This easy peach crisp recipe is so quick and delicious, it’s the perfect dessert for every occasion. Made with basic ingredients, it’s ready to devour in 30 minutes!
If you’re looking for a cosy and fruit filled dessert to enjoy, or impress, then this peach crisp is the crowd-pleaser you need. This is a wonderful way to enjoy seasonally fresh peaches or canned ones too.
Why you’ll love this recipe
- Easy to make. From prep to plate, this recipe takes minutes and just a few basic ingredients. I love being able to whip this together while preparing dinner.
- Easy to customize. You can add your favorite fruits to the mix or switch them out for other stone fruits, apples or berries.
- Perfect comfort food. What’s better than a freshly baked fruity dessert when you need to feel cozy? I find the natural sweetness of the filling and the buttery crispness of the topping is the perfect flavor and texture combination.
For the Filling
- Peaches. Fresh or canned. If you use canned peaches, drain them properly before adding to the recipe. You can also use frozen peaches if you thaw and drain them.
- Granulated sugar. Sweetens the filling to balance the tartness of the peaches.
- Lemon juice. Adds a touch of acidity, enhancing the dish with a little citrus and preventing the peaches from browning.
- Cornstarch. Thickens the filling to give it that signature silky texture.
For the Topping
- Old-fashioned oats. Provides structure and I love the crunchy texture they bring to the topping.
- All-purpose flour. Helps to bind and build the topping.
- Brown sugar. Sweetens the topping and helps it to caramelize.
- Ground cinnamon. A warm and cozy spice that complements the peaches. I find this is the perfect finishing touch.
- Dairy-free margarine or butter. Used to create a buttery and crumbly topping.
How to make peach crisp?
Step 1 – Prepare the peach mixture. Preheat your oven to 350°F (175°C). Cut the peaches into slices and put them in a large bowl. Add the white sugar, lemon juice, and cornstarch to the bowl and stir well to coat the peach slices. Pour the peach mixture into a baking dish and spread it evenly.
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Step 2 – Prepare the oat topping. In another bowl, combine the rolled oats, flour, brown sugar, and cinnamon and mix well. Melt the dairy-free margarine in a microwave or a saucepan and pour it over the oat mixture. Mix with a fork or your hands until the oat mixture becomes crumbly.
Step 3 – Add oat topping to the peach mixture. Sprinkle the oat mixture over the peach mixture in the baking dish.
Step 4 – Bake and serve. Now, bake in the preheated oven for 30-35 minutes or until the crisp topping is golden brown and the peach filling is bubbling. Take the baking dish out of the oven and let it rest for a few minutes before serving with a dollop of whipped coconut cream.
Tips to make the best recipe
- Use fresh, ripe peaches. For the best results, flavor and texture. You can peel them or leave the skin on, depending on your preference.
- Spread the topping evenly. I also like to press the crumble gently into the filling with my hands once it’s evenly spread. This will help the topping adhere to the filling and form a nice crust.
- Serve the peach crisp warm. This dish is designed to be served warp and I usually add a scoop of vegan vanilla ice cream or whipped coconut cream. You can also drizzle some caramel sauce or maple syrup over the crisp for extra sweetness.
- Add some spices. You can add some additional spices to the mix, such as nutmeg, or ginger, for more warmth and aroma.
- Sprinkle with some nuts. Add some nuts, such as pecans or almonds, to the topping for extra flavor and crunch.
- Add some berries. Add a cup of fresh or frozen berries, strawberries, raspberries, etc., to the peach filling. Berries will add a burst of color and flavor.
To store. Place the leftovers in an airtight container to store in the refrigerator for 3-5 days.
To freeze. In an airtight container or freezer bag, peach crisp can be stored for up to 3 months.
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Frequently Asked Questions
Yes, you can use canned peaches for crisp.
Oat flour, almond flour and coconut flour are great gluten-free alternatives. If you want to use all-purpose flour, you can use gluten-free all-purpose flour.
A peach cobbler has a doughy topping that covers the fruit completely, while a peach crisp has a crumbly topping that is sprinkled over the fruit. A cobbler is more like a pie, and a crisp is more like a granola bar.
For the filling
- 6 cups peaches fresh, sliced (or drained, if canned)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the topping
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup dairy-free butter melted
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced peaches, granulated sugar, lemon juice, and cornstarch. Toss to coat the peaches evenly. Transfer the peach mixture to a baking dish.
- In a separate bowl, mix together the oats, flour, brown sugar, and cinnamon.
- Add the melted dairy-free margarine and stir until the mixture forms clumps. Sprinkle the oat mixture over the peaches in the baking dish.
- Bake in the preheated oven for 30-35 minutes or until the topping is golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving with a dollop of whipped coconut cream.