Can I use canned or frozen peaches instead of fresh?

Absolutely! Frozen peaches work beautifully—just thaw, drain, and pat them dry before using so the crisp doesn’t turn soupy. Canned peaches can be used in a pinch; just be sure they’re packed in juice, not syrup, and are well-drained.

Is there a substitute for almond meal?

Yes. You can substitute an equal amount of regular flour, oat flour, or another nut flour if you have a different preference. Almond meal gives a nice rustic touch, but this crisp is flexible.

Can this recipe be made gluten-free and/or dairy-free?

It’s easily adaptable! Use gluten-free oats and arrowroot powder to keep it gluten-free. For dairy-free, swap the butter for coconut oil or a plant-based butter alternative and use maple syrup instead of honey for a vegan version.

My topping isn’t getting crunchy, what went wrong?

A soggy topping is often from too much liquid in the fruit or underbaking. To avoid this, dry off any excess moisture from peaches, or use a bit extra thickener if needed. Make sure to bake until the edges are bubbling and the top is deeply golden.

Easy Honey Peach Crisp Recipe

There’s nothing quite like a warm, golden peach crisp coming out of the oven—bubbling, fragrant, and impossible to resist! This Easy Honey Peach Crisp is the very definition of simple, wholesome comfort food. It’s made with juicy ripe peaches, a lightly sweetened oat and nut topping, and just a hint of cinnamon. The best part? You can have this crowd-pleaser ready for the oven in a flash, making it the perfect dessert for busy weeknights, small celebrations, or, honestly, any day when those sweet peaches are calling your name.

Why You’ll Love This Recipe

Ridiculously Easy: The prep is as straightforward as it gets—just mix, layer, sprinkle, and bake. No fancy equipment, no dough to chill or roll out, and almost zero cleanup.
Quick to Prepare: In about ten minutes, your crisp will be in the oven, and the hardest part will be waiting for those magical aromas to fill your kitchen.
Naturally Sweetened: Honey or maple syrup gives a pure, rich sweetness without any refined sugar, so you can feel good about every bite.
Whole Food Goodness: Whole oats, almond meal, and a generous helping of fresh peaches make every spoonful hearty, juicy, and satisfying.
Perfectly Customizable: This recipe welcomes your favorite nuts, swap-ins for butter, or even other stone fruits if you’re feeling adventurous.

Ingredients You’ll Need

No need to worry about tracking down specialty items—these are easy kitchen staples with a few helpful notes:

Peaches: The heart of the crisp. Juicy, ripe peaches create that irresistible, syrupy center. Choose ripe but still slightly firm peaches for the best texture; if your peaches are very soft, cut the baking time by a few minutes.
Lemon (Zest and Juice): Brightens up the filling and balances the sweetness—don’t skip it!
Vanilla Extract: Adds depth and that home-baked warmth.
Arrowroot Powder, Cornstarch, or Gluten-Free Flour: Thickens those peach juices, so your crisp isn’t soupy.
Almond Meal: Adds a subtly nutty flavor and helps the topping brown beautifully. Almond flour also works here; regular flour is fine in a pinch.
Old Fashioned Rolled Oats: For that signature, golden crispiness on top.
Walnuts or Pecans: Bring crunch, richness, and a little rustic charm. Choose your favorite, or mix both for extra interest.
Raw Honey or Pure Maple Syrup: Naturally sweetens, without overpowering the fruit.
Grass-Fed Butter, Ghee, or Coconut Oil: Ensures your topping is crisp and golden—a must for texture lovers. Go with coconut oil for a dairy-free crisp.
Ground Cinnamon: The secret to a cozy, bakery-style aroma and taste.
Sea Salt: Just a pinch to make everything pop. Don’t skip! It draws out the flavors and keeps your crisp from tasting flat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to make this recipe your own? Here are a few ideas to try:

Berry Boost: Throw in a handful of blueberries or raspberries with the peaches for an extra burst of color and flavor.
Apple-Peach Crisp: Replace half the peaches with sliced apples if fall flavors are calling.
Nut-Free: Omit the nuts and add sunflower seeds or extra oats for crunch without allergens.
Gluten-Free: Use certified gluten-free oats and your favorite gluten-free flour or arrowroot powder.
Dairy-Free and Vegan: Use coconut oil instead of butter, and swap honey for pure maple syrup.

How to Make Easy Honey Peach Crisp

Step 1: Prep the Oven and Dish

Preheat your oven to 375°F. Lightly grease a medium-sized baking dish with a touch of melted coconut oil, ghee, or butter to prevent sticking and help with cleanup later.

Step 2: Mix the Peach Filling

In a large mixing bowl, toss your sliced peaches with the zest and juice of a fresh lemon and a good splash of vanilla extract. Sprinkle the arrowroot powder (or alternative) over the peaches and give it all a gentle stir. You’re aiming for every slice to be glistening and lightly coated—this keeps the filling perfectly thick and glossy.

Transfer this lovely peach mixture to your greased baking dish and even it out a bit.

Step 3: Make the Crumb Topping

No need to wash that bowl—just add your almond meal, old fashioned oats, chopped walnuts or pecans, sea salt, and cinnamon. Stir them together, then pour in your honey and melted butter (or coconut oil). Mix until you have a crumbly, slightly sticky mixture that holds together when pressed but still offers plenty of texture.

Step 4: Assemble and Bake

Sprinkle the crumb topping generously over the peaches, pressing down ever so slightly for an even layer, but don’t pack it too tight—craggy bits bake up extra-crispy!

Slide your dish into the center of the oven and bake for 30-35 minutes. You’ll know it’s ready when the top is golden brown and you can see those luscious peach juices bubbling up along the sides.

Step 5: Cool and Serve

It’s tempting to dive right in, but let your crisp rest for at least 10 minutes out of the oven. This lets the juices thicken up and makes serving much easier.

Tip: The crisp is absolutely phenomenal served warm, especially with a scoop of vanilla bean ice cream or a generous dollop of creamy vanilla yogurt.

Pro Tips for Making the Recipe

Choose the Right Peaches: Ripe, fragrant peaches are essential for the best flavor. If using out-of-season fruit, thawed frozen peaches will work in a pinch—just pat them dry to prevent excess moisture.
Topping Tip: Don’t overmix the crumble. Those little clusters make for the best bites!
Watch the Bake: Ovens vary, so start checking at 30 minutes. The filling should bubble around the edges and the top should be richly golden.
Let It Rest: Giving your crisp a brief rest before scooping helps it hold together for beautiful servings.

How to Serve

This peach crisp shines all by itself, but it’s hard to argue with a cool and creamy contrast. Try serving it:

Warm, Straight from the Dish: The classic approach. Expect plenty of “just one more bite” moments.
Topped with Vanilla Yogurt: Adds a tangy, luscious finish (and works for breakfast leftovers, too).
With a Scoop of Vanilla Ice Cream: The ultimate treat, especially when those hot and cold elements collide.
With Fresh Basil or Mint: A bright sprinkle lifts the entire dessert, perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (a big “if”), cover the cooled crisp tightly with foil or transfer to an airtight container. It will stay fresh and tasty in the fridge for up to 4 days.

Freezing

To freeze, cool the crisp completely, wrap it well, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Rewarm portions in the oven at 350°F until piping hot (about 15-20 minutes), or use the microwave for a quick treat. The oven restores the topping’s crunch best.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! Frozen peaches work beautifully—just thaw, drain, and pat them dry before using so the crisp doesn’t turn soupy. Canned peaches can be used in a pinch; just be sure they’re packed in juice, not syrup, and are well-drained.
Is there a substitute for almond meal?

Yes. You can substitute an equal amount of regular flour, oat flour, or another nut flour if you have a different preference. Almond meal gives a nice rustic touch, but this crisp is flexible.
Can this recipe be made gluten-free and/or dairy-free?

It’s easily adaptable! Use gluten-free oats and arrowroot powder to keep it gluten-free. For dairy-free, swap the butter for coconut oil or a plant-based butter alternative and use maple syrup instead of honey for a vegan version.
My topping isn’t getting crunchy, what went wrong?

A soggy topping is often from too much liquid in the fruit or underbaking. To avoid this, dry off any excess moisture from peaches, or use a bit extra thickener if needed. Make sure to bake until the edges are bubbling and the top is deeply golden.

Final Thoughts

This Easy Honey Peach Crisp is truly one of those “set it and forget it” recipes that delivers fantastic results every single time. It’s fuss-free, loaded with sun-kissed peach flavor, and packed with textural contrast from the crunchy, nutty topping. Whether you’re making dessert on a whim or planning for company, let this be your new go-to for easy, homemade comfort food. Give it a try—you’ll want to make it all peach season long!