaches were great last year.
I’ve made this many times to rave reviews. I’m going to try using frozen peaches. I have a 16 ounce bag. Any idea if that’s the right quantity?
I’m making it as my boss’s holiday gift. He’s had it once before and been bugging me about it ever since.
Hi Suzie, I think you’ll need more than that — more like 2-1/2 pounds, so about 40 ounces. And glad your boss likes it! 🙂