Peach Pecan Crisp

Jump to Recipe

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

Sweet Peach Crisp with Toasted Pecans-- grab the recipe on sallysbakingaddiction.com

Happy Saturday! What are you doing this weekend? The past few days have been a whirlwind of crazies. Not crazy people crazies but crazy schedule crazies. I went to NYC on Thursday for a blogging conference, left on Friday to head down to Baltimore for a retirement party, and now I’m in PA for a family reunion later today. Wooo-eeee. Can I take a deep breath now? Life, slow down. I miss my TV binge watching.

Peaches for Peach Pecan Crisp sallysbakingaddiction.com

Earlier in the week, I made a peach crisp. Crisps are one of my favorites and if you have a copy of my first cookbook and have flipped to page 81, you know they’ve been a summer tradition since I was little. I can’t have a July without a fruit crisp. More specifically, I can’t have a July without a fruit crisp topped with vanilla ice cream.

Crisps are sort of like pies, but a little messier. 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 damn good), but crisps is a mountain of juicy fruit and sweet crumbly streusels. Crisps 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 (again, it’s in my cookbook) using this same recipe. Though I add a touch more sugar since berries aren’t quite as sweet as peaches. I follow this exact recipe for apples as well.

Sweet Peach Crisp with Toasted Pecans-- grab the recipe on sallysbakingaddiction.com

The peaches release their juices, the juices bubble up, the topping becomes crunchy and toasted. Sometimes I add nuts to the streusel topping, sometimes I don’t. If you know anything about me, you know I much prefer the topping with nuts. Diamond of California pecans, you make this dessert extra enticing.

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!

Sweet Peach Crisp with Toasted Pecans-- grab the recipe on sallysbakingaddiction.com

Spoonfuls of streusel. The end.

Peach Pecan Crisp

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

Ingredients:

Filling

  • 5 cups thinly sliced + peeled peaches (about 5-6 medium peaches)1
  • 1/4 cup (30g) all-purpose flour (measured correctly)
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Topping

  • 3/4 cup (150g) light or dark brown sugar
  • 2/3 cup (85g) 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, such as Diamond of California (chopped or halved)
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • optional but encouraged: vanilla ice cream for serving

Directions:

  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.
  5. Make ahead tip: 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.

Recipe Notes:

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.

  1. Frozen peaches work too! No need to thaw.

Adapted from Mixed Berry Fruit Crisp in Sally's Baking Addiction Cookbook

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

I’m working with Diamond of California to bring you this recipe!

Sally's Baking Addiction Peach Pecan Fruit Crisp recipe
Sweet Peach Pecan Crisp on sallysbakingaddiction.com -- click through for the simple recipe!

151 Comments

All Comments

    1. Definitely! It’s best to keep the unbaked filling and crisp topping separate if preparing in advance because the crisp topping would get soggy.

  1. Just made this with a combo of peaches and nectarines and it was really delicious. Next time I would add a more fruit and less sugar. Love the recipes on this site!

  2. I made this today (8-7-18). A bit rich, would add more fruit and less sugar. Very good though! Nice dessert change.

    1. I just made this peach crisp,the recipe caught my eye because we love peaches and there at there best now,I also love pecans.We just sampled it,soooo yummy I had to make myself put the spoon down.I have made many crisps over the years but never with nuts.Once I made a rubarb one,oh man,that was good.

  3. I bought a case of peaches this summer and froze them. I made this for a party and everyone raves about it. Then yesterday, I got some from the Farmer’s Market. Feeling lazy, I didn’t peel them. Let’s say, there wasn’t a difference. Now I need another case of peaches so I can have this all winter long.

  4. Another great Sally recipe. Once I added a salad topping mix of pecans, dried cranberries and pecans instead of just pecans. That was really good too. Freezes well

1 2 3 4

Reviews

Questions

  1. I’m wanting to make this but have two small children so would prefer to not use nuts. Would you just add more oats? Or what would be a good substitute? Thanks in advance!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×