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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!
Peach Crisp
This healthy Peach Crisp is one of my favorite ways to enjoy sweet, juicy summer peaches. It’s topped with a crisp oat and roasted almond topping that adds the perfect amount of crunch without being too heavy. Serve it warm with a scoop of vanilla ice cream for dessert, or enjoy it for breakfast with a spoonful of Greek yogurt.
Why This Peach Crisp Recipe Works
Fruit desserts are some of my favorites, and nothing beats a fresh peach crisp in the summer. It’s lighter and healthier than many other desserts but just as satisfying. It’s the perfect after-dinner treat.
- Easy: After you prep the peaches, the rest is a breeze! Just mix the filling and topping ingredients and bake.
- Light summer dessert uses fresh peaches and minimal sugar and butterÂ
- 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
- Ripe peaches will make the dessert sweeter without needing a ton of added sugar. You’ll need to peel and slice all of them.
- Sweetener: I used monk fruit, a zero-calorie sweetener, but you can also use granulated sugar.
- Kosher salt: Use just a little to balance the sweetness.
- Cornstarch thickens the filling, preventing the crisp from becoming watery.
Crisp Topping
- Oats are the base of the streusel topping. Use quick or rolled oats.
- Slivered roasted almonds: You can usually find slivered almonds easily at the grocery store. If yours aren’t roasted, roast them on a baking sheet at 350°F for about 5 minutes until they’re golden brown. You can also toast whole almonds and then slice them.
- Whole wheat flour provides a little extra fiber.
- Sweetener: Use brown sugar or brown monk fruit sweetener.
- Cinnamon adds warmth and flavor.Â
- Melted butter holds all the topping ingredients together.
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. You might also want to buy a few extras in case some don’t ripen as quickly as others.
- 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.
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 at the bottom 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 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.
Variations
- Switch up the fruit: Swap peaches for nectarines, or try a completely different fruit, like berries, pears, or apples.
- Cornstarch alternative: Substitute arrowroot.
- Flour: You can use white whole wheat flour or all-purpose flour.Â
- 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. Yogurt whipped cream or whipped coconut cream would also be delicious.
Yield: servings
Serving Size: 3 /4 cup
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Heat oven to 350°F degrees.
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Combine peaches, sugar and salt in a large bowl and mix well. Sprinkle with cornstarch. Toss until fruit is coated and transfer to an ungreased deep pie dish.
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Combine the remaining topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
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Bake for 40–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
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Serve with a scoop of ice cream or frozen yogurt, if desired.
Last Step:
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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.
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Serving: 3 /4 cup, Calories: 183 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 11.5 g, Saturated Fat: 4 g, Cholesterol: 16 mg, Sodium: 19 mg, Fiber: 3.5 g, Sugar: 10 g
StorageÂ
- 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
FAQ
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.
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.Â
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.
There are two ways to make this crisp ahead of time.
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.
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 I haven’t tested it. If you try it, let me know in the comments what time worked for you.
More Peach Dessert Recipes You’ll Love
For more healthy dessert ideas, check out these five delicious peach dessert recipes to make this summer!
