Fresh Peach Crisp is even better when it has two crusts. This Double Crusted Peach and Pecan Crisp has a baked crumble base and the same crunchy streusel scattered on top.
I always look forward to peak peach season in Colorado each August. I’m partial to Colorado peaches, especially those from the Western Slope and Palisade, but this year the fruit everywhere seemed exceptional. After making a batch of my Bourbon Peach Jam with my first haul, I still had several ripe peaches waiting on the counter. That’s when I noticed a recipe for a Double Crusted Peach and Pecan Crisp — crumble on the bottom, crumble on top — and knew it was the perfect use for those extras.
The recipe’s backstory was charming: a food writer’s post referenced a column in a regional paper, which credited a friend who originally shared the idea. Regardless of the long trail, the concept was irresistible. If I’m honest, I could happily eat the crumble on its own with a spoon, and a version that includes a bottom crust as well as a topping was irresistible.
The finished dessert delivers a pleasing contrast of textures: a slightly firm, baked streusel base, tender baked peaches, and a crunchy pecan-oat streusel on top. The combination of toasted pecans, oats and brown sugar yields a nutty, buttery crumble that complements, rather than overwhelms, perfectly ripe peaches.
For the peach layer, this recipe uses peach preserves and a touch of orange zest to bolster flavor without adding excessive sweetness — an important balance when working with ripe summer fruit that already offers plenty of natural sugar. The preserves help create a saucy element that keeps the peaches moist while the zest brightens the overall flavor.
I saved one picture-perfect peach for a garnish. Most of the fruit came from the Colorado western slope, but a neighbor, Sam, dropped off a few from his small backyard tree — the kind of thoughtful gift that makes summer baking feel communal. I used a few slices to decorate the top and highlight how lovely the peaches look in and on the crisp.
Peaches are just starting to arrive at markets in Denver, and I plan to make more than one pan of this double-crusted version while the fruit is at its best. Served warm with vanilla ice cream, it’s a simple, satisfying way to showcase summer peaches.
PIN IT! ‘Double Crusted Peach and Pecan Crisp’
Double Crusted Peach and Pecan Crisp
Creative Culinary
Pin Recipe
Ingredients
For the Crumble (for both crust and topping)
- 1 cup pecans
- ½ cup 1 stick very cold unsalted butter
- 1 cup flour
- 1 pinch salt
- ½ cup light brown sugar
- 1 cup rolled oats
For the Peach Filling
- 3-4 large ripe peaches
- ¾ cup peach preserves
- Grated zest of 1 orange
- Vanilla ice cream for serving
Instructions
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Spray the inside of a 9-inch springform pan with cooking spray or rub with butter. Set aside.
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Preheat the oven to 350°F (175°C).
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Pulse the pecans in a food processor until coarsely chopped, then transfer them to a large bowl. Cut the cold butter into 1/2-inch pieces and pulse with the flour and a pinch of salt until the butter is pea-sized.
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Add the brown sugar and pulse until incorporated. Combine this mixture with the pecans and the oats, then use your hands to mix evenly into a streusel.
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Place half of the streusel into the bottom of the springform pan and spread it into an even 1/2-inch layer.
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Bake about 20 minutes, until the crust is just beginning to brown.
Prepare the Fruit:
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While the bottom crust bakes, slice the peaches and toss them with the peach preserves and the grated orange zest.
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When the crust is baked, arrange the peaches in an even layer about 1–1½ inches deep over the crust. Spread the remaining streusel on top and press down gently with a spatula to compact the cobbler slightly.
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Bake for about 45 minutes. Let cool 10–15 minutes, then carefully remove the sides of the springform pan; the cobbler should hold together so you can cut it like a cake.
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Serve warm or at room temperature with vanilla ice cream. Warm is recommended for best texture and flavor.
Nutrition