Make this easy peach crisp with frozen peaches any time of year. The crispy oat and almond flour topping is gluten-free and lightly sweetened, so the peaches take center stage. The whole family will enjoy this classic dessert that's lower in carbs and sugar.
Notes from my kitchen
You know what's even better than peach crisp in the middle of summer? Peach crisp whenever you want it!
I borrowed a shortcut from my mixed berry crisp recipe and used frozen peaches to make this recipe. There was no peeling, slicing, or waiting for peaches to ripen.
Since I had almond flour on hand from making flourless lemon almond cake, I used that instead of all-purpose flour. I loved the light hint of nut in the texture. Along with using a sugar blend that's half real sugar, it keeps the carb count to a minimum.
I also cut back on the amount of topping. For many in my family, the crumbly top is the best part. So, I wasn't stingy. But truly, you can use a lot less and be very satisfied. Serve it warm with a dollop of yogurt or ice cream and everyone will love it.
Marjory
Ingredients
Of special note:
- Frozen peaches - Common packaging options are 20 ounces, 2 pounds, and 10 ounces. Of course, fresh peaches work beautifully. I don't recommend canned peaches because they are too soft.
- Almond flour - I used finely ground blanched almond flour. Since unblanched almond flour still has the skin, it may add a slightly darker look. However, it can be used. All-purpose flour can be substituted if you prefer.
- Sugar - I used a sugar blend that contains 50% sugar and 50% sugar alternative to reduce the sugar and carbs. You can buy sugar blends with this ratio. Or, you can make your own. You can also use all granulated sugar and brown sugar instead of the sugar blends.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to make peach crisp using frozen peaches
Use these pictures to guide you in the preparation of the recipe.
Prepare peaches
Toss thawed frozen peaches with lemon juice, sugar, and cornstarch and layer in the bottom of a baking dish.
Prepare crisp topping
Combine oats, almond flour, brown sugar, and cinnamon. Add chilled butter cubes.
Work butter into dry ingredients
Use a pastry cutter or a fork to mash and twist the butter into the oat mixture until it resembles coarse, wet crumbs.
Bake
Sprinkle the oat crumb topping evenly over the peaches and bake.
Serving ideas
This recipe serves 6. If you are topping the peach crisp with Greek yogurt or whipped cottage cheese, the serving size is perfect. For built-in portion control, bake the crisp in individual ramekins, which is also ideal for freezing extra servings.
FAQ
Yes! Fresh peaches work just as well in this recipe. You don't need to peel them first—the skins soften as the crisp bakes. Simply slice the peaches and use the same amount called for in the recipe. If the peaches are especially juicy, add an extra teaspoon of cornstarch to help thicken the filling.
The two desserts are very similar, but a crisp typically has oats in the topping, giving it a crisp, crunchy texture. A crumble usually has a streusel-like topping made with flour, butter, and sugar without oats. This peach crisp gets its signature crunch from old-fashioned oats combined with almond flour.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Peach Crisp with Frozen Peaches
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Ingredients
Berry Mixture
- 4 cups frozen peaches defrosted according to the directions on the package; I used a 20-ounce package
- 1 Tablespoon lemon juice
- ¼ cup Sugar blend (half real sugar) or use 100% sugar
- 1 Tablespoon cornstarch
Oatmeal Crumb Topping
- ½ cup Old fashioned whole rolled oats
- ⅓ cup almond flour or all-purpose flour
- ¼ cup Brown sugar blend (half real sugar) loosely packed; or use 100% brown sugar
- ½ teaspoon cinnamon
- 3 Tablespoons butter unsalted, chilled and cut into cubes
- sliced almonds, optional or pecans
Instructions
- Preheat oven to 350°F.
- If not already prepared, cut butter into half-inch cubes and store in the refrigerator until you're ready to use them.
- Drain excess juices from thawed peaches and pat dry. Toss peaches with lemon juice, sugar, and cornstarch in a large bowl, and layer in the bottom of an 8x8 or 9x9 glass baking dish or 6 ramekins.
- Wipe out the bowl used to mix the peaches. Combine oats, almond flour, brown sugar, and cinnamon in the bowl.
- Add chilled butter cubes to the bowl and toss with the oat mixture so they are distributed throughout. Use a pastry cutter or a fork to mash and twist the butter into the mixture until it resembles coarse, wet crumbs, and any butter is no larger than pea-sized.
- Using your fingers, sprinkle the oat crumb topping evenly over the peaches
- Bake until the topping is golden brown and the peaches are tender and begin to bubble, about 40 minutes. Serve warm.
Notes
- Refrigerate - Cool completely, then cover and refrigerate for up to 4 days.
- Freeze - Cool completely, wrap tightly, and freeze for up to 3 months. Individual ramekins freeze especially well.
- Reheat - Warm in a 350°F oven for 15–20 minutes, or until heated through and the topping is crisp. If frozen, thaw overnight in the refrigerator first. You can also reheat in an air fryer using an air fryer-safe dish.
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