Peach Crisp Recipe

Peach Crisp Recipe

How To Make Peach Crisp

For this sweet peach crisp, fresh and juicy peaches are tossed in lemon juice and sugar, then baked topped with spiced oat and pecan crumble.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



For Peach Filling:

  • 3lbsfresh peaches,cored and sliced into wedges ¾ inch thick
  • 1tbspfresh lemon juice
  • ¼cupgranulated sugar
  • 2tbspall purpose flour

For Topping:

  • ¾cupall purpose flour
  • cupold fashioned oats
  • ¼tspsalt
  • ¾tspground cinnamon
  • tspground nutmeg
  • tspground ginger
  • ¾cuplight brown sugar,packed
  • 10tbspunsalted butter,cold and diced into ½ inch cubes
  • ½cuppecans or hazelnuts,chopped small


  1. Preheat oven to 350 degrees F.

  2. In a large mixing bowl, toss peaches with lemon juice. Sprinkle granulated sugar and flour over top and toss to evenly coat.

  3. Pour mixture into a buttered 3-quart baking dish and set aside.

  4. In a mixing bowl, whisk together flour, oats, salt, cinnamon, nutmeg, and ginger. Add brown sugar and stir, while using fingertips to break up any clumps.

  5. Add butter to the mixture and using fingertips, rub into the mixture until it comes together in small clumps and pieces of butter a no longer visible.

  6. Mix in nuts, tossing several times (so it sticks to the crumble). Sprinkle mixture evenly over top of peaches in baking dish.

  7. Bake in preheated oven for about 38 to 42 minutes until topping is golden brown and juices are bubbling along edges.

  8. Serve warm with ice cream or sweetened whipped cream if desired


  • Calories: 574.16kcal
  • Fat: 25.15g
  • Saturated Fat: 11.41g
  • Trans Fat: 0.66g
  • Monounsaturated Fat: 8.14g
  • Polyunsaturated Fat: 3.36g
  • Carbohydrates: 83.48g
  • Fiber: 8.21g
  • Sugar: 39.52g
  • Protein: 10.12g
  • Cholesterol: 43.61mg
  • Sodium: 91.37mg
  • Calcium: 60.02mg
  • Potassium: 598.19mg
  • Iron: 3.53mg
  • Vitamin A: 170.11µg
  • Vitamin C: 13.76mg
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