It’s summerrrrrtimmeeee. Let’s celebrate with all the fruit crisp, shall we?
Lately my Saturdays have consisted of a trip the farmers market wherein I grab all of the leafy greens, seedy bread and fruit I can find. Then, I stumble home and try to think of ways to consume all of said food. This crisp is one of those ways.
This recipe requires just 10 ingredients and is inspired by my new-found love for peaches. I used my Nectarine Strawberry Crisp as inspiration, but this version is butter-free and has very little added sugar. It also includes some gluten-free flour to give the topping extra texture. I love how the fruit gets all caramelized and bubbly while the topping turns crisp and deep golden brown while baking.
If you’re a peach-lover, I think you’ll love this recipe! It’s:
Warm
Super fruity
Perfectly sweet
Tender with a bite
Wholesome
Satisfying
& Perfect for summer
This dessert is delicious on its own, but I prefer it with some dairy-free ice cream. I opted for my Vegan Cherry Pie Ice Cream and it didn’t disappoint, but pretty much any flavor will do!
If you give this crisp a try, let us know! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers!
Easy Peach Crisp (Vegan + GF)
Ingredients
- 7-8 ripe peaches (halved, pits removed and chopped // I also threw in a few cherries)
- 1 cup gluten-free rolled oats
- 1/4 cup almond meal
- 1/4 cup gluten-free flour (DIY blend or sub all-purpose flour or more almond meal)
- 1/2 cup roughly chopped pecans
- 2 Tbsp packed light brown sugar (or sub muscovado sugar)
- 2 Tbsp coconut sugar (or sub more brown sugar)
- 1 pinch sea salt
- 4 Tbsp olive oil or coconut oil (coconut oil will impart a more intense coconut flavor // plus more for coating pan)
Instructions
- Preheat oven to 350 degrees F ( 176 C) and lightly coat an 8×8 (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut or olive oil.
- Add fruit directly to the dish as you chop it and spread flat.
- To a mixing bowl add crumble ingredients (including oil) and, using your hands or a wooden spoon, mix until all everything is evenly distributed.
- Add to the top of the fruit in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden.
- Serve as is, or with dairy-free ice cream, such as Raspberry Ripple or Cherry Pie! Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator.
Becca says
Hi Dana
This looks delicious!!!
I’m going to make this for desert tonight after a chicken chow mein :p however will defiantly have leftovers, how would you recommend reheating this the next day or two?
Many thanks :)
Hi Becca, we’d suggest reheating in the oven or covered in the microwave.
andrea cheplo says
Modified the Easy Peach Crisp to use up some sour cherries we picked and didn’t know what to do with. Great recipe! Very flexible. Used cherries and apples instead of peaches. I laugh as I reread the recipe b/c I forgot to add the oats, and it still turned out delicious! I used coconut and almond flours, finely chopped pecans (rushed with the food processor), 4 tbsp brown sugar, and 2 tbsp of butter (we’re not vegan). Very easy and quick to prepare. My family devoured it before I could snap a pic to share. Delicious! Thanks for all your great recipes!
We’re so glad it turned out well! Thanks for sharing, Andrea!
RANDY E THILL says
i’m allergic to oats, so made half without oats and half with half the amount of oats …each half covering half of the peaches. My half without the oats is perfect! The part with the oats seemed very “dry”, so I added a bit more brown sugar/oil mix with the drier oats mixed in and baked 10 more minutes (with foil over the other side). Both sides are very nummy now. My first peach harvest is very happy to be in this recipe
Thanks for sharing, Randy!
Lieske says
Made this crisp tonight using frozen peaches cut(2 cups) and 1 cup frozen cherries with 1/2 cup of oats, 1/8 cup almond meal, 1/8 cup wheat flour,1 Tbsp date sugar, 1 Tbsp brown sugar and 2 Tbsp Earth balance butter.
Baked it 50 minutes” my husband loved it with whip cream. Thank you
We’re so glad you enjoyed it, Lieske! Thanks so much for sharing!
Camille says
For those wondering about using CANNED peaches, I made the recipe with canned peaches and frozen blueberries (thawed a bit) and cooked it for 30min instead of 40min, it was delicious! Although i’m sure it’s way better with fresh fruit, it’s a great alternative during winter in Montreal! Will definitely make it again this summer when peaches are in season ! Thank you Dana!
We’re so glad you enjoyed it, Camille! Thanks for sharing!
Diane Kosec says
Can this recipe be made with canned or frozen peaches?
Frozen might work! It may end up a little more watery though. Let us know if you give it a try!
Ella says
Can you freeze this?
Hi Ella, we haven’t tried that and aren’t sure whether it would work. Perhaps it would if frozen before baking. Let us know if you give it a try!
Jacqueline Rodriguez says
Made this for my family after my MIL’s peach tree bounty! The family loved it and so did I. Thank you Dana for helping this new mama churn out a delicious and low sugar dessert with minimal effort and maximum ROI ;)
Whoop! Thanks for sharing, Jacqueline!
Kathy says
If I’m allergic to nuts, I see that I can replace almond meal with GF flour, but what about the chopped nuts? Should I try to substitute something in their place or just omit them?
Hi Kathy, that should work! You could try adding more oats for the chopped nuts or sub shredded coconut. Hope that helps!
Elizabeth says
Delicious and easy! I added a delicious ripe mango because yum and also my peaches were not as sweet as I wanted. Not too watery even without any arrowroot or anything in fruit – that was great and super easy. I also used almond flour instead of almond meal bc it’s what I had. And I added in about 1/2 tsp vanilla and a dash of cinnamon. Delish with coconut ice cream on top. Love the pecans – so often associated with winter desserts for me but really good with this. A keeper!
So glad you enjoyed it, Elizabeth! Thanks so much for sharing! xo
Meg says
Had this with vanilla chia seed pudding instead of ice cream for a healthier version and it was amazing! Great recipe!
Thanks so much for the lovely review, Meg. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Martha says
I added wild blueberries and lemon zest to the peaches and a glug of maple syrup to the topping. My favourite summer dessert!
Yum! So glad you enjoyed it, Martha! xo
Jessica Peixoto says
Great recipe! Popped it in the over during a dinner and ate it while hot, without ice cream too. Everyone liked it!
Used 1/4 c walnuts instead of pecans, added cinnamon and a bit of nutmeg and cardamom. and only had brown sugar and almond meal on hand (rather than coconut sugar and half flour). I would have used less sugar and more cardamom if I was making it just for myself.
NCV says
This was a tasty dessert, but it didn’t turn out “crisp.” The top stayed dry and never really congealed. I’m assuming I needed to add more oil (maybe because I used the olive oil and not coconut oil?) and put less of the mixture on top of the fruit. I will consider trying this recipe with the coconut oil if I ever need to make a vegan dessert again.
Hello, yes- the olive oil is the likely cause. Coconut oil will brown better. Better luck next time!
Monica says
I’ve used this recipe several times. It is delicious. My whole family enjoys it even though they aren’t vegan. Thank you for the great recipe.
Yay! Thanks, Monica!
Alexandra says
I thought I did! Let’s try again
Alexandra says
So good!
Thanks, Alexandra! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xoxo
Summer says
I made this last week for my family with some peaches and frozen blueberries to fill in. It was sooo easy and delicious. I loved being able to provide a yummy dessert without too much sugar for my family. I will be making again tonight with apples and peaches and this time I bought some coconut milk ice cream. Yummmmmm!
Juliana says
I substituted the light brown sugar for more coconut sugar (so just used 4 tbsp of coconut sugar total) and used avocado oil instead of olive/coconut oil and it was so good!!!
xoxo!
Cathy says
Thank you, Dana! This recipe has become a staple in our home – for breakfast or dessert – and as a dish to share!
I’ve used peach and blackberry in addition to strawberry rhubarb. Perfect foundational recipe for seasonal fruit AND our non vegans love it!
Thanks so much, Cathy!
Loralie Mathews says
Really good. Recipe very easy to follow, my kids helped make it. Added frozen blueberries because I didn’t have quite enough peaches. Turned out delicious. Also topped it with banana nice cream.
Yum! So glad to hear it, Loralie! Thanks so much for the lovely review! xo
Deb says
Would apple sauce work as a substitute for oil in something like this? I’m dying for a peach dessert but I’m oil free.
Hmm, I’m not sure. But maybe aquafaba would be better? Similar to this technique?
Deb says
Thanks! I’ll try it out (and the granola!)
Amanda says
Excited to try this recipe tonight! I know the picture shows a cast iron, but could I actually bake it in my cast iron or is that best just for show?
Oh it’s great to cook in cast iron!
Shannon says
This was delicious! I didn’t have a two ingredients so I substituted muesli for the oats (which added some extra flavor since it has dates and raisins in it) and raw sugar plus about a teaspoon of molasses for the brown sugar. I halved the recipe and cooked it in 2 small 3×3 ceramic dishes. I coated the dishes with coconut oil added the peaches and then the other ingredients (after mixing). Super easy and very tasty. This is my new go to recipe for peach crisp! Thank you!
Jonelle says
Made this yesterday for a 4th of July celebration. Super easy and everyone loved it. There was none left :-)
Janica says
I’ve made this recipe many many times but have never remembered to comment. Today is the day. This time around I used 5 peaches and two small apples (I didn’t have enough peaches exclusively). It turned out just as expected, AMAZING! People are Always happily surprised that it is vegan and that Always makes me snicker.
I’ve done different variations such as pear and cherry, and apple bourbon. I also put vegan butter on top before I put in the oven.
Thanks for a consistent winner ??
So glad you enjoy this recipe, Janica! Thanks for the lovely review! xo
Nicole McCann says
Delish! Cut up the peaches in 1in pieces (approx). Left the skins on. Added a little coconut oil but used mostly Olive Oil. And 1/4 brown sugar. My peaches were not ripe so it was a great way to enjoy them. Will enjoy it tomorrow with some coconut whipped cream!! Definitely a keeper!!
Thanks so much for the lovely review, Nicole. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Beth Simcik says
Did you PEEL peaches??!
Nope!
Dawn says
Thanks for the recipe. Do you remove the skin from the peaches or leave it on?
You can leave the skin on!
Beth Simcik says
???
Rachel says
Any suggestions to sub for the almond meal?
Thank you!
Another nut meal perhaps?
Debbie says
I made this recipe with fresh Georgia peaches and it turned out perfectly. The guests at our dinner party loved it! Thank you for the wonderful recipe.
Amy says
Pretty good! Used 1/2 all-purpose gf flour blend from Bob’s Red Mill and 1/2 teff flour with coconut oil plus 1 t cinnamon and dash of vanilla. The crumble topping never got very crisp unfortunately even after cooking for 50 minutes, but flavor was good. I didn’t find it dry like other reviewers though – it did clump together nicely. I also added a handful of blueberries. If fruit is sweet and at peak of ripeness, could get away with less sugar in the crisp. Thanks for the recipe!
Taylor says
Hi! I’m wondering if you could sub half the fruit for blueberries and do a peach-blueb combo? Do you think it would work/in what amounts? Thanks!
That sounds like a great idea, Taylor! Another reader in a comment above used blueberries and I think half and half would work nicely.
abrick says
Made this with nectarines, sub crushed cashews and almonds plus adding nutmeg and cinnamon to the crumble. Oh, I also sub out the coconut oil and used some dairy free butter. I would add more brown sugar if not planning to top with a sweet cream. The crumble is a little dry, but the taste blended once I scooped into it. I’d actually give it 3.5stars for being easy and healthy-ish…
Vittoria says
This turned out beautifully! This will be my go-to crisp topping from now on – very easy to make and tasted delicious! I made some minor changes based on what I had on hand: added 1 tsp of cinnamon, used walnuts instead of pecans, organic unsalted butter instead of the oil and the extra 1/4 cup of almond flour instead of the GF flour blend. Everyone LOVED it!
Nina says
Do you think that this would work if I replaced sugar with liquid sweetener such as maple syrup or honey?
Thanks :)
Hi Nina! That should work, use 2/3 cup of maple syrup for every cup of granulated sugar!
Sharon says
I made it and it was easy and delicious. Thank you for the recipe.
stephanie says
Hi – I just made this and used coconut oil and it had a pretty awful after taste. I think I have to throw it out. :( Have you had that experience with coconut oil?
Ginger Cooper says
Seriously. You have some darn good recipes. My landlord grows peaches and was nice enough to give us a bunch. I saw you had this tasty crisp recipe and immediately set to baking. An hour later…deliciousness! The crisp compliments the fruit so well. This is another keeper!
Helen says
I made this last week with peaches and coconut whipped cream and it was amazing, just made it tonight with cherries in place of peaches and put some dark chocolate chips in with the cherries and it was just as good. Thanks for the awesome recipe, so versatile!
Sonia says
I just made this and it was amazing! I subbed out walnuts for the pecans since that is what I had on hand and added 1 cup of frozen wild blueberries and only used almond meal in place of gluten free flour. So very good! Will be making this again for sure.
chandler kinkade says
Hi Dana! So excited to make this! Did you use a cast iron skillet when baking the crisp?
Hi Chandler! That was just for the photos, but we baked ours in a baking dish as per the instructions! Hope this helps!
Ashley says
Hi! I’m planning on making this dish for a Kentucky Derby party this weekend. Could it be made in a slow cooker? Thanks for being such an inspiration!
Hi! I think so! I would cook it on low for ≈3 hours! Report back on how it goes :D
Suzanne Lourie says
HI- How do you think frozen peaches would do in this recipe. I have a bunch from summer and want to try using them in this recipe, thoughts? Thank you! Love your website and enthusiasm!
Hi! Thank you! Yep! Just thaw them.
Jane Lowes Ciordas says
I like a crumble that gets a bit clumpy. This crumble was very loose and dry. Falling all over when served. If you like that kind of crumble you will probably like this recipe. I have to say, this is the first recipe on this site I’ve tried and wouldn’t repeat. I’m sure it’s just a matter of preference. I feel bad to give it only one star but my family feels the same. It’s sitting here. No one cares to eat it. Sorry. :-(
Jessica Luque says
Could I use this recipe with coconut flour and get the same results? I have a daughter who also has a problem with almonds.
mel says
I would also like to know if this could be made with coconut flour…. would it be 1:1?
sara says
I’m an inexperienced baker. When i made this for my family i forgot to oil the pan and guessed a lot at different measurements. It was wildly simple to make came out entirely wonderful. My partner said he’d never had a better dessert. My friend said it both looked and smelled beautiful. Sitting around the table eating it together was a memorably happy moment. Comforting, delicious and joy-inducing. Thank you!
Liz Zdunich says
I made this last night- Yum!!!! Relatively quickly to put together, with just the right amount of tangy, gooey flavor. I followed it almost to a T… am looking forward to it for breakfast and maybe lunch too. Who said sharing was caring? I’m going to share with myself.
CindyB says
Just tried this recipe with Palisade Peaches – Colorado. Very dry. Next time I will substitute butter for the oil to see if that works. Otherwise, with cinnamon added…an excellent recipe
Cheyenne says
I made this for dessert for a summer time family dinner. Added blueberries, used coconut oil and put some extra coconut sugar in the fruit. Everyone loved it, thanks for the A+ recipe!
Sara says
Made this last night as part of my personal campaign to make the most of stone fruit season. I loved it. My husband loved it. It was full of flavor and yet not too sweet. Definitely going on my recipe repeat list. Thank you!!
Jo says
I got half price soft peaches and have just enough ingredients to make this recipe. Will black walnuts do OK in place of pecans, which I don’t have? Also, the recipe says nothing about peeling the peaches so I guess I do not, correct?
Georgina says
This is the best crisp recipe we’ve ever tasted. The addition of almonds and pecans is brilliant. It is not overly sugary either. Love it!
Karen says
I wonder…is there something that could take the place of Almond meal? Peaches galore, but no Almond meal.
Lisa B says
Since it was so hot today, I baked this dish outside in a solar cooker. My son called it “freaking magical.” Thanks!!!!!
Chris says
I probably would have never tried to bake a crisp if my mum hadn’t brought me 4-5kg of fresh doughnut peaches from my parent’s fields in Cyprus. Question: what do I do with all these peaches?! Answer: I’ll just search “peach” on minimalist baker’s website! So, peach crisp and peach oat smoothies it was! This crisp is amazing, so flavourful and crispy and sweet! I served it for brunch (without ice cream) and it was a hit! I will try it again very soon with the other 4-5kg of apricots my mum brought! Thanks again Dana for all the great recipes!
Lovely, thanks Chris!
Marcy says
I am sorry but I don’t understand these instructions. What is in the filling and what is in the topping. It does not appear to be clear.
Beverly says
like this recipe but can it be frozen? my peaches from my tree are getting over ripe but I need a dessert for a vegan visiting me end of June
Andi says
Hi im in love with yoir recipes! I was wondering though if i could sub oil for vegan butter? Thank you
Ana @ Ana's Rocket Ship says
So beautiful!
Brandy says
I cannot stop eating this. It is amazing!!
Nicole says
Sounds wonderful! How is this the next day? Does it get soggy? I’d like to make it the night before.
It’s not “as” crispy the next day, but still delicious! You could also consider baking some of the crumble in a separate pan so you can add it the next day…
Rebecca says
Just made this tonight and it’s delicious! Thank you for sharing. (I ran out of almond & other flour so I put some cashew, chia seeds, flaxseeds, sesame seeds in blentec and used the mix with the oatmeal. It worked).
Alison says
Made this two weeks ago because the nectarines were on sale at the supermarket. I followed someone else’s advice and used the topping from the Apple Crisp using real butter (since I don’t follow a vegan diet) and it was AMAZING!!! Everyone loved it and I loved that it only used 1/3 cup of sugar (I used sucanat instead of brown sugar) and still tasted wonderful! Actually, it was sweet enough that I’m going to try to just use 1/4 cup of sugar next time. Thanks for sharing!
Yay! Glad you liked it! Thanks for sharing, Alison.
dave says
Minimal and perfect! I was surprised no spices are used. Multi-generational house and we all loved it. Why is it so easy to enjoy your recipes and photos!
So great! Thanks for sharing, Dave!
Eiji says
Excellent! It was a hit with the kids, of course. I didn’t have enough peaches so I filled in the rest with raspberries. Yum.
Lottie says
Wow this looks incredible! I’m going to try it with plums so will let you know how I get on!
Lottie x
Amanda says
Dana, I made this tonight for my family dinner. My mother and I are GF, and she is additionally Vegan. Everyone LOVED it!
I made a double recipe (thank goodness-I have some leftover for tomorrow!), and all with fresh peaches from my parents trees that are just starting to come in. I added the cherries and some home grown pears from my parents’ neighbors trees, as well as a touch of cinnamon. I used coconut oil for the pan and the crumble topping, which we loved, but I may use Vegan butter next time to see what the difference in taste is overall.
I’m excited to see the recipe works with canned and frozen peaches. I’ll have a lot of one or the other from my parents trees…would love to make this for Thanksgiving as dessert! Yummy!!
Looking forward to looking at the rest of the recipes here.
Great job!
Cynthia Taylor says
Wow, what a timely inspiration!. We just came home to 8 gigantic overripe peaches which couldn’t wait till morning, so I whipped up your recipe & it’s amazing. I did make several substitutions: I added cinnamon to both topping & peaches, & to the fruit I also added: 2 tsp lemon juice, 2 tsp almond extract & 2 Tbs tapioca flour. Because I am still eliminating oats from my GF diet, I substituted quinoa flakes. Because I am trying to come as close as possible to eliminating sugar altogether, I tried something new which worked out great: I added a cup of fresh fig pulp to the topping ingredients, used coconut oil, used only almond flour & increased it to 3/4 cup, & dropped the sugar to 2 Tbs coconut sugar. That fig worked perfectly as a topping ingredient; I think it would have been okay to leave out the sugar altogether. I didn’t find it overpoweringly coconut-y at all. I did also bake it on Convection setting, which may have helped keep it from becoming mushy. I know that sounds like a whole new recipe, but it started with yours & I think it will hit that same sweet tooth, so thanks very much!
Catherine says
A wonderful recipe! The almond meal and coconut oil and pecans are a perfect complement to fresh local peaches!! Thank you!
Seema says
I made this yesterday and was very happy with the results. I used whole wheat flour instead of AP flour, used 3 Tbs. of raw sugar (instead of 4 total), and added cinnamon to the crumble. YUM!
Teresa says
I made this recipe yesterday using fresh Oklahoma peaches. The topping is delicious, and of course the baked peaches are as well, but I thought that the peach layer would have benefited from some other ingredients, like cornstarch and salt. That would prevent the thick layer of pure peach juice that winds up at the bottom of the pan. I think a slightly more sophisticated fruit layer would really take this recipe over the top! Thank you for the recipe!
Maude says
I gave it a try a couple of days ago but with apricots. My daughter doubted it would be incredible while looking at it in the oven but she actually just loved it! I’m not very convinced by the utility of the oil in the topping mix. Next time I’ll try with some vegan butter, maybe it will hold together quite better. Anyways, thanks for the recipe and for your whole blog that I just discovered. Greetings from Switzerland!
Sandy Bernhard says
Kids are coming and one is newly dairy free. I have gorgeous peaches which won’t wait for two weeks. Can I freeze them and use in this gorgeous recipe?
Brittany says
I used canned peaches that I had received last Christmas from my grandparents garden. I had completely forgot about them until I saw this recipe. I made the entire crisp mix; my peaches measured out to be about 2 cups. Although next time I want to try two jars, I wanted to say if anyone considers canned peaches versus fresh, I can attest that it is still super delicious! I also reduced the baking time to about 20 minutes, or bubbling. Thank you for this (and all) of your recipes Dana!
Thanks, Brittany!
Juline says
Can you make this recipe with frozen peaches instead of fresh ones?
Yes! Just thaw them.
Rita says
Delicious!
Nicole says
This is in the oven right now, and I can’t wait to try it!! Such an easy and delicious way to get through all the peaches I’ve grown this year…
As someone who has never really made a crisp before, I was slightly confused about the oil. The recipe could be interpreted that the oil is only used for greasing the pans, but I added it to the topping as well…? I hope that was right! we’ll find out soon ;)
Ah, thanks for the question! I’ll clear that up. Hope you loved the crisp!
Laura says
Thanks SO much for this. We tried it with my family today, it was one of the most delicious desserts I’ve ever head :-) Extremely easy, quick, no fuss and tastes like Heaven on Earth <3 Amazing!!! Brava!
So great! thanks Laura!
Jana says
This looks seriously yummy! And I love that it’s gluten free and low sugar. Will definitely have to try this. (I’m a fellow Wichita food blogger and have been living paleo for three months now!)
Rachel M says
Made this the other day and it was fantastic! My family and I devoured it!! Thank you for all your work!!
So great! Glad you all enjoyed it, Rachel!
Corey Cananza says
I’ve tried all three diets- veganism, vegetarianism, and a meat diet and I’ve always felt the healthiest with a vegan diet. Eating meat always made my energy levels decline and milk and eggs did the same but to a lesser degree. Plenty of protein can be found in so many natural vegan sources so the myth that vegans don’t get enough protein is wrong too. Keep up your good work.
Thanks Corey ;D
Andreea says
This is too good to be true. I love cooked peaches. I grill them in the summertime, it`s the perfect barbeque dessert recipe! Love your photography!
That’s the best way to eat peaches! Hope you love this version as well!
Karen says
I tried it and it didn’t work–at least it wasn’t what I expected. Maybe I did something wrong. Mine was like a lot of oatmeal and nuts and sugar sprinkled over the top–it never held together. So…tonight I am taking the remainder and topping it AGAIN with your topping from your vegan gluten free apple crisp–my absolute favorite crisp topping of all time. Always a winner. https://minimalistbaker.com/gluten-free-vegan-apple-crisp/
Hmm, thanks for sharing Karen. Not sure what went wrong!
Maddy @ The Sweetest Beet says
Yum! I’m pretty sure this is summertime in a bowl. Baked peaches are one of my all time favorites. Grilled, they also go extremely well on a s’more, just saying… :)
Katrina @ Warm Vanilla Sugar says
This peach crisp is seriously bursting off the screen!! Omg, YUM!
Farha - faskitchen says
omg.. My mouth is watering. Literally.. No, it’s definitely not a word to describe ur recipe, it really did happen.. The first photo made me all hungry.. cant wait to try it
Kelly says
I love any fruit crisp. It is my go to dessert in the summertime. Can’t wait to try your recipe! I love peaches.
Lauren @ Lauren Caris Cooks says
Beautiful! Peaches are one of my favourite Summer fruits, My Mum used to make things like this when I was a kid so I’m sure this would be amazing!
Cassie says
I adore the photos–peaches and nectarines are my absolute favorite fruits, hands down!
Abby says
Ohhh, this peach crisp looks incredible, Dana! I absolutely love it. <3
Tamanique says
OMG I am making this this week!! I was going to try to make a vegan peach pie but was dreading the inevitable debacle of handling pastry – this’ll be so much easier and satisfy all my summer peach cravings!!!!!
Kathryn - The Scratch Artist says
Looking good! You’ve hit all my favorite desserts this week. I think what you are doing recently with your images is great and smart. They have become very recognizably you. I see that bright back-drop and I know I am looking at minimalist baker image. très intelligent!
Carolyn says
Sounds really good. Applesauce rather than the oil?
Give it a try, but I don’t think that would work.
Carolyn says
What would you suggest then, rater than the oil?
Ulanda says
Butter works.
Michelle says
I have a bunch of apricots and would love to try this with them. Do you have an idea of how many cups of peaches you used? If not, I’ll just fill up my pan. :o)
Sydney | Modern Granola says
This looks and sounds so heavenly! The crumbly top, the cherry pie ice cream…. holy cow this is awesome! Great recipe!
xx Sydney
Lisa @ Strum Simmer Sip says
This looks incredible! I’ve been seeing lots of peaches at the farmer’s market lately and have been wanting to make something with them! Pinning this!
Elizabeth @ Pineapples and Polka Dots says
Oh, yum! I am definitely a peach lover, and this looks delicious! Thanks for the sweet inspiration!
Anna says
love this!! I’m obsessed with peaches at the moment :)
Tom ~ Raise Your Garden says
Me too. Peaches are DA BOMB. Only thing is, they stain. Always keeping an eye on my girls Gymboree clothes when they eat peaches. But in a crisp, peaches are at their bet, they really shine. Pecans are awesome with peaches too and give a little crunch factor. Thanks for sharing =)