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With juicy, honey-sweetened peaches bubbling away beneath an irresponsible amount of 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!

perfect healthy peach crisp without cornstarch in a bowl

Why You’ll Love This Juicy Crisp

  • Peaches. Enough said! Stone fruits like peaches are the jewel of summer. 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. You didn’t think I forgot to call out the topping, did you? It’s somehow buttery and crispy at the same time, and it tastes fabulous with the filling. 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 (as is this Cherry Crisp).
  • Super Simple. Fruit crisps (like this Strawberry Rhubarb Crisp) 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, this crisp can do it all! No fresh peaches available? Fear not! You can use frozen peaches. Feel like switching up the topping? Go for it! Try adding different nuts (or omit them entirely), spices, or extracts to make it your own. See more ideas in the “Recipe Variations” section below.
perfect peach crisp in a bowl with ice cream

5 Star Review

“Delicious!!! A new family favorite.”

— Sasha —

What Is the Difference Between Peach Cobbler and Peach Crisp?

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 (like in this Blackberry Crisp).
  • Cobbler either uses a cake-like batter 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 (like in this classic Easy Peach Cobbler).
  • 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 (and they taste delicious with a scoop of vanilla ice cream). Try them all!

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

How to Make Peach Crisp


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 peaches for crisp.
  • 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 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 healthy 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.

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 streusel 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! 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

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. Then, place them in an ice bath and peel them.
peeled, pitted, and sliced peaches in a large bowl
  1. Prepare the Filling. This will smell amazing!
a mixture of oats, cinnamon, almonds, and flour in a mixing bowl
  1. Combine the Topping Ingredients. A rubber spatula works well for stirring it all together.
a baking pan of homemade peach crisp topped with an easy oat topping before baking
  1. Bake the Peach Crisp. Bake peach crisp at 375 degrees F for 30 to 35 minutes. Let cool and DIG IN!
a pan of easy peach crisp with crumble topping and ice cream

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. Homemade peach crisp does need to be refrigerated. 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. You can freeze peach crisp for up to 3 months. Store it in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

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!)

fresh or frozen peach crisp with topping

What to Serve with Peach Crisp

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.
  • Better Peaches Make a Better Crisp. The fruit is the heart of any crisp and you can’t beat juicy, in-season peaches. While they’re bountiful, freeze peach slices on a parchment-lined baking sheet until solid. Transfer the frozen slices to an airtight freezer-safe container and enjoy fresh peaches for this crisp or a Peach Smoothie any time of year.
  • 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

4.64 from 91 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 minutes
Cook: 30 minutes
Total: 1 hour 20 minutes

Servings: 8 servings


For the Peach Filling:

For the Crisp Topping:


  • 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.



  • 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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Frequently Asked Questions

Do I Need to Peel Peaches for Peach Crisp?

No, it is not necessary to peel peaches for crisp recipes. 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, you can bake with unpeeled peaches. Simply slice and pit the peaches and skip boiling and peeling.

How Do You Keep Peach Crisp from Getting Soggy?

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 sliced peaches.

How Can I Make the Best Peach Crisp With Canned Peaches?

Proceed with caution. I haven’t tried making this a canned peach crisp recipe with oats, but I think you could experiment in a pinch. Note that the crisp won’t be fresh-tasting and the filling will be much softer. For best results, try peaches packed in pure fruit juice (versus syrup) and drain them first. If you’ll be making a peach crisp with peach pie filling (canned peaches 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 My Crisp in the Crock Pot?

If you’d like to make a fruit crisp in the slow cooker, I recommend trying my Crock Pot Apple Crisp recipe. However, I haven’t experimented with swapping in peaches in that recipe. If you want a peach dessert recipe made in the crock pot, give my Crock Pot Peach Cobbler a try.

Related Recipes

Here are more of my favorite fresh summer peach recipes:


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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 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. 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).

  1. Made this last night (peach and blackberry) for breakfast this morning and we all loved it! Thanks for this yummy recipe!5 stars

    1. 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!

    1. 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.

  2. 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 stars

  3. 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.

    1. 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!!

  4. 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.  5 stars

    1. 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 :)

  5. 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!5 stars

  6. 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.4 stars

  7. 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…. 

    1. 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.)

  8. 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!5 stars

  9. 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!5 stars

  10. 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!5 stars

    1. 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!

      1. 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!5 stars

  11. 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!!!5 stars

  12. 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!!5 stars

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

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

  21. 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!

  22. 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!

  23. 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

  24. 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

  25. 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!

  26. 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!

  27. 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

  28. 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!

  29. This is amazing!! Perfect level of sweetness especially for having ice cream on top. So yummy. Will absolutely be making this again and again.5 stars

  30. Topping too dry for my taste-the oats wanted to stick to my mouth/throat. May try again with more oil or butter.3 stars

    1. 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!

    1. 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.

  31. 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!!5 stars

  32. 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.3 stars

  33. 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. Yummmmmm5 stars

  34. 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.

  35. 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.5 stars

    1. 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!

  36. 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.

    1. 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!

  37. 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?5 stars

    1. 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!

  38. 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.5 stars