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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Hi Jen. I’m a big fan — purchased your cook book and have enjoyed all the recipes of yours that I’ve tried. I am cutting back on sugar and wonder if I can substitute Stevia for sugar in the peach crisp (and other of your baked goods). Thanks!
Hi Cary, So glad you enjoy the recipes! I wish I could be more helpful but, unfortunately, I don’t have any experience baking with Stevia, so I’m not sure if it will work. I’m sorry!
I made this today with one small change: I substituted potato starch for cornstarch. Root starches, like tapioca, arrowroot, or potato, tend to produce a clearer filling. I also baked it in individual dishes instead of a huge baking dish. The amount of sugar was perfect, but my peaches weren’t very sweet. I blanched then shocked the whole peaches before peeling. It would be helpful if you specified which kind of salt. I have many kinds, and they are not equivalent. Anyway, everyone loved it, including someone who isn’t a big peach fan.
How do you use tapioca? I have tapioca and have never used it as a thickener.
You can replace all purpose flour with an equal amount of tapioca flour when using as a thickener in some desserts. Cooks Illustrated also recommends minute tapioca, but I’ve never used that so I don’t know if the ratio is the same.
Jenn, my mother-in-law is coming over for lunch Saturday for her birthday. She is a peach fan. I have never made anything with peaches before, so, of course, I go to your site! Do you think I could assemble this Friday night and bake on Saturday, or do the peaches make everything soggy? Thanks so much for all your recipes! You have changed the way I bake/cook.
So glad you like the recipes! ❤️ And yes, I think you could prep it a day ahead and bake before serving. Hope your MIL enjoys!
Jenn. I love all your recipes. Truly! Can I put this together and freeze it to bake at a later date?
Hi Pat, I haven’t frozen it, but if I were going to, 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!
Hi Jenn / once again I’ve made another one of your fabulous dishes. It was over the top with flavor. I kept telling myself it’s good for you – it’s fruit. I did use only half the sugar in with peaches as they were very ripe. I also only used half the butter in the topping and it came out perfect. Thanks again for sharing.
Hi Jenn, I made this a few weeks ago and it was delicious! Thank you for sharing this recipe, and all your others: blueberry muffins, candied pecans, etc…! I was wondering, can I add fresh pears to this recipe to make it a peach/pear crisp or should I just leave it as a peach crisp?
Hi Christie, glad you enjoyed this! Yes, I think you could do a mix of peaches and pears here. I’d suggest using either Bosc or Anjou pears as they are the best varieties for baking. Please LMK how it turns out!
Hi Jenn,
If using canned peaches, what quantity would you use for this recipe? I have a 28 oz can – would that work, or would 2 – 28 oz cans be better? And I’m assuming I’d drain the juice from the peaches?
thanks!
Hi Catherine, It’s hard to say. I’d start with one can, drained, and eyeball it in the baking dish. If it looks like not enough compared to my photos, you could add the part or all of the second can.
Hi this looks delicious! Would I be able to use frozen peaches?
Yes, I think frozen peaches would work – hope you enjoy!
Hi Jenn! Your recipes are just wonderful! I was recently gifted 60 peaches and am trying to make some desserts I can freeze for later. Could I bake this fully and then freeze it or freeze it unbaked?
Hi Breanna, Glad you like the recipes! I haven’t frozen this, but I think you could get away with it (I’d freeze it after baking). Just be sure to reheat and crisp up the topping again. I’d love to hear how it turns out if you freeze it!
Can I used canned peaches for this?
I think that would work, SB (if they’re canned in syrup, I’d reduce the sugar a bit). Hope you enjoy!
Great flavour!!! I would however drain the peaches before putting them in the pan. Mine came out quite soupy. Next time I would also make more topping (like an extra 1/2 recipe).