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Best Peach Crisp Recipe

Peach crisp in cast iron skillet with wooden spoon.

This is the best peach crisp recipe! A layer of juice, fresh peaches are topped with a crunchy topping with oats and pecans. Delicious with a scoop of vanilla ice cream!

Ingredients

1/2 cup pecans, toasted

6 cups fresh peaches (approximately 7 to 10 peaches)

1 tbsp. lemon juice

1 tsp. lemon zest

1/4 cup granulated sugar

1 tbsp. cornstarch

1 and 1/4 cups rolled oats (old-fashioned large flake)

2 tbsp. all-purpose flour

5 tbsp. cold butter, cubed

1/8 tsp. salt

1/2 tsp. cinnamon

1/3 cup brown sugar

Instructions

  1. Preheat oven to 350°F.
  2. Grease a 10-inch cast iron skillet.
  3. Place 1/2 cup pecans onto baking sheet and toast in 350°F oven for 8 minutes. Set aside. 
  4. Peel peaches, pit and slice. (keeping the skin on is optional)
  5. In a small mixing bowl, combine peaches, lemon zest, lemon juice, granulated sugar and cornstarch. Stir gently to combine.
  6. Spread peaches in greased cast iron skillet or baking dish.
  7. In a small mixing bowl, combine rolled oats, all-purpose flour, salt and cinnamon. 
  8. Add in cubed, cold butter and mix with a pastry blender or by hand until mixture is crumbly.
  9. Sprinkle mixture on top of peaches.
  10. Sprinkle brown sugar and toasted pecans on top. 
  11. Bake in 350°F oven for 40 minutes. 
  12. Cool for 15 minutes before serving. 
  13. Optional but recommended is a scoop of delicious vanilla ice cream!

Notes

  1. Peach Crisp can be made in a greased 8x8-inch baking dish in place of the cast iron skillet.
  2. Rolled oats - if you want to substitute quick oats for the large flakes, that okay! You may need to add another 1/4 cup to to the topping.  Mix the recipe as stated in the recipe card, then add two tablespoons of rolled oats at a time until the mixture is crumbly. 
  3. Pecans can be substituted with walnuts.
  4. Peach Crisp can be covered and refrigerated for up to three days.
  5. Although you can freeze a peach crisp, I would recommend baking it in an 8x8-inch baking pan if you plan on freezing it. Simply cover the container with plastic wrap, then foil and freeze for two to three months.
  6. Thaw in the refrigerator, then warm up in 325°F oven for 25 to 30 minutes.

Nutrition

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