Peach Crisp

Peach Crisp is a wonderful dessert to serve any time but especially when ripe peaches are still available.  Yes, we are getting down to the end of the summer stone fruit season but it still is possible to find these glorious globes!  Combine them with a wonderful walnut-y topping and a little vanilla ice cream.  It’s all you need for a mouth-watering finale!

Bake the peach crisp is a cast-iron skillet and you can serve it right out of the oven!

Begin by combining ripe peach wedges, cornstarch, sugar, lemon juice and vanilla extract.

In a medium bowl, combine old fashioned-rolled oats, almond flour, brown sugar, chopped walnuts, cinnamon and salt.  Work in firm coconut oil or butter until the mixture begins to clump together.

Scoop the peach mixture into the skillet.  Sprinkle with the topping and bake until the fruit is soft and the topping is golden.  I like to position some of the peach wedges on top of the topping so that it creates a pretty look to the crisp.

Let the crisp cool a bit and then serve with vanilla ice cream!

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Lastly, if you make Peach Crisp, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Peach Crisp

Makes: 4-6 servings

Prep Time: 15 minutes

Bake Time: 25 minutes

Total Time: 40 minutes


  • 5 ripe peaches, pitted and sliced
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • Vanilla ice cream, for serving


  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup almond flour
  • 1/3 cup brown sugar
  • 1/4 cup crushed walnuts
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup firm coconut oil or unsalted butter, softened


Preheat the oven to 400°F and grease a 10-inch cast-iron skillet.

In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat.

In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.

Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown. Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.


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    Recipe Reviews

    • ellen

      Looks delicious, do I have to use almond flour? Can I substitute with white flour?

      • Francine

        Hi, Ellen…yes, you can definitely substitute white flour for almond. I feel that the almond flour gives it a little more substance, but most crisp toppings are made with all-purpose flour, so I doubt you would notice a difference. Use the same quantity of almond flour when substituting. I hope you love this recipe!

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