When peaches are in season, there's nothing I crave more than this peach crisp. Nutty, oaty, juicy & sweet, it's easy to make & absolutely delicious.
This may be sacrilege, but over the years, I’ve become less and less interested in chocolate desserts and more and more obsessed with fruit ones. And right now, fruit crisps – like this peach crisp recipe – are my absolute favorites. They’re SO easy to throw together, they let seasonal produce shine, and to me, there’s nothing more delicious than a nutty, oaty crumble with juicy baked fruit and a scoop of vanilla ice cream.
Peach Crisp Recipe Ingredients
Now that peaches are in peak season, this peach crisp has been on repeat in our house. At this time of year, peaches burst with sweet flavor on their own, so I keep the peach filling simple – it’s just the fruit! No added sugar needed. These 7 ingredients combine to make a delicious nutty crumble on top:
- Whole rolled oats get toasty in the oven, adding depth of flavor to the topping.
- Chopped pecans add nuttiness and crunch.
- Flour binds the topping together, creating sweet, buttery clumps.
- Brown sugar gives it a yummy caramelized sweetness.
- Cinnamon adds a touch of warm flavor.
- Sea salt offsets the sweetness of the sugar and the peaches.
- Coconut oil is my go-to shortening for the crumble, but you can use butter or vegan butter – I tend to grab whichever one I happen to have on hand. All add delicious buttery flavor, so you really can’t mess this one up.
And that’s it! Pulse together the topping in a food processor, sprinkle it over the sliced peaches in a skillet or baking dish, and bake for just 15 minutes. Enjoy!
Peach Crisp Recipe Variations
I realize that you might not want to turn your oven on in the heat, but the nice thing about peaches (vs. apples, pears, etc), is that they cook pretty fast. If you’re still not convinced, use the grill instead.
When I made this peach crisp recipe for the photos, I actually used a mix of fresh peaches and plums for the filling, but you can’t go wrong by making an all-peach filling. Summer berries are another great addition. Try using a 3 peach:1 cup berries ratio. Personally, I’m a fan of pairing blackberries and peaches, but blueberries, raspberries, or pitted tart cherries would be delicious as well.
As far as the oat topping goes, feel free to swap in your favorite nut for the pecans (I like walnuts and pistachios!) or add a dash of another warm spice like nutmeg or ginger.
No matter what, serve it piping hot with scoops of vanilla ice cream.
More Favorite Fruity Desserts
If you love this peach crisp recipe, try one of these fruit desserts next:
- Peach Cobbler
- Cherry Clafoutis
- Strawberry Shortcake
- Summer Strawberry Crumble
- Apple Crumble
- Raspberry Vegan Cheesecake
- Apple Cake
- Or any of these 25 Super Fun Baking Recipes!
Peach Crisp
- Preheat the oven to 350°F and brush a medium cast iron skillet (or an 8"x8" baking dish), with a little coconut oil or butter.
- Use a food processor to pulse the oats, pecans, flour, sugar, cinnamon, and salt together. Add the butter or coconut oil and give it a few short pulses until the the crumbly mixture clumps together. If it's too dry, add a little water, a teaspoon at a time. If it's too wet, add a little more flour.
- Place the sliced peaches and plums into the skillet, sprinkle the crumble mixture on top and bake until the topping is golden brown and the fruit is soft, about 15-18 minutes.
- Let cool slightly & serve warm with ice cream.
Gluten free: Use certified gluten free oats and oat flour, or a gluten free flour blend (I like Pamela's).
Note: If your coconut oil is in liquid form, pop it into the freezer for a little while and it'll harden.
Make ahead tip: Make the crumble topping and store it in the fridge until ready to assemble and bake.
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Just made this. Really delicious and easy. I used a pastry blender as didn’t feel like dragging out the processor. Turned out fine. Also subbed maple sugar for the brown sugar which also worked. Thanks for the great recipe.
My Granny made something similar to this but it was more of a turnover type dessert with ice cream. I was in complete awe when she just started throwing it together with no recipe! I want that kind of cooking ability! Great post.
This looks delicious! Thanks for sharing, can’t wait to try it 🙂
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I made something very similar this weekend except I used blueberries and peaches – no plums. Wish I’d thought of the coconut oil substitution instead of using 1/2 stick of butter. Thanks for the idea – will use it next time 🙂
I don’t have a food processor. Can I mix the non-fruit crumble ingredients by hand?
yep… the pecans just need to be crushed up – you can chop them finely or put them in a baggie and crush them with a rolling pin before mixing the rest of the crumble together.
I totally know that feeling of coming home. It always feels so amazing! I definitely feel like its good to get away to help rekindle our love for our home. And this crumble – I love how simple and delicious it is! Anything with crumble = winning.
Home sweet home! Coming home to eat delicious crumble! Simple things are the best!
I feel the same way about returning home from vacation! Your home and regular life is kind of luxurious and purposeful after spending days either laying around on the beach or site seeing! My husband and I have been trying to figure out the perfect amount of vacation, two weeks is too long and 10 days is about a day too long – next time we’re trying 9 days with no more than two beach days 😉 This recipe looks divine, I can’t wait to try it, another excuse to familiarize myself with my cast iron skillets! – Charlie, http://www.lemonbutterlove.com
Hello!
Fabulous recipe! I noticed that a few of the ingredients have an empty box where the amount is supposed to be.
Could you please clarify the amounts of oats, pecans, and brown sugar?
Thanks!
hmm, that’s so odd, I don’t see boxes on my screen, here it is though!:
â…“ cup whole rolled oats
â…“ cup chopped pecans
¼ cup flour (any kind): spelt, oat, whole wheat, all purpose, or a gf blend
â…“ cup brown sugar
½ teaspoon cinnamon
pinch of salt
3 tablespoons butter, vegan butter, or hardened coconut oil (plus more for the skillet)
4 peaches, sliced
4 plums, sliced
How many cups of fruit roughly for this recipe, please? 🙂
Skillets like this are my favorite kind of sweet thing!! I love the peach and plum combo 🙂
I love how simple and minimalist this is! Making the best of a beautiful, seasonal fruit. 🙂
That looks fabulous! Love that it is vegan too. Sounds like the perfect use for fresh fruit! 😀
Wow! I can’t believe how neatly organized, informational and fun your blog is, and the recipes are fantastic!
I can see why you’re so popular, and will be sharing you with my Blog today.
Hugs…www.intheknowwithro.blogspot.com
Oh, I just love this. So simple and I can just imagine the taste…
Welcome home, Jeanine! Oh yes, I also miss cooking in my own kitchen when we travel. And by the way, what a great way to welcome yourself back into cooking with this mouthwatering dessert recipe!
This looks mouth-watering!
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Looks great !
This sounds heavenly with the fresh fruit. I’m making this for dessert tonight. Thanks.
LOVING the peach/plum combo in this crumble! What a perfect Sunday treat 🙂 and welcome home!!
This dessert looks divine. I can picture this on my dining table, with a generous dollop of cashew cream.