Healthy Peach Crisp

Baked healthy cinnamon peach crisp in white ceramic baking dish with red spatula

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This healthy 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.


Units Scale
  • 7-8 large fresh peaches, sliced
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • 1 stick cold butter
  • 1/2 cup white whole wheat flour
  • 1/3 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups rolled oats


  1. Preheat & Prep: Preheat your oven to 375 degrees and butter or spray a 9x13" baking dish with nonstick spray.
  2. 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.
  3. 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!
  4. Assemble: Place the prepared peaches into the 9x13-inch pan and layer the crisp topping evenly over the top.
  5. Bake: Bake the crisp at 375 degrees for 30 minutes. Allow the crisp to cool slightly before serving with whipped cream, vanilla ice cream, or coconut whip.


  1. *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!
  2. Storing & Freezing: 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.