Peach Crisp Healthy Peach Crisp With Oatmeal Wellplated Com

Fruit crisps (like this Strawberry Rhubarb Crisp) are the back pocket dessert I turn to all summer long. They’re a right of summer passage, a breeze to bake, and a pure pleasure to eat. I especially adore this recipe (and this Dutch Oven Peach Cobbler) at the height of the peach season. If fresh peaches haven’t reached you yet, fear not, you can use frozen peaches to make this crisp too. While the peaches are the real star of this fruit crisp, we also have to talk about topping—because there’s plenty of it! If you are of the attitude that too much topping on a fruit crisp is simply not a situation that exists in real life, then my friend, this is the perfect peach crisp recipe for you (as is this Cherry Crisp). The other thing I love about fruit crisps? They’re also flexible and leave room for play.

In addition to swapping out the different fruits as the summer goes on (Strawberry Crisp to kick off the season, Blackberry Crisp follows, then Crock Pot Apple Crisp brings us home), I also tweak the topping.Try adding different nuts, spices, or extracts to make this recipe your own. (If you need some inspiration, keep scrolling for a few ideas in the “Recipe Variations” box.)

How to Make Peach Crisp

As usual, I made a few sneaky swaps to make this a healthy peach crisp that I would not be ashamed of topping with yogurt for breakfast (ideally beside a Peach Smoothie or perhaps Peach Pancakes). The terms are often used interchangeably, and all of them are scrumptious. The difference between a cobbler and a crisp lies in the pastry batter baked on top of the fruit.

Crisp has a buttery, crumbly streusel-like topping made from butter, sugar, and oats. The topping is typically less dense than a cobbler and will form a lightly crispy “lid” during baking.Cobbler either uses a cake-like batter (like this Crock Pot Peach Cobbler) or a biscuit-style batter, depending on the recipe and the region. Generally, the batter is scattered in dollops over the fruit and will form a rough “crust” once baked.Crumble has a topping made from simply flour, sugar, and butter; it does not include oats, so it’s usually denser than crisp.

Baked fruit desserts like crisps, cobblers, and crumbles are all delicious treats to make if you have peaches going bad. Try them all! I also kept the recipe as fuss-free as possible. Rather than cutting the butter into the dry ingredients, you stir the topping together on the stove, making this crisp recipe easy compared to most.

Peach Filling Ingredients

Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. Plus, peaches are an excellent source of nutrients, like vitamin c, calcium, protein, and fiber. (This Peach Upside Down Cake is another peachy delight to try.)Honey. Adds just a touch of natural sweetness to our peach filling.

Flour. This is a peach crisp without cornstarch! Instead, old-fashioned all purpose flour helps thicken the peach filling to create warm, syrupy goodness.Lemon Zest. Brightens up all the other flavors.Vanilla + Nutmeg. These warm, cozy additions help this healthy peach crisp become something extraordinary.

Crisp Topping Ingredients

Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture (as seen in this Gluten Free Apple Crisp).Butter + Oil. The moisture and golden elements in the crisp topping come from extra virgin olive oil and butter. The nuanced, lightly grassy olive oil flavor is lovely alongside the honey-sweet peaches.

Whole Wheat Flour. Makes the streusel topping a little more wholesome than other classic peach crisp recipes (e.g., Pioneer Woman, Ina Garten, Betty Crocker, etc.).

Sugar + Cinnamon. A combination that everyone loves (as in these Baked Peaches)! These warm and sweet additions complement the nutty and buttery flavors in the topping.Almonds. For max crunch, I also added sliced almonds. Once you try them in the topping, you’ll never want to make one without them.

The Directions

Storage Tips

To Store. Cover the crisp, and store it in the refrigerator for up to 3 days.To Reheat. Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.To Freeze. Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Baking Dish. Perfect for making fruit crisps all season long!Saucepan. One of my most-used kitchen tools.Favorite Basic Spatula. Ideal for folding your topping ingredients together.

Double the topping? Sounds just peachy, if you ask me!