California Peach and Almond Crisp

California Peach and Almond Crisp


"Juicy California peaches are the star of this cinnamon-spiced oat and almond crisp. Serve with whipped cream or ice cream for a real summer treat. "


45 m servings 185 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F. Stir together all topping ingredients except almonds in a small bowl with a fork until it resembles coarse crumbs; set aside. Stir together all filling ingredient in a medium bowl and transfer to an 8- or 9-inch shallow baking dish. Crumble topping over the peach mixture and sprinkle with almonds. Bake for 30 minutes or until peach mixture is hot and bubbly and topping is golden brown.
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  1. 9 Ratings


I added 1/4 tsp of salt like one review said. I didn't peel the peaches and the whole things was great. This isn't a very sweet dessert and that I what my husband and I loved about it. Howeve...

I made this just as recipe states. My husband said it was the most fresh fruit dessert he had ever had -- not too sweet or too far away from the real peach flavor.

not great recipe. Needs a bit of salt. Something else is missing but can't figure out what.

pretty good thanks

Ok I made a lot of substitutions on this because I didnt have enough fresh peaches and we tend to like sweeter desserts...even if i had had all the peaches i still think i would have done it thi...

My family loved this - but I think the 1tsp of almond extract is too much. Next time I would use 1/2. I also substituted Splenda brown sugar blend for the brown sugar. Really easy to prepare,...

The topping was good and I liked the addition of the almonds. But the cornstarch was too much and made the peaches have a pasty instead of juicy texture. And 30 minutes was too long to bake this...

try to use sugar cane melt to became caramel and forget brown sugar! too bitter and strong flavoured when heated! a bit of salt is a very good idea!