Easy Peach Crisp
If there's any dessert that is quintessential summer in our house, it's this Easy Peach Crisp that combines fresh peaches with a buttery, crisp oat topping that you won't be able to resist! It's a great make ahead dessert when entertaining or for a busy weeknight.
Servings: 8 servings
Calories: 341kcal
Ingredients
Filling
- 5 cups sliced fresh peaches
- 1/2 cup granulated sugar
- 1/4 cup self-rising flour
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Crisp Topping
- 2/3 cup brown sugar packed
- 1/2 cup self-rising flour
- 1/2 cup old-fashioned rolled oats quick can work as well
- 1/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup salted butter frozen 10 minutes
- Garnish Options: vanilla ice cream, whipped cream, fresh mint leaves
Instructions
- Preheat the oven to 350°F. Grease a 2 quart baking dish with butter or nonstick cooking spray.
- For the filling, in a large mixing bowl combine the peaches, sugar, self-rising flour, lemon juice, and vanilla extract. Transfer the mixture to the prepared baking dish, and spread in an even layer.
- For the streusel topping, in a medium mixing bowl, whisk together self-rising flour, oats, pecans, cinnamon, nutmeg, and brown sugar.
- Cut in the butter with a cheese grater, pastry cutter, or forks until it resembles a crumble.
- Top the filling with the streusel, ensuring the filling is fulling covered.
- Bake 50-60 minutes or until golden brown. Rest 10 minutes prior to serving. If desired, serve with a scoop of vanilla ice cream or whipped cream on top.
Video
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, air fryer or microwave until warm.
For best crispiness, serve freshly baked or re-warmed, adding toppings after reheating.
Pro Tips and Substitutions
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- Peaches: You can choose any type of peaches—yellow or white—but aim for peaches that are slightly firm (not hard) and free of bruises or soft spots. You'll need around 10 firm peaches (approximately 3 pounds), then let them sit in a paper bag for 1–2 days to allow ripening. Since some peaches may develop soft spots during this period, I recommend purchasing a few extras to ensure you have enough perfect peaches. Peeling peaches first is optional.
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- Sweetening: If peaches are slightly underripe, increase the granulated sugar in the filling slightly. Maple syrup or honey can replace some of the sugar for a different taste.
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- Nuts: If pecans aren’t available, walnuts or almonds work well. Omit nuts for a nut-free version.
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- Butter: Unsalted butter can work as well. Simply add 1/4 teaspoon salt to the topping.
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- Gluten-Free: Substitute gluten-free flour blends and oats for a gluten-free version.
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- Make Ahead: Prepare the filling and topping separately, assemble before baking, cover with a lid or plastic wrap, and refrigerate if making ahead. Bake directly from fridge.
Nutrition
Calories: 341kcal | Carbohydrates: 59g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 199mg | Fiber: 3g | Sugar: 39g | Vitamin A: 553IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
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