This healthy peach crisp is an easy, gluten-free dessert made with juicy peaches and a golden oat crumble topping. It's naturally sweetened, works with fresh or frozen peaches, and tastes just like a classic peach crumble-just lighter.
A Quick Look At The Recipe
- ✅ Recipe Name: Healthy Peach Crisp (Gluten-Free)
- 🕒 Ready In: 45 minutes
- 👪 Serves: 8-10
- 🍽 Calories: ~220-300 per serving
- 🥣 Main Ingredients: Peaches, rolled oats, oat or almond flour, maple syrup, coconut oil
- 📖 Dietary Info: Gluten-free, dairy-free, vegan, naturally sweetened
- ⭐ Why You'll Love It: This healthy peach crisp has a jammy, sweet filling with a golden oat crumble on top-made without refined sugar but tastes just like a classic peach crumble.
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It's one of my most popular summer desserts-and the one I make on repeat every peach season alongside my healthy strawberry crumble and gluten-free healthy blueberry crisp. I've tested this one multiple times to get the texture just right: soft, jammy peaches with a golden oat crumble that stays crisp (never soggy).
I wanted something that still tastes like a classic peach crumble but made with simpler, better-for-you ingredients. This one uses oats, maple syrup, and fresh peaches, so it's naturally sweetened, gluten-free, and still feels like a cozy summer dessert.
I've tested it with both fresh and frozen peaches, played around with the bake time, and kept the steps really straightforward so it turns out right every time-just like my healthy berry crisp and healthy blackberry crumble. It's the kind of recipe you can make once and keep coming back to all season.
Jump to:
- A Quick Look At The Recipe
- Why This Peach Crisp Is Healthier
- Why You'll Love This Recipe
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- Can I Use Frozen or Canned Peaches?
- How to Make Healthy Peach Crisp (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Expert Tips
- Peach Crisp vs. Peach Crumble
- What to Serve with Peach Crisp
- Frequently Asked Questions
- How to Store, Freeze, and Reheat
- More Healthy Crisp & Crumble Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
This is actually so good. Best recipe I've found for overnight oats!
- Ellie
Why This Peach Crisp Is Healthier
- Made with no refined sugar (just maple syrup + fruit)
- Uses oats instead of refined flour for a more wholesome, naturally crisp topping
- Naturally gluten-free and dairy-free
- Lower in sugar than traditional peach crisp recipes
Why You'll Love This Recipe
- Easy & foolproof: Just mix, layer, and bake-no complicated steps.
- Naturally sweetened: Made with maple syrup and juicy peaches (no refined sugar).
- Gluten-free & dairy-free: A better-for-you dessert that still tastes like the classic.
- Perfect jammy + crisp texture: Soft, bubbly peaches with a golden oat crumble that never gets soggy.
- Fresh or frozen peaches: Works year-round, not just during peach season.
Ingredients You'll Need
This healthy peach crisp is made with simple, wholesome ingredients you likely already have at home. I've tested this combination to get the perfect balance of jammy filling and crisp topping.
For the peach filling:
- Peaches: Fresh, ripe peaches make the sweetest, juiciest filling (just like my air-fried peaches). I've tested this with both fresh and frozen, and both work great!
- Lemon juice: Adds brightness and helps balance the sweetness so it doesn't taste flat.
- Coconut sugar: One of my favorite refined sugar-free sweeteners.
- Cornstarch (or arrowroot): Helps thicken the filling so it's perfectly jammy, not watery. Don't skip this or the crisp will be too runny.
- Vanilla extract: Adds a warm, subtle flavor that makes the peaches taste sweeter.
- Cinnamon: Brings that cozy, classic peach crumble flavor.
For the oat crumble topping:
- Rolled oats: The base of the crisp-use gluten-free certified if needed. Don't use steel-cut oats or the texture won't turn out right.
- Oat flour or almond flour: Helps create that soft, crumbly texture. I've tested both, and oat flour gives a more classic crumble feel, just like my healthy blueberry crumble bars.
- Maple syrup & coconut sugar: Naturally sweetens and gives the topping that classic caramelized, slightly crispy texture
- Coconut oil (or butter): Makes the topping golden and crisp. Melt it first so everything mixes evenly.
- Cinnamon + salt: Enhances flavor and balances the sweetness-don't skip the salt, it makes a big difference.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Fresh or frozen peaches: Both work great. I don't recommend thawing frozen peaches first or the filling can get too watery.
- Make it a peach crumble: Skip the oats and use more flour (oat or almond) for a softer, classic crumble topping.
- Nut-free option: Use oat flour instead of almond flour and leave out any nuts.
- Different sweeteners: Maple syrup works best for flavor, but honey or agave will also work.
- Use other fruits: Blueberries, strawberries, apples, or a mix of all work well in this recipe, or check out my healthy mixed berry crisp.
Can I Use Frozen or Canned Peaches?
Yes-this healthy peach crisp works with fresh, frozen, or canned peaches.
- Frozen peaches: Use straight from the freezer-don't thaw or the filling can get watery.
- Canned peaches: Drain well and pat dry. If packed in syrup, reduce the maple syrup slightly.
- Fresh peaches: Best for flavor when in season.
How to Make Healthy Peach Crisp (Step-by-Step)
- Step 1: Bring a pot of water to a boil, then carefully add the peaches for about 30 seconds.
- Step 2: Transfer them to an ice bath and peel off the skins.
- Step 3: Slice the peeled peaches into wedges and add to a bowl with lemon juice, maple syrup, vanilla, cinnamon, and cornstarch. Toss until fully coated.
- Step 4: In a separate bowl, mix the oats, flour, cinnamon, and salt. Add maple syrup and melted coconut oil, then mix until crumbly.
- Step 5: Pour the peach filling into a greased baking dish and spread it out evenly.
- Step 6: Sprinkle the crumble mixture evenly over the peaches.
- Step 7: Bake at 375°F for 30-38 minutes, until golden and bubbly. Let cool for 10-15 minutes before serving.
Video Tutorial (Step-by-Step)
Expert Tips
- Use ripe peaches: Slightly soft peaches give the best flavor and break down into a jammy filling as they bake.
- Peel your peaches: I recommend peeling for the best jammy, saucy texture, but you can leave the skins on if you don't mind a bit of chew.
- Don't skip the starch: Cornstarch (or arrowroot) is what thickens the filling-without it, the crisp will be watery.
- Don't thaw frozen peaches: I tested both ways, and adding them frozen keeps the texture from getting mushy.
- Bake until bubbling at the edges: This is the best sign the filling is fully cooked and thickened.
- Let it cool before serving: Give it 10-15 minutes so the filling sets and the crumble crisps up.
Peach Crisp vs. Peach Crumble
The main difference between a peach crisp and a peach crumble comes down to the topping. A peach crisp is made with oats, which bake into a golden, slightly crunchy layer, while a peach crumble has a softer, streusel-style topping without oats.
Both taste very similar, and most people use the terms interchangeably. This recipe gives you the best of both-a golden oat topping with a soft, jammy peach filling, just like a classic peach crumble but a little lighter.
What to Serve with Peach Crisp
This healthy peach crisp is delicious on its own, but even better with something cold and creamy on top:
- Vanilla ice cream: The classic pairing-warm, jammy peaches with cold, creamy ice cream. I especially love it with my protein cottage cheese ice cream.
- Greek yogurt: A lighter option that adds a little protein and tang.
- Whipped cream: Soft and airy, it balances the crisp topping perfectly.
Frequently Asked Questions
Yes! You can assemble the peach crisp up to 1 day in advance and store it covered in the fridge. Bake it fresh when ready, or reheat leftovers in the oven to crisp up the topping again.
Yes-this recipe works with fresh, frozen, or canned peaches. Use frozen peaches straight from the freezer (don't thaw), and drain canned peaches well before using.
This usually happens if there's too much moisture. Make sure to use cornstarch (or arrowroot) and don't thaw frozen peaches before baking.
It's optional. I like to peel them for a softer, jammy texture, but you can leave the skins on if you prefer.
Yes-this recipe is made without refined sugar and sweetened naturally with maple syrup and ripe peaches. You can also reduce the maple syrup slightly if your peaches are very sweet.
How to Store, Freeze, and Reheat
- To store: Let the peach crisp cool completely, then cover and refrigerate for up to 4 days.
- To freeze: Store in an airtight container and freeze for up to 2 months. I like to freeze it in individual portions so it's easy to reheat.
- To reheat: Warm in the oven at 350°F for 10-15 minutes to crisp the topping back up. You can also microwave it, but the topping won't be as crisp.
More Healthy Crisp & Crumble Recipes You'll Love
If you loved this healthy peach crisp, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Peach Crisp Recipe
Ingredients
Peach Filling:
- 10 ripe yellow peaches, (about 4 pounds) peeled and cut into ¾-inch slices
- 2 teaspoon fresh lemon juice, or light brown sugar
- 3 tablespoon coconut sugar
- ½ teaspoon vanilla extract
- 2 tablespoon cornstarch, arrowroot, or tapioca starch
Oat Crisp:
- 1 cup old fashioned rolled oats, gluten-free certified
- ⅔ cup oat flour, (homemade* or store-bought) spooned and leveled
- ½ cup walnuts, almonds, or pecans (optional), roughly chopped (so there are still some bigger crunchy pieces)
- ¼ cup coconut sugar, or light brown sugar
- ½ teaspoon salt
- ¼ - ½ teaspoon ground cinnamon, based on your prefference
- ⅓ cup melted coconut oil, butter or vegan butter
- ¼ cup real maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Prep: Preheat oven to 375°F and lightly grease a 9×9-inch baking dish (or similar size). Set aside.
- Peel the peaches: Pat peaches dry, then peel. Use a peeler for firm peaches, or the boiling method (see notes) for soft peaches. SKIP if you have super ripe peaches!
- Slice: Cut the peaches into ¾-inch slices and add them to a large mixing bowl.
- Make the filling: Add coconut sugar, lemon juice, vanilla extract, and cornstarch. Toss until the peaches are fully coated, then transfer to the greased baking dish.
- Make the crumble: In a separate bowl, mix oats, oat flour, coconut sugar, salt, and cinnamon. Add maple syrup, melted coconut oil (or butter), and vanilla. Mix until crumbly.
- Assemble: Evenly sprinkle the crumble topping over the peaches.
- Bake: Bake for 30-38 minutes, until the topping is golden and the peaches are bubbling.
- Cool & serve: Let cool for 10-15 minutes before serving so the filling sets. Enjoy!
Mindy says
This turned out really good! Instead of doing the boiling method(skipped because my peaches are getting a bit too soft as is) I just took out some of the liquids since there was a lot, My peaches are getting pretty ripe so had a lot of juice didn't want it to be like soup but some liquids is good so its not dry. I made half the batch for peaches, but kept the crisp the same amount as I like to make sure there's enough crisp. My personal opinion if it was only half a batch it wouldn't of coveted the peaches well.
Eve says
Will be making this, but I need to make with less sugar for myself. Thank U Blessings 😇🙏🏽🌷
Tati Chermayeff says
Hi - so happy to hear that! Thanks for leaving such a kind review on this recipe 🙂
JoAnn says
I want to review this receip.
JoAnn says
I haven"t made it yet but wanted to see the reviews/
Julie says
This is the tastiest dessert EVER! Seriously amazing. Delectably divine. Pure sunshine in your mouth. I will also be making this at lest 5 times every summer from now on. THANK YOU!!!!
Nicki Elaine Ferrato says
Oh my God, good! This is the best peach cobbler I have ever eaten!
Kat says
Thank you for this amazing recipe! I didn't expect the crumble to taste as amazing as it did - the peaches caramelized perfectly, they were sweet, tangy and jammy and the topping was crumbly, crunchy and just sweet enough. I had a hard time stopping myself from eating the whole thing lol.
I made a few substitutions because I didn't have all the ingredients and didn't want to go to the store- I used lime instead of lemon juice, monkfruit sweetener instead of sugar, and keto maple syrup instead of real, but I followed the instructions to the T and the results were delicious!
Sarah says
So good! I added it over Greek yogurt as a snack & of course it’s even better with vanilla ice cream 🙂
Darcy says
Made this gluten free and it was delish. Loved that it had no added sugar. The ripe peaches were all the sweetness needed.
Abigail Parker says
Yes! You need this recipe in your life for a delicious, healthy crisp. I honestly wanted to eat the topping alone before baking. It was definitely worth the wait to enjoy though.
Valeria Graves says
This looks insane! Sooo perfect for summer 🤩🙌🤤
Jane K says
Seriously insane how good this is!!!
MaryBeth Green says
this recipe was SO yummy!!!! Super easy to make as well! Going to definitely add it to my list of fav foods 🤍
Ashley I says
this was the best summer dessert!! 10/10 would recommend!!
Saskia says
Found this made when I got home from practice, and it was absolutely what I needed. The crumble topping tastes perfect with the filling!! Not too sweet, but rather the perfect balance.