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Baked peach crisp recipe with a golden brown oat pecan topping in a deep dish ceramic baking pan.

Peach Crisp Recipe

Rebecca Blumer
This classic peach dessert features sweet, tender peaches baked under a remarkably crunchy oat pecan streusel. It fills your kitchen with a rich, caramelized brown sugar aroma as it bakes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 310 kcal

Equipment

  • 9-inch square pan
  • Pastry Cutter
  • large bowl
  • Wire rack

Ingredients
 

Peach Filling

  • 5 cups sliced peaches (peeled or unpeeled) around 750-800g
  • 1/4 cup all-purpose flour spooned & leveled, 31g
  • 1/2 cup granulated sugar 100g
  • 1/8 teaspoon salt
  • 1 Tablespoon lemon juice 15ml
  • 1/2 teaspoon pure vanilla extract

Oat Pecan Topping

  • 1/2 cup packed light or dark brown sugar 100g
  • 2/3 cup all-purpose flour 84g
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, very cold and cubed 113g
  • 2/3 cup old-fashioned whole rolled oats (or quick oats) 57g
  • 2/3 cup chopped or halved unsalted pecans 95g

Instructions
 

Preparation and Baking

  • Preheat the oven to 350F (177C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2-2.5-quart baking dish. Set aside.
  • Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
  • Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.
  • Bake for 45-50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
  • Cover leftovers and store in the refrigerator for up to 5 days.

Notes

Crunchy topping tip: Use very cold, cubed butter and cut it in until you have distinct pea-sized clumps. Toss the oats and pecans in after cutting in the butter so they keep their structure and texture rather than turning into a smooth paste.
Doneness cue: Do not pull the dessert from the oven early. Wait until you see heavy, slow-popping bubbles in the center of the dish, not just around the edges, to ensure the flour has fully thickened the peach juices.
Storage and reheating: Store leftovers covered in the refrigerator for up to 5 days. For the best texture, reheat portions in a 350F oven for 10-15 minutes to dry out and crisp up the oat topping instead of microwaving, which can make it soggy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Keyword easy peach crisp, oat pecan topping, peach crisp recipe