Peach Pecan Crisp

Sweet and bubbly peach crisp with toasted pecans is the biggest test to your self control!

peach pecan crisp in a baking dish with a serving spoon

peaches

Crisps are sort of like pies, but free-form. Messy recipes are the best recipes, if you didn’t realize already. What makes crisps a little different from pies is the lack of pie crust and the ease. We all know pies can get a little complicated (which is why they are so good), but fruit crisp combines a mountain of juicy fruit and sweet crumbly streusels. Fruit crisps, such as apple crisp, are so simple and only require a baking dish, fruit, streusel, and a lot of willpower to not eat the entire pan. You can use this recipe for nearly any fruit. I make a mean mixed berry crisp using this same recipe. Though I add a touch more sugar since berries aren’t quite as sweet as peaches.

peach pecan crisp in a baking dish

The peaches release their juices, the juices bubble up, the topping becomes crunchy and toasted.

Yet another pro to this fruit crisp is that it’s quick. Mix the fruit up, mix the streusel up, pile it together, bake, and eat. No chilling or cooling because this crisp is tastiest served warm. And that way the ice cream melts on top!

peach pecan crisp in a baking dish with a serving spoon

If you love baking with peaches, try my peach quick bread next!

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peach pecan crisp in a baking dish with a serving spoon

Peach Pecan Crisp

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 8-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Juicy peaches and toasted streusel come together to make one simple summery fruit crisp!


Ingredients

Filling

  • 5 cups thinly sliced + peeled peaches (about 56 medium peaches)*
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

Topping

  • 3/4 cup (150g) light or dark brown sugar
  • 2/3 cup (84g) all-purpose flour
  • 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (95g) unsalted pecans, chopped or halved
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • optional but encouraged: vanilla ice cream for serving

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
  2. Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
  3. Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
  4. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.
  2. Gluten Free: For a gluten free crisp, use my recipe for gluten free apple crisp and replace sliced apples with sliced peaches. You can leave out the lemon juice in that recipe.
  3. Peaches: Frozen peaches work too! No need to thaw.
  4. Adapted from Mixed Berry Fruit Crisp in Sally’s Baking Addiction Cookbook.

Keywords: peach crisp, peach pecan crisp

105 Comments

  1. Belinda Tan says:

    Is there a substitute for the pecans as I’m allergic to nuts?

    1. Trina @ Sally's Baking Addiction says:

      Hi Belinda, You can simply leave out the nuts with no other changes to the topping.

  2. Delicious I loved the crunchy topping with vanilla ice cream

  3. I made this and decided to add more pecans because I love them. I ended up using 3/4 cup of butter for the topping to get the crumble right. It was absolutely delicious. A definite show stopper. I served it with my homemade vanilla ice cream (which I feel like I have perfected) and everything was amazing. Thanks for this awesome recipe!

  4. So easy and so delicious! I didn’t even peel the peaches. I was short a peach, so I added a cup of blueberries. Mmmm. Just delicious.

  5. Linda Holdorf says:

    Love this recipe. I make it and put in my freezer to give as a gift for special occasions, like for my grandson when my new very special great granddaughter was born.

  6. Made this last night and it was superb! Loved it warm with vanilla bean ice cream. I only did 1/2 cup of sugar with the peaches, I think next time I would do the full 3/4 cup!

    1. Hilari @ Sally's Baking Addiction says:

      We’re so happy you enjoyed this crisp recipe, Claudia!

  7. With modifications, I have made this several times. It is quick and easy especially with ice cream as recommended. Made as published I find it more of a warm ice cream topping rather than a dessert with ice cream on top. There is too little fruit in relation to the topping. My changes, with apologies to Sally and team. Reduce the sugar by one third in the topping AND filling. For a dessert with ice cream on top, double the fruit and another half of the dry topping ingredients.

  8. Absolutely delicious! I doubled the recipe so I ended up using about 12 medium sized peaches and it was the perfect amount for the casserole dish used. Because I love cinnamon, I added some to the peach mixture! One change I will definitely make next time (because there WILL be a next time) is to use less sugar in the filling. It was a little too sweet. Other than these minor tweaks (and serving with vanilla ice cream) it was an incredibly yummy crisp for a hot summer day!

  9. I was gifted some peaches from Georgia… I’ve only ever made peach cobbler. This recipe is AMAZING! I didn’t refrigerate mine though; hopefully it’s still good, what’s left of it anyway

  10. Brenda Lantz says:

    Made this Peach Pecan Crisp today and it is the best!! Doubled the recipe as every recipe I’ve tried from Sally is wonderful! My husband and I absolutely love it. Highly recommend.

  11. Alyssia Robinson says:

    Can’t wait to make this! To make a 9×13 would I just make 1.5 recipe? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alyssia, You can double the recipe for a 9×13 inch pan. The bake time will be a little longer, though we are unsure of that exact time.

  12. What about using almonds & almond extract instead of pecans?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Bebe, we can’t see why not — let us know how it turns out for you!

  13. I skimmed comments and hopefully didn’t miss this question — can I use canned peaches if drained? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Amy, we’ve had a few readers used canned with success, but we haven’t tried it.

  14. Curious to know if I can prepare the peaches, the topping separately earlier in the day and then combine together to bake?

    1. Hi Rani, yes you can certainly prep both separately in advance.

  15. Has anybody tried applesauce as a sweetener instead of sugar for the filling?

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