I am excited to bring you one last peach recipe of the year! I know many have moved on apple (and pumpkin!!) recipes, but I’m still enjoying every last bit of summer and garden produce while I still can. Fall isn’t officially until September 22nd after all ? This single-serving/small batch peach crisp is absolutely delicious and filled with nutritious ingredients! I LOVE making desserts and baked goods that taste amazing and are filled with nutritious ingredients without compromising on flavor. This peach crisp is much lower in sugar than your traditional crisp/pie/crumble. The filling uses just the tiniest bit of pure maple syrup (or honey) to sweeten the fruit filling. I absolutely LOVE the ingredients for the crisp topping…it’s seriously so delicious! Filled with oats, almond flour, pecans, a tiny bit of brown sugar, cinnamon, almond butter (instead of butter)…I cannot wait for you to try this peach crisp for yourself and hear what you think! ?
I’ve mentioned this before, but I am always inspired by seasonal produce when it comes to creating and developing new recipes for the blog. There’s nothing like a garden bursting with tomatoes that makes you come up with recipes to use them! Speaking of, I am thinking I need to make this homemade tomato soup again ASAP while I still have garden-fresh tomatoes. Have you tried it yet?! You only need FIVE ingredients and it is seriously so simple to make. Anyways, back to this peach recipe at hand!
Four years ago when my husband and I first bought our house, we planted 4 tiny peach sapling trees we got from my in-laws (they have a beautiful farm property with tons of fruit trees!). This was the first year we actually harvested peaches from the trees, which was so exciting. I immediately started thinking of peach recipes, which resulted in this delicious peach honey vinaigrette dressing and my new favorite salad…this roasted beet peach salmon salad. I seriously, HIGHLY recommend giving the peach honey vinaigrette dressing (and salad!) recipes a try! ?
I had enough peaches to make one more recipe, and figured I should try making a sweet recipe using the peaches after the peach honey vinaigrette dressing and salad. My husband LOVES fruit desserts (I’m personally all about the daily chocolate desserts!), and it had been quite awhile since I’ve made a fruit-based dessert, so decided to put these peaches to use.
If you’ve been reading the blog since the beginning, you may remember this blueberry almond crisp recipe from over TWO years ago now!! Crazy it’s been so long since I first posted that recipe. This peach crisp is adapted from that recipe! The good news is, you can absolutely substitute your favorite fruit for the filling. I’ve personally tried bluberries, apples, and now peaches! I also think cherries (fresh or frozen) would also be delicious.
Here’s what you’ll need to make this peach crisp!
Ingredients and Substitution Ideas
Peaches
As I just mentioned, you can use blueberries, apples, pears, cherries, etc. in place of the peaches if you want!
Tapioca Starch
You can sub cornstarch for the tapioca starch/flour.
streusel topping and peach filling before baking
Lemon Juice
I don’t have a substitution idea here, as the lemon helps prevent browning and provide a pop of flavor that pairs especially well with the peaches. You can definitely use bottled lemon juice; in fact I did as I didn’t have any fresh lemons on hand when I made this recipe!
Pure Maple Syrup
You can use either honey or pure maple syrup to sweeten the fruit filling! I love how you only need a tiny ½ tablespoon (which is 1 ½ teaspoons) of maple syrup/honey for the filling.
unbaked peach crisp
Oats
Oats are the main ingredient for the crisp topping! I personally LOVE crisp topping, honestly more than pie crust. I mean, the texture from the oats, nuts, brown sugar, cinnamon…I’d take streusel any day over pie crust! You can use either rolled/old-fashioned OR quick oats. I used quick oats here as I was actually completely out of old-fashioned oats. Both work great! Just don’t try to use steel-cut oats, as that won’t have the same desired outcome for texture.
Almond Flour
Just like with this blueberry crisp, you can sub the almond flour with all-purpose, white whole wheat, a gluten-free all-purpose flour blend, or oat flour. HOWEVER. Since almond flour has a higher fat content than the grain flours, you will need to add additional almond butter and/or milk to compensate and ensure the crisp topping is properly moistened and mixed together before baking.
unbaked peach crisp
Brown Sugar
I highly recommend using brown sugar for the best taste and texture in this peach crisp, but other ideas would be white granulated sugar or coconut sugar. I have not tested these though, so cannot vouch for the end results!
Pecans
I personally love pecans and peaches together, so I recommend using pecans! However, any type of nut here works: chopped, sliced, or slivered almonds, chopped walnuts, etc.
baked peach crisp
Almond Butter
I love using nut butters in place of butter in desserts and baked goods! My top two recommendations for this peach crisp would be almond or cashew. I’ve used both to make this! ?
Milk
While recipe testing this peach crisp, an upgrade I made from the original blueberry crisp topping was adding just 1 tablespoon of milk to the crisp topping. This helped moisten all of the ingredients to ensure the crisp topping held together better, crisped well while baking, and tasted amazing versus dry or crumbly. Any type of milk here works!
Serving Suggestions
While it’s unpictured in the photos, every time we eat this peach crisp (and honestly almost any type of desert), I ALWAYS serve it with vanilla ice cream! I love making homemade ice cream. May I suggest this maple pecan no-churn homemade ice cream-you can also easily make this vanilla flavored instead by using vanilla extract and omitting the pecans. If you’re looking for a delicious vanilla dairy-free ice cream, I literally always have a batch of this coconut milk vanilla ice cream on hand in my freezer! This peach crisp is delicious served with ice cream for dessert, and if you’re eating leftover peach crisp for breakfast (honestly, the ingredients are 100% appropriate for breakfast) ?, I like serving it with a dollop of vanilla Greek yogurt!
- For the filling:
- 1 pint (2 cups) fresh peaches
- ½ tablespoon tapioca starch (can sub cornstarch)
- ½ tablespoon lemon juice
- ½ tablespoon maple syrup
- For the crisp topping:
- ½ cup old-fashioned rolled oats
- 2 tablespoons almond flour***
- 1 tablespoon brown sugar
- ¼ cup chopped pecans
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 2 tablespoons almond butter
- 1 tablespoon milk
- Preheat oven to 350 degrees and spray 2 large (or 4 smaller) ramekins with nonstick cooking spray. Set aside. If you don't have ramekins, feel free to use a small baking dish or loaf pan instead.
- In a medium bowl, combine filling ingredients: peaches, tapioca starch, lemon juice, and maple syrup.
- In a separate small bowl, combine oats, flour, brown sugar, pecans, cinnamon and salt. Using a fork or pastry cutter, add in almond butter, vanilla extract, and milk and mix until it forms a crumb mixture.
- Divide peach filling evenly between ramekins and top with crisp topping.
- Bake in oven-save ramekins at 350 degrees for about 30 minutes, or until peach filling is bubbling and topping is crisp.
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