Peach Pecan Crisp

Sweet and bubbly peach crisp with toasted pecans is the biggest test to your self control.

Sweet Peach Crisp with Toasted Pecans-- grab the recipe on

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.

Peaches for Peach Pecan Crisp

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.

Sweet Peach Crisp with Toasted Pecans-- grab the recipe on

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!

Sweet Peach Crisp with Toasted Pecans-- grab the recipe on

Spoonfuls of streusel. The end.


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 (30g) 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 (85g) 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

Sally's Baking Addiction Peach Pecan Fruit Crisp recipe
Sweet Peach Pecan Crisp on -- click through for the simple recipe!


  1. 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. Definitely! It’s best to keep the unbaked filling and crisp topping separate if preparing in advance because the crisp topping would get soggy.

  2. 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!

  3. 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.

  4. I bought a case of peaches this summer and froze them. I made this for a party and everyone raves about it. Then yesterday, I got some from the Farmer’s Market. Feeling lazy, I didn’t peel them. Let’s say, there wasn’t a difference. Now I need another case of peaches so I can have this all winter long.

  5. 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

    1. Frozen peaches work too– see my recipe note. 🙂 I’ve had a few readers used canned with success, but I haven’t tried it.

  6. 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!!

  7. 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.

  8. 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.

  9. 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!

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