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.

A bowl of peach crisp with ice cream on top

Juicy, honey-sweetened peaches bubbling away beneath the most generous portion of toasty, buttery oat topping of any fruit crisp I’ve ever baked, this easy summer dessert pushes the topping-to-fruit ratio to the absolute max.

Use a big spoon when you scoop it. You’ll need all the surface area to capture the golden topping and reach the prize of peaches waiting beneath it.

Fruit crisps 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.

They’re also flexible and leave room for play.

In addition to swapping out the different fruits as the summer goes on (Strawberry Crisp and Strawberry Rhubarb Crisp kick off the season, Cherry Blackberry Crisp follows, then Vegan Apple Crisp brings us home), I also tweak the topping.

Usually I add different nuts or spices, but for this peach crisp, I decided to experiment with the topping amount.

Easy and healthy peach crisp with oatmeal topping

 

Guys, this peach crisp has SO MUCH TOPPING.

As we were scraping the baking dish clean, making sure we had captured every bit of crumble clinging to its sides, I mentioned to the friend I was sharing it with that I thought it might have been too much topping. In fact, I was considering reducing the amount of topping before posting the recipe.

You would have thought I’d just announced that it had become illegal to share videos of puppies on the Internet. I was immediately informed that I was to do no such thing. The peach crisp was PERFECT, just as it was.

So, if you’re a fan of the golden, crispy, buttery topping goodness, grab a spoon (the bigger the better)!

I adore this recipe at the height of peach season, but if fresh peaches haven’t reached you yet, fear not. You can use frozen peaches to make crisp too.

For the lovers of a generous crisp topping, feel free to try this recipe with other fruits, or even mix a few together to make the recipe your own.

Fresh peaches on a blue and white towel

Peach Cobbler vs. Crisp vs. Crumble

Peach crisp is a member of the bubbly, messy, and down-right delicious family of easy fruit desserts that include other similar recipes like crumbles and cobblers.

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

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

  • Peach 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.
  • Peach cobbler either uses a cake-like batter (like this Dutch Oven Peach Cobbler and this Crock Pot Peach Cobbler) or a biscuit-style batter, depending upon the recipe and often the region. Generally, the batter is scattered in dollops on top of the fruit and will form a rough “crust” on top of the hot, bubbly fruit.
  • Peach crumble has a topping made from simply flour, sugar, and butter; it does not include oats, so it’s usually more dense that peach crisp.

If you have a surplus of peaches, I suggest trying them all! Baked fruit desserts like crisps, cobblers, crumbles are all delicious treats to make if you have peaches going bad.

How to Make Peach Crisp

Per usual, I made a few sneaky swaps to make this a more 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!

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

The topping is whole grain and contains a more moderate amount of butter than you’ll find in more traditional fruit crisp recipes (Pioneer Woman, Ina Garten, Betty Crocker, etc.), but all you’ll notice is how sweet and sublime it tastes.

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 a wonderful source of vitamins and fiber. (Leftover peach crisp for breakfast anyone?)
  • Honey. Adds just a touch of natural sweetness to our peach filling.
  • Flour. Helps thicken the peach filling to create warm, syrupy goodness.
  • Lemon Zest. Brightens up all the other flavors.
  • Vanilla + Nutmeg. Warm, cozy additions that help this healthy peach crisp become something truly special.

Oat Topping Ingredients

  • Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture.
  • Butter + Oil. The moisture and golden elements in the crisp topping come from extra virgin olive oil and butter. While olive oil’s light, fruity flavor isn’t always the best pairing in dessert recipes, this 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 refined coconut oil.
  • Sugar + Cinnamon. A combination that everyone loves! These are the warm and sweet complements to the nutty and buttery flavors in the topping.
  • Whole Wheat Flour. To make our topping a little more wholesome, I used whole wheat flour. If you only have all-purpose flour on hand, you can use it instead.
  • 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. 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.

Honey sweetened sliced fresh peaches in a mixing bowl

The Directions

  1. Stir the sliced peaches together with the filling ingredients, then transfer them to a baking dish.
  2. For the topping, melt the butter and oil on the stove, then add the oats, flour, and remaining topping ingredients. Scatter the topping over the peaches.
  3. Bake the crisp for 20 minutes at 375 degrees F, then cover the dish with aluminum foil. Bake for 10 to 15 more minutes, until golden on top and the filling is hot and bubbly. ENJOY!

Recipe Adaptations

  • 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 crumble!)
  • 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 in my favorite Vegan Apple Crisp (which also happens to be dairy free!).
  • Use Frozen Peaches. Frozen peaches can be used to bake peach crisp! Make sure your peaches are thawed before starting the recipe (there may be some excess liquid, as frozen fruit tends to be more juicy).
  • Use 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, but if you need dessert in a hurry and really want to try, look for peaches packed in pure fruit juice versus syrup and drain them first. If your canned peaches are already in syrup, they will be sweeter, so I’d suggest reducing the honey in the filling. Note that your filling will be much softer than if you use fresh or frozen peaches. If you decide to play around with canned, I’d love to hear how it goes!

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 recrisping the topping.
  • 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.

Other Delicious Peach Recipes

Healthy peach crisp served in a bowl next to a baking dish of peach crisp

Recommended Tools to Make Healthy Peach Crisp

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!

Peach Crisp

4.92 from 24 votes
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.

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

Servings: 8 servings

Ingredients
  

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 ¼ 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

Instructions
 

  • 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.

Notes

  • You can also make this recipe with plums, cherries, blueberries or a mix!
  • 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 recrisping the topping.
  • 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.
  • 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

Serving: 1(of 8)Calories: 360kcalCarbohydrates: 52gProtein: 6gFat: 16gSaturated Fat: 5gCholesterol: 15mgFiber: 5gSugar: 32g

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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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81 Comments

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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. Erin

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

    1. 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!

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

  5. 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!!

  6. great timing for a peach crisp and appreciate you having lightened the butter load slightly, very much appreciated and thank you for this recipe!5 stars

  7. 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.  4 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 :)

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

    1. 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.

  9. 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

  10. 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

  11. 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.)

  12. 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

    .

    1. 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!

      1. I’m trying to print out the recipe but a large blank space shows right in the middle of the page throughout your website. I’ve ex’d out the ads and it got smaller but still there. I’ve tried twice. If i can print this out i’ll be making it tonight for my co-workers and I. I will be using fresh peaches, quick oats and no almonds.(no nuts in my food,sorry) i can’t wait! Wish me luck.

        1. I’m so happy you want to make this recipe, Jamie, and I’m sorry you’ve had trouble printing it! In order to print out the recipe in the best format, you should select the green “Print” button directly under the photo in the recipe. This should open a new page without any ads or additional spaces. I hope this helps!

  13. 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

  14. 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

  15. …I think this would have been great except adding the lemon zest made it exceptionally tart…even with ice-cream I found it difficult to palate…5 stars

    1. I’m sorry this recipe didn’t turn out as you expected! I know it can be difficult to try something new and not have it work out, so I really wish you would’ve enjoyed it!

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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.

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

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

  27. 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 in my favorite Vegan Apple Crisp (which also happens to be dairy free!).

    I think the abov3 should say “Swap the peaches for apples.” Lol

    1. Hi Coleen! This sentence is offering the suggestion to swap the apples in the Vegan Apple Crisp recipe for peaches. I hope this helps!

  28. 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!