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Ginger Peach Crisp

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This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping.

Ginger Peach Crisp

Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡

My go-to ginger peach crisp recipe is one of those summertime faves I look forward to all year long. The moment that fresh, ripe, juicy peaches finally arrive on the scene, we turn on the oven (ever so briefly) to bake up a hot and bubbly pan to serve after dinner as the evening sunshine lingers. Then any leftovers are — of course — absolutely happening for breakfast the next morning. But once you finish up one pan, somehow another gathering always has a way of popping up that calls for one more batch, followed by more peachy breakfasts, followed by one more batch…and the delicious cycle keeps going. I mean, once you get going with this ginger peach crisp, why stop?

I’m especially partial to this particular recipe because it’s quick and easy to prep, it’s naturally gluten-free and vegan, and the addition of fresh ginger makes all of the flavors here absolutely shine. It’s also a very flexible recipe, so feel free to sub in different kinds of fruit, nuts or seasonings that you love best. And if you really want to go decadent, I also sometimes serve this peach crisp drizzled with my favorite bourbon caramel sauce, which our friends and family absolutely adore.

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

Peach Crisp Ingredients

Peach Crisp Ingredients

Here are a few few quick notes about the ingredients you will need to make this easy peach crisp recipe:

  • Ripe peaches: Fresh, ripe, juicy peaches are the stars of this recipe! It’s up to you whether or not you’d like to take the extra time to peel the peaches before mixing them with the other filling ingredients. Instructions are included below for how to peel peaches if you’d like.
  • Fresh ginger: I love adding lots of freshly grated or minced ginger to this recipe, as its spicy-sweet flavor pairs so deliciously with the vanilla peach filling and cinnamon topping.
  • Vanilla extract: We’ll also add a hint of vanilla extract to the filling.
  • Lemon: And finally, we will use the zest and juice of one large fresh lemon as the final ingredient in the filling, which helps balance the sweetness of the peaches and add a zing of citrus.
  • Old fashioned oats: You will need basic old-fashioned oats (also called rolled oats) for the topping. If making this recipe gluten-free, be sure to use a brand of oats that are labeled as certified gluten-free.
  • Almond meal: I always love using almond meal as the “flour” in crisp toppings. It adds such delicious extra flavor and crunch, and also helps to keep the crisp topping gluten-free.
  • Almonds: You’re welcome to use either sliced or slivered almonds in the crisp topping.
  • Maple syrup: I prefer using maple syrup as the sweetener in the topping, 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.
  • Ground cinnamon: I also love adding a generous teaspoon of ground cinnamon to the topping.
  • Sea salt: And finally, we will add a hint of fine sea salt to the topping to bring out the best of its flavors.

Step by step photos showing how to make peach crisp

Tips for Making Peach Crisp

  • Be sure to use ripe peaches: The peach filling in this recipe will only be as good as your peaches! So I highly recommend purchasing ready-to-go peaches or allowing peaches time to fully ripen at home before using them to make this recipe. To more quickly ripen peaches at home, place them in a basic paper bag, loosely roll the top closed, and leave at room temperature until ripe.
  • Prep the crisp topping in advance: Feel free to mix up the crisp topping and refrigerate it in a sealed container for up to 24 hours before assembling the crisp. This way, you only have to mix the filling, add the crisp topping and bake!
  • To peel or not to peel: The choice is up to you with your peaches! It’s really more of an aesthetic/texture thing. If you prefer peeled peaches, I’ve included instructions for how to quickly peel peaches below. If not, no presh, just skip that step and add the peach slices (skin-on) to the filling.
  • Let the filling thicken: As tempting as it is to dig right in once the crisp emerges hot and bubbling from the oven, it’s worth it to wait at least 5-10 minutes so that the filling can thicken slightly as it cools.

Baked Peach Crisp in Pan

Variations

Here are a few variations to this peach crisp recipe that you’re welcome to try:

  • Combine different fruits: Combine any extra fresh fruit that you love with the fresh peaches (such as apricots, blueberries, blackberries, cherries, pears, pineapple, plums, strawberries, etc). Just be sure that the total amount of fruit totals to more or less around 3 pounds.
  • Use canned peaches: This recipe can be made using canned peaches if needed. I just highly recommend purchasing canned peaches that have no sugar added so that the filling is not overly sweet.
  • Use different nuts: Use different nuts (such as chopped walnuts or pecans) in place of the almonds.
  • Use ground ginger: I strongly recommend using fresh ginger in this recipe. But if you don’t have the chance to pick some up, you could sub in 2 teaspoons ground ginger.

Peach Crisp Closeup with Spoon

More Favorite Peach Recipes

Looking for more delicious peach recipes to try? Here are a few of my faves:

Ginger Peach Crisp with Ice Cream

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Ginger Peach Crisp

Ginger Peach Crisp

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 0 About 8-10 servings 1x

Description

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy oatmeal almond crumble. Highly recommend serving this crisp hot out of the oven with a cold scoop of vanilla ice cream!


Ingredients

Scale

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 juice)

Oatmeal Crisp Topping:

  • 1 1/2 cups old fashioned oats
  • 3/4 cup almond meal
  • 1/2 cup sliced or slivered almonds
  • 1/2 cup maple syrup
  • 5 tablespoons melted coconut oil
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt

Instructions

  1. Peel the peaches (optional step). Bring a large saucepan of water to a boil. Place 3-4 peaches in the pan at a time (or however many can be completely submerged at once) and boil for 45 seconds. Use tongs to carefully transfer the hot peaches immediately to a bowl of ice water and let them rest for at least 1 minute. Use a paring knife to slice open the skin, then peel it off with your fingers. Repeat with the remaining peaches, then remove their pits and cut them into slices.
  2. Prep oven and baking dish. Heat oven to 350°F. Lightly mist a 9 x 13-inch baking dish with cooking spray.
  3. Mix the filling. In a large mixing bowl, gently toss together the filling ingredients until evenly combined. Transfer the filling to the baking dish and spread it out in an even layer.
  4. Mix the oatmeal crisp. Briefly rinse out the mixing bowl. Add the oatmeal crisp ingredients and gently toss until evenly combined. Sprinkle the oatmeal crisp evenly over the peach filling.
  5. Bake. Bake the oatmeal crisp uncovered for about 40 to 45 minutes, or until the filling is bubbling all around the edges and the crisp is lightly browned. (If you notice midway through baking that the crisp is browning too much, gently lay a piece of aluminum foil on top of the crisp to prevent it from browning more.)
  6. Cool. Transfer the baking dish to a wire rack and let the crisp cool for at least 5 minutes.
  7. Serve. Serve warm with vanilla ice cream and enjoy!

Notes

Recipe edited slightly in August 2022.

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44 comments on “Ginger Peach Crisp”

  1. Beautiful post Ali! I love how you were able to turn your thoughts around and to focus on what you DO have!
    And this crumble? Summer in a bowl! Love the ginger addition. Pinned!

  2. Wow, thank you for sharing this story. Lovely and well said. I am happy to share it with you indeed. Your photography and lighting is stunning and inspirational as always.

  3. I’ll admit that I might prefer to be all alone to enjoy a huge bowl of this crumble by myself :) It looks so delicious and this is such a great post!

  4. Such a beautiful post and crumble!

  5. Oh Ali… I so love and respect your transparency and honesty. These moments are tough. On the opposite end of the spectrum, I have a freezer full of fruit that I want to turn into cobblers and pies but the reality is that I still have a closet full of clothes pre-baby clothes that don’t fit so I’m stuck making smoothies. Thank you for the reminder to appreciate what we do have vs. what we don’t.. <3 <3 <3

  6. Lovely lovely summer dessert! xo

  7. I can totally relate to this post. Life is a funny thing sometimes, but we are all blessed in different ways. You never know what is just around the corner… In the meantime, peaches and ginger are perfect.

  8. First, this looks delish. Second, keep your head up– we have all been there at some point and the loneliness can be so tough. Good things happen when you least expect them though!

  9. I think it’s easy to think about what we don’t have in those moments, but there are times when I wish I would have just embraced my single life more rather than often wishing for the married with kids life. I’m not sure if this helps or not, but I just wanted to share that thought. Embrace the time of life you are in and know that when the time is right you will be in the next stage. Now as for this peach crumble, I would enjoy it alone or with a crowd! :)

  10. What a beautiful dessert, and I love how you named peaches “the fleeting gift of the summer”. So true! And thanks for sharing from an honest heart. Needed that reminder too!

  11. Hi Ali,

    I’m new to your blog and it’s definitely one of my favorites. I like reading about your lovely food posts, as well as the happenings in your life. I, too, am single and 30 and I’m in the stage where all my friends are married and/or have children. I get that feeling sometimes too.

    Thanks for this post. It really hit home.

  12. Gorgeous! I want all of that RIGHT NOW.

  13. Ugh, I know the feeling well! Sometimes it makes me want to avoid the kitchen altogether. Glad you turned the day around with friends, though! This peach crumble looks delightful.

  14. ahhh, I’ve had those moments. every time I make something that I totally love, I wish that I had a great guy to share it with, but I don’t. on the bright side, if I made this amazing looking crumble, there’d be more for me :)

  15. Peaches are just balls of sweet sunshine. I love this time of year. I love crumbles because it features the fruit in such a forward manner. I never thought of grated fresh ginger in a dish like this. Terrific idea.

  16. I don’t think you’ll be single for long with this kind of goodness coming out of your kitchen. :)

  17. Yes please!! Such a yummy crumble!

  18. Your intro to the recipe almost had me in tears, because it reminded me of my departed brother-in-law who I always think of when I have oatmeal and toast, his favorite breakfast which he called “oats & toast”. HIs sister was my spouse for eighteen years and the love of my life. Michael loved a good home cooked desert and peach cobbler was his favorite. I miss both of them and they are always on my mind.

  19. LOVE the use of ginger. I want this in my tummy now!!!

  20. Oh Ali,
    I loved to cook when single too (and now as well) and would make a giant vat of soup or a casserole dish of lasagne and ate alone. The freezer was my friend! I was a late bloomer- not married until 34 and kids soon followed. Marriage is not what I dreamed it would be but my children are my joy! Your time will come and when it does-don’t settle for anything less than what your sweet, gentle spirit deserves.
    Allison

  21. Lovely, inspiring post (and delicious looking pictures!). I am still only 17, but I hope that someday the recipes that I am dreaming up today will carry the same significance that this recipe carries for you, and they will become all tangled up in memories that I am yet to make. Thanks for inspiring!
    Erica

  22. You had me at ginger peach. Beautiful post. Beautiful recipe. Thanks for sharing!

  23. Incredibly delicious- this is my kind of summer dessert!

  24. Such a beautiful post, written by such an obviously beautiful (inside & out) soul. A delicate piece of writing that came straight from the heart. You make the world a better place just by doing what you do…the hubby and kids are waiting for you, just, as with all things, in good time :)

    Love, light & blessings, Ange. xx

  25. Oh, you did a funny when you said you could refrigerate this for four days. Not if anyone smells it baking! Love the recipe and it will be made this weekend for sure.

  26. I love the peach and ginger combo!! It’s definitely a favourite of mine. And I would have to agree that the best part of dessert is sharing!! Thanks for the recipe!!

  27. Such a gorgeous crumble! Love your sentiment about sharing too – so, so true.

  28. I love that this crumble has a spicy twist. And it’s so pretty!

  29. There are always recipes that must be shared, and I’m glad you have such a good group of friends in KC to share life and love with. And if I were there, I’d be standing at the oven asking “IS IT DONE YET?!” because I bet it smelled incredible! Biggest hugs dear friend!!

  30. Peach crumble is a summer must around here! Yours looks perfect!

  31. Thanks so much for sharing this! I love the addition of ginger to this crumble. It looks and sounds amazing! :)

  32. Oh, Ali. I know how you feel. I’ve definitely been there. There’s not much I can say, except that you WILL have a hubby + 2.5 kids one day, and all you will want is peaceful, alone time (and a whole pan of crumble all to yourself!). Hang in there, lady! If I was around, I’d help you eat this in no time.

    PS Can’t wait to meet you in October!! :)

  33. Hi Ali! First time commenter but about a 6 month recipe follower. In fact, your Cilantro Lime Baked Shrimp is about to go in the oven for tonight! I can’t wait!!!!

    So I just had to comment because this post united two things in my life that happened in one weekend- I made a similar Epicurious ginger peach crumble on a weekend mountain getaway weekend with a bunch of friends and friends of friends in the summer of 2008. Turns out I met the man who became my husband that weekend! I was just about to turn 34 and was very ready to settle down and have kids. We got married in 2009, and I’m now expecting our third baby (and I just turned 40!). Everyone’s story is unique but it sounds like you lead a rich, full life following your passions and dreams. I am a firm believer that that is what it takes to become the right person for someone else! You need to be fully living life so you bring life to the future relationship! (As opposed to those toxic relationships where two people suck the life out of each other.) I hope that makes sense! I wish you all the best and like others have said… I believe all your dreams will come true!

  34. I am going to try this over the bank holiday Jackie x

  35. Just made this gorgeous crumble, and while I was nervous about the whole tablespoon of ginger, the filling was delicious! I have a question though… Is there supposed to be no sugar in the topping? Cuz my topping didn’t look quite as scrumptious as yours, and was a bit bland…

    • Hi April! We’re so glad you enjoyed the filling and are sorry you found the topping a bit bland! There isn’t supposed to be sugar in the topping, just the filling, but you’re welcome to add some brown sugar next time if you’d like!

  36. How many peaches in 3 pounds?

  37. This is a fabulous recipe. I accidentally forgot the 1/4 cup of granulated sugar and it was still
    great, probably because peaches are at their best right now. Love the topping. It was so
    simple but tasty. I will be making this recipe over and over. Thank you…….

  38. This recipe was delicious! Exactly what I’ve been looking for to use our super ripe peaches.

  39. Easy and delicious especially if you overbought peaches sat the Big box store and are watching them ripen. Loved it.

  40. Very tasty! I served with whipped cream instead of vanilla ice cream.

  41. Man, this is really GOOD! I used peaches off my tree, and just love how it tastes with the addition of fresh ginger. The topping is so lovely too, using almond meal instead of flour. THUMBS UP!

  42. So I made this in a hurry and simply put 3 pounds of sliced ripe peaches in the bottom of my pan. I used grass-fed butter in place of coconut oil for the topping. The crisp was delicious and easy to make!

  43. How many ounces of canned peaches if not using fresh?