Peachy Pecan Crisp

I can’t wait for autumn. It is absolutely my favorite season of the year. Sweaters, jackets, gloves, cute hats, and boots. State fairs, pumpkin everything, football games, and corn mazes.

I am so excited!!

This delightful Peachy Pecan Crisp tastes like autumn with its sweet crunch and heavenly smells. I’m so glad I found the original recipe over at Sally’s Baking Addiction – check out her amazing blog!

*5-6 medium peaches, peeled, cored, and thinly sliced
*1/4 cup all-purpose flour
*3/4 cup sugar
*1/4 teaspoon salt
*1/2 teaspoon vanilla extract

*3/4 cup light brown sugar
*2/3 cup all-purpose flour
*2/3 cup old-fashioned oats
*1 teaspoon ground cinnamon
*1/4 teaspoon salt
*3/4 cup pecans, chopped
*1/2 cup unsalted butter, softened to room temperature

Preheat the over to 350 degrees.

Lightly grease a 9×13 baking dish.


To make the filling, in a large bowl, combine the peach slices with flour, sugar, salt, and vanilla extract.  Stir the mixture gently, until all the peaches are covered in the flour/sugar mixture.


The peaches should look sticky and there should be no leftover flour/sugar mixture clumps in the bowl.  Pour the covered peaches into the 9×13 baking dish.

Using the same bowl you used to make the filling, you can make the crisp topping. Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together, making sure to get out any brown sugar lumps.  Add the butter and stir well until the mixture is crumbly. Sprinkle the topping over the peaches.


Bake 50-60 minutes or until the topping is golden brown and the peach juice is bubbling.  Serve with vanilla ice cream.

Happy Baking!


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