Peach Crisp

This recipe can be quickly prepared using only a few simple ingredients.

It’s perfect for weeknight family dinners, barbecue parties, baby showers, holiday celebrations, or brunches with friends.

My mother used to make this almost every week during the summer, adding blackberries and blueberries with the ripe pears.

What is the difference between peach crisps and peach cobblers

Peach crisp is also called peach crumble. It has a layer on the bottom of fruit slices and a crunchy topping made from butter, sugar, and sometimes oats and flour.

Fruit cobbler recipes do not call for a crumbly top but a thicker batter resembling scones, drop biscuits, or pie crust.

Easy peach crisp ingredients

You’ll need the following ingredients to make this recipe: peaches, rolled oatmeal, cinnamon powder, flour, sweetener, butter, or neutral oil.

There is a recipe for a low-carb peach crisp that uses almond flour.

You can also substitute the peaches for apples or pineapples. You can replace half the peaches with blueberries, sliced strawberries, or pineapple.

After cutting in the butter, add a few shredded coconut, pecans, or walnuts finely chopped, or even almonds.

This recipe does not contain cornstarch, unlike many others.

Can I use frozen or canned peaches

This recipe makes it even easier.

Frozen fruit has already been sliced and peeled. All you have to do now is thaw the packages and wipe off any excess water or ice.

Use canned peaches instead of juice when using this product.

How to make the best Peach Crisp

Peel and slice the peaches if you are using them fresh. Discard the pits.

Preheat the oven to 375° Fahrenheit. In a large bowl, toss peaches in the cinnamon and sweetener.

Spread the mixture into a cast-iron pan or 8-inch baking dish.

Mix all ingredients, except butter or coconut oil, in a large bowl. With a pastry cutter or fork, cut in the butter. Continue to crumble the large pieces of topping until they are small.

Sprinkle the crispy topping over the peaches. Place the baking dish in the center of the oven.

Bake for 50 minutes until the caramelized peaches have a golden crispy topping.

Divide the dessert between individual bowls. Serve the dessert hot or cold and top it with ice cream or whipped cream, if you wish.

Healthy peach crisp recipe

This fruit crisp recipe is packed with six cups of vitamin A and C-rich peaches and has less than half a cup of sugar.

Use your favorite oil or butter alternative to make a vegan peach crumble. This dessert is gluten-free and naturally free of eggs.

To make a sweet dessert, you can use sugar-free xylitol, granulated allulose, erythritol, or date sugar.

Storage Instructions

The best time to serve homemade peach crisps is the same day they are prepared, as the oat topping has the most crispy texture.

Store leftovers in a covered container in the fridge to keep them fresh and avoid getting soggy.

Leave a small hole in the container. This will stop excess moisture from getting stuck and softening your topping.

You can freeze the peach dessert. You can thaw the peach dessert before serving it. If you would prefer to eat your peach crisp hot instead of cold, you can reheat it.


Peaches, fresh, canned or frozen, 6 cups, sliced.

Sweetener of Choice: 1 1/2 tbsp

Half a teaspoon cinnamon

You can use white, spelled, or oat flour (or try this low-carb fruit crumble).

Roll oats (or quick oats): 1/4 cup

1/4 cup sugar unrefined, if desired

8 tbsp of butter or oil


Preheat the oven to 350 F. Combine the first three ingredients in a large bowl. Spread in an 8-inch pan. Double all ingredients to make a 9×13-inch pan. Combine all ingredients, except butter or oil, in a separate bowl. With a pastry cutter or fork, crumble the butter into the mixture. If using oil, stir it into the crumbles. Divide the crumbles over the peaches evenly. Bake for 50 minutes until golden and bubbly. Serve warm or cold.

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