This peach crumble recipe is a must-try at the height of the peach season! Its a healthy peach dessert with lighter ingredients.
This recipe features ripe fresh peaches covered with an oat crumble, a streusel-like topping which forms a golden crisp crust once baked. I will show you how to make this delicious peach crisp, step by step with detailed instruction photos.
It’s simple, delicious, and this peach oat crumble can easily be made gluten-free or dairy-free if needed.
Fruit crisps are one of my favorite desserts, they’re light and and full of flavor. I love how they are relatively easy to make, and you can use any type of fruit you have on hand. I’m using for this recipe the same oatmeal topping just like for this strawberry crumble/ crisp, blackberry apple crumble and apple blueberry crumble recipe.
Related: Oatmeal Cookies With Blueberries & Peach | GF, V
Now let’s get to the recipe! Here’s what you’ll need:
Ingredients For Peach Layer
- Fresh peaches, pitted and sliced (I used about 7 medium peaches). This peach crisp is a great way to use up fresh ripe peaches but you can use frozen peaches as well.
TIP: just keep in mind that frozen fruit lowers the temperature of mixture, which can result in a longer baking time. Also due to high water content you will need a bit more starch to absorb it. If you use frozen peaches, don’t thaw them! You want them to stay frozen and release liquid slowly as they cook.
- Arrowroot flour – or any starchy flour, it helps absorb moisture and thicken the juices so that your filling isn’t too runny. Arrowroot flour is similar in consistency to potato starch.
- Lemon juice – gives a nice tart taste when peaches are less flavorful once baked.
- Maple sugar – is a crystalized form of maple syrup. Coconut sugar, brown sugar also works. Add less if your peaches are ripe and sweet. Add more if you prefer a sweet peach oat crumble.
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Related: Apple And Plum Crumble
Ingredients For Oat Crumble Topping
See tips, notes and more instructions in my previous post for oat crumble topping recipe.
- Rolled oats – rolled oats are the best (not steel cut or quick oats) whether you use regular or gluten free.
- Flour – use one plain type or a mix (your choice). Finer (starchier) flours will yields 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 strawberry crumble. Or use a gluten free flour mix with same great results!
- Butter – use vegan butter or coconut oil to keep it vegan & dairy free.
- Maple sugar – to keep the recipe refined sugar free. Brown sugar or coconut sugar are also wonderful.
- Walnuts – provide crunch and a rich sweet taste. Feel free to use your favorite nuts or omit them. You can use almond flour (ground almonds) or pecans as an alternative.
- Spices: cinnamon, cardamom and salt.
Find the complete printable recipe with measurements below in the recipe card.
How To Make The Peach Crisp / Crumble
- 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 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.
- If you have a food processor: 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. Place the 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. Using the same baking dish for mixing the ingredients will reduce the dirty dishes.
- Spread the peach filling in an even layer.
Step 3. Assemble the peach oat crumble and bake:
- 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 be 5 to 10 minutes longer.
Once it’s crisp and golden remove from oven and let it cool. Serve warm, cold or room temperature. Enjoy!
Add-ins And Tips
- Add ins: flaked coconut, dried fruits, crushed pecans or sliced almonds (or seeds if allergic to nuts).
- Combine with other fruits: If you don’t have enough peaches, you can add some apples or other berries.
- Smaller portions: you can convert the peach baked oatmeal into small individual ramekins as single servings.
Storing Peach Crumble
- Storing leftovers: if already baked, keep the peach crisp/ crumble at room temperature for 1 day or up to 3 days in the fridge. If you want to prepare the healthy strawberry crumble in advance (unbaked) and store, then keep it assembled in the freezer for before baking. Keeping in the fridge will make the sliced peaches release juice, they don’t keep well once mixed with sugar.
- Freezing: the baked oatmeal with peaches can be frozen for up to 3 months either baked or un-baked. For longer storage is best to freeze the peach crumble unbaked, it will keep it’s texture better.
- Thawing: No need to thaw the peach crisp. Just place it in your preheated oven (360 degrees F) straight from the freezer and add a few minutes on to the cooking time.
FAQs
I have not peeled my peaches for this recipe, but if you prefer you can. For easier pealing just plunge the peaches in boiling water for one minute, remove and rinse with ice cold water. Then peel away the skin with your hands.
Yes! This is a great way to use up any summer fruit. Try it with apricots, nectarines or plums. If using apples, add them with the lemon juice so they don’t brown.
If your crumble is not browning, but the fruit is cooked through, then turn the broiler setting on your oven for the last 2 minutes of baking. This will help prevent the fruit from overcooking while the topping gets nice and crispy.
You can bake the peach crisp up to 12 hours in advance and store at room temperature. I do not recommend baking more than 12 hours ahead as the peaches will make the topping soggy. If you want to prepare it in advance, store the prepared topping and peach filling separate in the freezer. Then when you are ready to bake, mix up the topping and sprinkle over the fruit before baking.
If you have an abundance of peaches maybe you should this creamy peach dressing too!
I hope you enjoy this healthy peach crumble with oats recipe! If you try it, please leave me a comment below with your feedback and star rating.
Peach Crisp / Crumble with Oats (+GF, DF Option)
Ingredients
Peach Layer
- 7-8 medium fresh peaches
- 1 tbsp lemon juice
- 1.5 to 2 tbsp arrowroot flour - or other starch
- 1/4 cup maple sugar - or your favorite sugar
- 1 tsp cinnamon
- 1/2 tsp cardamom
Oat Crumble Topping
- 1 cup rolled oats
- 1/3 cup flour - see notes
- 6 tbsp frozen butter - see notes
- 1/2 cup crushed walnuts - or pecans
- 1/3 cup maple sugar - or your favorite
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 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.
- If you have a food processor: 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 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. Using the same baking dish for mixing the ingredients will reduce the dirty dishes. Spread the peach filling in an even layer.
Step 3. Assemble the peach oat crumble and bake:
- 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 be 5 to 10 minutes longer.
- 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 yields 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 strawberry crumble.
- 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.
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