Easy Peach Crisp
Soft, gooey peaches with the perfect cookie-like crispy oat topping. This easy peach crisp is everything you need for a tasty summer dessert, but healthy enough to enjoy for breakfast.
A Delicious and Equally Healthy Peach Crisp
I made an effort with this dish to load it with as many whole food ingredients and to minimize the typical amount of sugar used in common recipes. While there is nothing wrong with enjoying those recipes, I personally find I feel my best when I’m opting for more whole foods where I can. You’ll notice this recipe includes some of the following:
- Nut butter in place of regular butter. You are more than welcome to swap the nut butter for regular butter if desired. However, subbing for regular nut butter gives this dish more fiber and antioxidants, which I’m always a fan of.
- Rolled oats. The typical go to for crisps, but they are already so wholesome as they provide a great source of soluble fiber. Choose a gluten-free rolled oat if you are allergic.
- Pecans. They help give the crumble an additional buttery taste that is beyond words, but help to still add more fiber.
- Peaches. Using fresh and ripe peaches will help this crisp be the right amount of sweetness without a large amount of added sugar.
Why You’ll Love this Crisp
Easy to Make. Both the filling and topping use simple ingredients that you just toss together. Make the filling in the baking dish then top with the crumble mixture and bake. It’s that easy.
Tastes Like Summer. There’s nothing quite like a nice ripe peach in the summer. That’s why this gooey treat is just everything this time of year.
Easy to Customize to Preference. Simple to make nut-free. Gluten-free by using gluten free oats. Modify the sweetener based on how ripe your peaches are.
More Whole Food Goodness. To help increase the amounts of whole foods in this recipe, I swapped the option of oil or butter out for using nut/seed butter. This gives this treat more
How to Make this Easy Peach Crisp
Start with the peach filling. Cut your peaches into thin wedges and spread to coat the bottom of a 9-in x 13-in pan. Top with cornstarch, brown sugar and almond extract and then toss together to combine.
In a separate bowl, add your remaining ingredients for the crumble and mix to combine making sure your dry and liquid ingredients are fully combined.
Top your peaches with the crumble and bake in the oven. Once cooked, remove from the oven and allow to set for about 15-20 minutes before serving.
Tips for the Perfect Crisp
- I recommend using old-fashioned rolled oats. Whole oats do a better job crisping up in the oven and prevent a gummy or unenjoyable topping.
- Make sure that the cornstarch is mixed well with the fruit and sugar. You should not see big patches of dried cornstarch on your coated peaches.
- Feel free to sub in your favorite fruit for this recipe. This works well with berries, other stone fruit and even apples and pears.
- To make nut free, replace the nut butter for tahini or vegan butter and omit the pecans. You can also do a mix of the chosen fat with a little apple sauce if you’d like to experiment.
Frequently Asked Questions
I made this recipe with the skins still on and this crisp filling was still perfectly gooey. Leaving the skin on helps makes this recipe even easier and also gives you a little extra fiber. If you prefer, feel free to peel your peaches before slicing them.
I highly recommend using fresh peaches for this recipe, but if you are in a pinch, you can get away with using canned or frozen peaches. Make sure they don’t have any adding sugar listed in the ingredients or are packed in 100% juice for canned varieties.
To reheat, make sure leftovers are in an oven safe dish and place in the oven at 350F for 15 minutes. This will help keep the top more on the crispy side while heating the gooey middle. If you don’t mind the topping being crispy, feel free to place in the microwave to reheat for 30 seconds.
Once fully cooled, cover your peach crisp with foil or cling wrap. This peach crisp will last 2-3 days at room temperature or 5 days in the fridge.
More Summer Treats to Try
- Peach Pie Ice Cream Bars
- Chili Lime Mango Sorbet
- Chickpea Cookie Dough Bites
- Healthy Strawberry Crumble Bars
Easy Peach Crisp
- Prep Time: 15 minutes
- Cooling Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Soft, gooey peaches with the perfect cookie-like crispy oat topping. This easy peach crisp is everything you need for a tasty summer dessert, but healthy enough to enjoy for breakfast.
Ingredients
Peach Filling
- 6 medium sized ripe peaches
- 3 tbsp organic brown sugar
- 1 tbsp cornstarch
- 1/2 tsp almond extract or 1 tsp vanilla extract
Oat Topping
- 1 cup old-fashioned rolled oats
- 5 tbsp almond flour or oat flour
- 1/2 cup pecans, chopped
- 1/2 tsp cinnamon
- Pinch of salt
- 1/3 cup maple syrup
- 1/3 cup almond butter or peanut butter
Instructions
- Preheat your oven to 350F then cut and pit your peaches. Once the pit is removed, cut your peaches into thin wedges (about 1 cm in thickness) and spread to coat the bottom of a 9-in x 13-in pan.
- Top the peaches with cornstarch, brown sugar and almond extract and then toss together to combine making sure the cornstarch is mostly dissolved by the juiciness of the peaches.
- In a separate bowl, add your remaining dry ingredients and mix together with a fork. Mix in your almond butter and maple syrup and mix making sure your dry and liquid ingredients are fully combined.
- Top your peaches with the crumble and bake in the oven for 40 minutes.
- After cooking, remove the baking dish from the oven and allow to set for about 15-20 minutes before serving.
Notes
I recommend using old-fashioned rolled oats. Whole oats do a better job crisping up in the oven and prevent a gummy or unenjoyable topping.
Make sure that the cornstarch is mixed well with the fruit and sugar. You should not see big patches of dried cornstarch on your coated peaches.
Feel free to sub in your favorite fruit for this recipe. This works well with berries, other stone fruit and even apples and pears.
To make nut free, replace the nut butter for tahini or vegan butter, omit the pecans and replace the almond extract for vanilla extract. You can also do a mix of the chosen fat with a little apple sauce if you’d like to experiment.
Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
This was so good! Thanks!
Aw thank you so much! 🙂
I loved this peach crisp. I didn’t miss the traditional butter/flour crisp at all. The almond butter tastes so good! Awesome for breakfast with a cup of coffee too. I have so much respect for your work. Thank you!
So thrilled you loved it Ana. Honestly, had the same idea and enjoyed a few pieces of this with a nice cup of matcha. So glad and so happy to have your support. Means the world! 🙂
Easy and delicious!
Yay! So glad to hear Leah! 🙂