Peach Crisp is my latest obsession. I seriously can’t get enough. There is something about warm fruit with a delicious sugary cinnamon oat topping with cold vanilla ice cream that makes me weak in the knees. This dessert recipe is not only delicious, but it’s so easy and can be thrown together in under 10 minutes. It can also be easily made vegan and gluten-free too! Perfect for summer and sharing!
This Peach Crisp recipe was a major hit at my house! My husband, son and I had this gone in one day. And then two days later, I made it again. Oops! Yes, it really is that good.
One of the reasons why I love fruit crisps so much, besides the fact that they’re freaking incredible, is because they are no muss no fuss. You don’t have to be precise or try to make it look pretty. It always comes out looking bubbly, golden and beautiful! And then once you top the whole thing off with vanilla ice cream, people can’t help but be impressed.
Be sure to try this apple crisp, next!
Why you’ll love this recipe
- You’ll need just 8 basic ingredients to make this easy peach crisp recipe!
- The combination of juicy, tart fruit with sweet, crumbly topping is a match made in heaven.
- It’s quick and easy! You only need 10 minutes of prep time and then the oven does the rest of the work.
- It’s delicious hot out of the oven, at room temperature, or cold straight out of the fridge.
This peach crisp recipe is comprised of two main parts, the peach filling and the crisp topping. So easy and so simple! Here’s everything you’ll need:
- Peach filling. Stir sliced peaches with cornstarch, brown (or coconut) sugar and teaspoon ground cinnamon. Juicy, fresh and so delicious!
- Oat topping. Mix oats, almond flour, brown (or coconut) sugar, cinnamon, melted butter (or melted coconut oil) and a pinch of salt. These ingredients bake over the juicy peach slices and create total magic. SO GOOD!
How to make this recipe
- Prep. Preheat oven to 350ºF and spray a 9-inch pie plate with nonstick cooking spray.
- Mix the filling. Combine all filling ingredients in a large bowl. Let sit while you prepare the oat topping.
- Make the oat topping. In a separate medium mixing bowl, whisk together oats, almond flour, sugar, cinnamon, and salt. Stir in the melted butter.
- Assemble the crisp. Toss filling ingredients once more and use a slotted spoon to transfer peaches to baking dish. Do not add the peach juices remaining in the mixing bowl to the pie plate. For the streusel topping, sprinkle the oat mixture over the top of the peaches.
- Bake. Place in preheated oven and bake for 35-40 minutes and until fruit juices are bubbling and oat topping is golden brown.
- Cool and enjoy. Allow crisp to cool slightly before spooning into bowls. Serve warm, topped with ice cream or whipped topping, if desired.
Frequently asked questions
Peach cobbler typically has a biscuit-like or cake-like topping, while a peach crisp has a crisp, crunchy topping made from oats. A crumble is very similar too, but it has an oat-less crumb topping made with sugar, flour, and butter.
You don’t have to peel the peaches. When you cook the crisp, the skins will soften up and you won’t even notice the skin. However, if you’d like to peel the peaches, follow this easy tutorial to peel peaches without a knife. You will need to blanch them in boiling water and then transfer them to an ice bath. The whole process only takes a couple of minutes.
According to Lane Southern Orchards, ripe peaches will be slightly soft when gently pressed and will have a fragrant peach smell. The color of the skin will not be bright red, but slightly red with yellow starting to show. Peaches bruise very easily, so be gentle with them. To slow the ripening process, put them in the fridge where they should keep for 5 days. If you want to help ripen peaches more quickly, try placing them in a paper bag for about 1 day and until they are ripe. To speed the ripening process up even more, put a banana in the bag with the peaches.
Fresh peaches will yield the best results, however frozen peaches will work in a pinch. Do not thaw the fruit before baking, as this will add too much water to the mix. You will want to add about 15 minutes more to the cook time. If the topping starts to brown too soon, gently cover with foil (don’t seal the foil, just lay it over top). For canned peaches, drain the peaches and discard the excess liquid – then toss the sliced peaches with the other ingredients just like you would if you were using fresh peaches.
- For the best texture, be sure to use old-fashioned (or rolled) oats. They are the only kind of oats that work on top of fruit crisps like this one. I don’t recommend using quick cook or steel cut oats for this recipe. The old-fashioned oats crisp up nicely and become golden and wonderfully chewy in the oven.
- When you first add the oatmeal topping over the fruit layer, it will look like you’ve made way too much. The crisp topping sinks into the fruit as the dessert bakes, so it will actually be the perfect amount!
- I absolutely hate when the fruit filling of a dessert is soupy. Cornstarch is the perfect solution. Just be sure to stir it in completely so there’s no clumping. It’s also best to let the crisp sit for about 10 minutes after baking, so it can fully thicken up.
- When you bake the crisp, place the pie dish on a cookie sheet or large pan. This way, if the filling spills over, the cookie sheet will catch the mess and it won’t stick to the bottom of your oven.
A juicy, warm homemade peach crisp is amazing on its own, but topped with vanilla ice cream, whipped cream, or even crème fraîche, peach crisp becomes a dinner party-worthy dessert. Cold crisp is the perfect slightly indulgent breakfast as a topping for your morning yogurt.
I’ve even used it as a topping for my protein waffle. It was just as scrumptious as what you might imagine!
Even though just the peaches are absolutely divine, feel free to use equal parts of your favorite fruits to add in or use instead. Try cherries, blackberries, raspberries, plums, nectarines and the list goes on.
You can also add some chopped nuts to the topping, if you’d like.
Cooked fruit desserts usually last just 2-3 days. If you are going to eat the crisp within a day of making it, you do not need to refrigerate it. Simply cover the leftovers with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the fridge. To freeze: wrap the crisp in plastic wrap and then wrap in foil to keep moisture out and place in the freezer for up to 1 month.
More summer dessert recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
FOR THE FILLING:
- 8-10 (830g, seeded) peaches*, sliced (peel, if desired, but I don’t)
- 1 tablespoon cornstarch
- 1/4 cup (50g) brown sugar or coconut sugar**
- 1 teaspoon cinnamon
FOR THE CRISP TOPPING:
- 1 cup (90g) rolled oats, use gluten free, if desired
- 1/2 cup (56g) almond meal/flour***
- 1/4 cup (50g) brown sugar or coconut sugar
- 1 teaspoon cinnamon
- 1/4 cup (44g) melted butter or coconut oil
- Pinch of salt
- Optional for serving: vanilla ice cream or whipped cream
- Preheat oven to 350ºF and spray a 9-inch pie plate with nonstick cooking spray.
- Combine all filling ingredients in a medium bowl. Let sit while you prepare the oat topping.
- In a separate medium mixing bowl, whisk together oats, almond flour, sugar, cinnamon, and salt. Stir in the melted butter.
- Toss filling ingredients once more and use a slotted spoon to transfer peaches to pie plate. Do not add the peach juices remaining in the mixing bowl to the pie plate. Sprinkle the oat mixture over the top of the peaches.
- Bake for 35-40 minutes and until fruit juices are bubbling and oat topping is golden brown.
- Allow crisp to cool slightly before spooning out into bowls. Serve warm, topped with ice cream or whipped topping, if desired.