Grandma’s sheet pan peach crisp is a quick and delicious dessert featuring juicy peaches topped with a crunchy oat and pecan topping, baked to golden perfection.
– cooking spray – 2 1/2 pounds ripe peaches (about 6), pitted and cut into 1/4-inch slices – 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/8 teaspoon kosher salt – 1 tablespoon fresh lemon juice – 1/2 cup packed light brown suga
– 2 cups old fashioned rolled oats – 1 1/4 cups all-purpose flour – 1/2 cup chopped pecans – 1/2 teaspoon kosher salt – 3/4 cup salted butter, melted
Prepare Peaches: Slice ripe peaches and toss with cinnamon, nutmeg, salt, lemon juice, and brown sugar.
Make Crisp Topping: Combine oats, flour, pecans, salt, and brown sugar; mix in melted butter until clumps form.
Assemble: Grease a large, rimmed baking sheet with cooking spray. Spread the seasoned peach slices evenly on the baking sheet.
Top with Crisp Mixture: Sprinkle the oat and pecan mixture evenly over the peaches, covering them completely.
Bake: Preheat the oven to 350°F (175°C) and bake the peach crisp for 45 to 50 minutes, or until the topping is golden brown and the peaches are tender. Allow to cool slightly before serving warm with a scoop of vanilla ice cream.