A peach crisp is the best way to celebrate summer peach season. Sliced peaches are tossed in warming spices and sweet maple syrup, layered with a crumble oat topping, and baked until soft and golden.
This Peach Crisp Is The Best Summer Dessert
It’s seriously hard to beat a bowl soft, juicy, and sweet peaches under a mound of warm, cinnamon-y, crumbly topping, which is then finished off with a scoop of melty vanilla ice cream. Be forewarned – you will go back for seconds. And maybe thirds! It’s the dessert you’ll always find me making in my kitchen during peach season. But here’s what else I love about it:
- It’s a crowd-pleasing dessert. Similar to my berry crisp or apple crisp, this peach version is the dessert everyone always asks me to make. It’s great for dinner parties, BBQ’s, potlucks, you name it!
- It’s easier than pie: If you’ve noticed, I don’t make a lot of pies. I much prefer crisps, as they’re easier to make, totally foolproof, and you can just toss everything into a baking dish.
- It’s gluten-free (and can be dairy-free). My version uses certified gluten-free rolled oats and cornstarch, so everyone can enjoy it. And if you’re vegan, just swap in a vegan butter.
Peach Crisp IngredientS
- Use semi-ripe freestone peaches: These peaches (yellow or white) are generally sweet with a pit that’s easier to remove. But don’t grab ones that are too ripe, otherwise you’ll have liquidy results (that happened to me on my first try at this recipe). For tips on canned and frozen peaches, see below!
- For the fruit base: I’m using maple syrup as a sweetener, but feel free to use honey or other liquid sweeteners. And for a thickener, you can use arrowroot powder or cornstarch.
- For the crumbly topping: Almond flour is my go-to in baking, and I love that it provides a nutty undertone. For the oats, I find that old-fashioned rolled oats provide the best texture, but you could also use quick-cooking oats if that’s what you have on hand. Just avoid steel cut oats, as they won’t get soft enough. And for a sweetener in the topping, I’m using coconut sugar, but any granulated sugar will work.
Find the printable recipe with measurements below.
How I Peel and Slice Peaches
I’ll be honest, peeling and slicing peaches can take a bit of effort. But after testing a few different methods, here’s what I find works the best (and easiest):
- First — Slice an “X” at the bottom of each peach, and add them to a pot of boiling water. Boil for a few minutes until they’re slightly soft then transfer them to an ice bath.
- Second — Peel the skin off from the bottom of the peach where you sliced an “X”. If they’re not peeling off very well, you can always use a fruit peeler.
- Third — Hold each peach in your hand, carefully slice 8 pieces from top to bottom, and break them apart from the top using your thumb. If your seed has more give, slice the peach in half around the pit, break it apart, and slice the rest of the pieces from there.
How To Make Peach Crisp
Make the fruit base. In a large bowl, toss together the peaches, maple syrup, arrowroot powder, lemon juice, vanilla, and cinnamon until well combined. Then, transfer the peach mixture to a 9 x 13-inch baking dish.
Make the oatmeal crumble topping. In a separate bowl, whisk the almond flour, coconut sugar, cinnamon, and salt. Use a pastry cutter or fork to cut in the butter until the mixture becomes crumbly. Then stir in the rolled oats. Side note: You can also use a food processor to mix the topping together. Just make sure to pulse only a few times.
Add the topping and bake. Sprinkle the oat topping evenly over the sliced peaches in the baking dish. Bake for 35 to 40 minutes at 350°F (180°C), until the peaches are bubbling soft and the top is golden brown.
It’s ready to serve! Scoop a portion out and serve warm. I love adding a dollop of vanilla ice cream or my coconut whipped cream, but you do you!
Common Questions
I personally like using fresh peaches for the best flavor and texture, but frozen peaches work just fine! Just make sure to completely thaw them and pat them dry with a paper towel so there’s no excess water. I don’t recommend using canned peaches as they’ll leave you with a liquidy and mushy peach crisp.
Partially, yes! You can make both the peach base and the oat crumble topping a day in advance. Then, store them in separate containers in the fridge for easy assembly and baking the next day.
Let the peach crisp cool completely before storing it in the fridge in a freezer-safe container. It will last for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight before baking or microwaving. You can bake it for about 10 to 15 minutes at 350°F (180°C) or microwave individual servings until warm.
More Summer Desserts
- Classic Custard: Nothing beats a cooling, creamy custard during summer!
- Panna Cotta: The macerated strawberries on top are divine.
- Berry Sheet Cake: Such an easy cake to make for all occasions!
- Strawberry Frozen Yogurt: The easiest 3-ingredient blend.
- Paleo Chocolate Zucchini Bread: Perfect for summer zucchini season!
If you make this peach crisp recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Peach Crisp
Description
Equipment
- Staub Baking Dish One of my favorite baking dishes for fruity crisps!
- Pastry Cutter The best tool for cutting butter into the crumble topping.
Ingredients
For the fruit base
- 3 ½ pounds ripe peaches
- ¼ cup maple syrup
- 2 tablespoons arrowroot flour, or cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the peach crisp topping
- 1 cup almond flour
- ⅓ cup coconut sugar, or other granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cold and cubed
- 1 cup old-fashioned rolled oats
Instructions
- Make the fruit base. Preheat the oven to 350°F (180°C). Then pit, peel, and slice the peaches. In a large bowl, toss together the peaches, maple syrup, arrowroot powder, lemon juice, vanilla, and cinnamon, until well combined.
- Place in baking dish. Transfer the peach mixture to a 9 x 13-inch baking dish.
- Make the peach crisp topping. In a medium bowl, whisk together the almond flour, coconut sugar, cinnamon, and salt. Using a pastry cutter or fork, cut in the butter until the mixture becomes crumbly. Then stir in the rolled oats.
- Add the topping and bake. Sprinkle the peach crisp evenly over the sliced peaches in the baking dish. Bake for 35 to 40 minutes, until the peaches are bubbling soft and the top is golden brown.
- Serve. Scoop a portion out and serve warm. You can also add a scoop of ice cream or whipped cream on top.
Lisa’s Tips
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- For storing leftovers in the fridge: You can transfer leftovers to an airtight container or cover the baking dish with plastic wrap. Either way, they can be stored for 4 to 5 days in the fridge.
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- For freezing leftovers: Let the apple crisp cool completely before storing it in a freezer-safe container for up to 3 months. Just note that the texture might not be as good when reheated, but still tasty for sure!
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- To reheat: Place it in a 350°F (180°C) oven for 10 to 15 minutes, or microwave individual servings in 30-second increments until warmed through.
Nutrition
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Do you think i could make this in a cast iron Dutch oven over charcoal? Or will I need a different recipe?
What other type of flour can be used in this for someone with almond flour intolerance (that’s also gluten free)?
Hi Chrissy – you can use any gluten-free flour blend as well. Enjoy!
If doubling the Peach Crisp recipe, is a larger baking dish required?
Yes, you’ll need a larger baking dish.
Delicious!!! Thank u for sharing
Hi, is the carb count per serving?
Yes, it’s per serving.
Recipe looks great but I don’t like maple syrup. Can I substitute honey? When you make it does the Maple syrup flavor come through? You may have discussed this already but why maple syrup over honey?
Hi Stephanie – you can use either sweetener!