This Fresh Peach Crisp is juicy peaches baked under a buttery cinnamon-pecan oat topping — no lemon juice needed, thanks to a touch of almond extract that brings out the peach flavor instead. It’s the kind of dessert that fills the whole kitchen with the smell of a summer bake.
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Every peach season, this is the easy peach crisp recipe I keep coming back to. It’s simple enough for a weeknight but feels special enough for a summer dinner party.
There’s a reason peach crisp shows up at every summer potluck — it’s one of those desserts that’s genuinely hard to mess up, and it uses up a big batch of peaches in one go. This version bakes right in a cast iron skillet, which gives you that rustic, straight-from-the-oven-to-the-table presentation without any extra dishes.
Most peach crisp recipes lean on lemon juice to brighten up the filling. I skip it here and use a touch of almond extract instead — it’s the same trick I use in my baked peaches, and it deepens the peach flavor rather than adding tartness. Paired with cinnamon in both the filling and the buttery pecan-oat topping, it’s a simpler ingredient list without losing any flavor.
If you’re working through a big peach haul, this is just one of several ways I put them to use. My Easy Baked Peaches are a faster option when you want something a little lower carb, my Homemade Peach Sorbet is a no-bake way to cool down with the same fruit, and my high-protein peach overnight oats turns extra peaches into an easy make-ahead breakfast.
Jump to:
What Does Peach Crisp Taste Like?
The filling is soft, jammy, and packed with real peach flavor — the almond extract doesn’t taste like almond so much as it makes the peaches taste more like themselves. On top, the oat and pecan crumble bakes up buttery and crisp, with cinnamon running through every bite.
It’s the contrast that makes it — warm, soft fruit underneath a crunchy, slightly caramelized topping. A scoop of vanilla ice cream melting into the whole thing doesn’t hurt either.
Why You Will Love This Easy Peach Crisp
- One skillet: the filling and topping both come together, then bake in the same cast iron pan.
- Buttery crumble topping: loaded with rolled oats, cinnamon, and chopped pecans for real crunch.
- Make-ahead friendly: prep the topping in advance and assemble right before baking.
- Crowd-pleasing: classic summer peach dessert that always disappears fast at a potluck.
Ingredients Needed
- Fresh peaches: cored and sliced — the star of the dish, so pick ones that are ripe but still hold their shape.
- Brown sugar: sweetens both the peach filling and the crumble topping, helping everything caramelize as it bakes.
- Cornstarch: thickens the peach juices into a jammy filling instead of a watery one.
- Cinnamon: warm baked-fruit flavor running through both the filling and the topping.
- Vanilla and almond extract: rounds out the sweetness and replaces the lemon juice most crisps rely on — the almond extract is the flavor trick that deepens the peach flavor.
- Rolled oats: gives the topping its classic crisp texture.
- Whole wheat pastry flour: holds the crumble together (all-purpose flour works too).
- Unsalted butter: cold and cubed, worked into the topping for that crumbly texture.
- Chopped pecans: for crunch and a little nutty richness.
Substitutions & Variations
- All-purpose flour: a straight swap for the whole wheat pastry flour if that’s what’s in your pantry — or make your own whole wheat pastry flour swap by combining 50% all-purpose flour and 50% whole wheat flour.
- Gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Walnuts instead of pecans: an easy nut swap if that’s what you have on hand.
- Frozen or canned peaches: thaw and drain frozen peaches well before using; drain canned peaches thoroughly and reduce the added sugar slightly, since canned peaches are often packed in syrup.
- Nectarines instead of peaches: a 1:1 swap that tastes just like summer.
- Baking dish instead of skillet: an 8×8 baking pan works just as well if you don’t have a cast-iron skillet.
How To Make Fresh Peach Crisp
- Step 1: Preheat your oven. Rub a little butter or oil around a 10-inch cast iron skillet (or an 8×8 baking pan).
- Step 2: Toss the sliced peaches with the brown sugar, cornstarch, cinnamon, vanilla, and almond extract until every slice is coated, then spread the mixture into the prepared skillet.
- Step 3: Mix the oats, brown sugar, flour, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture turns crumbly, then fold in the chopped pecans.
- Step 4: Scatter the topping evenly over the peaches, covering the fruit from edge to edge.
- Step 5: Bake until the peaches are bubbling underneath and the topping is deep golden and crisp. Let it cool at room temperature before serving — this gives the filling time to set.
Recipe Success Tips
- Keep the butter cold: cold, cubed butter is what gives the topping its crumbly texture instead of a paste.
- Don’t overwork the crumble: mix just until it clumps together — overmixing makes it dense instead of crisp.
- Let it rest before serving: the 30-minute cool-down isn’t optional — it lets the filling thicken so it doesn’t run off the plate.
- Check peach ripeness: ripe, fragrant peaches bake up soft and jammy; underripe ones can stay firm even after baking.
- Tent with foil if needed: if the topping browns too quickly, loosely cover with foil for the last 10-15 minutes of baking.
How To Store Peach Crisp
Peach crisp doesn’t need to be refrigerated right away — it’s fine to leave it loosely covered at room temperature for up to a day. After that, store it covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave, or warm the whole skillet in a 300°F oven for about 15 minutes to bring the topping back to crisp.
Is Fresh Peach Crisp Healthy?
Peach crisp is a dessert, not a health food, but it has some redeeming qualities — it’s built on a base of real fruit, and the whole wheat pastry flour option adds a bit more fiber than an all-purpose-only topping would.
It’s also a lighter choice than peach pie, since there’s no bottom crust to add extra butter and refined flour into the mix.
Total nutritional content per serving is:
- Calories: 308 calories
- Carbohydrates: 49 grams
- Protein: 4 grams
- Total Fat: 12 grams
- Sodium: 81 mg
- Fiber: 4 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 2 lbs fresh peaches: $2.96
- 2 tsp cornstarch: $0.01
- 1 tsp cinnamon: $0.02
- 1 tsp vanilla extract: $0.04
- ¼ tsp almond extract: $0.04
- 1 ¼ cups rolled oats: $0.52
- ¾ cup + 2 tbsp brown sugar: $0.33
- ½ cup whole wheat pastry flour: $0.14
- ¼ tsp salt: $0.01
- 4 tbsp unsalted butter: $0.51
- ½ cup chopped pecans: $1.69
The total comes out to be around $6.27 or roughly $0.78 per serving!
FAQs
Yes. Thaw and drain frozen peaches well before using so the filling doesn’t turn watery. For canned peaches, drain thoroughly and consider reducing the added sugar slightly, since they’re often packed in syrup.
A crisp typically includes oats in the topping for extra crunch, while a crumble uses just flour, sugar, and butter. This recipe is a true crisp thanks to the rolled oats and pecans in the topping.
No peeling required — the skins soften as the crisp bakes and blend right into the filling. If you prefer a smoother texture, you can peel them first, but it’s not necessary.
Not right away — it’s fine covered at room temperature for a few hours. After that, move it to the refrigerator, where it will keep for up to 3-4 days.
A cobbler has a biscuit or cake-like topping poured or dropped over the fruit, while a crisp uses a crumbly oat-and-butter topping like the one in this recipe. Crisps tend to be quicker to put together since there’s no dough to roll or cut.
Other Fruit Crisps and Cobblers
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Fresh Peach Crisp (w/Cinnamon and Pecan Topping)
Equipment
Ingredients
Peach Filling:
- 2 lbs fresh peaches cored and sliced (about 4 peaches)
- 2 tbsp brown sugar packed
- 2 tsp cornstarch
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp almond extract
Cinnamon Pecan Topping:
- 1 ¼ cups rolled oats
- ¾ cup brown sugar packed
- ½ cup whole wheat pastry flour (or all-purpose flour)
- ½ tsp cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter (cold and cubed)
- ½ cup chopped pecans
Instructions
- Preheat oven to 350° and grease a 10-inch cast iron skillet or 8×8 baking pan.
- In a large bowl, combine the sliced peaches, 2 tbsp brown sugar, cornstarch, cinnamon, vanilla, and almond extract. Toss until the peaches are well-coated, then pour in the prepared skillet or pan.
- In a medium bowl, stir together the rolled oats, brown sugar, flour, cinnamon, and salt until well-combined. Add the cubed butter, working it in with a pastry cutter or fork until crumbly and well-combined. Stir in the chopped pecans.
- Top the peaches with the cinnamon pecan topping evenly.
- Bake in the preheated oven for 45-50 minutes, or until the peaches are soft and the topping is crisp and golden. Allow to cool at room temperature for about 30 minutes, then serve with ice cream!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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