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

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.


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.

peach pecan crisp in a baking dish

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!

peach pecan crisp in a baking dish with a serving spoon

Spoonfuls of streusel. The end.

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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


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


  1. Alexe @ Keys to the Cucina says:

    Mm Sally that pecan topping is my jam, can I just eat that on its own!? 🙂 Looks amazing!

  2. Mary Frances says:

    I used to serve myself a scoop of fruit crisps, come back for seconds, and then again for thirds. Now I tell Mom I really should just sit down with the pan in front of me and call it good because let’s be real, that’s what happens! Love this peach and pecan combo, it’s a new one to me and my gosh it looks amazing!

  3. Alexa [] says:

    This recipe looks incredible – I’m the only one in my family who even likes peaches, so this is right up my alley!

    Also: “Can I take a deep breath now? Life, slow down. I miss my TV binge watching.” <– YES. I just started a new job, and I'm wondering where the heck my relaxing summer went! haha it's been a ton of fun, but like, "Scandal"….

  4. Do you remove the skin? That is always the worst part of baking fruity treats to me.

    1. I don’t, but you can if you prefer.

  5. Yum!! I made your cookbook’s mixed berry crisp a few weeks ago when we had friends over for dinner. I topped it with vanilla ice cream from a local dairy & everyone raved! My husband rarely gives unsolicited feedback about my cooking & he said more than once how good it was!

  6. Andrea Gray says:

    It is in the oven as I write this. I called my grandma, she lives in assisted living, I asked her what time she gets done with lunch so I could bring her some. She got all happy and told me to be there at 1:30. Haha I have told her about the recipes I have been making. She really enjoys them. I took her some of the blueberry pie my daughter and I made a couple weeks ago, she said it was wonderful!

    1. Andrea Gray says:

      Just wanted you to know my grandma loooooooved it. Her words with the first bite were, “mmmm so good”.

  7. Emma {Emma's Little Kitchen} says:

    I looovvvveeee peach crisp, and the peaches I’ve been getting at the market are so heavenly, I will have to make this at the weekend! Also, after traveling I’m always so ready to get back into my binge-watching routine, haha!

  8. 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?

    1. 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.

  9. When you debuted this recipe it was as if fate stepped in, I had just purchased some peaches and when I got home I remembered I don’t really eat peaches. Then I got the alert for this recipe and I immediately knew I had to make it. This recipe was easy and absolutely delicious, I even had my 3 year old help me make it. Thank you for this recipe and all your recipes.

  10. I want to be your neighbor! I totally want to try all of your creations. (And I know we’d be good friends too of course!)

  11. Made this Saturday night for the in-laws.  Loved it.  Tasty-goodness was beyond belief.

  12. 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.

  13. 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:)

  14. Sally – silly question, do u skin the peaches before slicing? I have the fuzzy skinned peaches. Also want to make today but don’t have the nuts…. Think it will be ok or should I drag the kiddos to the store to get? Thanks!!!! Love your site! Sharing it with all my friends!

    1. Sorry. Reading back and someone asked about the skin already. 

    2. I didn’t for this crisp, actually. You can though. And you can leave out the pecans. Enjoy!

  15. I’m going to give this recipe a try today. I’ve been trying to eat healthy lately so I’ve been skipping dessert but after 2 months of good behavior I think I’ve earned this. Besides, it’s peaches so it can’t do too much damage right….??? 🙂 I’m excited.

  16. Hi Sally! I have a couple questions about the peach pie recipe from your cookbook. 1. You said 8 medium peaches, but I’m not sure how big that is, and I’m pretty sure the peaches that I have are not medium, so do you know how big that amount is in cups?

    2. Can I freeze the filling in a pie plate, and add it to a shell later? I want peach pie for wintertime 🙂 Thanks in advance! I wrote these questions on this recipe page just because the recipes are both peach related 🙂

    1. Hi Sarah– you’ll want about 5 cups of sliced peaches. You can freeze the filling, yes!

      1. Thanks!

  17. Very tasty recipe! I used canned peaches instead of fresh (going to try fresh next time) and turned out very yummy.

    1. Did you put the syrup from the canned peaches in also or did you drain?

  18. Amy Brimberry says:

    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!

    1. Thanks for making my recipes apart of your Thanksgiving holiday, Amy!

  19. Bernardette says:

    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!

  20. I made this for a potluck at church. It was a great hit! Not too sweet, just right. Loved it!

  21. Bought a large crate of fragrant nectarines and decided to give this a try. Instead of pecans I used walnuts which I had on hand. It was delicious! Didn’t even peel the nectarines! Easy and tasty. Thanks for a winning recipe. 

  22. Is the cook time longer with frozen peaches? I’m a little nervous to not thaw them first. 🙂
    Looks delicious as always!

    1. Maybe a few minutes longer, but not much.

  23. Hey Sally!
    Can nectarines be used instead of peaches for the crisp?

    1. Absolutely!

  24. Do you advise draining the peaches prior to putting them in the baking pan in your peach crisp recipe? Thanks.

  25. 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! 

  26. Made with fresh nectarines. Husband said it was one of the best things he’s ever had. Crisp is amazing!

    1. SO happy to hear that!

  27. Alice Kolonis says:

    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!

  28. Holy smokes. That was good!

  29. I cut recipe in half, using 1/3 cup for all streusel ingredients. Added blueberries to the peaches. Used coconut oil instead of butter, with the chopped pecans. Delicious 

  30. Made this tonight and am sooooo glad I live alone and don’t have to share it with anyone. 

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