Why This Peach Crisp Recipe Works
This light and delicious Peach Crisp is made with sweet, juicy summer peaches and topped with crunchy oats and roasted almonds. Enjoy it for dessert or even breakfast! At only 183 calories per serving, it’s a healthier alternative to traditional fruit desserts without sacrificing taste.
- Easy: After you prep the peaches, the rest is a breeze. Just mix the filling and topping ingredients and bake.
- Light summer dessert using fresh peaches and minimal sugar and butter.
- Adaptable for various diets: Tips below for making it dairy-, nut-, and gluten-free.
Ingredients You’ll Need
The peach crisp ingredients are divided into two groups: the filling and the topping. See the recipe card below for the exact measurements.
Peach Crisp Filling
- 6 large ripe yellow peaches, pitted, peeled and sliced into 1/2-inch thick slices
- 1/3 cup monk fruit sweetener or sugar
- 1/8 teaspoon kosher salt
- 2 teaspoons cornstarch
Crisp Topping
- 2/3 cup raw quick or rolled oats
- 1/2 cup slivered roasted almonds
- 2 tablespoons whole wheat flour or gluten-free flour mix
- 1/4 cup packed monk fruit brown sugar or light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup melted butter (half stick)
How to Make Peach Crisp
After peeling and slicing the fruit, the rest of the dessert comes together in just a few minutes. Check the recipe card for printable instructions.
Fruit Filling
Mix the peaches, sugar, and salt in a bowl, then toss with cornstarch. Place in a deep pie dish. If you don’t have a pie dish, an 8×8 or 9×9-inch dish will work.
Crisp Topping
Mix oats, flour, almonds, sweetener, cinnamon, and butter in a bowl. Sprinkle over the peaches.
Bake
Bake the peach crisp at 350°F for 40 to 50 minutes. Once the oat topping is golden brown and the peaches are bubbly, it’s done. The filling will keep thickening as it cools, so let it sit on a wire rack for 5 to 10 minutes before serving.
Peach Tips from Gina’s Test Kitchen
- If your peaches aren’t ripe, store them in a brown paper bag for a day or two. Buy extras in case some don’t ripen as quickly.
- To peel peaches easily, bring a large pot of water to a boil. Score an X on the bottom of each peach, then blanch them in hot water for 1 minute, making sure they are fully submerged. Remove with a slotted spoon, and the skin will slip off.
- You can also peel them with a vegetable peeler or skip this step entirely. Since peach skin is so thin, it won’t be that noticeable once baked.
- If you have a surplus of ripe peaches, you can peel and slice them, then freeze them to make the crisp later.
Variations and Substitutions
- Switch up the fruit: Swap peaches for nectarines, or try a completely different fruit, like berries, pears, or apples.
- Cornstarch alternative: Substitute arrowroot.
- Flour: Use white whole wheat flour or all-purpose flour.
- Gluten-free crisp: Substitute gluten-free oats and flour.
- Nut options: Try it with pecans or walnuts.
- Nut allergy? Omit the almonds.
- Vegan peach crisp: Replace butter with melted coconut oil.
- Eat it for breakfast: Repurpose leftovers and serve the fruit over plain Greek yogurt or cottage cheese.
Serving Suggestions
Top this warm peach crisp with vanilla ice cream, frozen yogurt, or a dairy-free ice cream. Whipped cream or coconut cream would also be delicious.
Storage and Make-Ahead Tips
- Refrigerate peach crisp for up to 3 days.
- Freeze the baked crisp in the pie dish, wrapping it tightly with plastic wrap and then foil. You can also store it in smaller containers for individual servings. It’ll last for 3 months, and you can thaw it in the fridge.
- Reheat in a 300-degree oven for about 20 minutes, or microwave smaller dishes until warm.
Frequently Asked Questions
What is the difference between peach crisp and peach cobbler?
Both desserts have a sweet peach filling that’s baked in the oven. However, a crisp has a crumbly oat streusel topping, while a cobbler has a thicker, biscuit-like topping.
Can you use canned or frozen peaches in peach crisp?
While fresh summer peaches will give you a sweeter crisp, you can certainly use canned or frozen peaches when they’re out of season. Just remember to thaw frozen peaches before using. Canned and frozen peaches contain more liquid than fresh ones, so drain and pat them dry before using. If the filling has too much liquid, you might need to add a little more cornstarch.
Can you make peach crisp ahead of time?
There are two ways: 1) Prepare the filling and topping, and refrigerate them in separate containers. The next day, assemble the crisp and bake it as instructed. 2) Bake the dish as instructed. Let it cool, then cover with foil and refrigerate overnight. While the oven preheats, let it sit at room temperature, then bake at 300°F for 20 minutes until the center is warm.
Can I double this peach crisp recipe?
Yes, you can double the recipe and bake the peach crisp in a 9×13-inch baking dish at 350°F. You may need to bake it for an extra 10 minutes or so to ensure it’s warm in the center, but it hasn’t been tested. If you try it, let the author know in the comments what time worked for you.
Nutrition per serving (3/4 cup): Calories: 183, Protein: 4g, Carbohydrates: 33g, Fat: 11.5g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 19mg, Fiber: 3.5g, Sugar: 10g.