Easy Peach Crumble With Oats (Healthy Peach Crisp)

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Total Time:
50 minutes mins

Yields:
6 servings
Recipe

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This peach crumble with oats is my easiest summer dessert. Ripe peaches bake down into a jammy filling while a golden rolled-oat-walnut topping turns crisp in the oven—no refined sugar, no fancy gear, just 10 minutes of prep and pantry staples. Every bite of this peach crisp gives you a true feel of the summer season. I’ve included gluten- and dairy-free swaps plus tips for frozen or canned fruit so you can enjoy it long after peach season ends.

Peach crisp served with a scoop of ice cream.
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Why It’s Worth Trying

10-minute prep – stir, sprinkle, bake. One bowl, no peeling required.
Works with fresh, frozen, or canned peaches, so the recipe is doable year-round (great for meal-prep).
Rolled-oat walnut crunch instead of white-flour topping.
Naturally refined-sugar-free (maple keeps it lower-glycemic) with easy low-sugar swap.

Ingredients

Peach layer

Item	Notes
7 – 8 medium peaches, sliced	Leave the skins on for colour & fibre. This peach crisp is a great way to use up fresh ripe peaches but you can use frozen peaches as well.
1 Tbsp lemon juice	Brightens flavour, slows browning.
1 ½ – 2 Tbsp arrowroot flour	Any starchy flour works (tapioca, corn, potato).
¼ cup maple sugar	Or coconut / light brown sugar. Adjust for peach sweetness. Add more if they’re tart.
1 tsp cinnamon + ½ tsp cardamom	Optional but highly recommended.

Oat crumble topping

Item	Notes
1 cup rolled oats	Not quick or steel-cut. Use GF if needed.
⅓ cup flour	All-purpose, GF blend, or (oat + rice) mix.
6 Tbsp frozen butter	Plant-based butter or coconut oil for dairy free and vegan option.
½ cup walnuts, crushed	Pecans or almonds okay.
⅓ cup maple sugar	Keeps it lower-GI (or use your favorite).
Pinch salt

For step-by-step photos and a deeper insight into the technique, see my full oat crumble topping recipe.

See all measurements in the recipe card:

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If you have an abundance of peaches, you should try this creamy peach dressing, it goes well with any summer salad!

Peach Crisp: baked fresh peach slices covered with crunchy oat topping.

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Peach Crumble with Oats (Healthy Peach Crisp) Recipe

A healthy peach dessert with lighter ingredients: juicy peaches (fresh, frozen, or canned) bubble under a crunchy rolled-oat–and-walnut topping lightly sweetened with maple sugar. This one-bowl dessert takes about 15 minutes of prep, bakes to a golden crisp in half an hour or so, and includes easy gluten- and dairy-free swaps. This peach crumble with oats is my go-to healthy summer treat. Enjoy it warm with ice cream or chilled straight from the fridge.

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Prep Time
15 minutes mins
Cook Time
35 minutes mins
Total Time
50 minutes mins
Course:
Dessert
Cuisine:
Clean Eating
Servings:
6 servings
Calories:
403.2kcal
Author:
Olga Caz
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Ingredients 1x 2x 3x

Peach Filling

7-8 medium fresh peaches – frozen and canned also work
1 tbsp lemon juice
1.5 to 2 tbsp arrowroot flour – or other starchy flour
¼ cup maple sugar – or your favorite sugar
1 tsp cinnamon
½ tsp cardamom

Oat Crumble Topping

1 cup rolled oats
⅓ cup flour – see notes
6 tbsp frozen butter – see notes
½ cup crushed walnuts – or pecans
⅓ cup maple sugar – or your favorite
pinch salt
¼ tsp cinnamon

Instructions

Preheat oven to 360 degrees F (182 C) and prepare your baking dish. I’m using a square 9″ non-stick baking dish, ceramic coated, so no need to grease it.

Step 1. Make The Oat Crumble Topping First

Place you butter in the freezer for at least 1 hour before starting. Then, if you’re doing it by hand, use a grater: in a bowl, rub the frozen butter against the smaller grating surface on a box grater. Toss the frozen shreds of butter with flour until all pieces are coated. Faster food processor method: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
To the butter and flour mixture, add the rest of ingredients and mix to combine with a spatula this time. Place the oat crumb topping in the fridge while you make the rest.

Step 2. Prepare the peach filling:

Rinse the peaches and pat dry, cut into wedges. I do not peeled them and the peach crisp turned just fine!
Add sliced peaches to the baking dish. Add lemon juice, maple sugar, flour, cinnamon and cardamom.
Gently stir until coated. I’m using the same baking dish for mixing the ingredients. Spread the peach filling in an even layer.

Step 3. Assemble the peach crisp

Sprinkle the crumbly oat topping over peaches. Bake in the oven for about 35 minutes, or until the topping is golden brown.
If using frozen peaches, the baking time could take 5 to 10 minutes longer. Use broiler function for the last 2-3 minutes for a golden crust.
Once it’s crisp and golden remove from oven and let it cool. Serve warm, cold or room temperature.

What You Need

9 inch ceramic coated baking dish
Food processor

Notes

Flour – use one plain type or a mix (refined and whole grain). Finer (starchier) flours will yield a more golden brown surface. Whole grain flours are healthier but they will change the texture and flavor a bit. You can use oat flour combined with a finer flour for a healthier peach crisp.
Gluten free peach crisp: use a gluten free flour mix or your favorite store-bought brand.
Dairy free peach crumble: use vegan butter or coconut oil.

See storing suggestions and tips in the post above.

Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

The information shown is an estimate provided by an online nutrition calculator.

Step-by-Step Guide

Step 1. Prep

Heat oven to 360 °F (182 °C).
Choose your baking dish. I’m using a square 9″ non-stick baking dish, ceramic coated, so no need to grease it.

Step 2. Make the topping

Grate frozen butter into the flour. The fast food processor method: add the cold butter and the flour to the bowl of a food processor and pulse the mixture until you have a chunky / crumb like mixture.
Stir in oats, walnuts, maple sugar, salt, mix gently to combine.
Refrigerate while you mix peaches.

Oat crumble topping made in a food processor.

Step 3. Mix the filling

In the baking dish combine cut peaches (wedges), lemon juice, starch flour, sugar, spices.
Spread evenly.

Step 4. Assemble & bake

Sprinkle the chilled oat crumble mixture over peaches.
Bake 35 min (40–45 min if fruit is frozen) until the top is golden and crispy and peaches bubble at the edges. If using frozen peaches, the baking time could take 5 to 10 minutes longer.

Healthy peach crisp with oats (before and aftre baking).

Step 5. Serve

Rest 10 minutes so juices thicken.
Spoon warm crumble into bowls with vanilla ice cream, coconut whip, or yogurt.
Serve with a glass of fresh orange lemonade or elderflower lemonade.

Variations & Substitutions

Steel-cut oats

Pre-toast ½ cup steel-cut oats in a dry pan 3 min, let cool, then swap for half the rolled oats. They stay pleasantly chewy.

Frozen or canned peaches

Frozen: Use straight from the bag, add 1 extra Tbsp arrowroot, bake 5–10 min longer.
Canned: Drain well, reduce sugar to 2 Tbsp.

Make it Nut-free

Skip walnuts and add 2 Tbsp sunflower seeds + 1 Tbsp flax seeds or some coconut flakes for crunch (atention for tree nut allergies).

Low-sugar / sugar-free

Replace maple sugar with monk-fruit blend; peaches supply plenty of natural sweetness.

Storage & Meal-prep

Method	How long	Tip
Counter	1 day	Cover once fully cooled.
Fridge	3 days	Re-crisp in preheated 350 °F oven for 8 min.
Freezer (un-baked)	3 months	Assemble, wrap, and bake from frozen + add 10 min.
Freezer (baked)	3 months	Cool, portion, reheat at 350 °F for15 min.

Health-coach tips

Boost minerals – swap half the butter for almond butter; the crumble stays crisp and adds magnesium & vitamin E.
Gut-friendly thickener – arrowroot gels clear and is gentler than cornstarch.
Pair for balance – serve with a protein-rich Greek-style yogurt to steady blood sugar or pair with coconut-milk ice cream for a fully dairy-free treat.

FAQs

Crisp, crumble, or cobbler – what’s the difference?

Crumble = oats + flour topping.
Crisp is pretty much the same term in North America, so I use both.
Cobbler drops biscuit dough over fruit.

Can I prep it ahead?

Yes—keep topping and fruit separate in the fridge up to 24 h, then assemble and bake. I do not recommend baking more than 12 hours ahead as the peaches will make the topping soggy.

Why isn’t my topping crunchy?

Butter must be cold and you need enough dry ingredients. If it still looks pale, broil for 1–2 min at the end. To too much liquid filling or not enough baking time migh also cause that.

Can I make it without oats?

Swap in the same weight of almond flour (or other nut flour) plus 2 Tbsp shredded coconut.

Tried This Peach Crisp Recipe? I’d love to hear how it turned out! Tap ⭐⭐⭐⭐⭐ to rate it or leave a quick comment below! your feedback helps other readers (and keeps me creating new treats).

More Fruit Crisp Recipes To Try

Strawberry Crumble with Oats – bright & summery.
Blackberry-Apple Crumble – late-summer classic.
Apple-Blueberry Crisp – fall favourite.
Plum And Apple Crumble – end of summer sweet treat.

(Find them all in the Gluten-Free Summer Desserts collection.)

Unique Strawberry Crepe Cake Recipe

Moist Gluten Free Banana Cake With Dairy Free Frosting

Banana Pudding Dessert (Gluten & Dairy Free)

Banana Oatmeal Blueberry Muffins + GF/DF Option

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