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.
“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
- 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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Can I use I can’t believe it’s not butter or must it be real butter?
Hi Patty, I highly recommend using real butter here. Hope you enjoy!
I made this yesterday and it was so delicious! I finely chopped the pecans instead for the topping and it came out great. Can’t wait to try more of your recipes!
I just made this recipe and my family loved it. I did cut down on the sugar a little and it still came out delicious. I have tried many of your recipes and they have been great. I regret I hadn’t written reviews of them, but I feel I had to for this recipe. Thank you.
The peach crisp was delicious.
Other recipes I’ve used for streusel you use cold butter and cut into the flour mixture. Is there a benefit in this recipe to use softened butter vs the cold butter?
Hi Nancy, I make streusel all different ways depending on the recipe; sometimes even with melted butter. It doesn’t make much difference.
Hi, Jen –
Thanks for another wonderful recipe. Q: would it be a problem to use quick oats (not instant) instead of old-fashioned oats?
Laura
That should be fine, Laura. Enjoy!
Can I make in ramekins? How long would I bake them?
Sure, Margie. I’d start checking around 35 minutes, but they make take longer.
Can it be made ahead and frozen?
Hi Barb, I haven’t frozen this myself, but I think you could get away with it. Hope you enjoy!
Jen- Have you ever made a crisp or cobbler on the grill? Would like to make this for a dinner at the beach in a disposable aluminum dish. Wondering if I bake it 1/2 way at home and finish down at beach on the grill while we eat dinner or just bring it uncooked and put it on? Any advice appreciated – thanks!
Hi Jill, I can’t say I’ve ever made a crisp or cobbler on the grill. While I think it would work (and I’d probably bake it halfway at home and finish it on the grill), keep in mind that you won’t get that nice crunchy top like you would in the oven. Please let me know how it turns out if you try it!
As a former home economics teacher who is very excited about making this tomorrow for company, I don’t understand why it wouldn’t crisp on the grill. Grilling is a dry cooking method. My hens crisp nicely in a foil pan on the grill as do roasted potatoes. It is my favorite way to cook bacon b/c of mess reduction and it being very crispy.
Hi Jen,
I wanted to make this it looks delicious. Just clarification the peaches has to be ripe or hard is ok? How many pieces do you think is 3pounds?
I love all your recipes and I’m ordering your recipe book as well 98% I cooked at home is from your recipe. My husband is very proud of my cooking I’m Asian to cook this delicious food empresses my husband.just love it
Thanks Jen for sharing your wonderful recipes…
Rose G
Hi Rose, They don’t need to be perfectly ripe but they shouldn’t be rock hard either. 3 pounds is about 5 peaches, but it really depends on the size. Hope that helps and so happy you’re having success with the recipes! 💕
Made this wonderful Peach Crisp yesterday and my husband said it was ‘the best’ so I have thrown out all the other ones I have collected over the years. The pecans add so much to the topping. Thank you – enjoy trying your recipes.
I was disappointed that the streusel topping didn’t turn out crunchier…maybe a stick of butter was too much? I also couldn’t open the link to read the reviews to see if others had the same experience? I had hoped to have the “crisp” part look kind of lumpy and browned, like granola. Instead it was more like a melted flat pool over the top of the peaches. Perhaps my peaches were too juicy?
Hi Mary, the topping should definitely have crisped up. Did you make any changes to the recipe? If not, it could’ve been that your peaches were exceptionally juicy, so hopefully, you won’t have the same experience the next time around. Also, if you want to brown the topping a bit more, you can stick the dish under the broiler for a minute or two at the end.