Peach Crisp
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Sweet, juicy peaches bubble beneath a buttery oat-pecan topping in this easy peach crisp recipe—the perfect summer dessert.
When peaches are at their peak, this peach crisp is one of my favorite desserts to make. It has all the appeal of peach pie, but it’s so much easier—no rolling or chilling pie dough required. Sweet, juicy peaches bubble beneath a buttery oat-pecan topping that’s crisp, crunchy, and the perfect contrast to the tender peaches underneath. Serve it warm with a scoop of vanilla ice cream. It doesn’t get much better than that.
“My search for the perfect peach crisp is over – this is it.”
Looking for more ways to use fresh peaches? Try my peach galette for an easy rustic tart, peach cobbler for a classic biscuit-topped dessert, or peach blackberry buckle for a delicious twist on peach cake.
What You’ll Need To Make Peach Crisp
- Peaches: Fresh, ripe (but not overly soft) yellow peaches are best for baking—they’ll become sweet and juicy while still holding their shape. Peel them first for the best texture. Frozen peaches work well, too. Thaw them completely, drain off any excess liquid, and pat them dry before using.
- Granulated Sugar: Sweetens the peaches and helps draw out their natural juices as they bake.
- Cornstarch: Thickens the peach juices so the filling is luscious rather than watery.
- Lemon Juice: Brightens the flavor and balances the sweetness of the peaches.
- Vanilla Extract: Enhances the flavor of the fruit.
- All-Purpose Flour: Helps bind the topping into buttery crumbles that bake up crisp and golden.
- Old-Fashioned Rolled Oats: Give the topping its hearty texture and signature crunch. Don’t substitute quick oats, which won’t provide the same texture.
- Light Brown Sugar: Adds sweetness and subtle caramel flavor to the topping. Always pack brown sugar into the measuring cup when measuring.
- Ground Cinnamon: Adds warm spice that pairs beautifully with peaches.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted Butter: Brings the topping together and helps it bake up crisp, golden, and buttery.
- Pecans: Add rich, nutty flavor and extra crunch to the topping. If you have a nut allergy or simply prefer a classic oat topping, feel free to leave them out.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Prepare the peach filling: Toss the peaches with the sugar, cornstarch, lemon juice, and vanilla.
Make the crisp topping: Combine the flour, oats, brown sugar, cinnamon, salt and pecans. Add the butter and work it into the dry ingredients with your fingertips until the mixture forms coarse, uneven crumbs. Some larger clumps are exactly what you want—they’ll bake into crisp, buttery clusters.
Assemble: Transfer the peaches to a buttered baking dish, spreading them evenly. Sprinkle the topping evenly over the peaches, covering the fruit from edge to edge. There’s no need to press it down; keeping the topping loose helps it bake up crisp and crunchy.
Bake and cool: Bake until the topping is deeply golden and the peach juices are bubbling thickly around the edges of the dish. Those bubbling juices are the best indicator that the filling has thickened and the crisp is ready. Let the crisp cool for about 15 minutes before serving. This gives the filling time to set slightly so it isn’t too runny. Serve warm, preferably with a scoop of vanilla ice cream.
If you enjoy this peach crisp, be sure to try my plum crisp in late summer, apple crisp in the fall and strawberry rhubarb crisp in the spring—they’re made with the same kind of easy, buttery crisp topping that’s always a hit.
More Summer Fruit Desserts You’ll Love
Peach Crisp
Ingredients
For the Filling
- 3 lb peaches, peeled, pitted and cut into ¼-in (6-mm) slices
- 2 tablespoons lemon juice, from 1 lemon
- ⅔ cup granulated sugar
- 3 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
- ½ cup (1 stick) unsalted butter, softened
For Serving
Instructions
- Preheat the oven to 350°F (175°C) and set a rack in the middle position. Butter a 2-qt (2L) 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
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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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! 🙂