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Home · Recipes · Pies, Crisps, & Tarts · Perfect Peach Crisp: So Easy!

Perfect Peach Crisp: So Easy!

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134 COMMENTS

Author: Sally

Published: 07/02/2023

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Showcasing sweet and juicy peaches bubbling beneath a toasted pecan oat streusel, peach crisp takes less
than half the time and effort required for traditional peach pie. Served warm with cold vanilla ice cream,
summer dessert doesn’t get much better than this!

peach pecan crisp in white round baking dish with 3 vanilla ice cream scoops on top.

This peach crisp combines a mountain of jammy, juicy summer peaches under sweet and crumbly oat
streusels. It also requires a mountain of willpower to not eat the entire pan. Trust me, I’ve made this at least
3x each summer since 2015 and there are never any leftovers. It’s the *best* peach dessert. (Sorry, peach
pie.)

One reader, Tammy, commented: “This has to be the best peach crisp recipe I have ever made or had. We
absolutely loved it. It was simple and I had all the ingredients on hand. Was a great way to use up the rest of
our gorgeous, fresh Georgia peaches. This recipe is going in my personal cookbook to make again and
again. ★★★★★“

Here’s Why You’ll Love This Peach Crisp

Showcase Fresh Peaches: This is the perfect recipe for peaches to shine during peak season.

Easier Than Pie: I absolutely adore peach pie, but there’s no doubt that homemade pie is a labor of love.
Sometimes we need a crowd-pleasing dessert that’s easier, but just as seasonal and impressive. In this
peach crisp, you’re swapping pie crust for an easy oat pecan streusel topping.

Wonderful Mix of Textures: Thick, soft, juicy peach filling + crispy, nutty, toasted topping.

Full of Flavor: While the peaches steal the spotlight, they’re enhanced by a supporting cast of brown sugar,
pecans, cinnamon, lemon, and vanilla—which work together to deliver a caramelized flavor you will love.

No Eggs: Another egg-free baking recipe.

No Waiting: You don’t have to wait for anything to come to room temperature, chill, or cool! This is a
crowd-pleasing dessert you can prep, bake, and serve in about an hour.

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peach crisp with vanilla ice cream on blue floral plate.

Fruit crisps, such as this strawberry vanilla crisp and my apple crisp, are the indisputable dessert champions
as they only require a baking dish, fruit, and streusel. And they have so much texture in each warm bite. No
need to dirty your rolling pin!

Not a fan of an oat topping? You’ll love this fan-favorite peach cobbler instead.

Ingredients to Use & Why

Fresh Peaches: You need about 2 to 2 1/2 pounds of peaches, or about 6 medium-size peaches, cut into
slices. Peeling them is optional. See below for information on the best peaches to use.

Flour: All-purpose is best here. You’ll use flour in both the filling and the topping.

Sugar: You need granulated sugar for the filling and brown sugar for the topping.

Salt: For its flavor-enhancing superpowers.

Lemon Juice: The filling tastes a little flat without it.

Vanilla Extract: I love using vanilla in this strawberry vanilla crisp, and it’s great in this recipe too.

Cinnamon: Warm cinnamon spice and peach desserts go hand-in-hand.

Butter: To prevent it from melting too soon and losing texture, use very cold butter. This will give the topping
that incredible crumbly texture, when the pieces of cold butter hit the hot oven and melt all over the peach
crisp. I take the butter out of the refrigerator, cut it into cubes, and then place the cubed butter in the freezer
for about 10–15 minutes before I need it.

Oats: Whole rolled oats are best in this crisp topping, but quick oats work too.

Pecans: Chop up some unsalted pecans for the topping. You can leave them out for a nut-free dessert.

Vanilla Ice Cream (for Serving): Optional, but strongly encouraged! The way the ice cream starts melting
when it hits that warm peach crisp is just about the most mouthwatering dessert experience I can think of!

ingredients on marble counter including peaches, oats, flour, butter, lemon pecans, and sugar.

Want to level up your peach crisp? Try my brown butter blueberry peach skillet crisp.

Making Peach Crisp Is as Easy as 1, 2, 3

Combine filling ingredients, and spread in a lightly greased baking dish. You can use pretty much any 9-inch
or 2- to 2.5-quart baking dish, such as a deep-dish 9-inch pie dish, 10-inch cast iron skillet, or a 9-inch square
baking pan. This is a smaller size pan than the one needed for this apple crisp.

Combine topping ingredients. Whisk together the flour, brown sugar, cinnamon, and salt, then use a pastry
cutter or forks to work the cold cubed butter into the dry ingredients, breaking it down into pea-sized pieces.
The mixture should be crumbly. Stir the oats and chopped pecans into the topping mixture *after* you cut in
the butter. You don’t want them to break down too much. This is the same way we make the topping for
bourbon cherry crisp. Sprinkle the topping all over the filling. And then…

BAKE. That’s it! The peaches release their juices, the juices bubble up, the topping becomes crunchy and
toasted. And you don’t even have to wait for it to cool down, because you can dig into this peach crisp while
it’s warm. YUM!

All the tasty perks of a traditional peach pie in a fraction of the time.
peach filling in glass bowl with red spatula.

crumb oat mixture in bowl and shown again in baking pan.

It will seem like a lot of topping, but keep in mind that a lot of it seeps down into that juicy peach layer.

peaches dessert with oat streusel pecan topping in white round baking dish.

What Are the Best Peaches for Peach Crisp?

The best fresh peaches for peach crisp are the same I recommend for other peach recipes including peach
cake, and peach bread. You can use any variety of peaches, yellow or white, but you want slightly firm (not
hard) peaches with no bruises or soft spots. Your best bet is to purchase or pick about 10 firm peaches (about
3 pounds), then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so
that is why I suggest buying a couple more than you actually need. Eat any overly soft peaches or use them
in peach muffins.

What’s the Difference Between Peach Crisp and Peach Cobbler?

This is a great question, and I definitely want to answer it for anyone wondering. Peach crisp and peach
cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like
oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are
easier than pie!

Can I Use Frozen Peaches in Peach Crisp?

Fresh peaches are best for peach crisp, but you can get away with unsweetened frozen peaches. If using
frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal because they’re
already too soft and mushy.
Can I Make Peach Crisp Without Oats?

You can make this peach crisp without oats using most of the same exact ingredients. Use the topping from
apple crumble pie. Don’t over-mix—it will become a paste if you over-mix. Use the same oven temperature
and bake time as below.

close up of peach crisp.

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Perfect Peach Crisp

★
★

5 from 29 reviews

Author: Sally Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: serves 8-12

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Description

This buttery peach crisp combines sweet and juicy peaches with brown sugar cinnamon oat streusel. Toasty
pecans add a little crunch while vanilla ice cream adds a lovely contrast to the warm peach filling.

Ingredients

Filling

5 cups (750–800g or 2–2.5 lbs.) sliced peaches (peeled or unpeeled)

1/4 cup (31g) all-purpose flour (spooned & leveled)

1/2 cup (100g) granulated sugar

1/8 teaspoon salt

1 Tablespoon (15ml) lemon juice

1/2 teaspoon pure vanilla extract

Topping

1/2 cup (100g) packed light or dark brown sugar

2/3 cup (84g) all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup (113g) unsalted butter, very cold and cubed

2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)

optional: 2/3 cup (95g) chopped or halved unsalted pecans

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Instructions

Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch
cast iron skillet, or any 2–2.5-quart baking dish. Set aside.

Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.

Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the
butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly
over filling.

Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You
can also serve room temperature or cold.
Cover leftovers and store in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: I do not recommend preparing and refrigerating the crisp, unbaked,
because the filling will become extra juicy the longer it sits. You can, however, prepare the topping up to 2
days in advance and cover and refrigerate it until needed. Baked crisp freezes well for up to 3 months. Thaw
overnight in the refrigerator, then warm in a 350°F (177°C) oven for 20 minutes or until heated through.

Special Tools (affiliate links): Vegetable/Fruit Peeler | 9-inch Square Baking Dish, 10-inch Cast Iron Skillet (or
similar size) | Glass Mixing Bowl | Pastry Cutter | Cooling Rack

Update in 2023: After making this peach crisp so often, I made a few slight tweaks to the original 2015 recipe.
I reduced the sugar in the filling from 2/3 cup to 1/2 cup because it was a little too sweet. I also added some
lemon juice to brighten up the flavor.

Baking Pan: Any baking pan that holds about 2–2.5 quarts is best. You could also divide the filling and oat
topping up into individual oven-safe ramekins. Bake them on a baking sheet. The bake time and yield
depends on their size, but bake until the topping is lightly browned and peach filling bubbles up around the
sides.

Gluten Free: For a gluten-free crisp, use my recipe for gluten-free apple crisp and replace sliced apples with
sliced peaches.

Can I Use Frozen or Canned Peaches? Fresh peaches are best for peach crisp, but you can get away with
unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned
peaches are not ideal because they’re already too soft and mushy.

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Reader Comments & Reviews

DEE D. says:

July 19, 2023

Fresh Georgia peaches from the traveling Peach Truck made this a perfect dessert

Reply

GAIL RUMNEY says:

July 16, 2023

Do I have to preheat the cast iron skillet in the oven first/low temp/ Peach Crisp

Reply

ERIN @ SALLY'S BAKING RECIPES says:

July 17, 2023

Hi Gail, you do not need to preheat the skillet before baking. Hope you enjoy!

Reply

SHIRL says:

July 17, 2023

Do you have the nutrition for this recipe?

STEPHANIE @ SALLY'S BAKING RECIPES says:

July 17, 2023

We don’t usually include nutrition information as it can vary between different brands of the same ingredients.
Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many
handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have
found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

CASEY W. says:

July 13, 2023

This was absolutely delicious! I love all of Sally’s recipes but this one may be my favorite!

Reply

ANDREA says:

July 12, 2023

I have always made apple crisp but would love to give this recipe a try as every thing I have made of yours
comes out wonderful! My only question is if I can use a food processor to make the topping if I just pulse the
ingredients quickly a few times? Thanks.

Reply

LEXI @ SALLY'S BAKING RECIPES says:

July 13, 2023

Hi Andrea, it can be easy to overwork the butter using a food processor, so just be cautious of that if you
decide to use it for making the topping. Hope you love the peach crisp!

Reply

LIZZIE WHIT says:

July 12, 2023

Lovely summer dessert! I used peaches from a jar so just added a sprinkle of sugar to the filling. I also halved
the recipe and baked it in a small glass dish. I let it cool for about 15 minutes then added ice cream and
WOW! DEE-LISH-US!!!! The pecans add great flavor and crunch. And the house smells SO good! Thanks,
Sally!

★
Reply

1234

Sally McKenney

about the author:

Sally McKenney

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes
and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally
has been featured on Good Morning America, HuffPost, Taste of Home, People and more.

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