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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

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. 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.

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 812 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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




  • 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


  • 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


  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.


  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

Reader Questions and Reviews

  1. Hi Sally,

    The vegan gluten free version actually turned out amazing! Cooking the GF steel oats half way worked perfectly. The topping was crunchy and buttery. Yum! I see you have a GF version too.
    Thanks for a fantastic recipe! This modifies beautifully.

  2. Hi Sally! I have a question. I want to make this for my daughter’s birthday but it would have to be enough for a crowd of people . What would I need to do ? Triple the recipe maybe? I wasn’t sure about how much sugar to use . I don’t want it to be too sweet. Thanks!!

    1. This one recipe serves between 8-12 depending on the serving size. So if you double or triple it depends on the size of your crowd 🙂

  3. Can I add coconut flakes instead of nuts? Or just leave the nuts out? My daughter has a nut allergy.

    1. You can either leave the pecan out or add coconut in its place.

  4. Delicious! Perfect for today’s July 4th dinner using North Georgia fresh peaches!

  5. 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!

    1. Hi Anastasia! You can simply leave out the nuts with no other changes to the topping.

  6. Can you make the filling and leave in fridge without topping? Then add toppings no the day you cook it?

    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.

  7. 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!

    1. I’ve had a few readers used canned with success, but I haven’t tried it.

  8. 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.

  9. I cut the granulated sugar in half and added a little lemon juice. Big hit with everyone!

  10. 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

  11. Made this a few days ago and it was so delicious I made a second crisp to freeze!! I did not peel the peaches because I’m lazy – so i wouldn’t be the wiser. Thank you!!

  12. 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.

      1. I even snuck a bowl for a co-worker. She ate it for breakfast and wanted more. She said it was also the best she had ever had. I could have eaten the topping by itself – ha! Thanks for the great recipe.

  13. Perfection! This was a wonderful late summer desert.

  14. Delicious recipe. I used fresh Vermont peaches. Make sure to bake the crisp in a pan with high sides as it bubbles over.

  15. Excellent!!! I followed the recipe except that I used 1/4 cup of sugar in the filling and 1/4 cup brown sugar in the topping and also subbed in half oat flour/half einkorn flour overall. It was soo good. I am not use to too much sweet and I always cut the sugar way back.
    Thank you for a wonderful recipe.

  16. I tried this during the off season because I was craving something with peaches, so I tried using frozen. I cooked it for 45 minutes and it was still pretty runny. Thinking that maybe I did not cook it enough? I am looking for some ideas to solve this for future batches!

  17. May be a dumb question but when you use frozen peaches do you drain the liquid off first? Maybe it would make the filling too runny?

    1. Frozen peaches work too– see my recipe note. No need to thaw.

  18. Super good!! Will look forward to during fresh peach season. Topping is fantastic

  19. As with most of your recipes, this one’s a winner. This is the second time I’ve made it. First time the peaches were nice and ripe. I was worried that it wouldn’t turn out well this time because the peaches were a bit on the hard side. Well, the crisp is excellent. A bit more tart than the first batch, but I’m thinking I prefer the extra tartness.

    Thank you for your great work!

  20. Delicious. I cut the sugar in half because my peaches were super ripe. It was perfect.

  21. Just made this yesterday with frozen peaches and used instant maple and brown sugar oatmeal packets because that’s all I had on hand oh my GOSH it was PERFECT! Never made a bad recipe from you Sally. Hope your family is enjoying your time together so much! <3

  22. Perfect summer time delicious desert! Only suggestion that please mention in the recipe & video how to peel the skin of peach. I did it by checking on google & blanch it.
    Definitely I will be using this recipe again & again.

  23. Very good! Love the topping. Will try using less sugar next time like many have done.

  24. I made this for us to have for our after-dinner dessert yesterday. It turned out fabulously! I used 4 large peaches and that turned out to be the perfect amount to use for my 9×9-inch baking pan. I cut back on the sugar amount that goes into the peaches a little bit (I only used 1/2 cup) since the peaches were nice and ripe and sweet on their own. I followed the recipe the way it is written for everything else. The baking time is spot on (mine took 50 minutes). We served it topped with some vanilla ice cream — it’s a MUST-HAVE in my opinion.

    In case you don’t already know, if you put the unpeeled peaches into boiling water for 30 seconds, that makes it much easier to remove the skins. You don’t lose any of the peach that way.

    Thank you, Sally, for a wonderful recipe! It’s going to go into my tried-and-true recipe binder to use again and again.

  25. If I were to add blueberries, would I need to amend the recipe at all?

    1. Hi Darwin, You can swap some of the peaches for blueberries so that the total amount of filling remains the same. Enjoy!

  26. This is the best recipe of yours so far!!! I am definitely keeping this recipe!!

  27. Hi Sally,

    I absolutely adore this recipe. Do I think it’s possible to make this with mango?

    1. Hi Tita, we haven’t tried it ourselves, but we can’t see why that wouldn’t work. Let us know if you give it a try!

  28. I made this wonderful crisp for dinner with my girlfriends. It was a huge success. I had never made it before, but I know that anything Sally publishes will be perfect – and it was! The pecans add a nice taste and crunch. Will definately make again and again.