Peach Oatmeal Crisp
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This peach oatmeal crisp recipe is a delicious, healthy dessert that can be served warm or cold. You could even get away with serving it for breakfast! (Gluten-free, vegan)
Peaches are the quintessential summer fruit. Not too sweet and dripping with flavor, a perfectly ripe peach is a divine snack.
While I love eating peaches on their own, one of my favorite ways to take them to the next level is this peach oatmeal crisp recipe. The cooked peaches melt in your mouth, and the crisp topping adds the perfect crunch. All the ingredients in this dessert are nourishing, too. I wouldn’t hesitate to serve it for breakfast as well as dessert.
The only complaint I get from my family when I make this peach crisp is that it’s too small. You may want to double the recipe and bake it in a 9 by 13 inch pan if you don’t want to hear the same complaint in your house.
Easy Way to Peel Peaches
The easiest way to peel peaches is to blanch them in boiling water for a minute. Then dip them in an ice bath, and the skin should slip right off. If the skin doesn’t come off easily, it means your peaches aren’t quite ripe yet. You can still peel them the old fashioned way with a vegetable peeler or sharp paring knife.
Difference between Crisp and Cobbler
Fruit crisps and fruit cobblers are very similar desserts, so people sometimes get them confused. Crisps are typically made with a combination of grains (especially oats), chopped nuts, oil or butter, and sweetener (sugar, honey, or maple syrup). Crisps are very similar to crumbles, which generally have the same type of topping.
A cobbler, on the other hand, is usually topped with a flour-based biscuit dough. My Crock Pot apple cobbler is a good example of a healthy cobbler recipe. The topping is a bit similar to this peach oatmeal crisp recipe, but the main difference is that it also contains flour and egg.
Tips for Peach Oatmeal Crisp
I like to peel the skin off the peaches, but you can skip that step if you’re in a hurry. You may want to adjust the amount of maple syrup that gets mixed in with the peaches. If your peaches aren’t very ripe, you’ll want a little more maple syrup, and you can cut back on the syrup if your peaches are very ripe.
By pre-cooking the peach filling a bit before adding the crisp topping, you get just the right texture without over-browning the topping. You can also add a piece of foil over the top of the crisp if you’re afraid your topping will get too dark.
Try my Instant Pot apple crisp recipe for another delicious fruit dessert.
Peach Oatmeal Crisp
- 8 medium peaches peeled then sliced
- 1 tbs gluten-free flour
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1 1/2 cups rolled oats
- 1/2 cup whole grain cornmeal
- 1 cup finely chopped walnuts
- 1/2 cup unsweetened shredded coconut
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup coconut oil
- Preheat the oven to 375 degrees.
- Bring a large pot of water to a boil. Cut an “x” into the bottom of each peach, then place the peaches in the boiling water for a minute. Carefully remove the peaches one at a time with a big spoon, placing them in a large bowl of ice water. Pull the skin off each peach. (It will come off easily if the peaches are ripe.)
- Slice the peaches into 1/4 inch thick sections, and place them in a large bowl. Add the remaining filling ingredients (gluten-free flour, salt, and maple syrup). Stir to coat.
- Place the filling in a 9 by 9 inch pan and bake for 20 minutes.
- Meanwhile, prepare the crisp topping by mixing together the oats, cornmeal, walnuts, coconut, maple syrup, cinnamon, salt, and coconut oil in the large bowl that you used for the filling ingredients.
- After the filling has been in the oven for 20 minutes, remove the pan from the oven. Cover the fruit evenly with the crisp topping and return the pan to the oven. Bake for another 15 minutes, or until the topping begins to brown.
- Cool on a wire rack. Serve warm, or chill in the refrigerator for later.
Peach Oatmeal Crisp Price Breakdown
This recipe costs $8.19 to make, or $.91 per serving. Try this peach oatmeal crisp for a delicious taste of summer fruit.
Was a delicious breakfast recipe I didnt feel like was a dessert loved the price breakdown
I Don’t like coconut what’s a good replacement for that?
You could leave out the shredded coconut, and use a different mild oil (like avocado oil) or melted butter in place of the coconut oil.
In the instructions you include cinnamon to add to the filling… yet Cinnamon isn’t listed in the filling ingredients… is it supposed to be added to the peaches also, if so how much?
Sorry about that! The cinnamon just goes in the topping. I’ve updated the recipe.