Peach Crisp (No Refined Sugar Option)
As an Amazon Associate I earn from qualifying purchases.
Peach Crisp is one of those desserts that’s simple enough for a Tuesday night but still feels special enough to put on the table when company’s over. Juicy fresh peaches (or canned if that’s what you’ve got) get baked under a buttery crisp topping that turns golden and crisp in the oven. Every bite has that sweet, cinnamon-kissed fruit on the bottom and a crunchy crumble on top.
It comes together fast, about 15 minutes of prep, and the rest is just bake time. You can serve it warm straight from the dish for a casual, family-style dessert, or dress it up with vanilla ice cream for extra indulgence. This one’s low-effort, high-reward, and pretty much guaranteed to disappear by the end of the night.
Why You’ll Love This Peach Crisp
- Quick to the Table: With just 15 minutes of prep, this dessert can be baking while you finish dinner.
- Juicy Peach Filling: Fresh or canned peaches bake into a bubbly, cinnamon-kissed sauce that’s pure comfort in a bowl.
- Crispy, Buttery Topping: The oat and flour crumble bakes up golden and crunchy, giving every bite the perfect contrast to the soft fruit.
- Year-Round Dessert: No need to wait for peach season. This easy peach crisp recipe turns out just as good with pantry staples.
- Always a Hit: Whether it’s a weeknight treat or a Sunday potluck, there won’t be leftovers for long.
Ingredients Needed To Make This Peach Crisp
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Peaches, large diced
- Coconut sugar
- Water
- Cornstarch
- Cinnamon
- Rolled oats
- Unsalted butter, melted and cooled
- All-purpose flour
- Salt
- Pecans, chopped
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make This Peach Crisp
- Preheat the oven and lightly grease your baking dish.
- Mix the peaches, sweetener, spice, and thickener in a large bowl, then stir in water and spread in the dish.
- Combine the topping mixture in another bowl and mix until crumbly.
- Sprinkle the topping evenly over the fruit.
- Bake until the top is golden and the filling is bubbly, then let cool briefly before serving.
Commonly Asked Questions
How Do I Know When the Peach Crisp Is Done?
The topping should be golden brown, and the peach filling should be bubbling around the edges. This usually means the fruit is hot all the way through and the topping has crisped nicely.
Can I Use Frozen Peaches Instead of Fresh or Canned?
Yes, but thaw them completely first and drain off any excess liquid. Too much extra moisture can make the filling runny and prevent the topping from crisping.
How Do I Keep the Topping From Getting Soggy?
Make sure your peaches aren’t overly wet before baking. If they release a lot of juice, you can add a bit more cornstarch to the filling to help thicken it during baking.
What’s the Best Way to Store Leftovers?
Once cooled, cover the dish tightly or transfer the crisp to an airtight container. Store in the refrigerator for up to 3 days. This keeps the fruit fresh and the topping from absorbing too much moisture.
How Do I Reheat Peach Crisp?
For the crispiest topping, warm it in the oven at 350°F until heated through. If you’re short on time, you can use the microwave, but the topping will be softer.
Can I Make Peach Crisp Ahead of Time?
You can assemble the filling and topping separately, store them in the fridge, and combine just before baking. This helps keep the topping crisp while still saving you prep time.
Should I Peel the Peaches?
Peeling is optional. If you prefer a softer filling without bits of skin, peel them first. If you like a little extra texture and don’t mind the skin, you can leave it on.
How Can I Add More Flavor to the Filling?
A splash of vanilla extract, almond extract, or a pinch of nutmeg can add depth. For a twist, mix in a bit of lemon juice to brighten the flavor of the peaches.
Can I use regular sugar instead of coconut sugar?
Yes! You can swap in brown sugar or granulated sugar in equal amounts—the flavor will be slightly different, but the crisp will still bake up beautifully.
Peach Crisp (No Refined Sugar)
Equipment
- 10” round or 7×10” baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Fork (for mixing topping)
- Knife and cutting board
Ingredients
For the Peach Filling:
- 5 cups peaches large diced (fresh or canned, drained)
- ½ cup coconut sugar sub brown sugar or granulated sugar
- 1 cup water
- 1 tbsp cornstarch
- ½ tsp cinnamon
For the Crisp Topping:
- ½ cup rolled oats
- ½ tsp cinnamon
- 4 tbsp unsalted butter melted and cooled
- ½ cup all-purpose flour or 1.1 gluten-free flour
- Pinch of salt
- Optional: 1/4 cup pecans chopped (sub walnuts)
Instructions
- Preheat oven to 350°F (175°C). Grease your baking dish lightly if desired.
- Prepare the filling: In a large mixing bowl, combine peaches, cinnamon, sugar, and cornstarch. Mix well, then stir in the water. Pour mixture evenly into the baking dish.
- Make the topping: In a separate bowl, partially melt butter and let cool slightly. Add oats, cinnamon, flour, salt, and pecans (if using). Use your fingers or a fork to mix until crumbly.
- Assemble: Sprinkle the topping evenly over the peaches.
- Bake for 25–30 minutes, until the top is golden brown and the filling is bubbly.
- Cool for about 5 minutes before serving. Enjoy warm on its own or with vanilla ice cream.
Notes
Nutrition
Peach crisp never lasts long at my house. The buttery topping and warm, juicy peaches have a way of calling everyone back for seconds before the pan even cools. It’s simple enough for a weeknight treat but special enough to bring to a summer get-together. If you’ve got ripe peaches waiting to be used, this is hands down one of the easiest and most rewarding ways to enjoy them.