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

Description

This Easy Honey Peach Crisp is a wholesome, gluten-free dessert bursting with juicy ripe peaches and naturally sweetened with honey or maple syrup. Featuring a nutty oat-almond crisp topping and a gooey cinnamon peach filling, it’s quick to prepare and perfect for showcasing fresh summer peaches. Perfectly golden and bubbling from the oven, it’s delicious served warm and optionally topped with yogurt or ice cream.

Ingredients

Units Scale

Peach Filling

- 3 lbs juicy ripe peaches, pit removed and sliced
- Zest and juice of 1 fresh lemon
- 2 tsps vanilla extract
- 3 Tbsps arrowroot powder, gluten-free flour, or cornstarch

Crisp Topping

1/2 cup almond meal
1 cup old fashioned rolled oats
1/2 cup coarsely chopped walnuts or pecans
1/2 cup raw honey or pure maple syrup
1/4 cup melted grass-fed butter, ghee, or unrefined organic coconut oil (plus more for greasing the dish)
2 tsps ground cinnamon
1/4 tsp sea salt

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Instructions

Preheat & Prep the Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with a little coconut oil, ghee, or your preferred fat to prevent sticking.
Prepare the Peach Filling: In a large mixing bowl, mix the peach slices, lemon zest, lemon juice, and vanilla extract. Sprinkle the arrowroot powder (or gluten-free flour/cornstarch) over the peaches and toss until well coated and combined.
Transfer to Baking Dish: Spread the prepared peach mixture evenly into the greased baking dish.
Make the Crisp Topping: Using the same mixing bowl, combine almond meal, rolled oats, chopped walnuts or pecans, sea salt, and ground cinnamon. Add in the honey (or maple syrup) and melted butter (or ghee/coconut oil). Stir well to create a wet, crumbly mixture.
Assemble the Crisp: Sprinkle the crisp topping evenly over the peach filling in the baking dish to cover the fruit completely.
Bake: Place the dish on the middle rack of the preheated oven. Bake for 30–35 minutes or until the top is golden and crisp and the peaches are soft and bubbling around the edges.
Serve: Remove from the oven and let it cool slightly. Serve warm, optionally topped with high-quality vanilla yogurt or vanilla bean ice cream.

Notes

Substitute maple syrup for honey to make it vegan.
Use gluten-free flour or cornstarch for a gluten-free version.
The crisp is best enjoyed warm but can be stored in the fridge and reheated.
Top with vanilla yogurt or ice cream for added creaminess and flavor.
Add a handful of berries for a twist.

Nutrition

Serving Size: 1/8 of the recipe
Calories: 260
Sugar: 18g
Sodium: 70mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 4g
Cholesterol: 6mg