This Peach Crisp is an easy summer recipe full of sweet and juicy peaches and a delicious crumble topping with coconut sugar and almond flour. This classic dessert takes less than 10 minutes of prep and is healthy enough for breakfast and even more perfect for dessert! It’s gluten-free, , grain-free, vegan, paleo, refined sugar-free and includes a low carb keto option.
Updated August 2023
Delicious and Easy Peach Crisp Recipe: A Summertime Favorite
Peach season is here, and there’s no better way to celebrate than with a mouthwatering Peach Crisp. Whether you have a surplus of ripe peaches or just want to indulge in a sweet and fruity dessert, this recipe is a winner. This Peach Crisp combines the natural sweetness of peaches with a crispy, nutty topping for a delightful treat.
Plus, it’s versatile enough to accommodate various dietary preferences.Whether you’re enjoying it as a family dessert for Labor Day or treating yourself to a cozy evening in, this recipe will surely become a summertime favorite.
What is the difference between a Peach Crisp and a Peach Crumble?
Well, many people use the name interchangeably but the main difference between a peach crisp and a peach crumble is all in the topping.
So a crisp topping is typically made with a combination of oats, butter and sugar.
While a crumble topping consists of a mixture of flour, butter and sugar so it resembles more of streusel topping.
Ingredients: Creating the Perfect Peach Filling and Crispy Topping
FOR THE FILLING:
- Ripe Peaches: These are the star of the show, providing natural sweetness and a burst of juicy flavor.
- Coconut Sugar: For that touch of sweetness; feel free to use golden monk fruit sweetener, Swerve or any other low-carb alternative.
- Arrowroot Starch: To thicken the filling, but you can substitute with tapioca starch, corn starch, or xanthan gum for a low-carb option.
- Vanilla Extract: Adds depth and a delightful aroma.
- Ground Cinnamon: For a warm, comforting flavor.
FOR THE TOPPING:
- Superfine Blanched Almond Flour: Creates a nutty and gluten-free crumble.
- Coconut Flakes, Pecans, and Sliced Almonds: These add crunch and texture. You can opt for gluten-free rolled oats for a nut-free and coconut-free version.
- Coconut Oil: Provides the perfect texture; you can use refined coconut oil if you don’t want a coconut flavor. Vegan butter, ghee, or regular butter are also alternatives.
- Maple Syrup: Adds sweetness; swap with honey for a non-vegan option or sugar-free maple syrup for a low-carb or keto variation.
- Coconut Sugar: For a touch of sweetness or use a low-carb sweetener.
- Vanilla Extract: Enhances the overall flavor.
- Ground Cinnamon: Offers warmth and depth.
Instructions: How to make Peach Crisp:
- Preheat and Prepare: Preheat your oven to 350°F and lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
- Prepare the Filling: If using fresh peaches, peel and slice them. If using frozen peaches, thaw, drain, and pat them dry. In a mixing bowl, combine the peaches with coconut sugar, arrowroot starch (or a substitute), vanilla extract, and ground cinnamon. Toss everything gently, then spread the mixture evenly in the prepared baking dish.
- Create the Crumble Topping: Rinse and dry your bowl, then combine all the ingredients for the crisp topping using a fork or clean hands. The mixture should stick together like cookie dough. Alternatively, use a food processor to achieve a crumbly texture.
- Sprinkle the Topping: Evenly sprinkle the topping mixture over the peach filling in the baking dish.
- Bake to Perfection: Place the dish in the preheated oven and bake for 30-35 minutes, or until the fruit begins to bubble, and the topping turns light golden brown.
- Cool and Serve: Allow the Peach Crisp to cool for at least 15 minutes before serving. It’s best enjoyed warm, especially when paired with a scoop of dairy-free ice cream.
Tips for Success: Making the Perfect Peach Crisp
- Use Ripe Peaches: The ripeness of your peaches matters. They should be soft and juicy for the best flavor.
- Thicken the Filling: Arrowroot starch, tapioca starch, or corn starch help create a gooey, luscious filling.
- Crispy Topping: Achieve the perfect topping by ensuring your mixture sticks together like cookie dough. You can even use a food processor for a crumbly texture.
- Golden Brown Perfection: Bake until the fruit starts to bubble, and the topping is golden brown. This ensures a lovely contrast between the sweet peaches and the crispy topping.
Serving Suggestions: Enjoying Your Peach Crisp
Peach Crisp is delightful on its own, but you can take it to the next level with these serving suggestions:
- Dairy-Free Ice Cream: Serve your warm Peach Crisp with a scoop of dairy-free ice cream for an extra creamy and indulgent experience.
- Whipped Cream: Top it with a dollop of coconut whipped cream or your favorite non-dairy alternative.
- Fresh Berries: Add a pop of color and freshness with a handful of fresh berries like raspberries or blueberries.
- Nuts: For an extra crunch, sprinkle some chopped almonds or pecans on top before serving.
Variations and Substitutions
Feel free to get creative with your Peach Crisp:
- Nut-Free and Coconut-Free: Substitute the nuts and coconut flakes with equal amounts of gluten-free rolled oats for a nut-free and coconut-free version.
- Low-Carb or Keto: Use sugar-free maple syrup and xanthan gum in the filling for a low-carb or keto-friendly Peach Crisp.
- Opt for a different fruit: Whether you are craving an Apple Crisp, Strawberry Rhubarb Crisp or Mixed Berry Crisp, you simply can’t go wrong!
Storage and Freezer Instructions
If you have leftovers or want to prepare Peach Crisp in advance, follow these storage and freezer instructions:
Storage: Keep your Peach Crisp covered in the refrigerator for up to 3-4 days. Reheat in the oven or microwave for a warm, gooey treat.
Freezing: You can also freeze Peach Crisp for future enjoyment. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can stay frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven.
You can also freeze your peach crisp unbaked. This will ensure that your fruit crisp won’t get soggy.
To Freeze: Prepare the crisp, but do not bake. Wrap tightly with plastic wrap and foil or an air-tight lid. Freeze.
To Prepare From Frozen: Thaw in the fridge and bake as instructed.
FAQs (Frequently Asked Questions):
Q1: Can I use canned peaches for this recipe? A1: While fresh or frozen peaches are preferred for the best flavor and texture, you can use canned peaches in a pinch. Just be sure to drain them well and adjust the sweetness accordingly.
Q2: Can I make this Peach Crisp ahead of time? A2: Absolutely! You can prepare the fruit filling and the crumble topping ahead of time and store them separately in an airtight container in the fridge for up to 3 days. On the day you plan to serve it, simply spread the filling in to the pie pan and add the crisp topping then bake.
Q3: What can I use instead of almond flour for the topping? A3: If you have nut allergies or prefer an alternative, you can substitute almond flour with a gluten-free flour blend or oat flour.
Q4: Is this recipe suitable for a keto diet? A4: Yes, you can adapt this recipe for a keto diet by using sugar-free maple syrup and xanthan gum in the filling. Also, ensure that your choice of sweetener aligns with your keto goals.
Q5: Can I freeze Peach Crisp? A5: Absolutely! To freeze Peach Crisp, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can stay frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven when ready to enjoy.
Q6: Can I make this recipe without coconut products for a nut-free and coconut-free version? A6: Yes, you can make a nut-free and coconut-free Peach Crisp by substituting the coconut flakes and nuts with equal amounts of gluten-free rolled oats.
Q7: Can I make this ahead of time? A7: Yes. You can prepare the fruit filling and the crumble topping ahead of time and store them separately in an airtight container in the fridge. On the day you plan to serve it, simply spread the filling in to the pie pan and add the crisp topping then bake.
More delicious peach recipes you will love:
This Peach Crisp is an easy summer recipe full of sweet and juicy peaches and a delicious crumble topping with coconut sugar and almond flour. This classic dessert takes less than 10 minutes of prep and is healthy enough for breakfast and even more perfect for dessert! It's gluten-free, , grain-free, vegan, paleo, refined sugar-free and includes a low carb keto option.
- 6-7 ripe peaches , peeled and thinly sliced
- 5 tablespoons coconut sugar , can sub with golden monk fruit sweetener or preferred granulated sweetener for low carb
- 2 tablespoons arrowroot starch , you can also sub with tapioca starch, corn starch or use 1/2 teaspoon of xanthan gum for low carb
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups superfine blanched almond flour
- 1/3 cup coconut flakes , roughly chopped (if you prefer a nut-free / coconut-free peach crisp, you can sub with equal amounts of gluten-free rolled oats)
- 1/3 cup pecans , finely chopped (if you prefer a nut-free / coconut-free peach crisp, you can sub with equal amounts of gluten-free rolled oats)
- 1/3 cup sliced almonds , roughly chopped (if you prefer a nut-free / coconut-free peach crisp, you can sub with equal amounts of gluten-free rolled oats)
- 1/2 cup softened coconut oil , you want the texture like softened butter – use refined coconut oil if you want to avoid any coconut flavor. Can also use vegan butter, ghee or regular butter if not vegan
- 1/4-1/3 cup maple syrup , you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp (add more according to sweetness preferred)
- 2 tablespoons coconut sugar , can with golden monk fruit sweetener or preferred brown sugar substitute for low carb
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
If using fresh peaches: Wash, dried and cut peaches into slices.
If using frozen peaches: Thaw, drain and pat dry.
Add to a large mixing bowl then add coconut sugar, arrowroot starch, vanilla, and cinnamon. Gently toss everything together.
Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
MAKE THE CRUMBLE TOPPING:
Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough.
Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
Sprinkle the mixture evenly over the filling. BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown.
Allow to cool for at least 15 minutes before serving. Best served warm with a scoop of dairy-free ice cream.