This is the recipe I make every year right at the turn of the season, when peaches are still at the farmers market and the first honeycrisp apples have just shown up. They overlap for maybe three weeks and this crisp is exactly what that moment calls for.
The peaches get gooey and soft. The apples hold their shape just enough to give you something to bite into. Under that crunchy cinnamon oat topping, the two fruits become something better together than either one is alone. I make this in a 9×13 so there’s enough for the table and still some left for breakfast the next morning with coffee.
This recipe is gluten-free with a simple swap, dairy-free if you need it, and the whole thing comes together in about 15 minutes of actual work. The oven does the rest.
If you love this, my gluten-free peach cobbler uses that same gooey peach filling with a biscuit-style topping instead.
And as we you head into fall, bookmark these soft pumpkin cookies to come back to!
Here’s Why this Recipe Earns a Permanent Spot In Your Fall Rotation
The texture contrast is top tier. Peaches go jammy and soft. Apples hold their shape. Together you get something more interesting than either fruit would give you alone.
It is gluten-free if you need it to be. I use a 1:1 gluten-free flour blend and certified gluten-free oats and it bakes exactly the same.
It works with frozen peaches. When fresh peaches are out of season, frozen ones do the job. Thaw them first and blot them dry so they don’t water down the filling.
You can make it ahead. Assemble the whole thing, cover it tightly, and freeze it for up to 4 months. Bake it straight from frozen. I do this in September when peaches disappear so I can make it again in November.
No eggs, no nuts, and no hard-to-find ingredients. Everything comes from a regular grocery store.
Ingredient Notes
Here’s a list of the simple ingredients you need to make peach apple crisp. Scroll down to the recipe card for exact measurements!
- Peaches: Fresh ripe peaches are the best option. Look for ones that give slightly when pressed. If peaches are out of season, frozen peaches work well. Thaw them completely first and blot them dry with paper towels before adding to the bowl, otherwise the filling turns watery.
- Apples: Granny Smith is my first choice for this recipe. They hold their shape as they bake and their tartness balances the sweet peaches perfectly. Honeycrisp is a popular apple but it releases more liquid during baking and can make the filling soupy. If Granny Smith is not available, any firm tart apple works. See my healthy apple crisp for more on apple varieties in baking.
- Flour: We used gluten-free 1:1 baking flour (Bob’s Red Mill) to keep this gluten-free.
- Coconut sugar: This is a refined sugar free option, but brown sugar is a great sub.
- Pure maple syrup: I love the extra sweetness and flavor this adds to the recipe.
- Salt and vanilla extract: For flavor.
- Rolled oats: We used gluten-free rolled oats to keep this gluten-free.
- Cozy spices: Cinnamon and nutmeg
- Butter: Grab an unsalted butter for this recipe or a vegan butter to keep it dairy-free.
- Vanilla ice cream: For serving
How to Make Peach Apple Crisp
Here are step-by-step instructions with photos to show you how to make this recipe!
Prep the fruit: Peel and slice the apples and peaches into 1 inch cubes. Add all of the fruit to a large mixing bowl.
Crisp topping: Mix the flour, coconut sugar, and cinnamon in a large bowl then add the cold butter and use a pastry blender to cut the butter into the flour mixture.
Peach apple mixture: add the spices, sugar, flour, and vanilla to the peaches and apples and toss it all gently until the fruit is coated.
Assemble and bake: Pour the fruit mixture into a greased 9×13 inch baking dish and top with the crisp topping. Bake for 45-55 minutes, until the top is browned and the fruit is bubbling around the edges.
My Top Tips from Testing
- Check doneness visually, not just by the clock. The crisp is ready when the topping is deep golden brown and the fruit is actively bubbling around the edges of the pan. At 45 minutes the topping might look done but check the edges for that bubble.
- Cover loosely with foil if the top is browning fast and keep baking until the fruit bubbles.
- If the fruit is bubbling but the topping still looks pale, uncover, crank the oven to 375 for the last 5 minutes, and watch it closely. That is the faster path to a crispy top.
- Firm peaches take longer. If your peaches were not quite ripe, add 10 to 15 minutes to the bake time.
- Cold butter is not optional. It is what creates those clumps in the topping that crisp up in the oven. If the butter is soft, the topping will bake flat.
Storage Instructions
Fridge: Allow the crisp to cool completely then store in an airtight container in the fridge for up to 5 days.
Freeze leftovers: Allow the peach apple crisp to cool then store in an airtight container in the freezer for up to 4 months. Thaw overnight and bake at 350°F until it’s warmed through.
Prep and freeze in advance: Follow the directions to make the filling and crisp topping then cover tightly with plastic wrap then cover with foil and store in the freezer for up to 4 months. Bake right from frozen. It may take longer to bake from frozen.
Serve this immediately in a giant bowl with ice cream and get ready for the compliments to roll in!
More Fruit Crisp and Cobbler Recipes
Peach Apple Crisp
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Ingredients
Peach Apple Filling
- 5 cups peeled and diced peaches (about 4 medium peaches), see notes for frozen peaches
- 5 cups peeled and diced apples (about 4 apples)
- ¼ cup all-purpose flour or 1:1 gluten-free flour
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Crisp Topping
- 3/4 cup coconut sugar
- ⅔ cup all-purpose flour or 1:1 gluten-free flour
- 1 cup old-fashioned rolled oats (or quick oats)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- ¼ teaspoon salt
- 2/3 cup unsalted cold butter (can sub vegan butter or coconut oil)
- vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F and spray a 9×13 inch baking pan with non-stick spray and set aside.
- Peel and slice the apples and peaches into 1 inch cubes. Add all of the fruit to a large mixing bowl with the rest of the filling ingredients and toss it all gently until the fruit it coated. Pour it into the prepared baking dish and set aside to make the topping
- Add the flour, coconut sugar and cinnamon to the same large bowl you used to stir the filling and whisk quickly to combine. Add the cold butter and use a pastry blender to cut the butter into the flour mixture. You can also use the back of the fork. Add the rolled oats and stir to incorporate.
- Sprinkle it evenly over the peach and apple filling. Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and bubbling. If the top is starting to look too brown you can cover it with foil and continue baking. We loves serving this warm with ice cream and caramel sauce.
Notes
Video
Equipment
- 9×13 inch baking dish
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This was wonderful! The top as crispy but tender, and my guests loved it. I do have a question about the salt, though. One teaspoon seemed like a lot to me, so I used slightly less, and the topping was quite salty. Is that measurement a typo, by chance? I’ll probably use 1/2 tsp next time.
Hi Jenny! That’s what I used when I tested it and liked it. Make sure you’re using kosher salt instead of fine table salt because that’s more fine and you get more volume of salt in 1 tsp. Also make sure you didn’t use salted butter.
I looooove this combo crisp! It’s everything I want in one gorgeous dessert, I mean, how could I not be obsessed!? Can’t wait to try this!
Thank you, Karly! It really is amazing! I went apple picking last weekend and all I can think about is making this dessert. Please let me know if you give it a try?