In this easy peach crisp recipe, an oat and nut topping covers a juicy layer of fresh peaches. Serve it with vanilla ice cream for a perfect summer dessert.
This peach crisp recipe is one of the easiest summer desserts. Toss the filling together in one bowl, and mix up the topping in another. Then, layer them both into a pan and bake!
When you take your first bite, you’ll be stunned that something so delicious could be so simple to make. There’s just nothing better than peak-season summer fruit.
Peach Crisp Recipe Ingredients
Because this recipe is so easy to make, it’s a great choice for summer entertaining. It’s also ideal for serving guests with a variety of dietary needs, because it’s gluten-free and can easily be made vegan. Here’s what’s in it:
- Fresh peaches – The better your fruit is, the better this crisp will be. Make it in the summer, or whenever you can find really sweet, juicy local peaches.
- Cornstarch – It helps the peach juices thicken as they bake, creating a jammy sauce below the nutty topping.
- Brown sugar and cane sugar – For sweetness. I add the brown sugar to the topping and the cane sugar to the filling.
- Lemon juice – It balances the sweetness of the peaches.
- Cinnamon and vanilla extract – For warm depth of flavor. I toss the vanilla with the peach filling and mix the cinnamon into the crumble topping.
- Whole rolled oats and almond flour – They create the base of the crumble topping. I prefer the almond flour to all-purpose flour here because it adds a richer, nuttier flavor.
- Crushed walnuts – For crunch! Pecans would work nicely here too.
- Firm coconut oil or cold butter – It adds richness to the topping and helps it form sweet, nutty clumps. Yum!
- And sea salt – To make all the flavors pop.
Find the complete recipe with measurements below.
How to Make This Easy Peach Crisp
This peach crisp recipe couldn’t be simpler to make!
Start by prepping the filling. In a large bowl, toss the peach slices with the cornstarch, sugar, lemon juice, and vanilla extract.
To peel or not to peel? I peel apples when I make apple crisp, but the peach peels don’t bother me in this crisp (or any other peach dessert, for that matter). Feel free to remove them if you’d like, but I love how simple this recipe is without the peeling step.
Next, make the topping. Whisk together the oats, almond flour, brown sugar, walnuts, cinnamon, and salt in a medium bowl. Use your hands to work in the firm coconut oil or butter until the mixture is crumbly.
Assemble the crisp. Transfer the filling to a greased 10-inch cast-iron skillet (an 8×8 or 9×9-inch baking dish works too). Evenly sprinkle the topping over the fruit.
Bake at 400°F for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown.
Let the crisp cool for 5 minutes before devouring it with vanilla ice cream. Enjoy!
Peach Crisp Recipe Tips
- Buy the peaches in advance. Most often, the peaches sold at a grocery store or farmers market aren’t quite ripe yet, so if you can, plan a shopping trip a day or two before you want to make this recipe. Allow the peaches to ripen at room temperature until they’re fragrant and soft to the touch. Then, transfer them to the fridge until you’re ready to bake.
- Chill your coconut oil if you need to. The consistency of my coconut oil varies with the seasons: in the winter, it’s hard as a rock, and in the summer, it’s totally liquid. If yours is the same way (and you’re making this recipe in the summer), measure out the coconut oil and pop it in the fridge to harden before you get to work. The oil needs to be firm in order for the crisp topping to come together.
- Don’t dig in right away. When you take the peach crisp out of the oven, it’ll be bubbling and piping hot. If you’re anything like me, you’ll want to grab a spoon and dive in immediately, but try to hold off for 5 minutes instead. It’ll give the crisp a chance to cool slightly, so you’ll be less likely to burn your mouth on the hot fruit, and it’ll allow the juicy filling to set up before you eat.
- Get ahead. If I’m planning to make this peach crisp recipe for guests, I like to do some of the work in advance. I often mix up the topping a few hours or even a day ahead of time. That way, when it comes time to serve it, all I have to do is toss together the filling and bake.
More Favorite Summer Desserts
If you love this peach crisp recipe, try one of these summer desserts next:
- Easy Peach Cobbler
- Grilled Peaches
- Cherry Clafoutis
- Strawberry Shortcake
- Best Zucchini Bread
- Or any of these 30 Easy Summer Desserts!
Peach Crisp
Ingredients
- 5 ripe peaches, pitted and sliced
- 1 tablespoon cornstarch
- 1 tablespoon cane sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Topping
- ½ cup whole rolled oats
- ½ cup almond flour
- ⅓ cup brown sugar
- ¼ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil or cold butter, cubed
Instructions
- Preheat the oven to 400°F and grease a 10-inch cast-iron skillet.
- In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat.
- Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.
- Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
I made this with my 9 & 6 YO granddaughters, and we Loved it. Didn’t have much left over to share with the rest of the family, it was so good. Made it again 2 days later & I added 1/2 tsp of cinnamon to the peaches. We also had made some coconut cream pudding, which is an amazing topper on the crisp. This has become a family favorite – all generations!
Hi Mary, aww, I’m so glad the girls enjoyed it! Thank you for letting me know!
This was by far the best peach crisp ive ever eaten. The sweet to salty ratio was perfect. Plus the recipe was super easy..I am definatly saving this recipe and will make it many more times
I got a huge box of Colorado peaches so I have made this not once but twice in the last week. I cannot believe how fast it comes together. I skipped walnuts because we have a nut allergy in the house but it came out great. Served with freshly whipped cream. May turn it into a breakfast dish with Greek yogurt. Solid late summer dessert recipe!
Hi Jacki, I’m so glad you loved the recipe!
I just made this with 3 large peaches, three cups. Instead of cornstarch I used tapioca flour, equal measurement, f
Followed instructions but baked in a pirex dish at 350 degrees. Family loved it.
Hi Patricia, I’m so glad it was a hit!
I don’t have a cast iron skillet. Can you use a glass pyrex pan instead?
yep!
Tasted fine, but peaches come in very different sizes. I used seven small peaches and there was twice as much topping as we needed. The peach mixture filled an 8” x 8” baking pan about an inch high.
How about giving the amount of sliced peaches in cups instead?
Good point, Sid. Thanks for the suggestion!
Thanks! Tasty and easy recipe. I doubled it for a group of 10 people, and every bit was devoured. Substitutions worked out well when I didn’t have the exact ingredient, such as pecans instead of walnuts, and gluten-free flour, instead of almond flour. Yay for Michigan summer peaches. Not every one was perfectly ripe… but no one noticed
Hi Tamara, I’m so glad everyone loved it!
This was delicious! Made as written, just added a little bit of ginger and allspice to the peaches. Almond flour makes everything better.
Can I prep in advance , put in frig and bake later?
Hi Bonnie – I think that’ll work fine.
2 questions: can you leave out cornstarch ( I don’t eat any corn products) and can you make this with blueberries instead of peaches?
Hi Leslie, here’s our blackberry crisp recipe, I would go make this one: https://www.loveandlemons.com/blackberry-crisp/
I would use another starch – arrowroot starch would be a great substitute.
The flavor is fine. It came out quite dry. I wonder whether it has anything to do with the coconut oil or I should have more than five peaches. I also made another peach crispy recipe at the same time and determined the other one has a better result.
Hi there, I made this a few times this summer and it was such a huge hit. I now want to make an apple crisp. Can I just follow this recipe but substitute the peaches for apples. Please advise. Thanks Mary
Hello – thank you for your recipe! It was so much fun to make and was delicious! My family loved it. ?
Hi Maya, I’m so glad everyone enjoyed it!
Hello –
Perfect end to the summer (why did Summer 2022 go extremely fast?!). Great recipe for the best fruit of summer – loved it and served as dessert after a summer night dinner. I was called “Fancy” so count that as a win.
Shannon Heiliger
I’m so glad you loved it!
This turned out AMAZING. It paired perfectly with Vanilla Bean Ice Cream and a Blackberry Compote drizzle! I loved that the recipe didn’t call for as much sugar as traditional crisps seem to do and was equally (if not more!) delicious.
Yum! I think peaches are so sweet on their own, I don’t like to put them with a ton of additional sugar.
This looks delicious. Is there a substitute for the coconut oil? Thanks!
Hi Karen, butter would be my next choice.
How much butter is recommended?
1/4 cup, same as the coconut oil amount (1/2 stick)
Hi. I froze a bunch of perfectly ripe peaches because they were going to go bad. I want to make this recipe now. Any tips on working with thawed soggy peaches? It’s what I’ve got and it’s got to be workable!
Okay, I’ll still take tips but here’s what I did: drained the juice from bag of peaches/strained as much as I could. Added a tbsp extra of millet flour to the mixture. I screwed up and added ALL sugar to the peaches because the recipe said “add lemon, sugar, cornstarch, etc”. Then I read later that BROWN sugar is not “sugar” in that sense. So maybe add something that clarifies for first timers that this is the regular sugar and NOT the brown 🙂
It’ll be fine I’m sure. I’ll take a pic once I see your reply about tips!
So strange- when I printed this recipe it printed with 1..5 peaches, .25 table spoon of corn startch etc, I thought who says a 1/4 Tbsp – so glad I check the recipe on-line again…not sure where those measurements came from.
Hi Julie, I wonder if it’s an issue with your printer or toner – when I open up the printed version on my screen the recipe matches what’s here on the website.
Normally I’m not a fresh peach fan (it’s the fur) but this was easy and delicious! Would make again!!