Peach Crisp
This post may contain affiliate links. Read my full disclosure policy. 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. Table of Contents What You’ll Need To Make Peach CrispStep-By-Step InstructionsFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Peach Crisp Step-By-Step Instructions Frequently Asked Questions You May Also Like Printable Recipe Reviews “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 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 Can I use frozen peaches for peach crisp? 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. Can I substitute another fruit for the peaches? 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. What is a substitute for the pecans in the peach crisp topping? You can just omit the nuts; the streusel will still be delicious. You May Also Like RecipeComments (427)Add Comment Recipe Comments (427) Add Comment 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 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 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 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. 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 Powered by 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 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. See more recipes: DessertFruitFruit Crisps, Crumbles, and CobblersSouthern Dessert Fruit Fruit Crisps, Crumbles, and Cobblers Southern