This Peach Crisp is wonderfully delicious with slices of fragrant, juicy, ripe peaches and a crunchy, sweet, buttery topping of brown sugar, oatmeal, and pecans. Peach Crisp is much easier to make than pie and even more flavorful, especially with generous amounts of this sweet crunchy topping.
3 pounds of peaches - about 5 medium -are sliced and mixed with a little sugar, lemon juice, and flour .
You can leave the peels on or take them off. Check out my post on How to Easily Peel Peaches.
My favorite part of a crisp is the topping so mine has lots! Crunchy pecans, chewy rolled oats, caramel-y brown sugar, warm cinnamon, and just a touch of nutmeg and ginger - not so much that it overpowers the delicate, fresh flavor of the peaches.
Serve Peach Crisp warm from the oven with a scoop of French Vanilla Ice Cream
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Recipe
Peach Crisp with a Brown Sugar, Oatmeal, Pecan Crumble
Ingredients
For the peaches:
- 3 lbs peaches, about 5 medium 1.4 kg
- ¼ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
For the topping:
- ¾ cup firmly packed brown sugar 5.25oz, 149g
- ⅔ cup all-purpose flour 3.3oz, 94g
- ¾ cup rolled oats 2.6oz, 74g
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- generous pinch of ginger
- few scrapings of fresh nutmeg
- ½ cup chopped pecans 2oz, 57g
- ½ cup butter softened 4oz, 113g
Instructions
For the peaches:
- Preheat oven to 350 degrees F.
- Remove the skin from the peaches, if removing. Click here for an easy way to peel peaches.
- Slice peaches and toss with sugar, lemon juice, flour, and salt.
- Put peaches into a 3 quart baking dish.
For the topping:
- Combine the dry ingredients in a mixing bowl until well mixed. Add the softened butter and work mixture between your fingers until well incorporated and crumbly.
- Spread evenly on top of the peaches.
- Bake in 350 degree F oven until topping is golden brown, about 40 minutes
Notes
- Peach Crisp is best eaten on the day it is made while the topping stays crisp. It can be assembled and frozen. Allow to thaw in the refrigerator overnight then bake as directed.
Nutrition
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Banjo Bob says
Very nice recipe! I used fresh peaches
From here in Southern Illinois; arguably
the best in the country. I love all the extra
topping; I used a deep 2 Qt baking dish
& added 10 min to the cook time. I ‘ll
Have to work on my Peach appeal; sometimes
It’s easy or a pain in the derrière!
Thanks, Yummmers!
Kelly says
So happy you liked it Bob! I'll have to try those Southern Illinois peaches. A good peach is hard to come by! Thanks so much!
Marilyn says
I have fresh frozen peaches and fresh canned peaches. Which one would work better for peach crisp?
Thanks
Marilyn
Kelly says
Hi, Marilyn. Fresh frozen would work the best. Thanks for stopping by!
pam says
I'm having to use canned peaches do i have to prepare them like fresh ones
Kelly says
I haven't tried making it with canned peaches, but I would suggest just draining them well. They may also need a shorter baking time.