This fresh peach crisp is the perfect way to enjoy late summer peaches! The bottom layer is full of jammy baked peaches drizzled with maple syrup, dusted with cinnamon, and covered in a thick blanket of naturally sweetened, buttery oat topping that resembles an oatmeal cookie.
Okay, could everyone who loves peaches more than Power Rangers and candy combined please stand? Totally joking 🙂 That was how my partner's son described his feelings about peaches-and it was on point! Since juicy, peak-season peaches are one of the BEST simple pleasures of summer, we definitely need to celebrate them with peach crisp.
Every bite of this wholesome peach crisp is like a warm, cinnamon-y hug with fresh peaches that get perfectly jammy when baked. And OH MY the topping is pretty much an oatmeal cookie, which is slightly different than the more traditional crumbly crisp topping I use for wholesome fresh strawberry crisp... but just as delicious! At my house, we can't go a summer without making this crisp... so let's make it here together!
Ingredients
- Fresh Peaches - I am partial to fresh peaches in a peach crisp... they're just SOOO good, especially in their peak season.
- Maple Syrup - You'll use maple syrup both in the peaches and in the crisp topping for an unrefined, delicious sweetener.
- Cornstarch - Ripe peaches are JUICY, which is beautiful for the taste buds but can make for a runny pie or crisp. A little cornstarch will thicken up that peach juice. Tapioca starch is my other go-to (which I use in my apple crisp with oats recipe), or even a bit of flour would work.
- Cinnamon - This makes the absolute best tasting peach crisp! I
- Butter - Similar to pie/scones, your butter must be cold to get the right texture for crisp topping! Cold butter is how you'll get those large and lovely pebbles of flour, oats, and maple syrup.
- White Whole Wheat Flour - Whole wheat pastry flour or whole wheat flour would work, too! White whole wheat and whole wheat pastry are my preference because they yield light and tender results. Fruit crisp toppings are forgiving, so any of these flours will work.
- Whole Rolled Oats - A fruit crisp topping standard for a lovely textured topping.
If you still have some fresh peaches after making this peach crips, try making peach pie yogurt bowls or peach pie overnight oats!
Step-by-Step Instructions
- Step 1: Preheat your oven to 375 degrees and grease a 9x13-inch baking dish with butter. Slice the peaches into thin slices and place them in a large bowl. Add cornstarch, vanilla extract, maple syrup, cinnamon, and a touch of lemon juice. Stir gently until the cornstarch is dissolved and the peaches slices are well-coated. Set aside while you make the topping.
- Step 2: Combine butter with flour, maple syrup, cinnamon, and salt. Pulse until a pebbly but cookie-dough-like mixture forms. Then add oats and pulse a couple times until they are just incorporated into the mixture. The final result's texture will resemble cookie dough. See note below for how to use a pastry cutter or forks method instead!
- Step 3: Transfer the peach crisp filling to the prepared baking dish. Spoon the oat topping over the top evenly.
- Step 4: Bake at 375 for 30 minutes, or until peaches are bubbling up the sides. Allow it to cool for about 10 minutes, then serve with vanilla ice cream or whipped cream.
Pastry cutter or two forks method: Whisk flour, cinnamon, and salt together in a bowl. Place butter into a separate bowl. Pour flour mixture over butter and cut it into the butter using a pastry cutter or two forks, until a pebbly mixture forms. Add maple syrup and gently stir until a cohesive dough forms (no dry pockets of flour). Add oats and stir until evenly distributed throughout the mixture. If you need to get in there with your hands to really get it combined, go for it!
Tera's Sustainability Tips
- Storing peaches: Store fresh peaches at room temperature away from other ethylene-emitting fruits (unless you want to speed up their ripening). Once ripe, place in an open container in the fridge to slow further ripening.
- When to use peaches: Fresh peaches are ripe when they become fragrant and have a slight give when you press on them. When peaches are firm with slight give (ripe) and not too mushy (overripe or bruised), it's much easier to get thin slices. Plus, they hold their shape nicely when baked!
- Freezing fresh peaches: Don't let any peaches go to waste! To freeze, cut peaches into slices and set them on a parchment-lined baking sheet with some space between. Place in the freezer for 1-2 hours to flash freeze, then transfer to an airtight bag or container. I love Stasher bags!
FAQs
Yes, you can... 😉 For frozen peaches, use the same amount of peaches required by the recipe, and no need to thaw them out first. For canned peaches, drain three 14-ounce cans of peaches packed in juice (not syrup), and use in step 2 (below) to create the filling.
Peach crisp can last one to two days at room temperature, covered tightly. After that, it can go bad sitting out, so I recommend storing it in the fridge covered tightly for up to seven days.
Yes, but... I don't recommend assembling the crisp and storing in the fridge until you're ready to bake, as the topping will get soggy. That said, you can prepare the filling and topping and store them separately in the fridge for a day or two until you're ready to assemble and bake.
More Peach Recipes
Make the most of peak summer peaches with these other peach recipes!
📖 Recipe
Wholesome & Jammy Peach Crisp (with Fresh Peaches!)
- Total Time: 40 minutes
- Yield: 8 pieces 1x
Description
This wholesome peach crisp is full of jammy fresh peaches baked in cinnamon beneath a crisp topping that resembles an oatmeal cookie! It's a simple, delicious way to enjoy the best fresh peaches of the year.
Ingredients
- 7-8 large fresh peaches, sliced
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 stick cold butter
- ½ cup white whole wheat flour
- ⅓ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups rolled oats
Instructions
- Preheat & Prep. Preheat your oven to 375 degrees and grease a 9"x13" baking dish with butter or coconut oil.
- Peach filling. Place sliced peaches, maple syrup, vanilla, cornstarch, lemon, and cinnamon in a bowl and stir gently until peaches are fully coated and cornstarch is dissolved.
- Peach crisp topping. In a food processor, combine cold butter, flour, maple syrup, cinnamon, salt. Pulse briefly until just combined into a somewhat crumbly, doughy mixture. Add in oats and pulse a few more times until just combined, keeping some of the oats intact. The mixture will have a stickier, cookie dough-like texture because of the liquid sweetener. *See pastry cutter method in notes below!
- Assemble. Place the prepared peaches into the 9x13-inch pan and layer the crisp topping evenly over the top.
- Bake. Bake the crisp at 375 degrees for 30-35 minutes. You'll know it's done when peaches are jammy and bubbling, and the crisp topping has become golden grown and crispy. Allow the crisp to cool slightly before serving with whipped cream, vanilla ice cream, or coconut whip. Yum!
Notes
- Make topping with pastry cutter or two forks: Whisk flour, cinnamon, and salt together in a bowl. Place butter into a separate bowl. Pour flour mixture over butter and cut it into the butter using a pastry cutter or two forks, until a pebbly mixture forms. Add maple syrup and gently stir until a cohesive dough forms (no dry pockets of flour). Add oats and stir until evenly distributed throughout the mixture. If you need to get in there with your hands to really get it combined, go for it!
- Storage & Freezing Instructions. Store in an airtight container in the fridge for up to seven days; maximum two days at room temp. Freeze fully baked crisp in an airtight container for up to three months. Thaw in the fridge and bake at 350 degrees for 20 minutes to reheat.
- Topping texture: To maintain the texture of the topping, make sure to keep the oats mostly whole, but evenly distributed throughout. If you're using a food processor, this means no need to over-process! Simply pulse a few times to yield a cohesive, evenly distributed mixture with mostly intact oats, which will bake into a nicely textured topping.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 22.4 g
- Sodium: 149.1 mg
- Fat: 12 g
- Carbohydrates: 43.9 g
- Fiber: 5.3 g
- Protein: 4.7 g
- Cholesterol: 30.4 mg
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Barbara G Coyle says
Delicious! I love the maples syrup instead of sugar!
Barb says
Tera, this recipe is delicious! Perfect about of sweetness. I like the maple syrup instead of sugar and the wheat flour instead of white flour. I didn't know if you peeled the peaches, but I did. So yummy!
Tera Gigot says
Thank you! I'm so happy you loved it!! It's a family favorite 🙂