Peach Crisp Recipe

5 from 5 votes

This classic Peach Crisp recipe is made with juicy, ripe peaches and topped with the butteriest, crispiest streusel topping!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American, south, Southern

Servings: servings

Calories: 374kcal

Author: Jocelyn Delk Adams

Ingredients

For the Peaches

6 cups fresh peach slices, sliced 1/2 inch thick with skin removed or frozen, defrosted and drained
1/2 cup granulated sugar
3 tbsp cornstarch
2 tsp vanilla extract
1/2 tsp kosher salt

For the Crisp Topping

3/4 cup light brown sugar
3/4 cup all purpose flour
1/2 cup old fashioned rolled oats
2/3 cup pecans chopped
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup salted butter softened

Instructions

Preheat the oven to 350 degrees and set the oven racks to the middle positions. Grease a 2 quart baking dish or very large cast iron skillet using butter or shortening.
In a large bowl, mix together the peaches, granulated sugar, cornstarch, vanilla, and salt. Set aside.
In another large bowl, whisk together the light brown sugar, flour, oats, pecans, cinnamon, and nutmeg. Add the softened butter and mix with a wooden spoon (or use your fingers) until the mixture is crumbly.
Spread the peaches out in the prepared baking dish. Sprinkle the crisp crumble evenly over the top. Bake for 40-45 minutes, or until the top is golden-brown and the filling is bubbly.
Remove from the oven and cool for 15-20 minutes before serving.
Serve with a dollop of whipped cream or vanilla ice cream!

Notes

Storage

I keep it in the same pan, bring to room temp and cover it with plastic wrap or aluminum foil. Store the covered dish in the refrigerator for up to a week.

Can you freeze?

Baked peach crisp actually freezes pretty well! If freezing an entire crisp, you’ll just need to cover the dish with a double layer of plastic wrap and aluminum foil. If freezing leftovers, you’ll want to transfer them to an airtight, freezer-safe container. It should be good to go for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350 degree oven for 20 minutes or until heated through.

Nutrition