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
- 1/2 tablespoon lemon juice
- 3/4 cup sugar, divided*
- 2 tablespoons cornstarch
- 1 tablespoon vanilla
- 1 cup old fashioned oats
- 3/4 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 5 tablespoons butter or coconut oil
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- 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.)
- 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.
- 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