Fresh Peach Crisp

  • Author: Chew Out Loud
  • Yield: 6 1x
  • Category: dessert
  • Cuisine: dessert


This fresh peach crisp is baked up perfectly. Not overly sweet, with just the right filling texture and toothsome topping. Be sure to give it time to sit after baking, so the filling has time to set.



  • 6 TB all purpose flour
  • 1 TB old fashioned oats
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp table salt
  • 5 TB cold butter, cut into 1/2 inch pieces
  • 3/4 cup coarsely chopped pecans or walnuts
  • 7 large semi-ripe peaches, peeled and sliced into 1/2-inch thick wedges
  • 1/2 tsp grated lemon zest
  • 1 1/2 TB juice from 1 lemon
  • 1/4 cup granulated sugar
  • 1 TB cornstarch
  • 1 tsp cinnamon


  1. For the Topping: Place flour, oats, sugars, spices, and salt in a food processor and process briefly just to combine. Add butter and pulse a few times or just until mixture resembles a coarse cornmeal. Add nuts, briefly processing again (four 1-second pulses) until topping looks like clumpy wet sand. Do not over-mix or it will become too homogenous. Chill in fridge while you prep the filling.
  2. Adjust oven rack to lower middle position and preheat oven to 375F.
  3. Add the peaches, lemon zest and juice, sugar, cornstarch, and cinnamon together in a bowl. Use a rubber spatula to gently toss until combined. Transfer filling to an 8-in square baking pan or a 9-in deep dish pie plate.
  4. Evenly scatter cold topping over the filling in baking dish. Bake 40 minutes. Increase oven temp to 400F and bake until topping is a deep golden brown, about 5 minutes. Check often towards the end, to make sure topping does not over-brown.
  5. Let sit at room temp until lukewarm so filling has time to set. Serve with whipped cream or vanilla ice cream.