This peach crisp recipe is a favorite summer recipe here on Fit Foodie Finds. When peaches are in season, all of our followers love to throw together a simple peach crisp with a crunchy topping.
When August rolls around our whole team heads to the grocery store for juicy peaches (especially Colorado peaches, drool.) It is one time of year in the Midwest when any peaches you buy are perfect. You will find us whipping up peach overnight oats or peach muffins.
This peach crisp is a one-bowl, one-pan recipe that is super easy to make. The crunchy oat topping is to die for. We love topping our peach crisp with homemade whipped cream or ice cream!
- 8×8-inch baking pan: you’ll need a square baking pan for this recipe.
- Peaches: fresh peaches are always preferred. Frozen peaches will also work. Be sure to let your peaches thaw and drain them if you’re using frozen peaches.
- Ginger: ginger is a unique ingredient in this recipe. Adding fresh, grated ginger to the peach filling brightens up the peaches.
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FAQ
Can I use canned peaches for this recipe?
We do not recommend using canned peaches for this crisp as they have a much softer texture and contain more liquid than fresh or frozen peaches.
Can I substitute another fruit for the peaches?
Yes, you can substitute other fruits like apples, cherries, or berries for the peaches.
What can I use instead of sugar for this recipe?
You can use alternatives like honey, agave nectar, or artificial sweeteners, but this may change the flavor and texture of the dessert.
Can I make this recipe gluten-free?
Yes, to make this recipe gluten-free, ensure to use gluten-free oats and replace the regular flour with a gluten-free alternative.
Crate and Barrel Measuring Cups
Duralex Glass Nesting Bowls
Reynolds Wrap Tin Foil
Le Creuset Measuring Spoons
We recommend refrigerating this peach crisp, covered, for up to 5 days. Feel free to reheat when serving and top with a scoop of vanilla ice cream!
Yes, you can freeze this crisp! We recommend freezing the peach crisp before baking. Make the peach crisp recipe as written in a freezer and oven safe container. Cover the container with saran wrap and freeze until ready to prepare the crisp.
We prefer reheating the crisp in the oven, but you can also reheat it in the microwave. The microwave method is quicker, but the texture of the crisp may become somewhat soggy.
In the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the peach crisp in an oven-safe dish if it isn’t in one already. Cover the dish with aluminum foil to prevent the top from burning.
Heat the peach crisp for about 15-20 minutes or until it’s heated through.If you want to crisp up the topping again, remove the foil for the last 5 minutes of reheating. Remove from the oven (be careful, it will be hot) and let it sit for a few minutes before serving.
In the microwave: Place a portion of the peach crisp in a microwave-safe dish. Heat on medium power for about 1 minute. Check the temperature, and if necessary, continue heating in 30-second intervals until it’s heated through. Let it sit for a minute before serving, as it will be hot.
Remember, all microwaves and ovens are different, so these times are just a guideline. Always check your dessert to ensure it’s heated to your preference and use care when handling hot dishes.
More of our Favorite…
Crisp Recipes
- Blueberry Crisp
- Apple Crisp
- Fresh Cherry Crisp Recipe
- Triple Berry Crisp
Serve this peach crisp for a simple dessert at home or at your next BBQ. We recommend serving this alongside our upside-down peach cake or our lemon blueberry crumble bars.
PrintFilling
- 5 cups sliced peaches
- 2 tablespoons white whole wheat flour
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Topping
- 5 tablespoons salted butter softened
- 1 cup rolled oats
- 1/3 cup white whole wheat flour
- 2 tablespoons maple syrup
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat the oven to 400ºF and spray an 8×8-inch baking dish with non-stick cooking spray.
- In a large bowl, toss together the sliced peaches, white whole wheat flour, ginger, and cinnamon. Be sure the peaches are coated in all the flour and spices.
- Pour the peaches into the greased pan and spread them out evenly. Set aside.
- Prepare the topping of the crisp by adding the rolled oats, white whole wheat flour, brown sugar, maple syrup, cinnamon, and salt to the bowl and mix the ingredients together.
- Then, add in a stick of softened butter and use a fork (or your hands) to cut the butter into the dry ingredients until it forms little crumbles.
- Evenly spread the crumble topping over the peaches in the baking dish.
- Bake at 400ºF for 40-50 minutes or until the peach filling begins to bubble, the peaches are at the desired consistency, and the crumble topping begins to brown.
- Remove from the oven and let set for 10 minutes before serving.
- If using frozen peaches, we recommend letting them thaw before baking,
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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