Can I use frozen peaches?

Absolutely. Thaw them first and drain off excess liquid to prevent sogginess. The honey and lemon will help brighten the flavor, even with out-of-season peaches.

Is this dessert gluten-free?

Yes, as long as you use gluten-free oats and your thickener of choice (arrowroot or gluten-free flour). Always double-check your ingredient labels!

How do I make this recipe vegan?

Simply use coconut oil instead of butter or ghee, and opt for maple syrup rather than honey. The result is just as decadent!

Can I prepare the crisp in advance?

Certainly! Assemble the filling and the topping separately, store them in the fridge, and combine just before baking. Or assemble the whole thing, keep it covered, and bake when ready to serve.

Easy Honey Peach Crisp Recipe

Description

This Easy Honey Peach Crisp recipe transforms juicy ripe peaches into a delightful, naturally sweetened dessert. Topped with a gluten-free crumble made of oats, almond meal, nuts, and a touch of honey, it’s baked to golden perfection. Serve warm from the oven with a scoop of vanilla ice cream or yogurt for a simple yet irresistible treat perfect for summer gatherings.

Ingredients

Units Scale

For the Peach Filling

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

For the Crumble 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 and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with a little coconut oil, ghee, or butter to prevent sticking.
Mix the Peach Filling: In a large mixing bowl, combine sliced peaches, lemon zest, lemon juice, and vanilla extract. Sprinkle with Arrowroot powder (or gluten-free flour/cornstarch) and toss well to evenly coat the peaches.
Transfer to Baking Dish: Scoop the prepared peach mixture into the greased baking dish, spreading it out evenly.
Prepare the Crumble Topping: In the same mixing bowl, combine almond meal, rolled oats, chopped nuts, sea salt, and cinnamon. Add honey and melted butter (or alternative), and mix thoroughly to create a wet, crumbly mixture.
Top the Peaches: Evenly sprinkle the crumble mixture over the peaches in the baking dish, covering the fruit completely for a crisp, golden topping.
Bake: Place the baking dish on the center rack of your oven. Bake for 30-35 minutes or until the top is golden brown and crisp and the peaches are bubbling underneath.
Serve: Remove from oven and allow to cool slightly. Enjoy warm, optionally topped with high-quality vanilla yogurt or vanilla bean ice cream.

Notes

Peel peaches for a smoother texture, or leave skins on for added fiber.
You can substitute maple syrup for honey to make this recipe fully vegan.
Add a pinch of nutmeg or ginger to the crumble for extra flavor.
Store leftovers in the fridge and reheat before serving.
Use gluten-free oats and thickener to ensure the recipe stays gluten-free.

Nutrition

Serving Size: 1/8 of recipe
Calories: 265
Sugar: 20g
Sodium: 87mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 4g
Protein: 4g
Cholesterol: 6mg