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. 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!
If you love baking with peaches, try my peach quick bread next!Print
Juicy peaches and toasted streusel come together to make one simple summery fruit crisp!
- 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
- 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
- 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.
- 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