Fresh Peach Crisp with Cinnamon and Pecan Topping Recipe
This Fresh Peach Crisp features juicy, cinnamon-spiced peaches baked under a crunchy cinnamon pecan oat topping. Perfectly balanced sweet and nutty flavors make it an irresistible dessert to enjoy warm, especially when paired with a scoop of ice cream.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch cast iron skillet or an 8x8-inch baking pan thoroughly to prevent sticking.
- Mix Peach Filling: In a large bowl, combine the sliced peaches with 2 tablespoons of packed brown sugar, cornstarch, cinnamon, vanilla extract, and almond extract. Toss everything together until the peaches are evenly coated to ensure a flavorful and thickened filling.
- Transfer Filling: Pour the prepared peach mixture into the greased skillet or baking pan, spreading it out evenly as the base layer.
- Prepare Cinnamon Pecan Topping: In a medium bowl, stir together rolled oats, brown sugar, whole wheat pastry flour, cinnamon, and salt until well blended. Add the cold, cubed butter, and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture becomes crumbly and combined. Finally, stir in the chopped pecans for a crunchy texture.
- Assemble Crisp: Evenly sprinkle the cinnamon pecan topping over the peach filling, ensuring full coverage to create a delicious crust.
- Bake: Place the skillet or pan in the preheated oven and bake for 45 to 50 minutes. The peaches should be tender and juicy, and the topping should turn crisp and golden brown.
- Cool and Serve: Remove from the oven and allow the crisp to cool at room temperature for about 30 minutes. Serve warm, ideally paired with a scoop of vanilla ice cream for a delightful contrast.
Notes
- For best results, use ripe but firm peaches to keep the filling from turning mushy.
- Substitute pecans with walnuts or almonds if preferred.
- You can replace whole wheat pastry flour with all-purpose flour for a slightly different texture.
- The crisp can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- For a dairy-free version, use plant-based butter and serve with dairy-free ice cream.
