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
- Preheat oven to 400 degrees. Place the fruit 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 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 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.
The quintessential summer flavor combination of peaches and cream has been transformed into cold and creamy scoops of Peaches and Cream Ice Cream and it is everything I imagined it would be.
You need just three ingredients to make this Homemade Peach Sauce. The deliciousness begins with ripe, juicy, peaches. When the peaches grow fragrant and soften, that’s the signal that it is time to start making our favorite peach recipes.
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!
Peach Crunch
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
{originally published 9/24/12 – recipe notes and photos updated 8/7/23}
Jenn says
Ooooh yum!! The perfect dessert to welcome in the fall…. now, if we could just get some cooler weather!!! 🙂
Jed Gray (sportsglutton) says
Nothing like tossing some brown sugar, sweet fruit, and oatmeal together to create a tasty treat. 🙂
Tricia @ saving room for dessert says
I can almost smell those peaches and cinnamon and oats with the bubbling syrup. Yum! Fruit and oats = breakfast 🙂
Mother Rimmy says
This sounds amazing. I have pears I may add in too!
Sue/the view from great island says
I'm making this the minute our temperature dips below 100!
Monet says
What a perfect dessert. Simple yet with so many satisfying flavors. Anything with a bit of cinnamon and fruit makes me happy. Thank you for sharing, sweet friend!
Anna @ hiddenponies says
I love top and bottom crust almost-crumbles! This is perfect!
Aiza says
This looks amazing! Lovely photography!
Tina says
Can I use canned peaches
Mary Younkin says
Yes, you’ll want to measure by quantity. I’m “guessing” 3-4 cans with some of the liquid removed, Tina.
Paul says
Excellent dessert especially warm with a scoop of vanilla ice cream.
Mary Younkin says
I’m so happy to hear that you enjoyed it, Paul.
MLP says
Yummy, crunchy, healthy super sweet dessert. Extremely pleasant way to get the required servings of oatmeal!
Mary Younkin says
I’m glad you like it!
Cheer says
I would like to try this recipe, I am wondering about halving the butter amount, 2 sticks of butter seems too much for me, what are your thoughts on the success of using just one stick?
Mary Younkin says
Well, I make it as written, Cheer. However, it will probably work fine with less butter.
Vickie says
Have you tried it with frozen peaches?
Mary Younkin says
I have not tried using frozen peaches in this recipe, Vickie, but I think they’d work in a pinch.
Tricia Dewitt says
Very good Recipes !!
Katharina Glaser says
In the oven right now and it smells delicious! But – the crust/crumble amount was not enough. I had to use 3/4 of the mixture to get the bottom of my 9×13 pan thinly covered and made half of the mix again to have enough to crumble on top.
Not a big deal. Just something to remember the next time.
Mary Younkin says
I’m glad the peach crunch looks promising, Katharina! I hope it turns out well. Some people like a thicker crust mixture; I’ve had people who prefer either.