Healthy Peach Crisp Recipe

Healthy peach crisp with jammy peaches and crispy, gluten-free oat crumble topping.

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.

5 from 29 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

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!

Notes

Peeling peaches: I recommend peeling for the best soft, jammy texture. If your peaches are firm, use the boiling method to loosen the skins. If they’re very ripe, you can skip boiling and peel them easily by hand or with a knife.

How to peel peaches quickly: For soft peaches, use the boiling method—score an “X” on the bottom, boil for 30 seconds, then transfer to ice water. The skins will slide right off.

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 sugar slightly.

Don’t skip the starch: Cornstarch (or arrowroot) is key for a thick, jammy filling.

Crumble texture: The topping should hold together when pinched—add a little more oil if it’s too dry.

Bake until bubbling: The edges should be bubbling and the top golden—this means it’s fully cooked.

Let it cool: Rest for 10–15 minutes so the filling thickens and the topping crisps up.

Nutrition

Course Dessert

Cuisine American, Healthy

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