Peeling the peaches is optional; the skins soften during baking.

For a dairy-free version, use melted coconut oil instead of butter.

Blueberries, raspberries, blackberries, or sliced strawberries can replace part of the peaches.

Walnuts or almonds can be substituted for pecans, or the nuts can be omitted.

Add a pinch of nutmeg, ginger, or cardamom for extra warm spice.

For an extra-crunchy topping, add additional chopped pecans or a few tablespoons of rolled oats.

If using canned peaches, drain them thoroughly. Frozen peaches may require additional baking time.

Store leftovers covered or in an airtight container in the refrigerator for 3–4 days.

Reheat larger portions at 350°F (175°C) for 10–15 minutes to help restore the crisp topping.

Serve warm with vanilla ice cream, whipped cream, Greek yogurt, or vanilla yogurt.