This may be sacrilege, but over the years, I’ve become less and less interested in chocolate desserts and more and more obsessed with fruit ones. And right now, fruit crisps – like this peach crisp recipe – are my absolute favorites. They’re SO easy to throw together, they let seasonal produce shine, and to me, there’s nothing more delicious than a nutty, oaty crumble with juicy baked fruit and a scoop of vanilla ice cream.
Peach Crisp Recipe Ingredients
Now that peaches are in peak season, this peach crisp has been on repeat in our house. At this time of year, peaches burst with sweet flavor on their own, so I keep the peach filling simple – it’s just the fruit! No added sugar needed. These 7 ingredients combine to make a delicious nutty crumble on top:
- Whole rolled oats get toasty in the oven, adding depth of flavor to the topping.
- Chopped pecans add nuttiness and crunch.
- Flour binds the topping together, creating sweet, buttery clumps.
- Brown sugar gives it a yummy caramelized sweetness.
- Cinnamon adds a touch of warm flavor.
- Sea salt offsets the sweetness of the sugar and the peaches.
- Coconut oil is my go-to shortening for the crumble, but you can use butter or vegan butter – I tend to grab whichever one I happen to have on hand. All add delicious buttery flavor, so you really can’t mess this one up.
And that’s it! Pulse together the topping in a food processor, sprinkle it over the sliced peaches in a skillet or baking dish, and bake for just 15 minutes. Enjoy!
Peach Crisp Recipe Variations
I realize that you might not want to turn your oven on in the heat, but the nice thing about peaches (vs. apples, pears, etc), is that they cook pretty fast. If you’re still not convinced, use the grill instead.
When I made this peach crisp recipe for the photos, I actually used a mix of fresh peaches and plums for the filling, but you can’t go wrong by making an all-peach filling. Summer berries are another great addition. Try using a 3 peach:1 cup berries ratio. Personally, I’m a fan of pairing blackberries and peaches, but blueberries, raspberries, or pitted tart cherries would be delicious as well.
As far as the oat topping goes, feel free to swap in your favorite nut for the pecans (I like walnuts and pistachios!) or add a dash of another warm spice like nutmeg or ginger.
No matter what, serve it piping hot with scoops of vanilla ice cream.
If you love this peach crisp recipe…
- ⅓ cup whole rolled oats
- ⅓ cup chopped pecans
- ¼ cup flour (any kind): spelt, oat, whole wheat, all purpose, or a gf blend
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- pinch of salt
- 3 tablespoons butter, vegan butter, or hardened coconut oil (plus more for the skillet)
- 4 peaches, sliced
- 4 plums, sliced
- Preheat the oven to 350°F and brush a medium cast iron skillet (or an 8"x8" baking dish), with a little coconut oil or butter.
- Use a food processor to pulse the oats, pecans, flour, sugar, cinnamon, and salt together. Add the butter or coconut oil and give it a few short pulses until the the crumbly mixture clumps together. If it's too dry, add a little water, a teaspoon at a time. If it's too wet, add a little more flour.
- Place the sliced peaches and plums into the skillet, sprinkle the crumble mixture on top and bake until the topping is golden brown and the fruit is soft, about 15-18 minutes.
- Let cool slightly & serve warm with ice cream.
Gluten free: use certified gluten free oats and oat flour, or a gluten free flour blend (I like Pamela's)
Note: if your coconut oil is in liquid form, pop it into the freezer for a little while and it'll harden.
Make ahead tip: make the crumble and store it in the fridge until ready to assemble.