This easy Healthy Peach Crisp only takes 15 minutes to prepare, making it the perfect make-ahead summer breakfast or dessert for the entire family! Plus, it's gluten free and dairy free.
If you love peach recipes, try my Gluten Free Peach Cobbler another day -- it's fabulous too! As a trained chef, I also have dozens of others healthful breakfast recipes that are easy to make!
Healthy Peach Crisp
The summer time is packed with fresh peaches, but sometimes they don't all get eaten at home (if you know what I mean!) I decided to develop a healthy Peach Crisp recipe that can be eaten for either breakfast or as dessert, packed with ingredients that will nourish your body while still tasting wildly delicious & sweet like your average peach crisp.
Ingredients
All kitchen tools you'll need
- Dry measuring cups - you can still use the dry measuring cups for the maple syrup despite it being a liquid!
- 2 large mixing bowls
- 1 mixing spoon or rubber spatula - no need to wash the spoon between the mixtures, just use the same spoon!
- 8x8 baking dish
Recipe Method
Preheat the oven to 400°F and grease an 8"x8" baking dish with cooking spray.
Step 1 - Mix peeled, cored and very thinly sliced peaches with maple syrup, lemon juice, cinnamon and arrowroot starch.
Step 2 - In another large bowl mix together the coconut oil, oats, almond flour, maple syrup, cashew butter, vanilla extract, cinnamon and salt until well combined.
Pro tip - You can use the same mixing spoon from the peaches to save on dishes!
Step 3 - Place peaches into the bottom of the prepared pan. Top with the crumble and evenly distribute it over the peaches. Bake for 35-40 minutes until the peaches are bubbly!
Helpful baking tips
Since this recipe uses coconut oil, the crisp topping can easily burn. Be sure to use the middle oven rack so the crisp isn't too close to the heat source. Also, if the crisp topping gets too dark, place a piece of foil lightly over the top of the peach crisp for the last 10 minutes of baking to prevent too much browning.
Choosing your peaches
Ideally use fresh very ripe peaches! They should be on the verge of overripe, but shouldn't have any moldy blemishes (so not too ripe).
If you have leftover soft stone fruit at home (whether that be peaches, nectarines or plums), you can easily use the slightly softer ones in this recipe so you don't waste any delicious fruit in your fridge.
Yield
The peach crisp will serve 6. If you serve it as a dessert with a scoop of vanilla ice cream it can feed 8-10 people.
Recipes you may love!
Healthy Peach Crisp (with fresh peaches)
Ingredients
For the Peach Filling
- 5 ripe peaches peeled, cored & cut into ¼” slices (approx. 4 cups once sliced)
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- 1 tablespoon arrowroot starch/powder
For the Crisp Topping
- ⅓ cup refined coconut oil softened but not melted (70 grams)
- 1 ½ cups old fashioned rolled oats gluten free
- ⅔ cup almond flour spooned and leveled (60 grams)
- ⅓ cup maple syrup
- ⅓ cup cashew butter mixed well (90 grams)
- 1 tablespoon ground flaxseeds
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon Kosher salt
Instructions
- Preheat the oven to 400°F and grease a 8”x8” baking dish with nonstick cooking spray.
- In a large mixing bowl, add the peaches, maple syrup, lemon juice, cinnamon and arrowroot starch. Mix until the peaches are well coated. Set aside.
- In another large bowl, mix together the coconut oil, oats, almond flour, maple syrup, cashew butter, vanilla extract, cinnamon and salt, just until combined.
- Place the peach mixture in an even layer in the prepared pan. Top the peaches with the oat topping.
- Bake for 35-40 minutes or until the peaches are very soft and bubbly.
- Let cool for 10 minutes before enjoying it!
Notes
- Precise peach amounts: 2 pounds peaches before peeling/coring/slicing. 1.5 pounds after peeling/coring/slicing. Yields 4 cups once sliced.
- Ideally use fresh very ripe peaches! They should be on the verge of overripe, but shouldn't have any moldy blemishes (so not too ripe).
- Peel and slice peaches ahead of time for easy and quick recipe prep!
- I like to use a 8”x8” square casserole dish, but you can also use a round 8” casserole pan or cake pan.
- Storage: Enjoy right away or let cool completely before covering the pan with plastic wrap and storing in the fridge for up to 4 days.
- Reheating: The crisp will always be best right after baking, but it can easily be reheated in smaller portions in the microwave for 40-60 seconds, or reheat the entire crisp uncovered in the oven at 350°F for 10-15 minutes until bubbly and warmed through.
- Yield: The peach crisp will serve 6. If you serve it as a dessert with a scoop of vanilla ice cream it can feed 8-10 people.
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