Summer Peach Crisp
Recipe type: Dessert
Serves: 10
  • 3lbs peaches, peeled, cored and sliced into ¼" wedges
  • 1 tablespoon sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon unsalted butter, melted
  • ½ cup all purpose flour
  • ½ cup chopped pecans
  • ½ cup rolled oats
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  1. Heat the oven to 350ºF. Grease the bottom and sides of a 13 by 9-inch baking dish.
  2. To make the filling: Place the peaches in a large mixing bowl. Combine the sugar, cornstarch, cinnamon, and salt in a small bowl and sprinkle over the peaches. Drizzle with the lemon juice and melted butter then toss to coat evenly.
  3. To make the topping: Place the flour, pecans, oats, sugar, cinnamon, nutmeg, and salt in a food processor and pulse until the nuts and oats are finely chopped, about 30 seconds. Add the melted butter and pulse until clumpy, about 30 seconds more.
  4. Pour the peaches evenly into the prepared baking pan, then sprinkle the topping over. Bake until the topping is golden brown and the peaches are tender when pierced with a fork, about 45 minutes. Serve warm, with a drizzle of heavy cream if you choose.
Nutrition Information
Calories: 198 Saturated fat: 23% of calories or 5g Carbohydrates: 21g Sugar: 1½ teaspoons or 6g Sodium: 176mg Fiber: 2g Protein: 2g
Recipe by Jennifer Tyler Lee at