Grandma’s Sheet Pan Peach Crisp

Forget peach pie this summer. Yes, its delicious, but making the dough, rolling it out, and fidgeting with it to get it into the pie pan can be an exercise in extreme patience. Thats why I lean on my grandmas tricks to get delicious baked goods on the table in less than 60 minutes, from start to finish. Her sheet-pan peach crisp is a perfect example of her genius. Working smarter, not harder, she quickly sliced fresh juicy peaches, topped them with the easiest crunchy topping, and baked it on a sheet pan until the kitchen smelled like a bakery. Heres how you can make it too.

Ironically, my grandma was excellent at making pie crusts. I remember watching her fling flour around, using her hands to work the cold butter into it just so, all while smoking a cigarette, which hung precariously out of the corner of her mouth. She told me that smoking was bad (as she puffed away) in the same breath she shared her magical baking shortcuts. One of those shortcuts was to skip the fussy pie dough altogether and make your dessert on a sheet pan. It was the 80s. Little did she know that making food on a sheet pan would eventually become a thing.

My grandmother also liked to play cards with the ladies. That didnt leave extra time in the kitchen, so when she made her sheet pan desserts for them, she also skipped unnecessary prep, like removing the skin from peaches. She did this to save time, but she also said the skin was flavorful and sweet, so why get rid of it? She was a smart lady! Thats why, for this recipe, I keep the skins on, which makes prepping them for this crisp fast and easy.

How to Make My Grandmas Sheet-Pan Peach Crisp

Step 1: Start by picking the ripest freestone peaches. Theyll be sweet and juicy, making them the perfect base for the crisp. Pit the peaches and cut each half into -inch slices (dont worry about being exact, it doesnt need to be perfect!).

Step 2: Add the peach slices to a bowl along with brown sugar, cinnamon, and lemon juice. Toss everything together until well-coated. Then transfer the mixture into a large, rimmed baking sheet (I recommend using a jelly roll pan) that's been coated with butter or nonstick cooking spray.

Step 3: Now its time for the topping. In a mixing bowl, combine rolled oats, flour, chopped pecans, salt, and the remaining brown sugar. Stir everything together, then add melted butter and continue stirring until large clumps begin to form.

Step 4: Sprinkle the clumpy topping over the peaches, covering them evenly.

Step 5: Bake in the preheated oven at 350F (175C) for 45 to 50 minutes, or until the topping turns golden and crispy.

How to Serve My Grandmas Sheet-Pan Peach Crisp

The only worthy topping for this peach crisp is vanilla ice cream. Since theres a 50/50 balance between peaches and crisp, the ice cream adds that perfect creamy, cold experience to complement the warm, sweet filling. I suggest serving it fresh and warm right out of the oven for the best experience.

If you happen to have leftovers, you can store them in the fridge for up to 3 days. For longer storage, divide the crisp into individual portions, wrap them in parchment paper, and place them in a zip-top freezer bag. These can be frozen for up to 3 months.

Ingredients

Filling:

• Nonstick cooking spray
• 2 pounds ripe peaches (about 6), pitted and cut into -inch slices
• teaspoon ground cinnamon
• teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• cup packed light brown sugar

Crisp:

• 2 cups old-fashioned rolled oats
• 1 cups all-purpose flour
• cup chopped pecans
• teaspoon kosher salt
• cup salted butter, melted

Directions

Step 1: Preheat your oven to 350F (175C). Coat a large, rimmed baking sheet with nonstick cooking spray.

Step 2: To make the filling, toss the peach slices with cinnamon, nutmeg, salt, lemon juice, and cup brown sugar. Spread the mixture evenly on the prepared baking sheet.

Step 3: To make the crisp topping, combine the oats, flour, pecans, salt, and the remaining cup brown sugar in a medium bowl. Stir to combine, then add the melted butter and mix until clumps form.

Step 4: Scatter the topping evenly over the peaches. Bake in the preheated oven for 45 to 50 minutes, until the topping is golden brown.

Cooks Notes

You can use anywhere between 2 to 3 pounds of peaches, depending on how much fruit you want in your crisp.

Nutrition Facts (per serving)

• Calories: 358
• Fat: 19g (25% Daily Value)
• Saturated Fat: 9g (47% Daily Value)
• Cholesterol: 37mg (12% Daily Value)
• Sodium: 191mg (8% Daily Value)
• Total Carbohydrate: 44g (16% Daily Value)
• Dietary Fiber: 4g (16% Daily Value)
• Total Sugars: 19g
• Protein: 5g (11% Daily Value)
• Vitamin C: 8mg (9% Daily Value)
• Calcium: 35mg (3% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 332mg (7% Daily Value)