Want to make an easy dessert for dinner tonight?Look no further, than this Peach Streusel!

I made this last night for the first time and omg… it’s good.


For the topping: (make first and refrigerate while you chop the peaches/make the filling)

  • 3/4 cup packed light brown sugar
  • 3/4 cup rolled oats (not instant)
  • 1/3 cup plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 6 tablespoons cold unsalted butter (3/4 stick), cut into small pieces

For the filling: (I ended up making this consistency 4 times…. it just wasn’t juicy enough for me, so I kept doubling it.

  • 1/3 cup packed light brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 pounds ripe but firm peaches (about 5 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices

For the topping: (all optional)

  • Pecans
  • A dash of cinnamon
  • Berries


For the topping:

  1. Heat the oven to 425┬░F and arrange a rack in the middle.
  2. Place all of the ingredients in a large bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. Crumble the clumps into small pieces the size of kidney beans, then refrigerate the streusel while you make the filling for the pie.

For the filling:

  1. Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.
  2. Transfer the mixture to a glass or ceramic baking dish and arrange it in an even layer. Sprinkle the reserved topping evenly over the peaches. I ended up making this part three times here, in order to cover the amount of peaches I used. I also poured the fourth version of the mixture on after I added the pecans and extra cinnamon.
  3. Bake until the topping is browned and crisp, about 25 to 30 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.