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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Hello, Jen —
I made a half recipe after carefully noting half amounts for all ingredients, used fresh peaches from the tree in our yard, baked for 40 minutes, then 5 or 6 minutes more because it looked VERY wet. Let it cool 20 minutes, still a soup. 1st portion with vanilla ice cream absolutely delicious but extremely soupy. Today, the day after, baked it for more than another hour. Now looking crispy on top and a low level of liquid in the hole where the 1st portion was. Probably will be fine when it cools off.
Any idea why my experience could be so very different from all the others reporting?
Hi John, sorry you had a problem with this. You mentioned you halved the recipe; what size baking dish did you use? Also, did you make any adjustments to the recipe (other than halving it)?
I had the exact same experience with this recipe. Soupy, and too sweet. I could try baking again as you have. It’s an absolute fail. Used fresh peaches, placed in 2 quart dish.
Mine was also soupy. I added another layer of topping minus 1/2 the sugar and 1/4 of butter. Came out so much better after the 2nd bake.
Sounds like you forgot the corn starch?
I left out the sugar in the peach mixture, then swapped the topping sugar for coconut sugar and flour for coconut flour. Also didn’t have any pecans so I chopped up some almonds. I had some with plain Greek yogurt for breakfast and it was so good!
Very yummy. I didn’t bother peeling the peaches and it turned out just fine.
While we have so many fresh peaches available, I thought I’d try this. A complete success!! Everyone loved it. Your crisp recipes never fail me. Thank you for making me a good baker.
❤️
Hi. I’ve made this twice now. The first time, I didn’t have pecans, so I used almonds. The second time I had pecans and it really was an extra notch better. I added just a bit more cinnamon and it was scrumptious. Thanks for this wonderful recipe.
I’ve made a lot of crisps and this recipe was hands down my favorite! The pecans add a nice bit of crunch and flavor to the delicious topping. My family LOVED it and it’s such a yummy summer treat when peaches are in season. Serving with vanilla ice cream is a MUST! I plan to freeze some from the farmers market so I can make this in Nov.
Super yummy perfect peach crisp recipe!!!! I made it just now for dessert after dinner but we could not wait and ate some after 20 minutes of smelling the deliciousness in the kitchen. Thank you!
I’ve made several crisp recipes over the years, all good, but this recipe was spectacular! I used 5 large (very ripe) peaches and it came out perfect.
I loved the recipe. The taste was fantastic and everyone loved it. The only thing I was concerned about was that you said I should use a 2 quart backing dish, which is 8″ by 8″. Way too small! An 8″ by 12″ was a perfect fit. Maybe it was a typo?
Hi Lara, Glad you liked it! I find that it fits nicely in an 8 x 8 dish. Is your dish 1.5 inches high? If so, that would explain it as most standard baking dishes are 2 inches high (but there are plenty of people that have 1.5-inch high dishes).
Hi Jenn, I love this peach crisp recipe and would like to include fresh strawberries next time I make it. Will I need to adjust any of the other ingredients if I include strawberries other than decreasing the number of peaches? Thank you!
Hi Melle, Glad you like this! You can just replace some of the peaches with strawberries, so the ratio of filling to topping is the same. And because strawberries can exude a lot of juice when cooked, you may want to add a touch more cornstarch or a bit of flour to the filling to accommodate for that. I’d love to hear how it turns out!
Thanks Jenn, it turned out great!
We got a 25 pound box of peaches from the peach truck and I am not certain how much 3 pounds would be out of that batch without a scale! Can somebody give me the equivalent roughly and what this would be in cups? Thank you so much!
That’s a lot of peaches! It’s hard to say how many cups of peaches you’ll need, but I can tell you that I used 5 very large peaches. If your peaches are medium-sized, you’ll probably need about 7 medium. Don’t worry about it too much; it doesn’t need to be exact. Hope you enjoy!
I bought off of the peach truck also! I weighed out 3# and it is 6 Georgia Peaches. It turned out great!
I made this recently and it was the best crisp recipe I have ever made. We absolutely loved it. Thanks for another wonderful recipe.
The very best crisp I have ever made! The taste and texture were amazing. Based on other comments, I did cut the sugar down to half a cup. It was perfect. Can’t wait to try again.
Hi Jenn! Can’t wait to try this recipe, especially during peach season. However, in a pinch, could fresh peaches be substituted with frozen peaches? If so, any changes needed to the recipe? Thanks!
Hi Janine, Yes, frozen peaches can be used. Just thaw them and drain off any liquid before incorporating into the recipe. Hope you enjoy!
Hi! I’m excited to try this peach crisp but we have nut allergies in our household. Are there any nut-free substitutes for the pecans that you could suggest? Or would it be ok to omit them and still have a nice crunchy topping? Thanks!
Hi Barbara, It’s fine to omit them. Enjoy!
Jenn, all of your recipies that I have tried are family favorites. The pictures look like this dish was made with yellow peaches. Would white peaches work, do you, think, or would those be=too bland? And thank you for all the delicious recipies!
So glad your family likes the recipes! I think it would be fine to use white peaches here. Hope you enjoy!
Looks yummy .
I haven’t made this yet and it sounds delicious but with regards to gluten free: I love fruit crisps and crumbles and make them all the time.
I’ve tried substituting almond flour, and one 2 one gluten-free flour and have never been pleased with the results. The almond flour goes mushy if it is not eaten immediately, and the one 2 one GF gets gritty and mushy.
What I’m doing currently is leaving the flour out entirely and making the topping out of half oats and half pecans (1cup each) some of which I chop finer and leave some a little chunkier just for a varied texture. I make sure the oats are all entirely coated with very soft butter and sugar and spices and then I add the nuts and mix some more.”
It makes a delicious topping that keeps a good crunchy texture even refrigerated the next day.
Best desert I have ever made. Used peaches from my peach tree.
This was the most amazing peach crisp EVER. I only had “light” brown sugar, so I added 1 TBL of molasses. I love the pecans in the topping…so YUM!
I’ve made this several times and it has yet to disappoint. Amazing and foolproof just like all of Jenn’s recipes. Rave reviews when I brought it to a friend’s house too.
I have tweaked the sugar down to half cup each for filling and topping and swapped white flour for whole wheat in the topping. Also I don’t stock cornstarch or arrowroot so just subbed with a couple generous tablespoons of all purpose flour. And I actually don’t peel the peaches. The skins get pretty soft in the lemon/sugar soak and aren’t really very noticeable at all in the final product. Still comes out great.
Absolutely delicious! Wondering if almond flour could substituted for AP flour to make for a gluten-free friend?
Hi Nikki, Glad you like it! I’ve never worked with almond flour — it may work but I can’t say for sure. You can definitely use an all-purpose gluten-free flour.
This is by far the best peach crisp recipe ever! Look no further !
Made it the other evening and by the following evening it was polished off by a family of three!
This recipe s the best peach crisp I have ever made and I’ve made several every year for 40+ years.? I left out the nutmeg and put a little cinnamon in with the peaches. Fabulous!
Everything was great except it’s a little too much sugar for our taste. Way too sweet. I’ll make it again but with half the sugar in both the peaches and the topping.
Hi Jenn
Is there anyway i could exchange blackberries for this recipe instead of peaches?
THanks so much
Hi Melissa, berries create a lot of juice so I wouldn’t suggest using only blackberries, but you could do half peaches and half blackberries. Please LMK how it turns out if you try it!
Absolutely delicious! I had crummy peaches that wouldn’t ripen and it was still wonderful. I cut sugars by a third and added blueberries since I was a little short on peaches.
Made this recipe with thawed peaches that I’d picked and frozen in the summer. I followed the recipe exactly, other than halving it and baking it in a smaller pan. It turned out perfectly, not too thick, not too soupy, and the pecan crisp on top brought such a smile to my face. I’ll be making this again and again.
Absolutely fantastic both warm with ice cream, and cold the next morning on our unsweetened yogurt 😋 I tried the peach cake, peach cobbler, and a peach pie from ATK – this was my very favorite. I tried 3 times – the first was way too runny because my peaches were SO juicy (from The Peach Truck) so my best success was leaving the skins on which added enough pectin for the perfect crisp for us! The Peach Truck peaches have such a thin non-fuzzy skin – highly recommend!
Could homemade jarred peaches (in sugar syrup) be used in lieu of the fresh peaches and sugar ingredients? If yes, what else would you suggest modifying (lemon juice and vanilla, other)? I am hoping to make this at my parents’ tomorrow for an early Thanksgiving dinner dessert. Thank you.
Hi Dianne, I think you could get away with the jarred peaches but you still may need to add a little sugar to the peaches to help create more juice. Other than that, I don’t think any modifications are necessary. Please LMK how it turns out if you try it!
This is the best peach crisp! Love the chopped pecans in the topping. I cut down on the sugar just a bit, but other than that I followed the recipe as written. Too bad it’s the end of peach season but I’ll definitely make this again next year.
We have a nut allergy. Is there any substitution you’d recommend for the pecan in this recipe or the strawberry rhubarb recipe?? They both look so good!
Hi Anisha, You can just omit the nuts in both this and the strawberry rhubarb crisp. Hope you enjoy!
This was absolutely delicious!! So so so good!! Peaches are my favorite fruit and I’m always looking for good recipes, I didn’t have any issues with it being soupy. Aaaaand the topping is dreamy!! I used it for an apple crisp and it was such an upgrade. Thank you so much!!
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!
Can I make the peach Crisp ahead of time? So put it all together in the morning and cook and serve in evening?
Yep 🙂
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
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.
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.
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.
Is it better to bake the crisp and then freeze it or freeze it then bake it?
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!
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.
This was fabulous! The topping was crunchy and flavorful adding to the delicious peach filling below. Definite keeper!
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.
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!
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!
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.
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!
Made this recipe exactly as shown.
The best crisp I have ever had. Beats apple crisp!!!
Thank you!
Great recipe – I omitted pecans and increased the oats to 1 cup. Turned out very delicious! Thank you!!
I just made this peach crisp. Absolutely delicious! I love so many of your dishes, Jenn. Thank you for always sharing such great recipes.
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.
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.
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!
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.
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?
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!
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!
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!!