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

Kelly

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

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 530 kcal

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

Calories: 530kcalCarbohydrates: 79gProtein: 6gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 41mgSodium: 305mgPotassium: 413mgFiber: 6gSugar: 55gVitamin A: 1218IUVitamin C: 10mgCalcium: 54mgIron: 2mg

Keyword peach crisp

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Related Recipes:

French Vanilla Ice Cream

How to Easily Peel Peaches:

Peach Crisp with a Brown Sugar, Oatmeal, Pecan Crumble

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