Peach Crisp

This peach crisp is one of the oldest recipes on the blog, and still a summer classic! It’s naturally gluten-free with an almond flour oat topping that is crispy and lightly scented with cinnamon, piled over juicy peaches, and baked into perfection. Enjoy it with scoops of my Vanilla Bean Ice Cream, Maple Ice Cream, or my Honey Ice Cream.

I don’t bake much in the summer because it often feels too hot. But every summer, it’s guaranteed I will be making peach crisp! There is something about a perfect peach crisp that feels fundamental to summer.

Ingredients & Substitutions

• Peaches – fresh, ripe peaches in the height of summer make the best peach crisp. Rather than substitutions, try my other crisps listed above the recipe card below for different seasons. You can use frozen peaches, but the flavor isn’t as good.
• Cornstarch – or tapioca starch both work in this recipe to lightly thicken the peach juices.
• Maple syrup – I use Grade A amber maple syrup which has a light flavor, but honey would also work.
• Vanilla – a touch of vanilla makes the peach filling even better.
• Cinnamon – a little cinnamon in the peach filling and oat topping makes for the best flavor.
• Almond flour – is what I use instead of regular flour. If you use regular flour, you’ll need to add more melted butter until it clumps.
• Coconut sugar – brown sugar, or even cane sugar work in the crisp topping. We like the light caramel flavor of the coconut sugar.
• Oats – regular rolled oats are perfect for crisp topping. If you’re gluten-free, make sure the oats are certified gluten-free. Bob’s Red Mill is a great source.
• Nuts – I use sliced almonds, slivered almonds, or chopped pecans in this crisp topping.
• Butter – melted butter or ghee both work. You can also use dairy-free butter, coconut oil, or avocado oil for a more neutral flavor for dairy-free.
• Lemon juice – is optional but does add a bright pop of flavor if your peaches are ‘less than awesome’. Freshly squeezed lemon juice is best. I don’t recommend bottled juice in this case, just omit it.

Step 1: Start by stirring together the dry ingredients for the crisp topping in a large bowl. Then add the melted butter and stir until it begins to clump. Set the mixture aside.

Step 2: For the peaches, I like to slice them into quarters, and then each quarter into four slices for a total of 16 slices per peach.

I personally don’t bother peeling the peaches, but do what your preference is.

Step 3: Next, mix together the cornstarch or tapioca starch with maple syrup, cinnamon, and optional lemon juice until no lumps remain.

Step 4: Place the sliced peaches in a 9 x 13 baking dish.

Then, pour the cinnamon mixture evenly over the top.

Ways to serve this

• Let it cool slightly and serve warm or at room temperature for the best flavor. The peach flavor is slightly muted when it is piping hot.
• Serve this peach crisp with scoops of Vanilla Ice Cream, Maple Ice Cream, or Honey Ice Cream.
• Or, for a dairy-free option, try my Homemade Coconut Ice Cream.

Storing leftovers

• To store – store any leftover peach crisp at room temperature covered for up to one day. I prefer to place mine straight in the fridge for up to four days.
• Make ahead – this crisp is best eaten the day it’s made. My favorite make-head tip for this dish is to mix the crisp topping ahead and refrigerate for up to three days before you bake the crisp.
• Reheating – Place any leftover crisp in the oven at 200° until warmed and the crisp topping is no longer soft.
• To freeze – place any leftover crisp into a freezer-safe container and freeze for up to one month. Defrost in the fridge overnight before reheating as directed above to re-crisp the topping.

Dietary Options & Substitutions

• Dairy-free – use dairy-free butter in the crisp topping, or coconut oil. For a more neutral taste, try avocado oil, which has a buttery flavor and works well in crisp toppings for a dairy-free option.
• Paleo – to make this Paleo, use the Paleo crisp topping from Paleo Apple Crisp.
• Vegan or Vegetarian – to make this vegan, use the dairy-free options above and serve with my homemade coconut ice cream.

More Fruit Crisp Recipe Inspiration

• Strawberry Rhubarb Crisp
• Gluten Free Apple Crisp
• Blackberry Peach Crisp
• Cranberry Apple Crisp
• Pumpkin Crisp