Peach Crunch

Fresh sweet peaches are tossed together with sugar and spices, then baked in between layers of brown sugar and oats to form a chewy sweet crust for this Peach Crunch.

If you’re anything like my family, peach season means that many of your favorite desserts are about to be made. This peach crunch recipe has been a favorite since long before this blog was a thing.

Peach Oatmeal Crisp

It doesn’t matter how many other varieties of fruit desserts I make, I always come back to the chewy sweet awesomeness of a fruit crunch.

This is basically a peach oatmeal crisp, but with an extra layer of that irresistible crisp topping.

Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, a fruit crunch is simply a fruit crisp with both a top and bottom crust layer.

Don’t be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the dry ingredients. Just stir with a fork to form perfect buttery sweet oatmeal crumbs to top this dessert.

Peach Cobbler with Oats

If you’ve ever made a southern-style peach cobbler (and if you haven’t made this recipe, you’re truly missing out!) you’ll notice that the ingredient list is very much the same.

You’re just going to add oats to the usual lineup of cobbler ingredients.

Peach Filling Ingredients

• peaches
• sugar
• cinnamon
• cornstarch
• kosher salt
• lemon juice

Crust Ingredients

• all-purpose flour
• light brown sugar
• old-fashioned oats
• melted butter

Peach Crunch Recipe

1. Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, cloves and ginger, salt, and cornstarch.
2. Stir to coat and add the lemon juice. Stir again and let the peaches rest while preparing the crust.
3. In a separate mixing bowl, combine the flour, oats, and brown sugar. Add the melted butter. Stir to combine.
4. Press half of this mixture into a buttered 9×13 pan.
5. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
6. Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.

Peach Dessert Recipes

This time of year, peaches and watermelon are the fruits I crave. And today is all about the peaches.

I will happily start any day with Peaches and Cream Oatmeal or Baked Peach Oatmeal. Both of those are 10-minute prep breakfasts that my whole family loves. And if you have a few extra minutes to prep breakfast, I recommend the Peaches and Cream French Toast Casserole.

Next time you heat up the grill, try Grilled Peaches with Ice Cream for a seriously easy and mouthwatering treat too. The peaches tastes just like the peaches in cobbler, but without any of the effort or extra ingredients.

Check out the rest of the Gluten Free Dessert Recipes on this website!

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Peach Crunch

Fresh sweet peaches are tossed together with sugar and spices, then baked in between layers of brown sugar and oats to form a chewy sweet crust on this Peach Crunch.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 -16 servings

Calories 407kcal

Ingredients

Peach Filling Ingredients

• 8 peaches peeled and thinly sliced, about 6 cups
• ½ cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon cloves optional
• ¼ teaspoon ginger optional
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• 1 tablespoon lemon juice

Crust Ingredients

• 2 cups all-purpose flour*
• 1 cup light brown sugar
• 1½ cups old fashioned oats
• 1 cup butter melted

*Gluten-Free Alternative

• 1⅓ cups brown rice flour
• ⅔ cup tapioca starch

Instructions

• Preheat oven to 400°F. Place the peaches in a mixing bowl. Add the white sugar, cinnamon, cloves and ginger, salt and cornstarch.
• Stir to coat and add the lemon juice. Stir again and the let the peaches rest while preparing the crust.
• In a separate mixing bowl, combine the flour, oats, and brown sugar. Add the melted butter. Stir to combine.
• Press half of this mixture into a buttered 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 34-36 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

Nutrition

Calories: 407kcal | Carbohydrates: 63g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 238mg | Potassium: 185mg | Fiber: 2g | Sugar: 39g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

{originally published 9/24/12 – recipe notes and photos updated 8/7/23}

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