There’s something magical about the combination of juicy, ripe peaches and a golden, buttery topping in this Peach Crisp. Each bite offers a perfect balance of sweet, tender fruit and a satisfyingly crunchy crust that’s impossible to resist. With just 15 minutes of prep and 25 minutes in the oven, this dessert comes together effortlessly, making it ideal for last-minute gatherings or cozy weeknight treats. The warm, cinnamon-kissed aroma filling your kitchen is just a bonus to the delightful flavors waiting to be enjoyed.
This Peach Crisp is a celebration of summer’s bounty, showcasing the natural sweetness of peaches enhanced by a hint of vanilla and a touch of spice. The contrast between the soft, caramelized fruit and the crisp, oat-filled topping creates a texture that’s both comforting and indulgent. Serve it warm with a scoop of vanilla ice cream for a dessert that feels like a hug in every bite. It’s a crowd-pleaser that’s as easy to make as it is delicious to savor.
What You’ll Need for Peach Crisp?
- 5 ripe peaches, pitted and sliced (use slightly firm peaches for best texture)
- 1 tablespoon cornstarch (to thicken the filling)
- 1 tablespoon cane sugar (or substitute with granulated sugar)
- 1 teaspoon fresh lemon juice (adds brightness to the filling)
- 1 teaspoon vanilla extract (for a hint of warmth)
- Vanilla ice cream, for serving (optional but highly recommended)
- Topping:
- ½ cup whole rolled oats (use gluten-free if needed)
- ½ cup almond flour (or substitute with all-purpose flour)
- ⅓ cup brown sugar (packed for sweetness)
- ¼ cup crushed walnuts (or pecans for a different nutty flavor)
- ½ teaspoon cinnamon (for a cozy spice)
- ¼ teaspoon sea salt (balances the sweetness)
- ¼ cup firm coconut oil or cold butter, cubed (use butter for a richer flavor)
How to Make Peach Crisp
- Preheat the oven to 400°F (200°C) and grease a 10-inch cast-iron skillet with butter or oil.
- In a large bowl, combine the sliced peaches, cornstarch, cane sugar, lemon juice, and vanilla extract. Toss gently until the peaches are evenly coated.
- Make the topping: In a medium bowl, mix the rolled oats, almond flour, brown sugar, crushed walnuts, cinnamon, and sea salt. Add the firm coconut oil or cold butter and use your hands to work it into the mixture until it becomes crumbly.
- Scoop the peach filling into the prepared skillet, spreading it evenly. Sprinkle the topping mixture over the peaches, covering them completely.
- Bake for 20 to 30 minutes, or until the fruit is soft and bubbly and the topping is golden brown.
- Remove from the oven and let cool for 5 minutes. Serve warm with a scoop of vanilla ice cream for the perfect finish!
Perfect Pairings: Serving Suggestions
While this Peach Crisp is delicious on its own, it truly shines when paired with a scoop of vanilla ice cream. For a twist, try serving it with a dollop of whipped cream or a drizzle of caramel sauce. If you’re feeling adventurous, a sprinkle of fresh mint leaves adds a refreshing touch.
Keep It Fresh: Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F for about 10 minutes, or until warmed through. For a quick fix, microwave individual portions for 20-30 seconds, but be mindful that the topping may lose some of its crispiness.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the peaches for apples, berries, or a mix of your favorite fruits. If you’re nut-free, omit the walnuts or replace them with sunflower seeds. For a gluten-free version, ensure your oats are certified gluten-free and stick with almond flour.
Quick Tips: Time-Saving Hacks
To save time, use pre-sliced frozen peaches (thawed and drained) instead of fresh ones. You can also prepare the topping ahead of time and store it in the fridge for up to 2 days. When you’re ready to bake, just assemble and pop it in the oven!
Kitchen Essentials: Equipment Guidance
A 10-inch cast-iron skillet is ideal for this recipe, but a 9×9-inch baking dish works just as well. If you don’t have a skillet, make sure to grease your baking dish thoroughly to prevent sticking. A sturdy mixing bowl and a set of measuring spoons will also come in handy for this recipe.
Peach Crisp
Equipment
- 10-inch cast-iron skillet
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.