Sweet and bubbly peach crisp with toasted pecans is the biggest test to your self control!
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.
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. No making and rolling out pie crust here. Just 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! All the tasty perks of a traditional peach pie in a fraction of the time.
If you love baking with peaches, try my peach quick bread next!
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Peach Pecan Crisp
- 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 5–6 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 (57g) old-fashioned whole 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
- Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
- 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.
- 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.
- 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
- 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.
- 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.
- Peaches: Frozen peaches work too! No need to thaw.
- Adapted from Mixed Berry Fruit Crisp in Sally’s Baking Addiction Cookbook.
Keywords: peach crisp, peach pecan crisp
Hi Sally,
I made your recipe last week and it was delicious! I will definitely make this again. Now I would like to make a vegan gluten free version. The store only had Bob’s Red mill steel cut oats…I cooked them about half way through, cooled them, then added to my topping. I also used gf flour and vegan butter. It is in the oven now…hope it turns out!
I’m not sure what I did wrong but the topping never got very crisp and the peach juice was definitely bubbling over. I did make a larger portion in a 9×13 dish and baked it 20 min extra but I was nervous to let it cook longer. It’s going in the freezer so hopefully baking it again to heat it up helps?
This was SO good! I made it exactly as written and it turned out super delicious.
I’m on a roll with your recipes today. Earlier I made your banana bread with raspberries and dark chocolate chips. I inhaled one right out of the oven. Thanks for two winners today!
So I did a silly thing…first, I tried to soften the butter in the microwave but I left in the middle of checking it and by the time I returned it had completely melted! I had no choice but to mix it with the topping like that but I didn’t use everything. Then, after preparing the filling and it looked great, I realised I had run out of pecans aaaargh! I had no choice but to substitute flaked almonds for it. I was praying it turned out great nonetheless as earlier I made soft pretzels with my 6 year old – she said it wasn’t like Auntie Anne’s pretzels and she totally blamed me anyway 🙂 Bottomline, this recipe turned out to be “Peach Almond Crisp” and it was delicious! I hope you’re keeping well.
Do you toast the pecans first?
Nope!
Wonderful – will make for sure again. I used fresh peaches.
This was the best crisp that I have ever made. I made it as stated except I added a cup of fresh blueberries. Wonderful!!! I will be trying this with apples in the fall.
I was interested in making this is a 9×13 casserole dish. Would I double the recipe? If so, how would his alter cooking time?
I would double the recipe– the bake time will be a little longer, though I’m unsure of that exact time.
Hi, can I prepare the dish and warm it up again in couple of hours before serving? If yes, then for how much time and will the crisp get soggy on reheating?thanks!
I would reheat in the oven to prevent any sogginess 🙂
I made this for the first time about 5 days ago. Meant to write a comment, but, it slipped my mind. I highly recommend you to try this recipe. I did not make any changes. Wow. It was delicious and yes, we had it with ice cream I have found many of your recipes that were winners. And yes, I am a signed member. Perfect summer dessert!
Thank you again Sally
ps I love your photography
I can’t wait to make this!! Quick Question- Can you use can peaches ?
I’ve had a few readers used canned with success!
I really loved making this crisp and was wondering could I swap the peaches for apples. If I did, is there anything you would suggest to do differently?
I wouldn’t change anything. 🙂 Enjoy!
Sally if I only have salted butter can I just leave out the salt in the topping or should I leave out the salt in the topping and filling?
Hi Natalie– I would leave the salt out of the topping. You can keep it in the filling.
Hi Sally,
one more question. Would you change the filling recipe at all if I were to use apples?
I wouldn’t change a thing at all!
Fabulous crisp topping!! The pecans add a tasty dimension to the peaches. This is the best technique forvpeeling peaches ever!! . I used a bag of dark cherries as i was a little short on peaches. Amazing!!!
Holy smokes. That was good!
I made this for our Bible study last week. I added some blackberries to the mix. It was outstanding!! Love the topping. We had homemade peach- vanilla bean ice cream. This recipe is a keeper. Thanks!
Made with fresh nectarines. Husband said it was one of the best things he’s ever had. Crisp is amazing!
Oh m! I made this tonight with some peaches my grandma gave me, and all I have to say is oh my gosh! I think my favorite part are seriously the pecans! But the best part is my boyfriend “doesn’t” like peaches or pecans and we went and got more. Enough said. :). Thank you so much and I can see myself making this more than once!
Hey Sally!
Can nectarines be used instead of peaches for the crisp?
Absolutely!
Is the cook time longer with frozen peaches? I’m a little nervous to not thaw them first. 🙂
Looks delicious as always!
Maybe a few minutes longer, but not much.
I made this for a potluck at church. It was a great hit! Not too sweet, just right. Loved it!
Made this recipe last night for mothers day, was a total hit! Everyone loved it at home 🙂 I substituted the all-purpose flour with gluten-free flour from Bobs Red Mill and it was amazing!
Made this today with apples and my family declared it’s their favorite. Thanks for all the amazing recipes! I have cooked 6 of your recipes over Thanksgiving and they were all a hit!
Definitely a keeper! Cindy….Thanks for the blueberry idea. I was wondering that.
The topping is divine! Will never use another crumb topping:) So glad I used the good peaches for this. It was consumed in a day:)
I made this because I am always looking for good peach recipes. This is indeed just that. It was delicious and I would definitely make it again. I added about 1 1/2 cups of blueberries because I had them. This recipe is a keeper. Thank you for sharing.
Hi Sally! This looks amazing! I’ve been on a pie/crisp kick too. I have a question–how do you get your streusel so…streusely? Whenever I’ve attempted it (especially recently), it comes out in one unattractive flat sheet. It’s still delicious, to be sure, but it’s less than stunning. I’ve tried cutting in cold butter, stirring in melted butter, more flour, less flour, etc. Always with the flat sheet. Any ideas?
Hey Liz! The flour adds structure to the streusel, sucking up all the buttery liquid– so maybe adding 1/4 cup more flour will help? Not sure if you tried adding that much more. Try crumbling some of the streusel in your hands as you layer it on top.
I made this tonight for dessert and it was a huge it!!! However, mine was very runny. I used fresh peaches and followed the recipe exact. Any idea why it might be so runny? Maybe I should have added more peaches?
I made this last night after seeing your post! My dad and husband loved it! The topping is just perfect with the pecans. Thanks Sally!
It’s in the oven, then it’s going in the car for our annual trip Up North, well we hope some makes it to the car! This dessert looks divine. After having your apple pie with crumble, I can’t wait to taste, only hope I don’t burn my tongue!
I made this crisp yesterday, and I did NOT show any self control! I couldn’t stop taking little bits before dinner.
My husband doesn’t eat sweets, so I guess it’s up to me to finish eating it up. BTW, I halved the recipe and used a small dish. Perfect!