Peach Crisp Recipe (with Lower Sugar)

With bright fruit flavor and a simple crisp topping, this Peach Crisp Recipe comes together with pantry staples and either fresh or frozen peaches. It’s a yummy fruit dessert to share with the whole family!

Easy Peach Crisp Recipe

This Peach Crisp is one of my go-to summer desserts. It makes a lot, is delicious as leftovers—I love to eat it for breakfast with yogurt the following day!—and it’s easy to pull together. You can serve it with vanilla ice cream or whipped cream. You can also make this dessert in the morning of the day when you plan to serve it and leave it at room temperature for a dessert that will be ready whenever you need it.

TIP: This is great in the summer when peaches are fresh, or in the winter when you need a burst of summer flavor!

Ingredients in Peach Crisp

This recipe includes:

• Peaches (fresh or frozen)
• Cornstarch (to help absorb some of the peach juices)
• Cinnamon
• Fresh lemon
• Oats
• Whole wheat flour
• Sugar
• Vanilla extract
• Butter
• Plain yogurt

TIP: See the notes at the bottom of the recipe for allergy-friendly options.

How to Make this Peach Crisp Recipe Step-by-Step

Here’s a look at the process involved in making this easy Peach Crisp. Scroll down to the bottom of the post for the full info.

1. Place the peaches into a large bowl and toss with cornstarch, cinnamon, and lemon. Spread into a baking dish.
2. Place the remaining dry ingredients.
3. Use your fingers to work the butter and yogurt into the mixture to until uniformly mixed to look like chunky granola.
4. Spread the topping over the peaches in the pan. Bake until the peaches are bubbly and soft.

TIP: You can also make the topping in a food processor if you’d prefer.

Gluten-Free Peach Crisp

If you need to bake gluten-free, simply choose gluten-free rolled oats and use the almond flour variation. They both work just as well as their gluten-containing alternatives and the end results are just as delicious.

Peach Crisp with Frozen Peaches

I love to keep peaches in our freezer to use for desserts like this one. When you make this crisp from frozen peaches, you do not need to thaw them first. If the peach slices are stuck together, let them thaw for a few minutes so they soften slightly and you can break them apart. Using frozen peaches may require baking for a little longer.

Tips for Making the Best Peach Crisp Recipe

• If using fresh peaches, slice them uniformly. You do not need to peel them. Fresh peaches should be ripe but still a little firm.
• If using frozen peaches, you may need to bake for the longer time duration simply since they will start very cold.
• Using fresh lemon juice will add a bright flavor to the fruit, making it taste ripe and fresh even if they weren’t perfectly ripe!
• If the topping starts to get too dark brown at any point, cover it loosely with a piece of foil and continue baking.
• Serve leftovers warm or cold with yogurt, ice cream, or whipped cream.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below to let me know. I love hearing how recipes go in your real life!

Peach Crisp Recipe (with Lower Sugar)

This crisp recipe feeds a crowd and it's one of my go-to party desserts. You can always cut the amounts in half and use a 9-inch pie plate to make a crisp that serves about 6.

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5 from 3 votes

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Author Amy Palanjian

Cuisine American

Course Dessert

Calories 158kcal

Servings 10

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 12 cups fresh or frozen sliced peaches (about 6 large fresh peaches or 12 small)
• ▢ 1/4 cup cornstarch
• ▢ 2 teaspoons cinnamon (divided)
• ▢ juice from ½ of a fresh lemon
• ▢ 1/2 stick cold unsalted butter (diced into small pieces; ¼ cup)
• ▢ 1/4 cup plain yogurt
• ▢ 2 cups rolled oats
• ▢ 1 cup whole wheat flour
• ▢ 1/3 cup sugar
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 400 degrees F and coat a 9x13-inch glass baking dish with nonstick spray.
• Place the peaches into a large bowl and toss with the cornstarch, 1 teaspoon of the cinnamon, and the lemon juice. Spread into the prepared baking dish.
• Place the oats, flour, sugar, vanilla, remaining 1 teaspoon cinnamon into a medium bowl. Add the butter and yogurt.
• Use your fingers to work the butter into the rest of the ingredients mixture to until uniformly mixed. There can be some chunks of butter remaining. The texture should be similar to a chunky granola. Alternatively, place the ingredients from Step 3 into a food processor and process to combine.
• Spread the topping over the peaches in the pan. Bake for 45-50 minutes or until the peaches are bubbly and soft. If the topping starts to get too dark brown at any point, cover it loosely with a piece of foil and continue baking. Let cool slightly and serve warm or at room temperature.

Notes

• Store any leftovers, covered, in the fridge for up to 5 days. Serve leftovers warm or cold with yogurt, ice cream, or whipped cream.
• If using fresh peaches, slice them uniformly. You do not need to peel them. Fresh peaches should be ripe but still a little firm.
• If using frozen peaches, you may need to bake for the longer time duration simply since they will start very cold.
• Using fresh lemon juice will add a bright flavor to the fruit, making it taste ripe and fresh even if they weren't perfectly ripe!
• Substitute almond flour or gluten-free flour blend for the whole wheat flour to make this gluten-free.

Nutrition

Calories: 158kcal, Carbohydrates: 37g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 4mg, Potassium: 410mg, Fiber: 4g, Sugar: 23g, Vitamin A: 612IU, Vitamin C: 13mg, Calcium: 27mg, Iron: 1mg

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