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peach crisp served in small white bowls with vanilla ice cream

Peach Crisp

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Peach Crisp is my latest obsession. There is something about warm fruit with a delicious sugary cinnamon oat topping with cold vanilla ice cream that makes me weak at the knees. This Peach Crisp recipe is not only delicious, but it's so easy and can be thrown together in under 10 minutes. Easily made vegan and gluten-free too! Perfect for summer!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 220
Author Kim



  • 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


  • 1 cup (90g) rolled oats, use gluten free, if desired
  • 1/2 cup (56g) almond meal/flour***
  • 1/4 cup (50) 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.


*I used 8 smallish peaches that weighed just over 2 pounds before removing the seed. But more would have worked. This recipe is very forgiving... it would be hard to mess it up. :)
**Can sub with honey or maple syrup.
***I really love the nutty flavor of the almond flour in this dessert, but you can use all-purpose flour instead.
Options: I have given a few different options for ingredients, but I used brown sugar for both the filling and topping, almond flour for the topping and melted butter.
Photos by Sasha at Eat Love Eats.


Serving: 1serving | Calories: 220kcal | Carbohydrates: 32.6g | Protein: 4g | Fat: 9.2g | Saturated Fat: 3.2g | Cholesterol: 12.1mg | Sodium: 5mg | Potassium: 137.4mg | Fiber: 3.5g | Sugar: 21.5g | Vitamin A: 367IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg