Ingredients
Method
- Preheat the oven to 350°F (177°C). Lightly grease a deep 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or another 2 to 2.5 quart baking dish; set aside.
- In a large bowl, combine the sliced peaches, 1/4 cup flour, granulated sugar, 1/8 teaspoon salt, lemon juice, and vanilla. Toss gently until the fruit is evenly coated, then transfer to the prepared dish.
- In a separate bowl, whisk the brown sugar, remaining 2/3 cup flour, cinnamon, and 1/4 teaspoon salt. Cut in the cold butter with a pastry cutter or two forks until the mixture forms coarse crumbs. Fold in the oats and pecans, then sprinkle the streusel evenly over the peach filling.
- Bake for 45 to 50 minutes, until the topping is golden brown and the juices bubble around the edges. Remove from the oven and cool on a wire rack for a few minutes before serving warm. The crisp can also be served at room temperature or chilled.
- Cover any leftovers and refrigerate for up to 5 days.
Nutrition
Notes
Use ripe but slightly firm peaches so they hold their shape during baking.
Omit the pecans or swap them for extra oats if you want a nut-free crisp.
Assemble the dish a day ahead and keep it covered in the fridge; add 5 to 10 minutes to the bake time if baking cold.
Let the crisp rest for 10 minutes after baking so the juices can settle.
For a gluten-free version, use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
Serve warm with vanilla ice cream, whipped cream, or a dollop of creme fraiche.
Store leftovers covered in the fridge for up to 5 days.