Easy Peach Crumble With Oats (Healthy Peach Crisp)
This peach crumble with oats is my easiest summer dessert. Ripe peaches bake down into a jammy filling while a golden rolled-oat-walnut topping turns crisp in the oven—no refined sugar, no fancy gear, just 10 minutes of prep and pantry staples. Every bite of this peach crisp gives you a true feel of the summer season. I’ve included gluten- and dairy-free swaps plus tips for frozen or canned fruit so you can enjoy it long after peach season ends.
Why It’s Worth Trying
- 10-minute prep – stir, sprinkle, bake. One bowl, no peeling required.
- Works with fresh, frozen, or canned peaches, so the recipe is doable year-round (great for meal-prep).
- Rolled-oat walnut crunch instead of white-flour topping.
- Naturally refined-sugar-free (maple keeps it lower-glycemic) with easy low-sugar swap.
Ingredients
Peach layer
| Item | Notes |
|---|---|
| 7 – 8 medium peaches, sliced | Leave the skins on for colour & fibre. This peach crisp is a great way to use up fresh ripe peaches but you can use frozen peaches as well. |
| 1 Tbsp lemon juice | Brightens flavour, slows browning. |
| 1 ½ – 2 Tbsp arrowroot flour | Any starchy flour works (tapioca, corn, potato). |
| ¼ cup maple sugar | Or coconut / light brown sugar. Adjust for peach sweetness. Add more if they’re tart. |
| 1 tsp cinnamon + ½ tsp cardamom | Optional but highly recommended. |
Oat crumble topping
| Item | Notes |
|---|---|
| 1 cup rolled oats | Not quick or steel-cut. Use GF if needed. |
| ⅓ cup flour | All-purpose, GF blend, or (oat + rice) mix. |
| 6 Tbsp frozen butter | Plant-based butter or coconut oil for dairy free and vegan option. |
| ½ cup walnuts, crushed | Pecans or almonds okay. |
| ⅓ cup maple sugar | Keeps it lower-GI (or use your favorite). |
| Pinch salt |
For step-by-step photos and a deeper insight into the technique, see my full oat crumble topping recipe.
See all measurements in the recipe card:
If you have an abundance of peaches, you should try this creamy peach dressing, it goes well with any summer salad!
Peach Crumble with Oats (Healthy Peach Crisp) Recipe
Ingredients
Peach Filling
- 7-8 medium fresh peaches - frozen and canned also work
- 1 tbsp lemon juice
- 1.5 to 2 tbsp arrowroot flour - or other starchy flour
- ¼ cup maple sugar - or your favorite sugar
- 1 tsp cinnamon
- ½ tsp cardamom
Oat Crumble Topping
- 1 cup rolled oats
- ⅓ cup flour - see notes
- 6 tbsp frozen butter - see notes
- ½ cup crushed walnuts - or pecans
- ⅓ cup maple sugar - or your favorite
- pinch salt
- ¼ tsp cinnamon
Instructions
- Preheat oven to 360 degrees F (182 C) and prepare your baking dish. I'm using a square 9" non-stick baking dish, ceramic coated, so no need to grease it.
Step 1. Make The Oat Crumble Topping First
- Place you butter in the freezer for at least 1 hour before starting. Then, if you’re doing it by hand, use a grater: in a bowl, rub the frozen butter against the smaller grating surface on a box grater. Toss the frozen shreds of butter with flour until all pieces are coated. Faster food processor method: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
- To the butter and flour mixture, add the rest of ingredients and mix to combine with a spatula this time. Place the oat crumb topping in the fridge while you make the rest.
Step 2. Prepare the peach filling:
- Rinse the peaches and pat dry, cut into wedges. I do not peeled them and the peach crisp turned just fine!
- Add sliced peaches to the baking dish. Add lemon juice, maple sugar, flour, cinnamon and cardamom.
- Gently stir until coated. I'm using the same baking dish for mixing the ingredients. Spread the peach filling in an even layer.
Step 3. Assemble the peach crisp
- Sprinkle the crumbly oat topping over peaches. Bake in the oven for about 35 minutes, or until the topping is golden brown.
- If using frozen peaches, the baking time could take 5 to 10 minutes longer. Use broiler function for the last 2-3 minutes for a golden crust.
- Once it’s crisp and golden remove from oven and let it cool. Serve warm, cold or room temperature.
What You Need
Notes
- Flour – use one plain type or a mix (refined and whole grain). Finer (starchier) flours will yield a more golden brown surface. Whole grain flours are healthier but they will change the texture and flavor a bit. You can use oat flour combined with a finer flour for a healthier peach crisp.
- Gluten free peach crisp: use a gluten free flour mix or your favorite store-bought brand.
- Dairy free peach crumble: use vegan butter or coconut oil.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Step-by-Step Guide
Step 1. Prep
- Heat oven to 360 °F (182 °C).
- Choose your baking dish. I’m using a square 9″ non-stick baking dish, ceramic coated, so no need to grease it.
Step 2. Make the topping
- Grate frozen butter into the flour. The fast food processor method: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
- Stir in oats, walnuts, maple sugar, salt, mix gently to combine.
- Refrigerate while you mix peaches.
Step 3. Mix the filling
- In the baking dish combine cut peaches (wedges), lemon juice, starch flour, sugar, spices.
- Spread evenly.
Step 4. Assemble & bake
- Sprinkle the chilled oat crumble mixture over peaches.
- Bake 35 min (40–45 min if fruit is frozen) until the top is golden and crispy and peaches bubble at the edges. If using frozen peaches, the baking time could take 5 to 10 minutes longer.
Step 5. Serve
- Rest 10 minutes so juices thicken.
- Spoon warm crumble into bowls with vanilla ice cream, coconut whip, or yogurt.
- Serve with a glass of fresh orange lemonade or elderflower lemonade.
Variations & Substitutions
Steel-cut oats
Pre-toast ½ cup steel-cut oats in a dry pan 3 min, let cool, then swap for half the rolled oats. They stay pleasantly chewy.
Frozen or canned peaches
- Frozen: Use straight from the bag, add 1 extra Tbsp arrowroot, bake 5–10 min longer.
- Canned: Drain well, reduce sugar to 2 Tbsp.
Make it Nut-free
Skip walnuts and add 2 Tbsp sunflower seeds + 1 Tbsp flax seeds or some coconut flakes for crunch (atention for tree nut allergies).
Low-sugar / sugar-free
Replace maple sugar with monk-fruit blend; peaches supply plenty of natural sweetness.
Storage & Meal-prep
| Method | How long | Tip |
|---|---|---|
| Counter | 1 day | Cover once fully cooled. |
| Fridge | 3 days | Re-crisp in preheated 350 °F oven for 8 min. |
| Freezer (un-baked) | 3 months | Assemble, wrap, and bake from frozen + add 10 min. |
| Freezer (baked) | 3 months | Cool, portion, reheat at 350 °F for15 min. |
Health-coach tips
- Boost minerals – swap half the butter for almond butter; the crumble stays crisp and adds magnesium & vitamin E.
- Gut-friendly thickener – arrowroot gels clear and is gentler than cornstarch.
- Pair for balance – serve with a protein-rich Greek-style yogurt to steady blood sugar or pair with coconut-milk ice cream for a fully dairy-free treat.
FAQs
Crumble = oats + flour topping.
Crisp is pretty much the same term in North America, so I use both.
Cobbler drops biscuit dough over fruit.
Yes—keep topping and fruit separate in the fridge up to 24 h, then assemble and bake. I do not recommend baking more than 12 hours ahead as the peaches will make the topping soggy.
Butter must be cold and you need enough dry ingredients. If it still looks pale, broil for 1–2 min at the end. To too much liquid filling or not enough baking time migh also cause that.
Swap in the same weight of almond flour (or other nut flour) plus 2 Tbsp shredded coconut.
Tried This Peach Crisp Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).
More Fruit Crisp Recipes To Try
- Strawberry Crumble with Oats – bright & summery.
- Blackberry-Apple Crumble – late-summer classic.
- Apple-Blueberry Crisp – fall favourite.
- Plum And Apple Crumble – end of summer sweet treat.
(Find them all in the Gluten-Free Summer Desserts collection.)
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I was looking for an easy healthy peach dessert, I have plenty of fresh peaches this year… and this is exactly what I wanted: lots of fruit, minimal sugar, and less flour and starch. Delicious!!!
I’m glad you found it delicious! Enjoy!