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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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.