Healthy Peach Crisp
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This healthy peach crisp is made with juicy fresh peaches and topped with an oatmeal pecan crumble made with rolled oats, almond flour and coconut oil. It’s gluten-free, easy to make and perfect served warm with a scoop of ice cream.
This peach crisp recipe has been on the blog for years and honestly never gets old. I originally shared it over a decade ago and it has always been a reader favorite, but after making it again recently with the most incredible fresh peaches, I knew it was time to give it a proper refresh.
Baked fruit desserts are one of my favorites, especially during the summer when fresh fruit is at its peak. There’s just something about warm, jammy fruit with a crunchy topping (and of course a scoop of ice cream) that’s hard to beat.
If you’re the same way, you’ll also love my healthy blueberry crumble and cherry crisp… they’ve got that same cozy, fruit-forward vibe.
Table of Contents
Why You’ll Love This Healthier Peach Crisp
When peaches are in season, I’m making all the peach things. This crisp is one of my go-to desserts, but I also love using fresh peaches in my peach baked oatmeal and healthy peach cobbler. They’re sweet, juicy and honestly don’t need much to shine.
- Simple, wholesome ingredients: No refined sugar, no butter and no complicated steps. Just real ingredients you likely already have on hand.
- Gluten-free and dairy-free: Thanks to the almond flour and coconut oil, this crisp is naturally gluten-free and dairy-free.
- Easy and perfect for summer gatherings: This is the kind of low-effort dessert that looks impressive but comes together quickly. It’s perfect for BBQs, potlucks or anytime you need a crowd-pleasing summer dessert.
Ingredients Needed
- fresh peaches – the star of the show! Fresh in-season peaches are strongly preferred here for the best flavor and texture.
- arrowroot powder – helps thicken the peach filling so it is not too runny or watery once it bakes. Cornstarch works as a 1:1 substitute if that is what you have on hand.
- fresh lemon juice – adds a little brightness that balances the sweetness of the peaches.
- old fashioned rolled oats – the base of the crisp topping and what gives it that classic hearty texture. I love using Bob’s Red Mill old fashioned rolled oats but any brand works great.
- chopped pecans or almonds – adds a wonderful crunch to the topping that takes it completely over the edge. Pecans are my personal favorite here but almonds work beautifully too.
- almond flour – helps the topping come together into that perfect crumbly texture and keeps this crisp gluten-free. That said, regular all-purpose flour works too.
- maple syrup – the natural sweetener that holds the topping together and adds just the right amount of sweetness without being overpowering.
- melted coconut oil – binds the topping together and helps it crisp up beautifully in the oven without butter. Make sure you are using extra virgin coconut oil for the best flavor.
Find the full ingredient list with measurements in the recipe card below.
How to Make Fresh Peach Crisp
Step 1: Preheat the oven to 375°F and lightly grease an 8-inch baking dish. Mix the sliced peaches with the arrowroot powder (or cornstarch) and lemon juice.
Step 2: In a bowl, combine the oats, pecans, almond flour, maple syrup, coconut oil, vanilla, cinnamon, and salt.
Step 3: Add the peach mixture to the baking dish, then spread the oat topping evenly over the peaches and gently press it down.
Step 4: Bake for about 30 minutes, until the fruit is bubbly and the topping is golden brown. Let cool for 10–15 minutes before serving.
Brittany’s Tips for the Best Peach Crisp
- Use ripe but firm peaches: Overripe peaches will turn too soft during baking and can make the filling watery. Look for peaches that smell fragrant and sweet but still have a slight give when pressed. Fresh, in-season farmers market peaches are definitely the move here.
- Don’t skip pressing down the topping: Gently pressing the topping with the back of a spoon helps it stick to the peaches so you get a golden, crisp layer instead of a loose crumble.
- Start checking around 25 minutes: Every oven runs a little differently, so begin checking early. It’s ready when the topping is golden and the peach filling is bubbling around the edges—that’s your sign it’s thickened properly.
- Let it rest before serving: Give the crisp 10–15 minutes to sit after baking. This helps the filling set up so it’s not too runny when you scoop it.
How to Serve Peach Crisp
I love this gluten-free peach crisp on it’s own but it’s even better with toppings! Here are some ideas:
- Ice cream – I have been eating it with Halo Top Creamery vanilla ice cream, which is a low cal/low sugar ice cream that actually tastes pretty good! If you’re looking for a dairy-free option you could also serve it with my protein ice cream or banana ice cream.
- Yogurt – Add creaminess and protein by adding yogurt as a topping! Pro tip: whip the yogurt in a food processor for a light and airy texture.
- Whipped cream – Can’t go wrong with classic whipped cream!
- Coconut whip – Looking for a dairy-free option? I love topping this peach crisp with coconut whipped cream!
How to Store
Refrigerator: Store leftover peach crisp covered or in an airtight container in the fridge for up to 4 days. The topping will soften a bit as it sits, but it’s still just as delicious.
Reheating: For best results, reheat in the oven or toaster oven at 350°F for about 10 minutes until warmed through and the topping is crisp again. The microwave works in a pinch, but the topping will be softer.
Frequently Asked Questions
Totally optional! The skins soften as the crisp bakes, so you can leave them on for ease or peel them if you prefer a smoother texture.
Yes! You can assemble the crisp, cover it and store it in the fridge for up to 24 hours before baking. Let it sit at room temp for about 15–20 minutes, then bake as directed.
Yes, you can freeze baked peach crisp for up to 2 months. The topping will be a bit softer after thawing, but still delicious. Thaw overnight in the fridge and reheat in the oven to help crisp it back up.
Yes! Frozen peaches work great when fresh aren’t in season. Just thaw them completely and pat them dry before adding to the baking dish to remove excess moisture so your filling doesn’t turn out watery.
You can in a pinch. Just use peaches packed in juice (not syrup) and drain them well before using. Fresh or frozen will give you the best flavor and texture.
More Peach Recipes to Try
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Peach Crisp
Ingredients
- 4 cups sliced fresh peaches, about 6 peaches
- 1 Tablespoon arrowroot powder or cornstarch
- 1 Tablespoon fresh lemon juice
- 1 cup old fashioned rolled oats
- ½ cup chopped pecans or almonds
- ½ cup almond flour
- ⅓ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 375°F and spray an 8-inch square baking dish with cooking spray.
- Add peaches to the dish and combine with arrowroot and lemon juice. Set aside. You can also mix the peaches in a bowl if that’s easier.4 cups sliced fresh peaches, 1 Tablespoon arrowroot powder or cornstarch, 1 Tablespoon fresh lemon juice
- In a medium bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, vanilla, cinnamon and sea salt.1 cup old fashioned rolled oats, ½ cup chopped pecans or almonds, ½ cup almond flour, ⅓ cup maple syrup, ¼ cup melted coconut oil, 1 teaspoon vanilla, ½ teaspoon cinnamon, ¼ teaspoon sea salt
- Once combined, spoon oatmeal pecan topping over the peaches. Gently press the mixture down using the back of the spoon.
- Bake for 30 minutes or until fruit is bubbling and tender or until topping has hardened and turned a lovely golden brown color.
- Let the crisp cool for 10–15 minutes before serving to allow the filling to set. Serve warm on its own or with a scoop of vanilla ice cream.
Notes
- Peaches: Fresh, in-season peaches are best for flavor and texture. If using frozen, thaw completely and pat dry before adding to prevent excess moisture.
- Storage: Store leftovers covered or in an airtight container in the fridge for up to 4 days. Reheat in the oven or toaster oven at 350°F for about 10 minutes to crisp the topping. The microwave works in a pinch, but the topping will be softer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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