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A close up of a delicious peach crisp recipe ready to serve with melting vanilla ice cream
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5 from 5 votes

Peach Crisp

This classic Peach Crisp recipe is made with juicy, ripe peaches and topped with the butteriest, crispiest streusel topping! Each bite of this crisp is filled with tender peaches and oat-filled brown sugar goodness!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, south, Southern
Servings: 8 servings
Calories: 374kcal

Ingredients

For the Peaches

  • 4 cups frozen peaches defrosted and drained
  • 1/3 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/4 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 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

HOW TO STORE PEACH CRISP
If you have any leftovers, which is a big “if”, I keep it in the same pan and cover it with plastic wrap or aluminum foil. Store the covered dish in the refrigerator for up to a week.
You can prevent the crisp from getting too soggy by allowing it to come to room temperature before covering it. Of course, after a few days there’s no avoiding the sogginess. It’ll still be tasty- just not crispy.
CAN YOU FREEZE PEACH CRISP?
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. Peach crisp can remain frozen for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350 degree oven for 20 minutes or until heated through.
I would not recommend preparing the crisp and freezing it before baking. The topping will get soggy.

Nutrition

Calories: 374kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 181mg | Potassium: 193mg | Fiber: 3g | Sugar: 35g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg