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.
You’d be hard pressed to find an easier summer dessert than this peach crisp recipe. Toss the filling together in one bowl, mix up the topping in another, layer them both into a skillet, 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 both vegan and gluten-free! 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 make a wholesome, gluten-free base for the crumble topping.
- Crushed walnuts – For crunch!
- Firm coconut oil – 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.
Layer the peaches into the baking dish…
…add the topping, and bake!
Your peach crisp will be ready in under 30 minutes.
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 on your counter until they’re fragrant and soft to the touch. Then, transfer them to the fridge until you’re ready to bake.
- Pop your coconut oil in the fridge 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
- Chocolate Zucchini Bread
- Best Zucchini Bread
- Raspberry Vegan Cheesecake
- 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
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.
This was delicious and easy! I was worried about trying to make it on a Tuesday night but it came together quickly. I loved it and my family did too. A great way to use those fresh peaches while they’re in season. I’ll be making it again !!
Best Peach Crisp of the summer! I’ve been trying to master a Peach Crisp all summer with different recipes, and according to my husband, this was the best one I’ve made yet. I used olive oil instead of coconut oil, and it was fabulous.
Most amazing recipe, the lemon and the vanilla make the ripe peaches pop! Good thing I have a photo, it’s all gobbled up!
Second time making this recipe and we love it! Used coconut oil the first time and vegan butter the second and made more topping.
This recipe is absolutely delicious! I made it for the monthly cooking club and so glad I did. I loved the walnuts and might experiment with different nuts next!
I paired it with oatly vanilla bean ice cream and it was the perfect compliment!
Made this for a Sunday family gathering and it turned out perfect! I used coconut sugar instead of refined and brown sugar which was super delicious. Such a cozy breakfast/ dessert full of flavor. It may become a weekly summer recipe, everyone loved it! Thank you!
This was easy and delicious, even without the vanilla ice cream! Thank you!
We recently got a fresh shipment of peaches in from South Carolina so this was a perfect recipe to try. I made it exactly like the recipe (unusual for me!) and it turned out perfectly! Oh, actually I did use date sugar in place of the brown sugar and it was delicious. Served it with dairy free vanilla bean ice cream
Just made this as part of the cooking club for August and it was super delicious. We have fresh blueberries from our yard that I may add next time.
Great simple recipe! I left the skins on the peaches and baked in a glass dish instead of a skillet and it turned out well. I also used crushed almonds in lieu of walnuts because almonds are what I had on hand. The almonds were good but I think the walnut flavor would have made this dish even better. Next time!
Thanks, Jeanine, for an uncomplicated, straightforward classic recipe. Since the peaches did not need to be blanched and the skins peeled, this peach crisp came together quickly and was tasty with the addition of walnuts in the topping. Absolutely delicious!
Such an amazing treat! I love a lot of your recipes as they are healthy and tasty! What can you love more?! Thanks for your work and for sharing!
Yes! Made it. Loved it. Sent photo 😛
So delish!
We’re in winter in Sydney so I had to use a jar of peaches, but was so inspired by all the summer peach recipes I’ve been seeing I had to give it a go.
I added some toasted sliced almonds and pepitas to the crisp mix.
Great flavours.
And served with chocolate brownie ice cream 👌
I’m so glad you enjoyed it!
Delicious and easy to make! I like the addition of the lemon juice and walnuts. My fiancé already asked me to make it again!
This was so tasty and really easy! I’ll definitely use this recipe again. I used butter in the crumb topping instead of coconut oil and it was great. Make sure you use very ripe, almost squishy peaches. Perfect with ice cream!
This is by far my favorite dessert recipe of all time! A new staple for me!
Ooooooo we live in Georgia and the peaches are perfection right now!! I can’t wait to make this!!
Can you recommend a gluten free/nut free sub for the almond flour? Do you think oat flour mixed with the whole oats would work? Thanks!
If I don’t have a cast iron pan, what do you recommend I make this in? Looks amazing!
Hi Cory, you could use a 9×9 ceramic pan.
I only have a giant cast iron pan that I tried but didn’t work for this. I used a 9” metal round cake pan and it worked fine.