Golden Peach Crisp with California Almond Crumble

A simple, healthy peach crisp that's vegan and gluten-free, featuring a crunchy oat and almond topping.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 1

Course: Dessert, Quick Meals

Cuisine: American

Calories: 215

Ingredients Method Nutrition Notes

Ingredients

  

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For the Crumble Topping

• 1 cup gluten-free old-fashioned rolled oats
• 1/4 cup sliced almonds or chopped pecans
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 tablespoons melted coconut oil or vegan butter
• 1 tablespoon maple syrup

For the Peach Filling

• 4 cups sliced fresh peaches about 4-5 medium peaches, peeled if desired

Method

 

1. Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish with a little coconut oil or nonstick spray.
2. In a medium bowl, combine the rolled oats, sliced almonds, cinnamon, ginger, and nutmeg. Stir in the melted coconut oil and maple syrup until everything is well coated and clumps together.
3. Spread the sliced peaches evenly in the prepared baking dish. Sprinkle the oat crumble mixture over the top, covering the fruit completely.
4. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, until the topping is golden and the peaches are bubbly. Let cool for 5 minutes before serving.

Nutrition

Calories: 215kcalCarbohydrates: 35gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 5mgFiber: 5gSugar: 18g

Notes

For a nut-free version, replace the almonds with an equal amount of sunflower seeds or extra oats. If using frozen peaches, thaw and drain them first to avoid excess liquid. This crisp is best served warm, with a scoop of vanilla ice cream or a dollop of coconut whipped cream. Store leftovers in the fridge for up to 3 days; reheat in the oven or microwave. To make ahead, assemble the crisp (without baking) and refrigerate for up to 24 hours, then bake as directed, adding 5 extra minutes if needed.

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Why You’ll Love This Peach Crisp

It’s 90 degrees outside, you have a basket of peaches that smell like heaven, and you need dessert in under an hour. I’ve been there. And honestly? This peach crisp is exactly what you need. It’s vegan, gluten-free, and comes together in about 40 minutes flat. No complicated steps, no weird ingredients, just juicy peaches with a crunchy oat topping that’ll make your kitchen smell like a county fair.

Here’s the thing about this recipe. It’s one of those that feels fancy but is secretly the easiest thing you’ll make all summer. The topping? Just oats, almonds, a few warm spices, coconut oil, and a touch of maple syrup. The filling? Ripe peaches, sliced and ready to go. That’s it. No pre-cooking the fruit, no standing over a hot stove. Everything bakes right in the oven.

My grandmother always said the best desserts are the ones you don’t have to fuss over. And she was right. This peach crisp proves it. You get that perfect contrast tender, jammy peaches on the bottom and a buttery, cinnamon-scented crumble on top. Serve it warm with a scoop of vanilla ice cream, and I promise you’ll get wows.

Ingredients for Peach Crisp

Let’s talk about what goes into this easy peach dessert. The ingredient list is short, which I love. You probably already have most of this stuff in your pantry.

For the crumble topping:

• Gluten-free old-fashioned rolled oats These give the topping that classic nubby, crunchy texture. Regular oats work too, but if you need it gluten-free, grab certified GF oats from Trader Joe’s or Whole Foods.
• Sliced almonds Adds a nice little crunch and nutty flavor. You can swap for chopped pecans if that’s what you have.
• Ground cinnamon, ginger, and nutmeg The warm spice trio. This is where that cozy, comforting aroma comes from.
• Melted coconut oil Keeps everything vegan and adds a subtle richness. Vegan butter works great too.
• Maple syrup Just a tablespoon to sweeten the topping. It helps everything clump together nicely.

For the peach filling:

• 4 cups sliced fresh peaches That’s about 4 to 5 medium peaches. Yellow peaches hold up better when baked, so grab those if you can. Peel them if you want, or leave the skins on for extra color and fiber. Totally up to you.

One thing I want to mention. This recipe is naturally vegan and gluten-free, which is awesome. But even if you’re not following either diet, you’ll still love it. It’s just a really good peach crisp recipe.

How to Make Peach Crisp

Alright, let’s get into the how-to. I’ll walk you through the four main stages. It’s super straightforward, I promise.

Stage 1: Prep the oven and dish. Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish with a little coconut oil or nonstick spray. This is your standard baking dish size, and it works perfectly for this amount of fruit and topping.

Stage 2: Make the crumble topping. In a medium bowl, combine the rolled oats, sliced almonds, cinnamon, ginger, and nutmeg. Give it a stir. Then pour in the melted coconut oil and maple syrup. Mix until everything is well coated and starts forming little clumps. That’s what you want those clumps will bake into crunchy bits. If the mixture looks too dry, drizzle in a tiny bit more melted oil. It always works.

Stage 3: Assemble the crisp. Spread the sliced peaches evenly in your prepared baking dish. Don’t overthink this part. Just make sure they’re in a single-ish layer. Then sprinkle the oat crumble mixture over the top, covering the fruit completely. It might seem like a lot of topping, but keep in mind that some of it seeps down into that juicy peach layer during baking. That’s a good thing.

Stage 4: Bake to golden perfection. Cover the dish with foil and bake for 20 minutes. This traps steam and helps the peaches soften without drying out. Then remove the foil and bake for another 10 minutes. The topping should be golden brown and the peaches should be bubbly around the edges. Let it cool for 5 minutes before serving. I know it’s hard to wait, but trust me. It needs that rest time to set up a little.

Tips for the Best Peach Crisp

I’ve made this peach crisp more times than I can count, and I’ve picked up a few tricks along the way. Here’s what I’ve learned.

• Use ripe but firm peaches. Super-ripe peaches that are practically falling apart will turn to mush in the oven. You want peaches that give a little when you squeeze them but still hold their shape. Yellow peaches are your best bet they bake up firmer than white peaches.
• Don’t skip the foil. Baking covered for the first 20 minutes ensures the peaches cook through without the topping burning. If you skip this step, you’ll end up with a burnt topping and raw fruit underneath.
• Let it rest. That 5-minute rest after baking isn’t just for show. It lets the juices thicken up a bit so you don’t end up with a soupy mess on your plate.
• If the topping browns too fast, cover it again. Every oven is different. If you notice the topping getting dark before the time is up, just tent some foil over it.

One more thing. Frozen peaches work great too. Just thaw them completely, drain all the liquid, and pat them dry with paper towels before using. This prevents the filling from getting watery. Canned peaches? Not ideal. They’re too soft and mushy for this recipe.

Variations to Try

This recipe is pretty perfect as is, but I love playing around with variations. Here are a few ideas.

• Peach-blueberry crisp. Swap out 1 cup of the peaches for fresh or frozen blueberries. The berries burst and create this gorgeous purple jammy layer. So good.
• Different nuts. Not a fan of almonds? Use chopped pecans or walnuts instead. Or leave the nuts out entirely and just add more oats. The topping will still be crunchy.
• Spice it up. The cinnamon-ginger-nutmeg combo is classic, but you could use apple pie spice or pumpkin pie spice for a different vibe.
• Nut-free version. Replace the sliced almonds with an equal amount of sunflower seeds or extra rolled oats. Works perfectly.

How to Store and Reheat

Got leftovers? Lucky you. Here’s how to keep that peach crisp tasting amazing.

Storing: Cover the baking dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. The topping will soften a bit, but it’ll still be delicious.

Reheating: For the crispiest topping, reheat in a 350°F oven for about 10 to 15 minutes, or until warmed through. The microwave works in a pinch (about 30 to 60 seconds), but the topping won’t be as crunchy. I always go for the oven when I have time.

Freezing: You can freeze the baked crisp for up to 3 months. Wrap the dish tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then reheat in the oven. If you want to make it ahead, assemble the crisp without baking, cover, and refrigerate for up to 24 hours. Then bake as directed, adding about 5 extra minutes if needed.

Frequently Asked Questions

Go make this. You’ve got this. And when you do, I’d love to hear how it turns out. Find me on Pinterest and share your creation I’m always looking for new inspiration. Happy baking!