Healthy Peach Crisp


Healthy peach crisp made with fresh peaches and topped with an oatmeal pecan crumble topping that’s gets nice and crispy. 

I am on a serious peach kick. I’ve bought a bag from our local farmers market for two weeks straight. They’re so juicy and delicious. I can’t get enough. You can typically find me munching on one while I make breakfast each morning, but just recently I decided to remake this peach crisp, which is an old EBF recipe that I posted over ten years ago. I updated the recipe a bit, took new photos and here it is!

A white bowl with peach crisp portion and a dollop of coconut whipped cream on top.

Baked fruit desserts are one of my favorites. Mainly because they’re fruity, but also because they’re typically served with ice cream and I love love LOVE ice cream. Warm baked fruit, a crunchy topping and ice cream = dessert perfection.

Ingredients measured out to make peach crisp.

Here’s What You Need

  • peaches – use fresh, in-season peaches for the best results!
  • arrowroot powder – to thicken the peach filling.
  • lemon juice – for a touch of brightness.
  • oats – any type of oat should work here as it’s just in the crisp topping. I typically use Bob’s Red Mill gluten-free old fashioned rolled oats. 
  • almond flour/meal – I love the texture and nutrition that almond flour adds to this crisp, but regular all-purpose flour works too!
  • pecans or almonds – adds a little crunch to the topping.
  • coconut oil – make sure you’re using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
  • pure maple syrup – an extra hint of sweetness thanks to this natural sweetener.
  • vanilla extract – a wonderful flavor enhancer. 
  • ground cinnamon – brings the whole dish together!
  • sea salt – to season the dessert and make all of the flavors pop.
Up close shot of peach crisp in a bowl with a gold spoon on the side.

My Favorite Peach Crisp Toppings

I love 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 darn good!
  • 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!
Two bowls of peach crisp, each in white bowls with a dollop of whipped cream on top and two gold spoons on the side.

How to Store This Peach Crisp

After letting the crisp cool completely, store in an airtight container in the refrigerator for up to 5 days.

More Peach Recipes to Try:

Healthy Peach Crisp

4 from 68 votes
Healthy peach crisp made with fresh peaches and topped with an oatmeal pecan crumble topping that's gets nice and crispy. 
Up close shot of peach crisp in a bowl with a gold spoon on the side.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8



  • Preheat oven to 375°F.
  • 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.
  • In a medium bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, vanilla, cinnamon and 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.


Serving: 1/8 of recipe (without toppings) Calories: 254kcal Carbohydrates: 34g Protein: 3g Fat: 12g Saturated Fat: 6g Polyunsaturated Fat: 1g Sodium: 85mg Potassium: 31mg Fiber: 2g Sugar: 24g
Course: Dessert
Cuisine: American
Keyword: peach crisp


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Recipe Rating

    1. Nanette Jaconetty
      September 18, 2022 AT 1:57 pm

      5 stars
      Loved it! I added blackberries and made a little more topping! Loved that its refined sugar free! Delicious! Than you!

      1. Brittany Mullins
        September 19, 2022 AT 1:57 pm

        So glad you loved this recipe, Nanette! Thanks for making it and for coming back to leave a review!

    2. Susie Monardo
      August 7, 2022 AT 6:42 pm

      Ontario peaches are in and I’m definitely going to make this👍😍 I don’t have almond meal or flour. What can I use instead?

      1. Brittany Mullins
        August 8, 2022 AT 1:14 pm

        Hey Susie – Oat flour or all-purpose flour should work well as a substitute. Let me know how this recipe turns out if you end up making it!

    3. Cindy B
      August 1, 2022 AT 2:03 pm

      5 stars
      What a healthy & tasty way to eat peach crisp during peach season! I loved that this dish was just sweet enough with ripe peaches & the maple syrup!

      1. Brittany Mullins
        August 1, 2022 AT 3:22 pm

        YESS! I agree, the natural sweetness of the ripe peaches goes such a long way. I am so happy that you enjoyed this recipe. Thank you for your review & star rating, Cindy, I so appreciate you being here!

    4. Charlotte
      September 16, 2021 AT 2:39 pm

      5 stars
      SO delicious. Thank you.

    5. Kaycee
      September 1, 2021 AT 11:32 pm

      5 stars
      Wonderful dessert— not cloying like most crisps! Subbed nectarines for peaches and my hubby, who doesn’t even like nectarines, really enjoyed it!

      For the topping, I cut the maple syrup back to 1/4 c., chopped up pecans and walnuts, used avocado oil and added a little extra oatmeal. I also baked it for 30 minutes, checked it and put it back in for another 7 minutes and it was delish!

      1. Brittany Mullins
        September 2, 2021 AT 10:48 am

        Yay! So glad this peach crisp was a hit, even with your substitutions! Thanks so much for the review, Kaycee. I so appreciate it!

Parchment paper lined with protein balls.


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