The moment I see peaches show up in the summer I am ready to make this Peach Pecan Crisp. While you could consider this recipe an ANY fruit crisp, I especially love it with peaches.

If you love this crisp recipe, take a look at my Blueberry Rhubarb Crisp and my Strawberry Rhubarb Crisp too. There are so many great summer fruits that you can top with some oats and sugar and get something amazing!
Ingredients
The beauty of this recipe is the simplicity of the ingredients needed. You should be able to whip this up on a whim, using just about any fruit and/or nut you like, because it uses all pantry staple ingredients.
I also find this the perfect excuse to use up some of that big of oats that I bought at Costco! You know you've got one in the back of the pantry too.
The one thing I want to note is, to be sure to toast the nuts before you use them. This will intensify the flavor and keep a handful out for topping before serving with the ice cream.
What you need:
- Peaches
- Lemon
- Granulated Sugar
- Cornstarch
- Rolled Oats
- Light Brown Sugar
- Cinnamon
- Ginger
- Kosher Salt
- Unsalted Butter
- Pecan Halves
- Vanilla Ice Cream
See the recipe card for full quantities.
Method
I first slice my peaches, leaving the skin on, and toss them with the granulated sugar, cornstarch, and lemon juice. The sugar sweetens, the cornstarch will thicken the juices as the peaches cook, and the lemon juice intensifies the peach flavor. Place the peaches into a baking dish or large skillet.
Then, in the same bowl that I tossed the peaches together in, I make the crisp topping. Throw the ingredients in the bowl, and use your hands to work the butter into the brown sugar, spices, oats, and nuts.
Then add the topping over the peaches, and give a light toss, just to allow some of the topping to go to the bottom and some peaches to rise to the top.
You then bake till the top...CRISPS...and the liquid is boiling around the edges. This is important, it must boil so you know the cornstarch has activated and will thicken the juices.
Let the Peach Pecan Crisp cool for about 10 minutes, then serve topped with ice cream and the reserved toasted pecans. You can serve it whole for a family dinner or party, or scoop it out and top it with ice cream. Leftovers keep really well in the fridge for up to 5 days and reheat in the microwave beautifully.
More Peach Recipes to Love
The best place to start is with my super simple Peach Jam recipe. I use it to make my Peach Ice Cream and Peaches and Cream Cheesecake. But my favorite recipes might be my Peach Upside Down Cake and Peach Sweet Tea. A new favorite is these Peach Shortbread Bars.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Peach Pecan Crisp
The moment I see fresh peaches, I am ready to make this Peach Pecan Crisp. You could make this recipe with ANY fruit, I love it with peaches.
Ingredients
- 3 pounds Peaches, sliced (fresh or frozen)
- 1 large Lemon, zested and juiced
- 1 cup Granulated Sugar
- ½ cup Cornstarch
- 2 cups Rolled Oats
- 1 cup Light Brown Sugar, packed
- 1 teaspoon Cinnamon, ground
- 1 teaspoon Ginger, ground
- ½ teaspoon Kosher Salt, Morton’s
- 12 tablespoons Unsalted Butter, room temperature
- 2 cups Pecan Halves, lightly toasted
- Vanilla Ice Cream, for serving
Instructions
- Preheat the oven to 375˚F and butter a 12 or 13-inch cast iron skillet or 9x13 baking pan.
- In a large bowl, combine the peaches, lemon zest and juice, sugar, and cornstarch. Stir everything together until well coated.
- Place the fruit into your prepared pan.
- In the same bowl, combine the oats, brown sugar, cinnamon, ginger, salt, butter, and 1 ½ cups of the pecan halves, reserving the rest for toping when serving. Using your hands, combine and crumble working the butter in until the mixture feels like wet sand and the butter is fully worked in.
- Spread the topping over the fruit and bake in the preheated oven for 60-75 minutes, till the top is dark golden brown and the fruit is bubbling around the edges. It is important the fruit comes to a boil.
- Remove the pan from the oven and let it rest for 10 minutes before serving.
- Scoop out some of the crisp into a bowl, top with ice cream, serve immediately.
- Leftovers can be stored in the fridge for up to 3 days, reheat in a microwave or in the oven just till warmed through.
Notes
Take a few minutes to toast your pecans before using them in the topping. This boosts their flavor and allows you to reserve some for use in topping the crisp when serving.
Be sure the liquid comes to a boil before removing it from the oven. This is why the cooking time varies a bit. It must be boiling around the edges for the cornstarch to do its job.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 484Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 35mgSodium: 69mgCarbohydrates: 62gFiber: 5gSugar: 44gProtein: 5g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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