Sometimes you just need something warm and sweet after dinner. This healthy peach crisp hits the spot perfectly. It is light, fresh, and naturally sweetened. You can enjoy a second helping without any guilt. It is the ultimate summer treat for your family.
Why This Healthy Peach Crisp Is a Winner
This recipe is a winner because it uses simple ingredients. It is perfect for a healthy reset this summer. You get all the comfort of a classic dessert. However, it is gluten-free and vegan-friendly too. Your kids will love the crunchy oat topping. It is a great way to use garden-fresh peaches.
How It Comes Together
Making this healthy peach crisp is incredibly simple and fast. You only need two mixing bowls and a baking dish. Even if you are new to baking, you can do this. Just toss the fruit and mix the topping. The oven does all the hard work for you. It is a stress-free dessert for any night.
Simple Ingredients
Most of these items are likely already in your pantry. Use fresh seasonal produce for the best flavor.
- 6 cups sliced fresh peaches (about 6-8 peaches)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder
- 1 teaspoon ground cinnamon, divided
- 1 cup gluten-free old-fashioned rolled oats
- 1/2 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1/4 teaspoon sea salt
Step-by-Step
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, combine the sliced peaches, 2 tablespoons maple syrup, lemon juice, vanilla extract, arrowroot powder, and 1/2 teaspoon of cinnamon.
- Toss the peaches until evenly coated and transfer the mixture into the prepared baking dish.
- In a separate bowl, stir together the gluten-free oats, almond flour, chopped pecans, remaining 1/2 teaspoon of cinnamon, and sea salt.
- Add the melted coconut oil and 3 tablespoons of maple syrup to the dry ingredients, mixing until a crumbly texture forms.
- Spread the oat topping evenly over the peach filling.
- Bake for 35 to 40 minutes until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and let cool for 15 minutes to allow the juices to thicken before serving.
Best Ways to Enjoy It
Serve this warm with a dollop of Greek yogurt. You can also use a scoop of dairy-free vanilla ice cream. It makes a wonderful summer breakfast too. Pair it with a fresh cup of coffee. Share it with friends at your next backyard BBQ.
Keep It Fresh
Store any leftovers in the fridge for four days. Use an airtight container to keep it fresh. You can reheat it in a 350°F oven for ten minutes. This helps the topping stay crunchy and delicious. You can also enjoy it cold right from the fridge. It is great for meal prep snacks.
Tips for Best Results
- Don’t skip the cooling time before serving.
- Avoid using overripe peaches that are too mushy.
- Swap arrowroot powder for cornstarch if needed.
- Make the topping ahead of time to save minutes.
- Add a handful of fresh summer berries for variety.
- Sprinkle extra cinnamon on top for a warm aroma.
- Check the oven early to prevent the pecans from burning.
Ways to Switch It Up
- Swap pecans for walnuts or sliced almonds.
- Use honey instead of maple syrup for a different sweetness.
- Make it nut-free by using extra oats instead of almond flour.
- Add fresh blueberries for a mixed fruit version.
Common Questions
Can I use frozen peaches?
Yes, you can use frozen peach slices. Thaw them slightly and drain any excess liquid first. This keeps your crisp from becoming too watery.
How do I know when it is done?
Look for the fruit juices bubbling at the edges. The oat topping should be a beautiful golden brown color. It usually takes about 40 minutes in most ovens.
Will my kids eat this?
Most kids love the sweet fruit and crunchy topping. It tastes like a treat but is full of fiber. It is a kid-approved dessert you can feel good about.
I hope this fresh peach recipe brings a little sunshine to your table. It is the perfect way to enjoy the best of the summer harvest. Happy cooking!
— Alex
Ingredients
- 6 cups sliced fresh peaches (about 6-8 peaches)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder
- 1 teaspoon ground cinnamon, divided
- 1 cup gluten -free old-fashioned rolled oats
- 1/2 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
- In a large mixing bowl, combine the sliced peaches, 2 tablespoons maple syrup, lemon juice, vanilla extract, arrowroot powder, and 1/2 teaspoon of cinnamon.
- Toss the peaches until evenly coated and transfer the mixture into the prepared baking dish.
- In a separate bowl, stir together the gluten-free oats, almond flour, chopped pecans, remaining 1/2 teaspoon of cinnamon, and sea salt.
- Add the melted coconut oil and 3 tablespoons of maple syrup to the dry ingredients, mixing until a crumbly texture forms.
- Spread the oat topping evenly over the peach filling.
- Bake for 35 to 40 minutes until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and let cool for 15 minutes to allow the juices to thicken before serving.
