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Peach Pecan Crisp

Peach Pecan Crisp

  • 10 minutes
  • 13 ingredients
  • Pecan
  • Easy
  • - 12 servings
  • Update Ingredients

Ingredients

  • Filling
  • 5 cups thinly sliced peaches (about 5-6 medium peaches)
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Topping
  • 3/4 cup light or dark brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup old-fashioned rolled oats (or quick oats)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup unsalted pecans, such as Diamond of California (chopped or halved)
  • 1/2 cup unsalted butter, softened to room temperature
  • optional but encouraged: vanilla ice cream for serving

The Steps

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
  2. Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
  3. Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
  4. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
  5. Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.

Additional Notes:

For a gluten free crisp, use my recipe for gluten free apple crisp and replace sliced apples with sliced peaches. You can leave out the lemon juice in that recipe.

  1. Frozen peaches work too! No need to thaw.

Adapted from Mixed Berry Fruit Crisp in Sally’s Baking Addiction Cookbook

RECIPE CONTRIBUTED BY SALLY'S BAKING ADDICTION

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