Peach Crisp

If you are of the attitude that too much topping on a fruit crisp is simply not a situation that exists in real life, then my friend, this is the Peach Crisp recipe for you.

Healthy Peach Crisp. Naturally sweetened, packed with fresh, juicy peaches, with the most irresistible oatmeal topping! Perfect for fresh peaches or frozen peaches. One of the best easy and healthy dessert recipes I’ve tried!

This easy Peach Crisp flirts with the topping-to-fruit ratio in the most dangerous of ways.

Use a big spoon when you eat it. You’ll be glad you have the extra scoop space by the time you’ve made it through the golden, lusciously buttery topping to reach the juicy, honey-sweetened slices of peaches waiting underneath.

I’m usually a moderate topping-to-fruit lover, even sometimes erring on the side of more fruit (I KNOW. Thanks for being friends with me anyway). I was thisclose to scaling down the topping somewhat, thinking that I had managed the impossible. I had baked a Peach Crisp with too much topping.

Easy and healthy peach crisp with oatmeal topping.

Then, we had friends over for dinner and I served this Peach Crisp for dessert. As we were scraping the baking dish clean, making sure we had captured every bit of crumble clinging to its sides, I mentioned that I thought it might have been too much topping, and I was considering reducing the amount before sharing the recipe.

You would have thought I’d just announced that it had become illegal to share videos of puppies on the Internet. After wiping the shock from their faces, my pals unilaterally informed me that I was to do no such thing. The Peach Crisp was PERFECT, just as it was.

Soooooo here it is! I’m sharing this Peach Crisp recipe with the original topping amount. If it goes down at your house anything like it did in ours, you’ll receive unilateral approval too.

About this Peach Crisp Recipe

Per usual, I made a few sneaky swaps to make this a healthy Peach Crisp that (had there been any leftovers) I would not have been ashamed to top with yogurt and eat for breakfast.

Oats and fruit and yogurt—it’s practically a parfait!

Fresh summer peaches, perfect for baking healthy dessert recipes like this peach crisp!

The Peach Crisp topping is whole grain and contains a more moderate amount of butter than you’ll find in most fruit crisp recipes (I referenced three women to verify: peach crisp Pioneer Woman, peach crisp Ina Garten, and peach crisp Betty Crocker).

The remaining moisture and golden factor in the Peach Crisp topping comes from extra virgin olive oil. While olive oil’s light, fruity flavor isn’t always the best pairing in dessert recipes, this Peach Crisp is an exception. The nuanced flavor is lovely alongside the honey-sweet peaches. If you prefer a more neutral oil, you can always swap it for canola oil or coconut oil.

For max crunch, I also added sliced almonds. I’d never done almonds in a crisp topping before, a miss I plan to rectify with all peach crisps going forward. If you prefer, you can use pecans or omit the nuts entirely, but I do hope you’ll try almonds at least once. They’re wonderful with peaches.

To match the outlandish amount of topping, this Peach Crisp also offers a generous portion of one of my greatest joys: fresh summer peaches.

Honey sweetened sliced fresh peaches for homemade peach crisp.

I lightly and naturally sweetened the peach slices with honey only, then brightened their flavor with a bit of lemon zest, vanilla, and the slightest touch of nutmeg, another addition I plan to use for all of my Peach Crisps from now until forever. It’s a small, but special touch that makes this Peach Crisp stand out among the rest.

I haven’t tried making peach crisp with canned peaches or peach crisp with pie filling, as the fresh summer peaches are what props me to bake peach crisp in the first place. Slicing peaches is more work on the front end, BUT it’s hard to imagine a dessert recipe more worthy of the effort.

Also, since this particular crisp topping is fuss-free (you stir everything together on the stove instead of cutting in the butter), I like to think the work balances out.

Homemade healthy peach crisp with oatmeal almond topping. Simple ingredients, perfect, and can be made gluten free! One of the best healthy dessert recipes with fruit.

If you’d like to make this Peach Crisp without oats, I’d suggest swapping them for a reduced amount of additional white whole wheat flour. To make the Peach Crisp gluten free, you can use a 1:1 baking blend like this one, or swap the apples for peaches in my favorite Vegan Apple Crisp (which also happens to be dairy free!).

Healthy Peach Crisp. Naturally sweetened, packed with fresh, juicy peaches, with the most irresistible oatmeal topping! Perfect for fresh peaches or frozen peaches. One of the best easy and healthy dessert recipes I’ve tried!
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Peach Crisp

Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hr 20 mins
A perfect recipe for Peach Crisp. This healthy peach crisp is naturally sweetened with honey, packed with juicy peaches and has an irresistible oat topping.


For the Peach Filling

  • 2 1/2 pounds peaches — about 6-7 medium
  • 1/4 cup honey
  • tablespoons all-purpose flour
  • 1 teaspoon lemon zest — from about 1 medium lemon
  • 1 teaspoon vanilla extract
  • Scant 1/4 teaspoon nutmeg — freshly grated if possible

For the Crisp Topping

  • 1/4 cup unsalted butter
  • 1/4 cup light extra virgin olive oil or coconut oil
  • 1/3 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 cup rolled oats
  • 1 cup white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup raw sliced almonds — you can also use roughly chopped pecans or walnuts, optional
  • Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurt — for serving


  1. Place rack in center of oven and preheat to 375 degrees F. Lightly coat a 9x9-inch casserole dish with nonstick spray.
  2. To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water. With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower half of the peaches into the water. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute. With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife, in which case, my apologies and you deserve an extra serving of the finished peach crisp!)
  3. Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
  4. Prepare the topping: In a medium saucepan, heat the butter and oil over medium heat, until the butter melts. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
  5. Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
  6. Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly.

Recipe Notes

  • You can also make this recipe with plums, cherries, blueberries or a mix!
  • Store leftovers in the refrigerator for up to 4 days. Reheat gently, then top with more ice cream (or eat it for breakfast with Greek yogurt!)
  • To make gluten free: Use a 1:1 baking blend like this one.
  • I originally shared this recipe in August of 2013. It's been updated with fresh photos, a clearer recipe, and a recipe video too!
Course: Dessert
Cuisine: American
Keyword: Healthy Peach Crisp Recipe, Peach Crisp

Nutrition Information

Amount per serving (1 (of 8)) — Calories: 360, Fat: 16g, Saturated Fat: 5g, Cholesterol: 15mg, Sodium: 72mg, Carbohydrates: 52g, Fiber: 5g, Sugar: 32g, Protein: 6g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I baked this tonight for work tomorrow morning. Should I refrigerate it or leave it on the counter?

    • Hi! I’m so excited that you tried this recipe, and I hope that you and your co-workers love it! They are a lucky bunch :) Cover and refrigerate it overnight (and do the same with any leftovers).

  2. Made this last night (peach and blackberry) for breakfast this morning and we all loved it! Thanks for this yummy recipe!

    • Hi Alexis, I’m so excited to hear that you all enjoyed it! I bet the blueberries in it were just wonderful. Thanks for taking time to share your review. It always makes my day!

  3. Peel the peaches or no?

  4. I just made this for dessert using trader joes frozen berries (strawberry, blackberry, raspberry, and blueberry) mixed with some raw cane sugar, almond extract, vanilla extract, ground chia seeds, and cornstarch and modified the topping a little by using almond flour so I could decrease the butter/oil and sugar by 25%.  I topped it with vanilla soy yogurt and it was so delicious! I can’t wait to eat it again for breakfast! 

  5. Erin

    Have question: The picture in this recipe shows Nectarines!  Is that another option, please clarify. Thank you so much.  Lisa

    • Hi Lisa! These are actually peaches (they are just HUGE and the way I washed them made them look super shiny). But yes! Nectarines are definitely an option!

  6. There’s no such thing as too much topping! This looks so delicious!!

  7. Never heard of this mouthwatering healthy recipe. Would like to definitely give a try once. Thanks for sharing the methods.

  8. Hi Erin, we have your chicken lettuce wraps in the crock pot, your s’more bites in the oven, and now looking to make this crisp this week (LOL :-D)

    We are wondering, what is the reasoning behind boiling the peaches and peeling them that way? Versus just peeling them by hand? We are thinking we could just peel the peaches and slice them without the boiling step but wondered if that would potentially mess up the magic of the recipe.

    Thanks in advance, love your site.

    • Courtney, this is the best compliment EVERRRRR!!!! I have goosebumps <3 And personally I find the boiling faster/easier than peeling with a knife (and I think you lose less of the fruit) but you can peel them however you like. The crisp will still be fab. Enjoy!!

  9. great timing for a peach crisp and appreciate you having lightened the butter load slightly, very much appreciated and thank you for this recipe!

  10. Made yesterday.  The following changes were made:
    Used coconut oil instead of olive 
    Used King Edward whole wheat flour
    Used coconut sugar instead of granulated 
    It was perfect.  

  11. Can you use any flour? Just regular old unbleached? Lol. It’s all I have! 

  12. Are quick oats ok to use in place of

    • Yes Kelsey! The top will have a softer texture since quick oats are more ground up than rolled, but if you are OK with that, then go ahead! I’d certainly still take a bite :)

  13. Sounds delicious but i just noticed that what’s in the picture are nectarines, not peaches. Just sayin’. : )
    All the best,

    • Sophia, they look like nectarines in the picture but are actually peaches (at least according to my grocery store and the fact that they did have some fuzz!) Good news is the recipe is delicious with either.

  14. Just made it using almond flout. It is delicious! Not even a hint of an olive oil taste and I had serious doubts about using it. 
    Thank you, thank you a keeper!

  15. This is OH so delicious. There are a lot of steps, but hey, it’s worth it.

    I saw on another site that someone had made muffin crisps, using the foil muffin cups, so I tried it, and yum. I only wanted small servings and it worked perfectly. I only cooked them a total of 20 minutes, covering when the top starting crisping. Thank you.

  16. This recipe looks great and Ill be using the peaches I have in the freezer from this summer, hope they work ok…. I like that you use the measurement of the peaches in lbs as my peaches are huge and I think 6-7 would be too many…. I freeze my peaches whole and put them in ziploc bags when you need some, just take them out and zap for 30 secs in the micro and they peel like a dream and you can slice them up and use like fresh, maybe add a little time for them being cold…. 

    • Nancy, I hope you love the recipe! (Note that there might be a little extra liquid as previously frozen fruit tends to be a bit more juicy.)

  17. There are soooooo very many ads now that I usually just give up trying to find the list of ingredients in your item of the day. It’s just mostly ads that won’t let you stop or avoid them; quite a hassle


    • Hi M.J.! Thanks for this note and your honest feedback. The number of ads on my site is something I am constantly evaluating and rethinking. As much as I would love to remove ads entirely or even run just one or two, as I am sure you know, I am dependent on ads to generate an income and to keep my content free for you and all of my other wonderful readers to access. That said, if you click the “Jump to the Recipe” button at the top of the blog post, it’ll take you right to the ingredient list! The ads should not interrupt the ingredients list but instead display off to the side. I hope that helps!

  18. Omg! The BEST Peach dessert ever.
    I used instant oats, Coconut oil, All-purpose flour, and my peaches were in heavy syrup, so I omitted the honey.

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