Peach season is short, so go ahead and make yourself this healthy peach crisp. We've been eating this for both dessert and breakfast. When you combine whole grain oats, walnuts, fresh fruit and just a little natural sweetener, you have a recipe nourishing enough for breakfast, or with some ice cream, indulgent enough for dessert.
Does anyone else get giddy when fresh peaches finally show up at the grocery store? If so, be sure to try my creamy peach banana smoothie and peaches and cream overnight oats.
Why You'll Love This Healthy Peach Crisp
This peach crisp does not disappoint! It's....
- Topped with a whole-grain cinnamon oat and walnut topping.
- Refined-sugar free, low in sugar, and can easily be made gluten-free and dairy-free.
- Made with just 10 ingredients, most of which are pantry staples.
- Honestly healthy enough to eat for breakfast or dessert!
This is one of those healthy peach desserts that never gets old. Fresh summer peaches, a little cinnamon, and a crunchy walnut-oat topping are a combination you simply can't go wrong with.
After testing this a few different ways, I landed on fresh peaches (although frozen peaches work, too) and sweetening with just a little coconut sugar.
Even though it's naturally sweetened, I wanted to ensure it was low in added sugar and prioritized whole grains. It's amazing how you can enjoy all the flavors of classic peach crisp, but made with clean eating ingredients.
And just like my healthy apple crisp, this healthy peach recipe is proof that desserts can taste indulgent, but still be made with wholesome ingredients!
This healthy peach recipe works for both dessert and breakfast. My 13 year old asks for this for breakfast, and I'm honestly okay with that! She is in a very picky stage so if she wants fresh fruit and whole grains, have at it. I also give her a hard-boiled egg for some protein.
If you're looking to serve this for breakfast, it's great with plain/unsweetened Greek yogurt. I recommend adding a nutrient boost like chia seeds, hemp seeds, or drizzling with your favorite nut butter. Or, skip the berries in this breakfast chia bowl and top with this peach crisp.
And if you want to serve for dessert, try with coconut whipped cream. But if ice cream is your thing (and it can be mine, too), throw on a scoop (or two... who's counting) of vanilla ice cream. You really can't go wrong.
Jump to:
- Why You'll Love This Healthy Peach Crisp
- Ingredient Notes
- Variations & Substitutions
- STep-by-Step Directions
- What Makes this a Healthy Peach Crisp?
- Sara's Tips & Notes for the Best Healthy Peach CRisp
- Healthy Peach Crisp Recipe FAQs
- How to Make Ahead & Store
- More Healthy Summer Dessert Recipes
- Healthy Peach Crisp
Ingredient Notes
- Peaches - You can use peaches or nectarines for this recipe. The main difference is their skin. I have used both peaches and nectarines and both work great! You can use with on my fresh peach and goat cheese salad, too.
- Tapioca starch - This is needed to help thicken the peach juices that are created as it's baked. You can use tapioca, arrowroot, or even corn starch.
- Rolled oats - Use rolled oats (also called old-fashioned oats) and not quick cooking oats.
- Oat flour - I prefer to use oat flour to keep the topping 100% whole grains. It's easy to make your own oat flour, or you can purchase it.
💚Clean food tips: Peaches (and nectarines) are on the EWG's dirty dozen list (meaning they contain the highest amounts of pesticides), so I recommend organic. Like most grains, oats are sprayed with glyphosate prior to being harvested. If avoiding pesticides/herbicides is important to you, opt for organic oats and oat flour. Lastly, grass-fed/pasture-raised butter is best for health benefits.
Variations & Substitutions
- Use frozen peaches - I have tested with both fresh peaches and frozen peaches and they both work great. If using frozen peaches, let the frozen peaches thaw first and drain the remaining juices.
- To make dairy-free - Use coconut oil in place of the butter. You can use the coconut oil at room temp, but when you add to the oat mixture, add in small spoonfuls.
- To make gluten-free - Be sure and use certified gluten-free oats and gluten-free oat flour. Oats are naturally gluten-free, but can become contaminated with gluten during processing.
- Swap the oat flour - If you don't have oat flour, any all-purpose flour can be used. I recommend Einkorn or whole wheat flour for a whole-grain replacement.
- Add other fresh fruit - Replace some of the peaches with fresh strawberry slices or blueberries for a mixed fruit summer crisp! My vegan fruit tarts are another summer dessert that is great for mixed fruit.
STep-by-Step Directions
- Slice peaches and place in a 9" pie dish, or other oven-safe baking dish.
- Add lemon juice, tapioca starch, and cinnamon to the peaches. Mix until peaches are evenly coated.
- In a small mixing bowl, combine the oat flour, rolled oats, salt and coconut sugar. Then, add the cubed butter.
- Using a pastry cutter or fork, cut the butter in the oat mixture until it is evenly incorporated and the mixture forms course, clumpy crumbs with minimal loose oats or oat flour remaining.
- Sprinkle the crumb topping over the peaches.
- Bake at 350-degrees F for 35-45 minutes, or until the edges are bubbly and topping is golden brown.
What Makes this a Healthy Peach Crisp?
If you know me, you know I don't always love the term "healthy" as it's very subjective. But, when you compare this peach crisp recipe against most desserts, this one (and like my healthy oat flour brownies) is made with "healthy" in mind.
This healthy peach crisp is:
- Low in added sugar. There are just 4 grams of added sugar per serving. The peaches provide all the sweetness the filling needs, so I am not using any added sugar in the base (just a little in the oat topping).
- Naturally sweetened. The crumbly crisp topping is sweetened with coconut sugar; keeping the entire dessert refined sugar-free.
- Packed with whole grains. I use 100% whole grain rolled oats and oat flour for the crumbly, streusel topping. Whole grains give you you fiber and numerous vitamins and minerals you won't find in refined flours.
- Made with walnuts. I add chopped walnuts to the oat topping, so you can enjoy the many benefits of walnuts, like being high in Omega-3 fatty acids.
Sara's Tips & Notes for the Best Healthy Peach CRisp
- The best peaches for peach crisp are ones that are slightly soft to the touch. You don't want them overly ripe or you could end up with mushy filling.
- I use 9" pie plate, but a cast iron skillet or 9x9 or 8x8 baking dish can be used.
- When making the oat crumble topping, use a pastry cutter or even your hands to really mix the butter (or coconut oil) in with the oat flour and rolled oats. You want the mixture to be coarse and crumbly (not loose). This is what creates those satisfying clumps in the crisp topping.
- Let the crisp sit for 15 minutes after baking. The filling will look a little loose when it first comes out of the oven, but it thickens as it cools.
Healthy Peach Crisp Recipe FAQs
No, you do not. I like to leave the skin on because it's easier and also for the extra fiber and nutrients the skin contains. The skin softens as it bakes, so there is not need to peal the peaches unless you prefer a smoother texture.
Yes, both fresh and frozen peaches work great for peach crisp. If using frozen peaches, allow peaches to thaw and then drain any excess liquid before mixing with the remaining filling ingredients.
Tapioca starch (also called tapioca flour) is a grain-free/natural thickener that gives the peach filling a smooth, jammy texture. Arrowroot starch is the best substitute and works in a 1:1 ratio. Corn starch can also be used.
The crisp is ready when the top is golden brown, and the edges are bubbly.
How to Make Ahead & Store
How to make ahead: If you want to make the crisp ahead of time, assemble as directed, including the topping. Cover tightly and keep in the fridge until ready to bake. I would bake within 24 hours to avoid the peaches getting soggy. Add an extra 5-10 minutes to baking time, or until topping is golden and filling is bubbly.
How to store: Any leftovers should be stored in an airtight container in the fridge and will stay fresh for up to 3-4 days. It's best to reheat in the oven to retain the crispy top, but you can reheat in the microwave as well.
How to freeze: Allow the peach crisp to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F for 15-20 minutes, or until warmed through and the topping is crisp.
More Healthy Summer Dessert Recipes
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Healthy Peach Crisp
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Equipment
- 1 9" pie plate or other baking dish
- 1 Mixing bowl
Ingredients
Ingredients for the Peach Filling
- 7 peaches, cut into ½" slices
- 1 tablespoon fresh lemon juice
- 2 tablespoons tapioca starch (also called tapioca flour)
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Ingredients for the Crisp Topping
- ¾ cup oat flour (certified gluten-free if needed)
- ¾ cup rolled oats/old-fashioned oats (certified gluten-free if needed)
- â…“ cup coconut sugar
- ¾ cup chopped walnuts
- ¼ teaspoon fine sea salt
- ½ cup cold butter, cut into cubes (can use coconut oil for dairy-free)
Instructions
- Preheat oven to 350 degrees F.
- To a 9" pie plate (or other baking dish), add sliced peaches, fresh lemon juice, tapioca starch, cinnamon and vanilla. Mix until peaches are evenly coated.7 peaches, cut into ½" slices , 1 tablespoon fresh lemon juice, 2 tablespoons tapioca starch , 1 teaspoon cinnamon , 1 teaspoon pure vanilla extract
- Make the oat topping by adding the oat flour, oats, coconut sugar, walnuts, and salt to a medium sized mixing bowl. Mix until combined.¾ cup oat flour, ¾ cup rolled oats/old-fashioned oats, ⅓ cup coconut sugar , ¾ cup chopped walnuts, ¼ teaspoon fine sea salt
- Add the cubed butter to the oat mixture. Using a pastry cutter, cut the butter into the oat mixture (you can also use your hands to incorporate). You want the mixture to be coarse and crumbly, with little loose flour/oats.½ cup cold butter, cut into cubes
- Sprinkle the oat mixture over the peaches. Bake for 40-45 minutes, or until crumb topping is golden brown and edges are bubbly.
- Let sit for 15 minutes before serving. This is very important as it further allows the arrowroot to thicken the fruit filling.
- Serve and enjoy!
Video
Notes
- I use a 9" pie plate, but a cast iron skillet or square baking dish can be used.
- To make dairy-free, use coconut oil (can be room temp). If you'd like less butter/oil, you can cut the butter amount/coconut oil down by as much as half. Just know your crisp topping will be less clumpy.Â
- I like a lot of walnuts on my peach crisp, but feel free to use what feels right for you.Â
- There are 4 grams of added sugar per serving (the rest of the sugar is from the peaches).Â
Nutrition
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