With juicy, honey-sweetened peaches bubbling away beneath a borderline irresponsible amount of toasty, buttery oat topping, this easy Peach Crisp pushes the topping-to-fruit ratio to the absolute max.

a pan of easy peach crisp with crumble topping and ice cream

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Fruit crisps (like this Strawberry Rhubarb Crisp) are the back pocket dessert I turn to all summer long.

They’re a right of summer passage, a breeze to bake, and a pure pleasure to eat.

I especially adore this recipe (and this Dutch Oven Peach Cobbler) at the height of the peach season.

If fresh peaches haven’t reached you yet, fear not, you can use frozen peaches to make this crisp too.

While the peaches are the real star of this fruit crisp, we also have to talk about topping—because there’s plenty of it!

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 perfect peach crisp recipe for you (as is this Cherry Crisp).

perfect peach crisp in a bowl with ice cream

5 Star Review

“Delicious!!! A new family favorite.”

— Sasha —

The other thing I love about fruit crisps? They’re also flexible and leave room for play.

  • In addition to swapping out the different fruits as the summer goes on (Strawberry Crisp to kick off the season, Blackberry Crisp follows, then Crock Pot Apple Crisp brings us home), I also tweak the topping.
  • Try adding different nuts, spices, or extracts to make this recipe your own. (If you need some inspiration, keep scrolling for a few ideas in the “Recipe Variations” box.)

Crisp vs. Cobbler vs. Crumble

Crisps, cobblers, and crumbles are all members of the delicious family of easy fruit desserts that feature a bubbly fruit filling baked beneath a golden, buttery topping.

The terms are often used interchangeably, and all of them are scrumptious.

The difference between a cobbler and a crisp lies in the pastry batter baked on top of the fruit.

  • Crisp has a buttery, crumbly streusel-like topping made from butter, sugar, and oats. The topping is typically less dense than a cobbler and will form a lightly crispy “lid” during baking.
  • Cobbler either uses a cake-like batter (like this Crock Pot Peach Cobbler) or a biscuit-style batter, depending on the recipe and the region. Generally, the batter is scattered in dollops over the fruit and will form a rough “crust” once baked.
  • Crumble has a topping made from simply flour, sugar, and butter; it does not include oats, so it’s usually denser than crisp.

Baked fruit desserts like crisps, cobblers, and crumbles are all delicious treats to make if you have peaches going bad. Try them all!

healthy peach crisp in a baking dish with ice cream and peaches

How to Make Peach Crisp

As usual, I made a few sneaky swaps to make this a healthy peach crisp that I would not be ashamed of topping with yogurt for breakfast (ideally beside a Peach Smoothie or perhaps Peach Pancakes).

I also kept the recipe as fuss-free as possible.

Rather than cutting the butter into the dry ingredients, you stir the topping together on the stove, making this crisp recipe easy compared to most.

Peach Filling Ingredients

  • Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. Plus, peaches are an excellent source of vitamins and fiber. (This Peach Upside Down Cake is another peachy delight to try.)
  • Honey. Adds just a touch of natural sweetness to our peach filling.

Substitution Tip

Maple syrup is another natural sweetener option that pairs well with peaches.

  • Flour. This is a peach crisp without cornstarch! Instead, old-fashioned all purpose flour helps thicken the peach filling to create warm, syrupy goodness.
  • Lemon Zest. Brightens up all the other flavors.
  • Vanilla + Nutmeg. These warm, cozy additions help this healthy peach crisp become something extraordinary.

Crisp Topping Ingredients

  • Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture (as seen in this Gluten Free Apple Crisp).
  • Butter + Oil. The moisture and golden elements in the crisp topping come from extra virgin olive oil and butter. The nuanced, lightly grassy olive oil flavor is lovely alongside the honey-sweet peaches.

Substitution Tip

If you prefer a more neutral oil, you can always swap it for canola oil, refined coconut oil, or additional butter.

  • Whole Wheat Flour. Makes the topping a little more wholesome than other classic peach crisp recipes (e.g., Pioneer Woman, Ina Garten, Betty Crocker, etc.).

Substitution Tip

If you don’t keep whole wheat flour on hand in your pantry, you can also use an equal amount of all-purpose flour.

  • Sugar + Cinnamon. A combination that everyone loves (as in these Baked Peaches)! These warm and sweet additions complement the nutty and buttery flavors in the topping.
  • Almonds. For max crunch, I also added sliced almonds. Once you try them in the topping, you’ll never want to make one without them.

Substitution Tip

If you prefer, you can use pecans or omit the nuts entirely, but I hope you’ll try almonds at least once. They’re lovely with peaches.

fresh or frozen peach crisp with topping

The Directions

a fresh peach scored with an x before boiling to peel
  1. Peel the peaches: Boil a big pot of water and score the bottom of the peaches with an “X.”
a fresh peach with its skin being peeled away
  1. Boil the peaches for 1 minute, then plunge into an ice bath. Peel away the skins. Set aside.


Now and then, you’ll get a stubborn peach that still won’t peel and have to use a knife, in which case, you’ll deserve an extra serving of the finished peach crisp!

peeled, pitted, and sliced peaches in a large bowl
  1. Cut the peeled peaches into wedges, and combine with the remaining filling ingredients.
a mixture of oats, cinnamon, almonds, and flour in a mixing bowl
  1. Melt the butter and add the topping ingredients.
a baking pan of homemade peach crisp topped with an easy oat topping before baking
  1. Transfer the peach mixture (with the juices) to a baking dish, and sprinkle with the topping. Bake peach crisp at 375 degrees for 30 to 35 minutes, or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool slightly, then serve. ENJOY!


After 20 minutes, you may remove the peach crisp from the oven and loosely tent it with aluminum foil to protect it from over-browning. Then, return the crisp to the oven for the final 10 to 15 minutes.

perfect healthy peach crisp without cornstarch in a bowl

Recipe Variations

  • Peach Crisp without Oats. If you’d like to make this without oats, I’d suggest swapping them for a reduced amount of additional white whole wheat flour. (Now you have a peach crumble!)
  • Peach Crisp with Berries. If you happen to have other fruit hanging out in your kitchen, don’t be afraid to throw it into the recipe. Peach and blueberry crisp or peach and raspberry crisp are two excellent flavor combinations I recommend.
  • To Make Gluten Free and Dairy Free. To make the peach crisp gluten free, you can use a 1:1 baking blend, like this one, or swap the apples for peaches as in my favorite Vegan Apple Crisp (which also happens to be dairy free!).
  • Vegan Peach Crisp. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative (like Earth’s Balance) in the topping.

Storage Tips

  • To Store. Cover the crisp, and store it in the refrigerator for up to 3 days.
  • To Reheat. Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
  • To Freeze. Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Peach Crisp

Recommended Tools to Make this Recipe

The Baking Dish

I love the quality of Staub ceramic baking dishes! Their porcelain-enamel finish is scratch resistant, and they retain heat very well. Plus, they’re dishwasher-safe too!

a pan of easy peach crisp with crumble topping and ice cream

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Double the topping? Sounds just peachy, if you ask me!

Frequently Asked Questions

Do I Need to Peel Peaches for Peach Crisp?

No. However, my preference is to peel the peaches for baked peach recipes like this peach crisp as I find the skins in the filling distracting. If the skins don’t bother you, feel free to simply slice and pit the peaches and skip boiling and peeling.

Why is My Peach Crisp Runny?

While it’s impossible to know precisely what may have caused your peach crisp to be runny without being in your kitchen with you, there are a few common culprits. First, allow the crisp to cool almost completely before serving, as the filling will thicken as the crisp cools. Otherwise, measure the flour in the filling accurately as it is vital for thickening the juices from the peaches.

Can I Make Peach Crisp With Canned Peaches?

Proceed with caution. I haven’t tried making peach crisp with canned peaches yet, but I think you could experiment in a pinch. Note that the crisp won’t be as fresh-tasting as if you use fresh or frozen and the filling will be much softer. For best results, try peaches packed in pure fruit juice (versus syrup) and drain them first. If your canned peaches are in syrup, however, I suggest reducing the honey in the filling, since they will be sweeter. If you decide to play around with canned peaches, I’d love to hear how it goes!

Can I Make Peach Crisp with Frozen Peaches?

Absolutely, you can make crisp with frozen peaches. Frozen peaches tend to contain a little more liquid than fresh peaches. Therefore, I recommend thawing the peaches first, then draining away some of the excess liquid to achieve a peach crisp with a similar consistency to my original peach crisp recipe.

a pan of easy peach crisp with crumble topping and ice cream

Peach Crisp

4.97 from 30 votes
The perfect peach crisp! This easy peach crisp recipe with honey and oatmeal is the best way to use juicy, fresh peaches this summer.

Prep: 40 mins
Cook: 30 mins
Total: 1 hr 20 mins

Servings: 8 servings


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
  • 1/4 teaspoon ground 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 optional (you can also use roughly chopped pecans or walnuts)
  • Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurt for serving


  • Place rack in the center of the oven and preheat to 375 degrees F. Lightly coat a 9×9-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, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (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.)
  • 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, melt the butter and oil over medium heat. 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. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.


  • TO STORE: Cover the crisp, and store it in the refrigerator for up to 3 days.
  • TO REHEAT: Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
  • TO FREEZE: Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • RECIPE VARIATION: You can also make this recipe with plums, cherries, blueberries, or a mix!
  • TO MAKE GLUTEN FREE: Use a 1:1 baking blend like this one.


Serving: 1(of 8); without ice cream or Greek yogurtCalories: 392kcalCarbohydrates: 56gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 15mgPotassium: 305mgFiber: 6gSugar: 33gVitamin A: 640IUVitamin C: 6mgCalcium: 53mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. So much yum. I saw this on Facebook and shared it with my husband. We both knew it had to be made. Luckily, peaches were in sale this week, so I grabbed some. This recipe was a total winner. I was a little surprised nervous adding all the honey to the peaches (I measured it in grams). It was NOT overly sweet. Everything was perfect. And ALL THE CRUST! Yum. Good job Erin!5 stars

  2. Trying this now! Got some small fresh peaches from a friend’s tree. Had enough for 1/2 recipe, so I made 4 custard bowls instead of a pan. Leaves room for a scoop of vanilla ice cream on top.

    1. This recipe is so easy and super delicious!!! The topping is nice and crunchy with sweet peaches and if you top it with ice cream it will be your favorite summer dessert!
      Love all of the recipes on Well Plated❤️5 stars

  3. You will roll your eyes at this. I was salivating when I read this recipe but couldnt even make half. It’s just me so decided to make a mug spice cake crumbled over 1 peach. The book I have actually had an Apple Crumble mug cake with oat topping and ingredients similar. I added vanilla and nutmeg like you. It was very good! Satisfied me.
    I intend to do your recipe the right way when I buy more peaches. I KNOW it will be delicious. :D
    You make great dishes!5 stars

  4. Fantastic recipe!  Just the right amount of sweetness to let the peach flavor come though. I just left the skins on – I like them and they soften with the baking. I didn’t use almonds but I can imagine they would taste good in this.  Thanks – this is a keeper!5 stars

  5. I am making this for the second time! This is such a delicious recipe, thank you for sharing. I used other fruits with the peaches— fresh figs, strawberries and blueberries the first time and this time with cherries, strawberries and blueberries. I can’t wait to dig in!5 stars

  6. I made this last night for a family dinner and it was a hit! Everyone raved about it! I do very little baking, and almost no desserts, but I was gifted some beautiful peaches. I looked online for a good recipe and this one grabbed my attention (I LOVE TOPPING!!!).
    My husband advised I keep this recipe somewhere close. We are in the process of opening a B&B and this will be on our menu, changing out fruit for the seasons.
    Thank you!5 stars

  7. This is soooo delicious!!!! Possibly the best peach crisp I have ever made. Weighing the peaches makes so much sense. And omg the boil/ice bath method makes peeling so much easier! Next time I would add more cinnamon to the crumble and also a little to the peaches, but I might love cinnamon more than most. A tsp of lemon juice might work well for those who find the lemon zest a little too tart, or for people (like me) who don’t have any zest on hand. Thanks for the great recipe!5 stars

  8. I made this with canned peaches! I rinsed mine first since I didn’t want it too sweet. It was delicious!! ?5 stars

  9. Love it! Can the fruit and topping be placed in baking dish and refrigerated until ready to serve? I want to make it the night before. And, I want to serve it warm and crispy.5 stars

    1. Hi Marilyn! This crisp can be stored in the refrigerator for up to 3 days and reheated in the oven. I hope you enjoy it!

  10. Delicious!!! A new family favorite. We combined our fresh picked peaches and blueberries. I also like a little more spice so added a little clove, ginger, and cardamon to the crumble.5 stars

    1. Hi Kiley! I’ve only tested the recipe as written so if you use regular wheat flour you would be experimenting. If you decide to give it a try let me know how it goes!

  11. I get have made two of these each summer for the past three years. It’s a great recipe and I enjoy that it isn’t overwhelmingly sweet. My only subs where regular whole wheat flour and no almonds… I’m eating this stuff for breakfast!5 stars

  12. We had too many ripe peaches at once and I was searching for an easy and healthy recipe. This one nailed it! So easy to follow. Came out delicious. I used all purpose flour as that’s all we had and no lemon zest. Had everything else already in the pantry. Definitely will make again!5 stars

  13. My husband has been requesting a peach crisp in forever and since the peaches are so amazing right now I grabbed a bunch and decided to make him some. I did substitute the wheat flour with almond flour and the brown & granulated sugar with Swerve brown & granulated and added some fresh blueberries. I topped it off with some whipped heavy cream and it tasted amazing!5 stars

    1. Hi Lori! So glad the substitutions worked for you! So glad you enjoyed the crisp! Thank you for this kind review!

  14. Made this on a Greek island with perfect gorgeous Greek peaches. If your peaches are sweet, don’t bother with adding the honey. Had to make it with AP flour, all butter and raw sugar… all the subs worked well. Not too sweet and very popular with the guests5 stars

    1. Hi M! Your location sounds lovely! Thank you so much for taking the time to make this recipe and for your review! Thanks for the tips!

  15. I love this recipe. I haven’t ventured off with using other fruits just yet because i just am in love with it just the way it is. Eventually I’ll try apples and a different nut topping. I normally make it just the way the recipe calls but instead of boiling the peaches I just use a vegetable peeler. Also if you want it to stretch a bit further the topping for this recipe is very generous. I went ahead and added a few more peaches for a slightly bigger batch used my large baking dish and the topping was still fully covered.5 stars

  16. Haven’t tried it yet-just took it out of the oven. I might have made a mistake because I used coconut brown sugar and it did not break down like regular brown sugar would. I am sure it will still be yummy though.

    1. Hi Dorothy! You probably could, but I’ve not tried it before. If you decide to experiment, let me know how it goes!

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