This peach crisp recipe is one of the easiest recipes you’ll find! Made with a delicious cinnamon pecan crumble, you can make this healthy peach crisp by subbing a couple of ingredients. This peach crisp with fresh peaches can also be made with frozen or canned peaches. Sooo good!
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The BEST Peach Crisp with Fresh Peaches
If peaches are your favorite fruit, then you need this super easy peach crisp recipe. Made with fresh peaches, and topped with a simple cinnamon pecan crumble, it’s fantastic served with vanilla ice cream.
By making a few simple ingredient substitutions in the crumble, you can make this peach crisp recipe in a healthier way. A great option if you are looking to watch your calories but still want a delicious fruit dessert.
What do I need to make healthy peach crisp?
By making a few simple ingredient substitutions, you can make this delicious peach crisp recipe on the healthier side. Here’s a quick reference ingredient list of what you’ll need:
- Fresh peaches – if fresh peaches are out of season, a good substitute is frozen or canned peaches.
- Granular monk fruit sweetener, like Whole Earth – this gives the peaches a nice added sweetness and helps thicken the juices when the peaches bake.
- Dry Tapioca – because peaches become rather juicy when baked, the tapioca will help thicken and absorb the juice.
- Oatmeal – old fashioned rolled oats are best, but you can also use instant oatmeal if that is what you have.
- Flour – you can also use oat flour, almond flour or a gluten-free flour, like King Arthur.
- Brown Sugar Substitute – my favorite product is Swerve Brown Sugar Substitute. Swerve helps reduce/eliminate the refined sugar in the crumble, yet keeps it crumbly and sweet.
- Cinnamon – adds amazing flavor to the crumble.
- Nutmeg – complementary to the cinnamon, it adds amazing flavor.
- Salt – a necessary ingredient to a crumble topping. Don’t eliminate this completely.
- Baking Soda
- Baking Powder
- Melted Butter – to make this crisp even healthier, a good substitute for the butter is also unflavored coconut oil or Ghee.
- Chopped Pecans
For exact ingredient amounts and full recipe instructions be sure to reference the recipe card at the bottom of this page. Thanks!
How do I make peach crisp with fresh peaches?
- When using fresh peaches to make peach crisp, start by blanching and slicing the peaches. To blanch a peach, bring a saucepan with water to a rolling boil. Gently place the peach in the boiling water for 45-60 seconds. Remove from boiling water and place on paper towels. Once cool to the touch, the skin of the peach will easily peel off, leaving the flesh of the peach in place. Slice the peaches.
- To the sliced peaches, add sweetener and dry tapioca and stir to coat. The sweetener and tapioca will help the juices of the peach absorb and be less runny. When baked the juices will form a pleasing gel-like consistency, keeping the topping crisp. Pour the peach mixture into a baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, salt, baking powder and baking soda. Stir together with a fork, breaking up any lumps of brown sugar. Add in the melted butter and pecans. Stir together forming a crumbly, gravel-like consistency.
- Evenly crumble the topping over the top of the peaches. Cover the baking dish with foil and bake at 350 degrees for 20 minutes. Remove the foil and baking another 10 minutes allowing the pecans to toast.
- Once done baking let cool for 10 minutes before serving.
How do I know when peach crisp is done baking?
Bake at 350 for 35 minutes. Crisp will be done when juices are bubbling through and the crumb topping is golden brown.
How do I make peach crisp healthy?
Here are the substitutions I would recommend to make this peach crisp healthy:
- Use granular monk fruit sweetener, like Whole Earth, instead of granular sugar (with the peaches)
- Oat flour instead of all-purpose flour
- Ghee or unflavored coconut oil instead of butter
- Swerve brown sugar substitute instead of brown sugar
Can I make peach crisp in individual bowls, like ramekins?
Yes, using oven-safe individual baking dishes like ramekins are a great way to make individual peach crisp desserts.
Does peach crisp freeze well?
Yes. I would recommend baking the crisp and then letting it cool completely to room temperature. Cover with press-and-seal plastic wrap, or transfer the crisp to a resealable plastic freezer container.
To reheat, place individual servings into ramekins or oven-safe dishes and heat until the crumble is golden brown; about 10-15 minutes at 350 degrees.
You can also assemble the crisp, but not bake it. Freeze it by tightly wrapping with press-and-seal wrap and another layer of aluminum foil. When ready to bake, thaw to room temperature, and then bake according to recipe directions.
What can I serve peach crisp with?
Served warm, peach crisp is amazing topped with vanilla ice cream.
Are fruit desserts your favorite? Check out some of our other fruity treats:
- Apple Cobbler with Cake Mix
- Raspberry Crumble
- Cherry Crisp
- Blueberry Cake Mix Cobbler
- Strawberry Dump Cake
- Cherry Cobbler with Cake Mix
- Blueberry Oat Bars
Do you love peach recipes? Here are some of our most popular recipes:
- Peach Margarita
- Ginger Peach Moscow Mule
- Peach Crumb Coffee Cake
- Peaches and Cream Pretzel Salad
- Copycat Chick-Fil-A Peach Milkshake
- Peach Overnight Oats
- Frozen Raspberry Peach Bellini
- Peach Crumble Tart at Real Housemoms
Here’s the simple, delicious peach crisp recipe, with healthy options:
- 4 c. peaches, sliced
- 1/4 c. granular monk fruit sweetener
- 1 Tbsp. dry tapioca
- 1/2 c. oatmeal
- 1/2 c. flour
- 1/2 c. brown sugar substitute, like Swerve
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 c. butter, melted
- 1/3 c. chopped pecans
- Preheat oven to 350 degrees. Lightly spray an oval baking dish or 9x9" pan with non-stick baking spray. Set aside.
- In bowl, combine the sliced peaches with the sweetener and dry tapioca. Stir to coat and combine. Pour the coated peaches into the prepared baking dish.
- In a separate bowl, add combine the oatmeal, flour, brown sugar, cinnamon, nutmeg, salt, baking powder and baking soda. Using a fork, stir to combine and break apart any lumps of brown sugar. Add the melted butter and pecans. Stir together to form a crumble topping. Mixture should be lumpy and gravel-like.
- Evenly sprinkle the crumble topping over the top of the peaches. Cover the baking dish with foil to prevent the pecans from overbrowning.
- Place the covered baking dish in the oven at 350 degrees. Bake for 25 minutes. Remove the foil and bake another 10 minutes to allow the pecans to lightly toast.
- Remove from oven and let cool 10 minutes before serving.
Covering the baking dish with foil will allow the peaches to cook while not letting the pecans over-brown. If you are not using pecans in the crumble, you can bake uncovered the entire 35 minutes.
The peach crisp can sit out for a few hours at room temperature. For best results, cover the baking dish with plastic wrap, and refrigerate any leftovers. Leftovers can also be stored in an airtight container. Kept refrigerated, the crisp will last for 3-4 days.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 236mgCarbohydrates: 38gNet Carbohydrates: 46gFiber: 3gSugar: 9gProtein: 3g
Added/Refined sugar is 0 grams.