Peach Crisp

This Lighter Peach Crisp recipe is made with juicy fresh peaches and a wholesome oat pecan crumble naturally sweetened with maple syrup. An straightforward summer dessert that is warm, cozy, and reliable with vanilla ice cream!

There is nothing that says summer quite like a warm, bubbly peach crisp fresh from the oven! Sweet, juicy peaches are tossed with warm cinnamon, a touch of maple syrup, and fresh lemon juice, then topped with a satisfying oat crumble that is perfectly crisp without being overly sweet. This Lighter Peach Crisp is everything you keep about the classic dessert, but made with wholeso

Whether you're bringing dessert to a backyard barbecue, using up fresh farmers market peaches, or just craving something cozy, this lighter peach crisp is always a crowd favorite. Best of all, it is incredibly straightforward to make with just a handful of pantry staples and is satisfying served warm with a scoop of vanilla ice cream or silky Greek yogurt.

What goes in

• 6 cups peaches, peeled (about 6 to 7 large peaches)
• 2 tablespoons maple syrup
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch (or arrowroot powder)
• Pinch of salt
• 1 cup rolled oats
• 1/2 cup oat flour
• 1/3 cup chopped pecans
• 1/4 cup coconut sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons melted butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

How it comes together

1. Prepare the baking dish. Preheat your oven to 350 degrees F and lightly grease an 8×8-inch baking dish or 8 to 10-inch pie dish.
2. Make the peach filling. In a large mixing bowl, combine peach slices, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Gently toss until every peach slice is evenly coated.
3. Assemble the filling. Transfer the peaches into your prepared baking dish coated with nonstick spray and spread them into an even layer.
4. Mix the crumble. In a separate bowl, stir together the rolled oats, oat flour, chopped pecans, coconut sugar, cinnamon and salt. Pour in the melted butter, maple syrup, and vanilla. Stir until the mixture becomes evenly moistened and forms large crumbles.
5. Top the peaches. Sprinkle the topping mixture evenly over the peaches. Do not pack it down, the loose crumbles create the crispiest topping.
6. Bake. Bake the peach crisp for 35 to 40 minutes, or until the peach filling is bubbling around the edges. The crisp topping will look golden brown and peaches should be fork tender.
7. Let it rest. Allow the crisp to cool for 10 to 15 minutes before serving. This gives the filling time to thicken. Serve warm with a scoop of ice cream, frozen yogurt, whipped cream, or a dollop of Greek yogurt.