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Crispy Peach Ginger » Simple and Healthy Recipe! ✅

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This Crispy Peach Ginger Recipe is made with a warm peach ginger filling and topped with a crispy oatmeal almond topping.

Is there anything better than a warm bowl of peach crisp and a scoop of cold vanilla ice cream on a summer day? ♡

My Peach Ginger Croquettes recipe is one of those summer favorites that I can’t wait to try all year long. By the time fresh, ripe, juicy peaches finally arrive on the scene, we fire up the oven (for a short time) to cook up a hot, bubbly skillet to serve after dinner while the afternoon sun lingers. So all the leftovers, of course, are absolutely happening for breakfast the next morning. But once you’ve finished one pan, another encounter somehow always has a way of dialing in that requires another batch, followed by more peach breakfasts, followed by another batch…and the delicious cycle continues. I mean, once you’ve started this Peach Ginger Crisp, why stop?

I’m particularly interested in this particular recipe because it’s quick and easy to make, naturally gluten-free and vegan, and the addition of fresh ginger makes all the flavors shine. It’s also a very flexible recipe, so feel free to add different types of fruit, nuts, or toppings that you like best. What if you Really I want to get decadent, I also sometimes serve this peach crisp topped with my favorite bourbon caramel sauce, which our friends and family love.

So round up a few pounds of peaches while they’re still in season and let’s have a delicious crunch together tonight!

Peach Crisp Ingredients

Here are a few quick notes on the ingredients you’ll need to make this easy, crisp peach recipe:

  • Ripe peaches: Fresh, ripe, juicy peaches are the stars of this recipe! It’s up to you if you take the extra time to peel the peaches before mixing them with the other filling ingredients. Instructions on how to peel the peaches are included below if you wish.
  • Fresh ginger: I love adding lots of fresh grated or minced ginger to this recipe, as its sweet-tart flavor pairs so deliciously with the vanilla-peach filling and cinnamon topping.
  • Vanilla extract: We will also add a pinch of vanilla extract to the filling.
  • Lemon: And lastly, we’ll use the zest and juice of a large fresh lemon as the final filling ingredient, which helps balance the sweetness of the peaches and adds a citrus note.
  • Old fashioned oatmeal: You will need basic old fashioned oats (also called rolled oats) for the side dish. If you make this recipe gluten-free, be sure to use a brand of oatmeal labeled certified gluten-free.
  • Almond flour: I always like to use almond flour as the “flour” in crispy toppings. It adds extra flavor and crunch that is so delicious and also helps keep the dressing crispy gluten free.
  • Almonds: You can use sliced ​​or flaked almonds in the crispy topping.
  • Maple syrup: I prefer to use maple syrup as a sweetener in the garnish, but honey would work well here too.
  • Coconut oil: You will need a few tablespoons of coconut oil or any other neutral-flavored oil to help the topping crisp up.
  • Cinnamon powder: I also like to add a generous teaspoon of ground cinnamon to the topping.
  • Sea salt: Finally, we will add a pinch of sea salt to the topping to bring out the best flavors.

Tips for Making Peaches Crisp

  • Be sure to use ripe peaches: The peach filling in this recipe will only be as good as your peaches! Therefore, I recommend buying peaches already prepared or letting the peaches fully ripen at home before using them to make this recipe. To cut peaches at home faster, place them in a regular paper bag, roll up the top loosely, and leave at room temperature until ripe.
  • Prepare the crispy topping ahead of time: Feel free to mix up the crisp topping and refrigerate in a sealed container for up to 24 hours before assembling the crisp. In this way, all that remains is to mix the filling, add the crunchy topping and cook!
  • To peel or not to peel: The choice is yours with your peaches! It’s really more of an aesthetic/structural thing. If you prefer peeled peaches, I’ve included instructions on how to quickly peel peaches below. If not, don’t press, skip this step and add the peach slices (skin on) to the filling.
  • Let the filling thicken: As tempting as it is to dig in once the crisp comes out hot and bubbly from the oven, it’s worth waiting at least 5-10 minutes for the filling to thicken up a bit as it cools.


Here are some variations of this peach crisp recipe that you can try:

  • Combine different fruits: Combine the extra fresh fruit you love with fresh peaches (like apricots, blueberries, blackberries, cherries, pears, pineapples, plums, strawberries, etc.). Just make sure the total amount of fruit is roughly around 3 pounds.
  • Use canned peaches: This recipe can be made with canned peaches if needed. I highly recommend buying the canned peaches that they have. no added sugar so that the filling is not too sweet.
  • Use different nuts: Use different nuts (such as chopped walnuts or pecans) instead of almonds.
  • Use ground ginger: I recommend using fresh ginger in this recipe. But if you don’t have a chance to harvest some, you can add 2 teaspoons of ground ginger.

Other favorite recipes with fish

Looking for more delicious peach recipes to try? Here are some of my favorites:

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This Crispy Peach Ginger Recipe is made with a warm peach ginger filling and topped with an almond crumble and crispy oatmeal. I highly recommend serving this crispy hot from the oven with a cold scoop of vanilla ice cream!

Peach filling:

  • 3 pounds ripe peaches, pitted and sliced
  • 3 tablespoons cornstarch
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon vanilla extract
  • zest and juice of 1 lemon (about 2 tablespoons of juice)

Crunchy oatmeal topping:

  • 1 1/2 cups old fashioned oatmeal
  • 3/4 cup almond flour
  • 1/2 cup sliced ​​or flaked almonds
  • 1/2 cup maple syrup
  • 5 tablespoons of melted coconut oil
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt

  1. Peel the peaches (optional step). Bring a large pot of water to a boil. Place 3-4 peaches in a pan at a time (or many can be fully submerged at once) and boil for 45 seconds. Use tongs to carefully transfer hot peaches immediately to a bowl of ice water and let stand for at least 1 minute. Use a kitchen knife to open the skin, then peel it off with your fingers. Repeat with remaining peaches, then remove pit and slice.
  2. Prepare the oven and the pan. Heat oven to 350°F. Lightly spray a 9 x 13-inch pan with cooking spray.
  3. Add the stuffing. In a large bowl, gently mix the filling ingredients together until well blended. Transfer the filling to the pan and spread it into an even layer.
  4. Add the oat brittle. Briefly rinse the cup. Add the Crunchy Oats ingredients and mix gently until well blended. Sprinkle crisp oats evenly over peach filling.
  5. Baking. Cook the oatmeal crisp uncovered for about 40-45 minutes, or until the filling boils off all edges and the crisp is lightly browned. (If halfway through cooking you notice the crisp is browning too much, gently place a piece of aluminum foil over the crisp to prevent further browning.)
  6. Freddo. Transfer the skillet to a wire rack and let cool for at least 5 minutes.
  7. Serve. Serve hot with vanilla ice cream and enjoy your meal!


Slightly modified recipe in August 2022.

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