Excuse me while I eat this all summer! This perfect peach crisp is incredibly delicious and surprisingly a breeze to bake! Made with fresh in-season peaches and topped with an irresistible oat-pecan streusel, this dessert is a pleasure to eat, and that scoop of vanilla ice cream? Perfection!
An Irresistibly Warm, Yet Refreshing Dessert!
The dilemma of this dessert is that it’s served warm but best enjoyed with a scoop of ice cream! We’re talking about a fruity dessert overflowing with juicy peaches and topped with SO much crispiness! If you’re a fan of crispy, nutty, and cinnamon-y toppings, you will LOVE this peach delight!
Warning: if you invite me to your party, I’m bringing this (I’m also eating half of it!) But if you’re looking for a crowd-pleaser dessert for your rustic summer party, my friend, this is the dessert for you!
Making Peach Crisp
This peach crisp is put together in a flash! I can whip it up in under 15 minutes and stick it in the oven during dinner! It uses simple pantry staple ingredients that you most likely already have and features fresh in-season yellow peaches, which in my opinion, taste way better than canned peaches. Here’s how to make it:
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Peach Filling
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Preheat the oven to 400 F.
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Carefully put the peaches in a large boiling water bowl and let them soak for one minute, allowing the skin to peel off easily. (and be careful not to burn your hands). You may skip this step and use unskinned peaches; either will work fine!
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Next, slice your peaches and set them aside. You may want to make the peach slices slightly thick; it takes 35 minutes for the streusel to cook, so your beauties may get too soft if they’re too thin.
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In a large bowl, combine sliced peaches with lemon juice, flour, cinnamon, and brown sugar. Scoop into a casserole or baking dish and spread evenly.
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Oat-Pecan Topping
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Whisk together the flour, oats, chopped pecans, brown sugar, and cinnamon in a separate bowl. Slowly add melted butter and mix with the hand until the mixture melts together and crumbly.
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Sprinkle the oats on the peach filling and bake for 15 minutes. Next, reduce the temperature to 325 F and bake for 20 minutes.
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Notes: I’m a big fan of pecans, but I’ve also used sliced almonds in most of my desserts. So, feel free to use almonds if that’s what you have.
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Served Warm with Ice-Cream? Perfection!
Once this perfect peach crisp is out of the oven, transfer it to a trivet and allow it to cool for 5 minutes. Serve your peach crisp warm with a scoop of vanilla ice cream!
This peach crisp keeps well in the refrigerator for a couple of days. Heat the leftovers in a preheated 350 F oven for 15-20 minutes.
Enjoy!
Peach Crisp Recipe
Equipment
- A casserole/baking dish
Ingredients
Peach Filling
- 5-6 large yellow peaches (cut in thick slices, skinned/unskinned to taste)
- 1 Tbsp lemon juice
- 2 Tbsp brown sugar
- 1 Tbsp all-purpose flour
- 1/8 tsp ground cinnamon
Streusel Topping
- 1/3 cup salted butter (melted)
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp baking powder (optional)
Instructions
Make the Filling
- Preheat the oven to 400 F.
- Carefully put the peaches in a large boiling water bowl and let them soak for one minute, allowing the skin to peel off easily.
- Peel and slice your peaches, and set them aside; careful not to burn yourself.
- In a large bowl, combine sliced peaches with lemon juice, flour, cinnamon, and brown sugar. Scoop into a casserole or baking dish and spread evenly.
Pecan-Oat Streusel
- In a separate bowl, whisk together the flour, oats, chopped pecans, brown sugar, baking powder, and cinnamon.
- Slowly add melted butter and mix with the hand until the mixture starts to come together and crumbly.
- Sprinkle the oats on the peach filling and bake for 15 minutes. Next, reduce the temperature to 325 F and bake for 20 minutes.
- Allow the peach crisp to cool for 5 minutes before serving. Enjoy your crisp with a scoop of vanilla ice cream!
Notes
- You may want to make the peach slices slightly thick; it takes 35 minutes for the streusel to cook, so your peaches may get too soft if they’re too thin.
- I’m a big fan of pecans, but I’ve also used sliced almonds in most of my desserts. So, feel free to use almonds if that’s what you have.
- This peach crisp keeps well in the refrigerator for a couple of days.
- Enjoy warm or at room temperature. Stick the leftovers in a preheated 350 F oven for 15-20 minutes to heat them.
Looking for more fruity desserts? Check out this Fresh Fruit Tart recipe!
Did you make this peach crisp? Tag @petitapron on Instagram and tell us how it turned out for ya!
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