This peach crisp recipe is seriously nostalgic, with a crumbly topping and a hint of basil in the tangy peach filling. Delightful!

Peach crisp

‘Tis the season for peaches, and my is it glorious! Ripe, juicy peaches are some of Alex and my favorite fruits: perhaps just after the sweet bite of a local strawberry. So this season we’re making all sorts of peach goodness, from peach cobbler to peach sangria. And we already have the best peach pie ever, my mom’s recipe, so it’s hard to compete. But what about a good old fashioned peach crisp? We decided it was high time that we needed a recipe. And this one came out so good, we can’t wait to get more peaches so we can make it again. Scroll down for this stellar peach crisp!

Related: Best Peach Recipes for Peach Season

Peach crisp

How to make peach crisp

Alex and I have a basic crisp recipe that we’re constantly playing with and tweaking. So far this season, we’ve made a Blueberry Crisp and a Strawberry Rhubarb Crisp, both delightfully tasty. For our fruit crisps, we love to keep them naturally gluten free. There’s no real structural reason to have all purpose flour in a crisp or crumble — like there is bread or pizza dough — so why not leave it out? This makes for a peach crisp that everyone can enjoy. Instead of all purpose flour, here we’ve used almond flour: finely ground almonds. Using this type of “flour” allows for the crumble topping to be crunchy: without the use of gluten!

This peach crisp so satisfying: the filling perfectly highlights ripe peaches, scented with a hint of peppery basil. And the topping is delightfully crunchy, featuring oats and almond flour. It can also be easily made vegan, plant based or dairy free by using coconut oil instead of butter! We’ve made it both ways and it’s excellent either way.

Related: Easy Peach Sangria

Peach crisp

A note on sweetener

In terms of the sugar used in this peach crisp, Alex and I often use maple syrup in our desserts to have no refined sugar. We have found that in the case of a crumble, it can make the topping softer and more cakey. If you’d like to use maple sugar, you can definitely do so! It also is a bit gentler of a flavor. But for this peach crisp, we decided to use straight up sugar in order to keep the crumble topping on the crispy side. You could also use coconut sugar to achieve the same effect. Feel free to use whatever sweetener you like — and let us know what you try in the comments below!

How to grow basil

A peach crisp with basil

For this peach crisp recipe, we wanted to add something a little unexpected to the filling. So we added in a few tablespoons of chopped fresh basil from our garden! Using the basil brings an unexpected aromatic flavor to the filling. In fact, when we served it to some friends, they asked, “Is there cardamom in here? Or black pepper?” It’s a fun way to bring in an extra vibe of summer into this peach crisp recipe.

Are you growing basil? Basil is very easy to grow and it’s one of the tastiest things you can add to your summer cooking! Here’s our post on How to Grow Basil; we also have resources on How to Harvest Basil and How to Store Fresh Basil.

Peach crisp with basil

Does crisp need to be refrigerated?

This peach crisp is best served when it is room temperature. You can eat it warm, but after taste testing Alex and I agreed that room temperature is best: so let it sit about 1 hour after serving.

If you have leftovers, you can leave out your peach crisp on the counter for up to 1 day (covered, at night). This way, the crumbly topping can stay crunchy. After 1 day stored at room temperature, we’d refrigerate any leftovers.

Looking for fruit desserts?

Outside of this peach crisp recipe, here are a few more fruit desserts that we love:

This peach crisp recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Peach crisp

Peach Crisp with Basil

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x


This peach crisp recipe is seriously nostalgic, with a crumbly topping and a hint of basil in the tangy peach filling. Delightful!


  • 5 cups cubed ripe peaches (about 5 to 6 peaches)
  • 3 tablespoons chopped fresh basil
  • ½ tablespoon lemon juice
  • ¾ cup sugar, divided*
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla
  • 1 cup old fashioned oats
  • ¾ cup almond flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 5 tablespoons butter or coconut oil


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Peel the peaches and dice them. In a medium bowl, mix them with 6 tablespoons sugar, and the basil, lemon juice, cornstarch and vanilla.
  3. Make the topping: In a medium bowl, mix together the oats, almond flour, cinnamon, kosher salt, and the remaining 6 tablespoons sugar. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. (If using coconut oil, it can be room temperature; use the same method to add it.)
  4. Pour the filling into a round 9-inch pie pan (or 9 x 9 inch pan). Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake for 45 to 50 minutes until the top is evenly lightly browned and the filling is bubbly. Cool to room temperature before serving (at least 1 hour). You can leave out your crisp on the counter for up to 1 day (covered, at night) so the topping can stay crunchy. After 1 day, refrigerate any leftovers.


*If you’d like, you can substitute the same amount of maple syrup or agave syrup for the sugar: the crumble topping will be softer and cakier.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Peach crisp, peach crumble, peach crisp recipe, best peach crisp

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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