Peach crisp

Peach Crisp with Basil

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  • 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
  • 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


  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