This peach crisp was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead. Crisps are easier. Throw all the fruit in, add your topping, bam. Perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day.sliced peaches

Peach Filling
  • 2¼ pounds ripe peaches, peeled and thinly sliced (about 5 to 6 peaches)
  • ⅓ cup honey
  • 2 tablespoons arrowroot starch or cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon


Crisp topping
  • 1 cup old-fashioned oats
  • ½ cup almond meal or almond flour, lightly packed
  • ⅓ cup sliced almonds
  • ⅓ cup packed coconut sugar or brown sugar
  • 1 teaspoon ground ginger
  • ¼ teaspoon fine grain sea salt
  • 4 tablespoons butter, melted
  • 3 to 4 tablespoons plain yogurt (regular or Greek)
how to make a peach crisp
Don’t forget vanilla ice cream!
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
  3. To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
  4. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.This lightened up, healthy peach crisp recipe is the perfect summertime dessert.
  5. Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.