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.
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.
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!
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.
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.
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!).
For the Peach Filling
- 2 1/2 pounds peaches — about 6-7 medium
- 1/4 cup honey
- 3 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
Place rack in center of oven and preheat to 375 degrees F. Lightly coat a 9x9-inch casserole dish with nonstick spray.
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!)
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.
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.
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.
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.
- 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!
Nutrition InformationAmount per serving (1(of 8)) — Calories: 360, Fat: 16g, Saturated Fat: 5g, Cholesterol: 15mg, Sodium: 72mg, Carbohydrates: 52g, Fiber: 5g, Sugar: 32g, Protein: 6g
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