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. I wanted a peach crisp for my birthday. Peaches are so good at the moment and I didn’t want a cake. I found your recipe on Pinterest. I made the crisp and it was delicious. I served in room temperature with vanilla ice cream. It was a hit! My husband fell in love with the pecans and asked for the apple version in the near future. Thank you!

  2. 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!!!

  3. 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?

    1. Hi Natalie– I would leave the salt out of the topping. You can keep it in the filling.

      1. Hi Sally,

        one more question. Would you change the filling recipe at all if I were to use apples?

      2. I wouldn’t change a thing at all!


    1. Here you go! 🙂
      Baking Addiction:
      Candy Addiction:

  5. 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?

    1. I wouldn’t change anything. 🙂 Enjoy!

  6. I can’t wait to make this!! Quick Question- Can you use can peaches ?

    1. I’ve had a few readers used canned with success!

      1. When using canned peaches would you drain juice before using?

  7. Cassie Smallwood says:

    I’m a sucker for any kind of fruit crisp and this looks amazing! Can’t wait to make it!

  8. Has anyone tried to make this without sugar? or a Keto Friendly Sugar?

  9. Pasty Henderson says:

    Looks yummy. Can’t wait to make it.

  10. nancy mccullough says:

    There’s no PIN button?? 🙁

    1. Above the recipe!

  11. Nancy Wickus says:

    I made this for a retirement party with my fresh peaches right off the tree. I doubled the recipe, except for the sugars, which I kept the same. It was a perfect. I can’t imagine using 1 1/2 cups of sugar in a 9-inch fruit dessert. Especially when you add ice cream. If you have sweet peaches, definitely cut the sugar in half, if not more.

  12. 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

  13. 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! 

    1. I would reheat in the oven to prevent any sogginess 🙂

  14. I used this recipe and i cut down the sugar to 1/2 cup sugar and it great! For the topping, i used Splenda brown sugar (not packed). And it was delicious! I need a diabetic friendly recipe tho!

  15. 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?

    1. I would double the recipe– the bake time will be a little longer, though I’m unsure of that exact time.

  16. Marcia Fritch says:

    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.

    1. Glad you liked it!!

  17. Wonderful –  will make for sure again.  I used fresh peaches.

  18. Do you toast the pecans first?

  19. 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.

  20. 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!

    1. You definitely picked two of my very favorite recipes!

  21. Made this today with 1/4 cup of sugar with the peaches and it was perfection! This crisp is out of this world!

  22. Instead of ice cream would a homemade whipped cream be good?

    1. I can’t see why not!

  23. 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?

  24. 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!

  25. 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.

    1. I’m so happy it worked!!

  26. Do you peel the peaches?

  27. This recipe is perfect. I recommend anyone who can do it, because it is very good.
    Make that recipe.

  28. 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 🙂

  29. 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.

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

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