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Peach Crisp with a Brown Sugar, Oatmeal, Pecan Crumble

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  • Author: Kelly
  • Total Time: 1 hour
  • Yield: 6 servings 1x


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



For the peaches:

  • 3 lbs (1.4 kg) peaches, about 5 medium
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt

For the topping:

  • 3/4 cup firmly packed brown sugar (5.25oz, 149g)
  • 2/3 cup all-purpose flour (3.3oz, 94g)
  • 3/4 cup rolled oats (2.6oz, 74g)
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • generous pinch of ginger
  • few scrapings of fresh nutmeg
  • 1/2 cup chopped pecans (2oz, 57g)
  • 1/2 cup butter softened (4oz, 113g)


For the peaches:

  1. Preheat oven to 350 degrees F.
  2. Remove the skin from the peaches, if removing. Click here for an easy way to peel peaches.
  3. Slice peaches and toss with sugar, lemon juice, flour, and salt.
  4. Put peaches into a 3 quart baking dish.

For the topping:

  1. 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.
  2. Spread evenly on top of the peaches.
  3. Bake in 350 degree F oven until topping is golden brown, about 40 minutes


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.

  • Prep Time: 20
  • Cook Time: 40
  • Category: Dessert
  • Method: baking
  • Cuisine: American