With juicy, honey-sweetened peaches and a toasty, buttery oat topping, this easy Peach Crisp pushes the topping-to-fruit ratio to the absolute max. It’s a must-make summer dessert during precious peach season!
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Why You’ll Love This Fresh Peach Crisp Recipe
- Peaches. Enough said! Baked Peaches on their own are already an absolute treat but once you add the buttery crisp topping, and you’ve hit the dessert jackpot! (For another bubbly, pastry-topped peach dessert, check out this Dutch Oven Peach Cobbler.)
- That Topping Though. The difference between a crisp and a crumble is that a crisp adds oats to the sweet, buttery, crispy topping. If you are of the attitude that too much topping on a fruit crisp is simply not possible, then my friend, this is the perfect peach crisp recipe for you.
- Super Simple. Fruit crisps are the back pocket dessert I turn to all summer long. The ingredients are simple (you may already have them all on hand), the prep is a breeze, and they’re always a crowd-pleaser.
- Versatile. Like my Strawberry Crisp and Cherry Crisp, this crisp can do it all! No fresh peaches available? You can use frozen peaches. Feel like switching up the topping? Go for it!
5 Star Review
“Delicious!!! A new family favorite.”
— Sasha —
How to Make Peach Crisp
Ingredients
For the Peach Filling
- Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. You can use fresh or frozen.
- Honey. Adds just a touch of natural sweetness to our peach filling. Maple syrup is another natural sweetener option that pairs well with ripe 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 peach crisp become something extraordinary.
For the Crisp Topping
- 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. 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 streusel topping a little more wholesome than other classic peach crisp recipes. 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! 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.
The Directions
- Peel the Peaches. Boil a big pot of water and score the bottom of the peaches with an “X.” (You can skip the peeling if you want, but I think the texture is better without the skins.)
- Boil the Peaches. Then, place them in an ice bath and peel them.
- Prepare the Filling. This will smell amazing!
- Combine the Topping Ingredients. A rubber spatula works well for stirring it all together.
- Bake the Peach Crisp. Bake peach crisp at 375 degrees F for 30 to 35 minutes. Let cool (this thickens the filling!) and ENJOY!
Recipe Variations
- Make it a Crumble. 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!)
- Add 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.
- Make it 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!).
- Go Totally Vegan. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative in the topping.
Leftover Ideas
Leftover peach crisp can continue to be a stellar dessert, or you can let it join you for breakfast. Crumble up the crisp over a bowl of Greek yogurt for a delicious breakfast. (A side of Peach Pancakes would be perfect too!)
Recipe Tips and Tricks
- Use the Right Size Dish. While this Southern peach crisp recipe may fit in a smaller baking dish, it won’t have the ideal topping-to-fruit ratio. Everyone enjoys having a bit of topping and filling in each bite. A 9×9-inch dish is perfect for this recipe.
- If Using Frozen Peaches, Do Not Thaw. Break the peaches apart if the slices are stuck together, remove any large ice crystals, then proceed with the recipe as directed, extending the baking time as needed.
- Watch the Topping. We want a golden brown crisp, not a burnt one. If your crisp starts to look like it’s over-browning on top, loosely tent it with aluminum foil to protect it. I find that if my crisp is going to start to brown too much, it’ll likely be around the 20-minute mark.
Peach Crisp
Prep: 40 minutes
Cook: 30 minutes
Total: 1 hour 20 minutes
Servings: 8 servings
This easy peach crisp recipe is made with fresh peaches, sweetened with honey and topped with toasty, buttery oats and almonds. Perfection!
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Ingredients
For the Peach Filling:
- 2 ½ pounds peaches about 6-7 medium
- ¼ cup honey
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest from about 1 medium lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg freshly grated if possible
For the Crisp Topping:
- ¼ cup unsalted butter
- ¼ cup light extra-virgin olive oil or coconut oil
- ⅓ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 cup old fashioned rolled oats
- 1 cup white whole wheat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ 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, or whip cream, for serving
Instructions
- Place rack in the center of the oven and preheat to 375°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.
Video
Notes
- 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.
Nutrition
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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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).
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!
Peel the peaches or no?
Hi Tricia! Honestly, it is totally up to you, depending upon how much the skins bother you. I usually prefer mine peeled for baked recipes like this.
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!
Thanks for sharing all your modifications, Rupa! It sounds so delicious. I’m so glad you enjoyed it!
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!!
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.
Deb, I am so happy this hit the spot for you! Thank you for letting me know and sharing this review!
Can you use any flour? Just regular old unbleached? Lol. It’s all I have!
Mary, yes! Regular all-purpose flour is just fine.
Are quick oats ok to use in place of
Rolled?
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 :)
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!
Sharon, YAY! So happy to hear it. Thanks for leaving this wonderful review too!
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.
Maggie, I am so happy to hear it and the individual servings sound so fun!
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.)
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.
Thanks!
Cheryl, thanks for reporting back with your tweaks! I’m glad it was a hit!
Do you have modification suggestions for increasing to 9×13 pan?
Hi Kim, I’d suggest doing 1.5x the recipe! I hope you enjoy.
This recipe was not only delicious but easy to follow as well! I added in other fruit and it was still fantastic. I’ve been following Erin’s recipes for over a year and they never disappoint!
Carly, thanks so much for taking the time to share this review! I’m so glad to hear you enjoyed it.
This crisp was delicious. Love the easy crisp topping!
I’m glad you enjoyed it, Jeanne! Thanks for taking the time to report back.
The best peach crisp ever! Not too sweet and just enough crispy topping.
I’m so happy to hear that this was a hit, Lina! Thank you for taking the time to share this kind review!
I missed giving it five stars. I would give it more if I could.
Thank you so much, Lina! This makes my day!
I had such good luck with the strawberry crisp this summer (big hit at several gatherings) and was so excited to use the peaches I bought at the farmer’s market for this recipe. It did not disappoint! I skipped the peeling because I was in a hurry, and it still turned out wonderfully. Thank you for another healthy and delicious recipe!
YAY! I’m so happy to hear that this recipe was a success, Mel! Thank you for taking the time to share this kind review!
I want to try this with frozen peaches. Thaw them first or not?
Hi Connie! While I have not tried this recipe with frozen peaches, I think letting your peaches thaw/drain first would work best. (Note that there might be a little extra liquid as previously frozen fruit tends to be a bit more juicy.) I hope you love the recipe!
I did use partially thawed peaches, then subbed coconut sugar for brown, whole wheat flour (except for the 3 tablespoons of white), and maple syrup. Absolutely delish!
YAY! Thank you for taking the time to report back, Connie! I’m so happy that this recipe was a hit!
Just loved this recipe not too sweet! Love the oats. I omitted the almonds because of family that didn’t want it in it. Just perfect recipe! Printing it off to use it again yumm!!!
YAY! I’m so happy to hear that this was a hit, Heidi! Thank you for taking the time to share this kind review!
This was delicious. I cheated and used frozen peaches as fresh ones weren’t available.
That just made it so much easier. And you’re right, there’s no such thing as too much of that crisp topping!
It’s a keeper!!
Thank you for sharing this kind review, J! I’m so happy that the recipe was a hit!
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!
This MAKES my day, Hannah! Thank you for sharing this awesome review!
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.
YUM! I hope you love the recipe, Deb!
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❤️
Hi Saulina! So glad you enjoyed the recipe! Thank you for this kind review!
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!
I’m so happy you enjoyed it, Christine! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the recipe, Susan! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed the recipe, Seema! Thank you for sharing this kind review!
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!
I’m SO happy that you enjoyed it, Kristin! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Denise! Thank you for sharing this kind review!
I made this with canned peaches! I rinsed mine first since I didn’t want it too sweet. It was delicious!! ?
I’m so happy that you enjoyed it, Brooke! Thank you for sharing this kind review!
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.
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!
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.
Hi Sasha! So glad you enjoyed it! Thank you for this kind review!
Can you use regular wheat flour in this recipe?
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!
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!
Hi Jo! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Lori! So glad the substitutions worked for you! So glad you enjoyed the crisp! Thank you for this kind review!
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 guests
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!
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.
Hi Jessica! So glad you enjoyed the crisp! Thank you for this kind review!
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.
Hi Jennifer! I hope you were able to enjoy it!
I have a question, can I make this peach crisp in the morning but not bake it until late afternoon?
Thank you
Hi Dorothy! You probably could, but I’ve not tried it before. If you decide to experiment, let me know how it goes!
Absolutely loved this recipe!! Not too sweet and the perfect ratio of crisp to peaches.
I’m so happy that you enjoyed it, Surbhi! Thank you for sharing this kind review!
This is amazing!! Perfect level of sweetness especially for having ice cream on top. So yummy. Will absolutely be making this again and again.
Hi Briana! So glad you enjoyed the recipe! Thank you for this kind review!
Topping too dry for my taste-the oats wanted to stick to my mouth/throat. May try again with more oil or butter.
I’m sorry this recipe wasn’t to your tastes, Marilyn. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!
So dry. I wasted beautiful peaches for this and it makes me sad.
I’m sorry you to hear had trouble with the recipe, Katherine. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.
I love this peach crisp! I especially like how it is not overly sweet as are many crisps. The tartness of the peaches is complemented by the honey, coconut oil and nutmeg with the oat topping adding crunch but not sugary sweetness. I served it warm with a dollop of Chobani vanilla greek yogurt. Delicious!!
Hi Gayle! So glad you enjoyed the recipe! Thank you for this kind review!
Taste was great- I used half blueberries and half fresh peaches. I would say the topping is very tasty but i would cut the salt in half next time ( I am a salt lover but it was a little too much) Also I am not sure if by using blueberries it decreased my “juicing” or if the amount of flour was just too much. Also i would in the future likely only use 1/2 to 2/3 the amount of topping as it formed a ” crust effect” due to the thickness. I did increase the butter as it mixed so dry. The Nuts were an awesome addition. Topping with Vanilla Ice Cream a Must in my opinion as it added some moisture and well: Who doesn’t like Ice-cream or an equivalent on a warm crumble ! Thanks- loved the honey will try again with Modifications.
Hi April, did you use table salt or kosher salt when making this? Glad you enjoyed the taste!
My boys and I had a wonderful time making and eating this. Absolutely delicious! I used coconut oil with the butter. Such a great way to get fiber in. Yummmmmm
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
You’re just awesome, Erin.
Thank you Liz!
I used four cans of Peaches (two with juice, two with heavy syrup), gently drained and diced. It was wonderful. The topping was a bit dry so I drizzled some melted butter on top once out of the oven. I probably could have left more juice with the Peaches, because I like it a bit thin. I will definitely make this again.
HI Cynthia! Thanks for the feedback!
Delicious. I changed the flour for almond flour in both the topping and the filling. I used Agave in place of the honey. It was wonderful. Had alot of peaches so I doubled it. Topped it with whipped cream.
Hi Misty! So glad you enjoyed the recipe! Thank you for this kind review!
topping too dry….peaches coated with gummy flour…icky.
I’m sorry you to hear had trouble with the recipe, Melissa. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!
This recipe drove me nuts. It would be so much easier if the whole recipe was in one place without directions with pictures in between. I often have to scroll back and forth to read how much of each ingredient goes in next and when there are pictures in between, or just text that is basically unrelated, well it is beyond frustrating. Of course, if I printed the recipe, it would somewhat alleviate that problem, but it would be pages long.
As for the recipe, it was very good, peach part was perfect, but I found the topping to be a bit heavy, tasty , but more than needed. If I make this again I would use maybe half the amount of topping.
Hi Gayle, this recipe actually prints in just two pages and you can select it without images. Did you see the full recipe in the recipe card or are you talking about my more detailed instructions written in the blog post? Glad you enjoyed it!
I tried this during the summer and got addicted to it!!! What a great combination of flavours. I am so disappointed that peach season is now over. So, I am wondering; can this be made with canned peaches, perhaps after draining the syrup from them?
Hi Fran! 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!
I used a combination of about half peaches and half blueberries in the filling. (Highly recommend using some blueberries!) I used pecans for the nuts in the topping. It was so delicious, especially for a “healthy” dessert! We didn’t use any ice cream or yogurt on it this first time, we just ate it warm out of the oven. It’s also great leftover, cold, with greek yogurt. The whole family loves it.
Hi Lauren! Great suggestion on the blueberries! Thank you!
As usual, your recipe did not disappoint! Made this for a family get together yesterday and we all LOVED it! My peaches were quite ripe and perhaps not as firm as they should’ve been, but it still came together beautifully. I even added a handful of blueberries just for fun. Can’t wait to make this again. Thank you, Erin!
So glad to hear you enjoyed it, Andrea!
just fyi … this recipe was under ‘gluten free’ but uses whole wheat flour or all purpose flour – neither of these two flours are good for GF diets.
Hi Mary, it was under the gluten free section because we give recipe notes on how to make it gluten free, for those who are interested in trying it. Thanks!
I picked up a bunch of fresh peaches at the farmer’s market this weekend, and they were just begging to be made into something delicious. I made this last night for my family and they did nothing but rave about how great the flavor and the crunch was. The crisp topping adds the perfect amount of sweetness and crunch.
Great to hear, thank you Olivia!
Holy yum! This was a delight! My boyfriend and I were talking about how it’s been awhile we’ve had peaches and we devoured it! This is so easy and comes out beautiful! I will be making this often for sure!
Yay! Thank you Josephine!
This was spectacular. Just the perfect amount of sweetness. I followed this exactly. Ripe peaches made this a lovely, juicy dessert. It will be a new summer favourite.
Great to hear, thank you Kristie!
This peach crisp turned out delicious!
Here are suggested modifies that I used:
TOPPING
Use whole wheat pastry flour instead of white whole wheat flour (they are quite different)
I added 1 heaping cup chopped pecans
FILLING
I used 1/4 instead of 1/3 cup brown sugar (plus the 2 T granulated)
I used cornstarch instead of flour to thicken
Otherwise, the same.
The filling was amazing and the topping perfect (unlike some comments I read).
Thank you for this recipe!
Glad to hear you enjoyed it, Elizabeth! Looks great!
This turned out really well for me. I am not eating any refined sugars, so I substituted some honey and maple syrup for the sugar in the topping, and it turned out really well, did not have problems with dryness like some of the other commentors.
So glad to hear you enjoyed it, Kate! Thank you!
Absolutely delicious!!
Thank you Gloria!