No-Bake Peach Crisp Cups

The height of summer in my house means two things: an abundance of stunningly ripe, juicy peaches from the local farmer’s market and a relentless, sweltering heat that makes the mere thought of turning on the oven feel like a punishment. For years, this created a delicious dilemma. My family adores the classic, bubbly, baked peach crisp, with its warm, gooey fruit and buttery, crunchy topping. But I couldn’t bring myself to heat the entire house for a single dessert. Last year, I finally decided to solve this problem. The result was these No-Bake Peach Crisp Cups, and to say they were a game-changer is an understatement. The first time I served them, my kids’ eyes went wide. They loved having their own individual portions in little glass jars. My husband, a crisp traditionalist, was skeptical at first, but after one bite, he was converted. He raved about the fresh, vibrant flavor of the peaches, which weren’t cooked down into submission, and the surprisingly crunchy, oaty topping that perfectly mimicked the texture of the baked version. It has all the soul and comfort of a classic crisp—the warm spice, the sweet fruit, the hearty oats—but with a refreshing, modern twist that’s perfectly suited for a hot day. It’s now our official go-to summer dessert, the one requested for backyard barbecues, quiet weeknight treats, and every occasion in between. It’s the dessert that finally let me have my crisp and eat it too, without ever breaking a sweat.

Ingredients

This recipe relies on fresh, simple ingredients to create a dessert that tastes like pure summer. Each component plays a crucial role in building the layers of flavor and texture that make these cups so irresistible.

• For the Peach Filling:
  • 4 large, ripe peaches (about 2 lbs): The star of the show. Using ripe, fragrant peaches is key to a flavorful filling. Yellow peaches offer a classic, balanced sweet-tart flavor. You should be able to gently press the peach near the stem and feel a slight give.
  • 1 tablespoon fresh lemon juice: This is a multi-tasking hero. It brightens the flavor of the peaches and, crucially, prevents the cut fruit from browning and oxidizing, keeping your dessert looking fresh and vibrant.
  • 1 tablespoon maple syrup: We use just a touch to enhance the natural sweetness of the fruit without overpowering it. Pure maple syrup also adds a subtle, complementary warmth.
  • 1/2 teaspoon vanilla extract: A background player that elevates all the other flavors, making the peaches taste even more peachy and rounding out the sweetness.
  • 1/4 teaspoon ground cinnamon: This adds a touch of warmth and spice that is synonymous with any good crisp recipe, creating a bridge between the fruit and the oat topping.
• For the No-Bake Crisp Topping:
  • 1 1/2 cups old-fashioned rolled oats: These are essential for the perfect chew and texture. Do not use instant or steel-cut oats, as they will not provide the same structure or satisfying bite. We will toast these to unlock a deep, nutty flavor.
  • 1/2 cup almond flour: This adds a wonderful, buttery richness and helps the topping clump together. It also keeps the recipe gluten-free and adds a boost of protein and healthy fats.
  • 1/3 cup melted coconut oil: This is our binder. It coats the oats and almond flour, helping to create those delicious, crunchy clusters we all love in a crisp topping. It also adds a very subtle, pleasant flavor.
  • 1/3 cup maple syrup: This provides the sweetness for the topping and works with the coconut oil to bind everything together into a cohesive, crumbly mixture.
  • 1/2 teaspoon ground cinnamon: More cinnamon here brings that classic crisp flavor into the topping itself, ensuring every bite is perfectly spiced.
  • 1/4 teaspoon ground nutmeg: Nutmeg is cinnamon’s best friend. It adds a deeper, more complex layer of warm spice that beautifully complements the peaches.
  • 1/4 teaspoon fine sea salt: Salt is a non-negotiable in sweet recipes. It doesn’t make the topping salty; it balances the sweetness of the maple syrup and enhances all the other flavors, making them pop.

Instructions

Creating these dessert cups is a simple, three-part process: preparing the fruit, making the crunchy topping, and assembling your individual masterpieces. Follow these steps for perfect results every time.

Step 1: Prepare the Peach Filling

The goal here is to gently macerate the peaches, which means allowing them to sit with sugar and acid to draw out their natural juices and deepen their flavor.

1. Wash and Dice the Peaches: Begin by thoroughly washing and drying your fresh peaches. You have a choice regarding the skin: you can leave it on for a more rustic texture and added fiber, or you can peel them for a smoother filling. To easily peel a peach, you can score a small “X” on the bottom and blanch it in boiling water for 30-60 seconds, then transfer it to an ice bath. The skin should slip right off.
2. Dice the Fruit: Once peeled or unpeeled, carefully cut the peach flesh away from the pit. Dice the peach into small, uniform pieces, about 1/2-inch in size. Uniformity ensures that each spoonful has a consistent texture. Place the diced peaches into a medium-sized mixing bowl.
3. Combine Filling Ingredients: Add the fresh lemon juice, 1 tablespoon of maple syrup, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of ground cinnamon directly to the bowl with the peaches.
4. Gently Mix and Rest: Using a spatula, gently stir the ingredients together until the peaches are evenly coated. Be careful not to mash the fruit; you want to maintain the integrity of the diced pieces. Set the bowl aside and allow the mixture to rest for at least 15-20 minutes. During this time, the peaches will release their delicious juices, creating a light, natural syrup.

Step 2: Create the No-Bake Crisp Topping

This step is where the magic happens, transforming simple oats into a crunchy, deeply flavorful topping without any baking.

1. Toast the Oats: Place the 1 1/2 cups of old-fashioned rolled oats in a large, dry skillet over medium heat. Toast the oats, stirring frequently, for about 4-6 minutes. You’ll know they’re ready when they become fragrant and turn a light golden brown. This step is crucial and should not be skipped; it removes the raw taste of the oats and gives them a wonderful, nutty depth of flavor. Once toasted, immediately transfer the oats to a large mixing bowl to prevent them from burning in the hot skillet.
2. Combine Dry Ingredients: To the bowl with the toasted oats, add the 1/2 cup of almond flour, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of fine sea salt. Whisk these dry ingredients together until they are thoroughly combined.
3. Add Wet Ingredients: Pour the 1/3 cup of melted coconut oil and 1/3 cup of maple syrup over the dry oat mixture.
4. Mix to Form Clusters: Using a spatula or your hands, mix everything together until the oats and almond flour are completely coated and begin to form small clumps and clusters. The mixture should be crumbly and slightly sticky. This is your finished crisp topping.

Step 3: Assemble the Peach Crisp Cups

Now it’s time to bring the two components together into beautiful, individual desserts. This recipe is designed to make 6 generous individual servings.

1. Choose Your Vessels: Select 6 small glass jars, ramekins, or dessert cups. Clear glass is a great choice as it beautifully showcases the distinct layers.
2. Create the First Layer: Give the peach mixture one last gentle stir to incorporate the juices that have formed. Spoon a layer of the peach filling into the bottom of each cup, dividing about half of the total mixture evenly among the 6 cups.
3. Add the Crisp Topping: Sprinkle a generous layer of the no-bake crisp topping over the peach filling in each cup. Use about half of the topping mixture for this layer. Gently press it down if you like a more compact layer.
4. Repeat the Layers: Create a second layer by spooning the remaining peach filling over the crisp topping. Finish by adding the rest of the crisp topping to each cup, ensuring a beautiful, crumbly top.
5. Chill Before Serving: For the best flavor and texture, cover the cups with plastic wrap or a lid and place them in the refrigerator to chill for at least 30 minutes. This allows the flavors to meld together and the topping to firm up slightly. You can serve them immediately if you’re short on time, but the brief chilling period enhances the dessert.

Nutrition Facts

While this is a dessert, it’s packed with wholesome ingredients. The nutritional information is an estimate and can vary based on the specific ingredients used.

• Servings: 6 individual cups
• Calories per serving: Approximately 450 kcal
• Fiber (Approx. 7g): A significant portion of your daily fiber needs, primarily from the whole-grain rolled oats and peach skins (if left on). Fiber is essential for digestive health and helps you feel full and satisfied.
• Healthy Fats (Approx. 22g): The majority of the fat content comes from the heart-healthy monounsaturated fats in almond flour and the medium-chain triglycerides in coconut oil, which provide a source of clean energy.
• Natural Sugars (Approx. 28g): While the sugar content seems high, a large portion comes from the natural fructose in the peaches and the unrefined sugars in pure maple syrup, which offer a more nutrient-dense alternative to refined white sugar.
• Protein (Approx. 8g): With a surprising amount of plant-based protein from the almond flour and oats, this dessert is more satiating than your typical sugary treat.
• Vitamin C: Peaches are a good source of Vitamin C, an important antioxidant that supports immune function. The addition of lemon juice gives it an extra boost.

Preparation Time

This recipe is celebrated for its speed and simplicity, making it a perfect choice for a last-minute dessert.

• Total Preparation Time: 20-25 minutes
• Active Time: Approximately 20 minutes (dicing fruit, toasting oats, mixing).
• Resting/Chilling Time: A minimum of 30 minutes is recommended (15 minutes for the peaches to macerate and at least 30 minutes for the finished cups to chill), but this is inactive time where you can clean up or relax.

How to Serve

These versatile No-Bake Peach Crisp Cups can be dressed up or down for any occasion. Here are some ideas to elevate your presentation and enjoyment:

• For a Casual Family Dessert:
  • Serve them straight from the fridge in their rustic jars or ramekins.
  • Top with a generous dollop of vanilla-flavored Greek yogurt or regular plain yogurt for a tangy contrast.
  • A simple sprig of fresh mint adds a pop of color and a hint of freshness.
• For an Elegant Dinner Party:
  • Assemble the cups in stylish, footed glass dessert dishes or martini glasses.
  • Add a swirl of freshly whipped heavy cream or a scoop of high-quality vanilla bean ice cream just before serving. The contrast between the cold cream and the crisp is divine.
  • Garnish with a sprinkle of finely chopped pistachios or toasted sliced almonds for added crunch and sophistication.
  • A very thin, fanned-out slice of fresh peach placed on top looks beautiful and professional.
• For a Summer BBQ or Potluck:
  • Assemble them in small mason jars with lids. This makes them perfectly portable, stackable in a cooler, and easy for guests to grab and enjoy.
  • Set up a “toppings bar” next to the dessert station with bowls of:
    • Vanilla ice cream
    • Caramel or bourbon sauce for drizzling
    • Fresh berries (raspberries and blueberries are excellent with peach)
    • Extra toasted oats or granola for more crunch

Additional Tips

Unlock the full potential of this recipe and customize it to your liking with these eight helpful tips.

1. Don’t Skip Toasting the Oats: This is the most important tip for achieving a truly delicious topping. Toasting the oats in a dry skillet transforms their flavor from raw and pasty to nutty, deep, and complex. It’s the secret to making the topping taste intentionally “no-bake” rather than just uncooked.
2. Control the Soggy Factor: The crisp topping will naturally soften a bit as it sits on the juicy peaches. If you crave maximum crunch, assemble the cups just before serving. Alternatively, you can store the peach filling and the crisp topping in separate airtight containers in the refrigerator and assemble them right when you’re ready to eat.
3. Make it Your Own with Spice Variations: While cinnamon and nutmeg are a classic combination, feel free to experiment. A pinch of ground ginger can add a zesty, spicy kick. A bit of cardamom offers a fragrant, slightly floral note that pairs beautifully with peaches. A tiny dash of allspice can also add complexity.
4. Play with Different Fruits: This no-bake formula is incredibly versatile. Swap out the peaches for other seasonal stone fruits like nectarines, apricots, or plums. In the fall, try it with finely diced apples or pears (add an extra splash of lemon juice for apples). A mix of fresh berries with the peaches is also a fantastic variation.
5. Boost the Crunch with Nuts and Seeds: For an extra layer of texture and flavor, add 1/4 cup of chopped, toasted nuts or seeds to your crisp topping mixture. Pecans, walnuts, or sliced almonds are excellent choices. For a nut-free option, try adding sunflower seeds or pepitas (pumpkin seeds).
6. Make it Ahead for Easy Entertaining: This is a perfect make-ahead dessert. You can prepare both the peach filling and the crisp topping up to 24 hours in advance. Store them in separate airtight containers in the refrigerator. When it’s time for dessert, all you need to do is a quick assembly, which takes less than 5 minutes.
7. Adjust Sweetness to Your Liking: The amount of maple syrup in the recipe is a guideline. If your peaches are exceptionally sweet and ripe, you may want to reduce the maple syrup in the filling or even omit it altogether. Conversely, if your fruit is a bit tart, you might want to add a little more. Taste your peach mixture before assembling.
8. Get the Topping to Cluster Perfectly: If your topping seems a bit too dry and isn’t forming clumps, it could be due to variations in your almond flour or oats. Simply add a little more melted coconut oil or maple syrup, one teaspoon at a time, until the mixture holds together when squeezed. Conversely, if it seems too wet, add a tablespoon more of almond flour or oats.

FAQ Section

Here are answers to some of the most common questions about making No-Bake Peach Crisp Cups.

1. Can I use frozen or canned peaches for this recipe?
Yes, you can, with a few adjustments.

• Frozen Peaches: Thaw the peaches completely and drain off any excess liquid very well before dicing. Pat them dry with a paper towel. Excess water will make the filling soupy.
• Canned Peaches: Choose peaches packed in their own juice rather than heavy syrup. Drain them thoroughly and rinse them to remove excess sugary syrup. Pat them dry before dicing. You will likely want to reduce or eliminate the maple syrup in the filling, as canned peaches are often sweeter.

2. How should I store the leftover peach crisp cups, and how long will they last?
Store any leftovers covered in the refrigerator. They are best enjoyed within 2-3 days. Be aware that the crisp topping will continue to soften the longer it sits. If you want to preserve the crunch, it’s best to store the components separately and assemble them as needed.

3. Can I make this recipe in a large dish instead of individual cups?
Absolutely! This recipe works beautifully in an 8×8 inch square baking dish or a similar-sized serving dish. Simply layer the ingredients in the same way you would for the individual cups: a layer of peaches, a layer of crisp topping, the remaining peaches, and the final topping. It’s a great option for serving a crowd buffet-style.

4. Is this recipe considered healthy?
“Healthy” is subjective, but this recipe is made with whole, unprocessed ingredients. It’s packed with fiber from oats, healthy fats from almond flour and coconut oil, and vitamins from fresh fruit. It uses a natural, unrefined sweetener (maple syrup) and is significantly more nutrient-dense than a traditional crisp made with butter and refined sugar. It’s a wholesome choice for a dessert.

5. Can I use quick-cooking oats or steel-cut oats instead of rolled oats?
It’s not recommended.

• Quick-cooking oats are thinner and more processed. They will result in a pasty, less-textured topping that gets soggy very quickly.
• Steel-cut oats are too hard and dense for a no-bake recipe and will be unpleasant to eat raw, even when toasted. Old-fashioned rolled oats provide the perfect balance of chewiness and structure.

6. I don’t have almond flour. What can I use as a substitute?
You have a few options. You can make your own oat flour by blitzing more rolled oats in a blender until they form a fine powder. Alternatively, you could use finely chopped pecans or walnuts for a similar rich, nutty flavor and texture. For a nut-free version, sunflower seed flour would also work well.

7. My crisp topping isn’t crunchy, it’s just soft. What went wrong?
The most likely culprit is not toasting the oats. The toasting process not only adds flavor but also helps to dry out the oats, which contributes significantly to their crunch. Another possibility is that you added too much liquid binder (maple syrup or coconut oil). The mixture should be crumbly, not wet.

8. Why is lemon juice necessary in the peach filling?
Lemon juice serves two important purposes. First, its acidity prevents the enzymes in the cut peaches from reacting with the air, a process called oxidation, which is what causes the fruit to turn brown. This keeps your dessert looking fresh and appetizing. Second, the tartness of the lemon juice brightens and enhances the natural flavor of the peaches, balancing their sweetness and making them taste more vibrant.

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