Peach Crisp
This post may contain affiliate links. Read my full disclosure policy.
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!!