Lemon & Thyme Peach Crisp

I’ve never been a fan of pies or any desserts with cooked fruits that are on the tender side (huge critic on texture when it comes to food); it wasn’t until 4 years ago when my younger brother had his friends over and they wanted something sweet. I had all the ingredients to make a simple cobbler/crisp with some apples laying around. Now mind you, this was my first time actually making this dessert and so I wanted to make it delicious for everyone while also wishing I had more variety of ingredients to avoid this dish. I topped it off with a streusel crust, baked it, and gave it a taste before giving it out to the kids. I’m not going to lie, that streusel topping made the dish (in my opinion). I threw in rolled oats with the streusel to give it a hardy texture which worked out perfectly.

I wanted to remake the crisp again but with a fruit that I actually enjoyed and knew would hold up better in terms of texture; so here it is!

Peaches are my absolute favorite and I wanted to liven up the recipe to make the flavors more complex. Thyme pairs very well with peaches (any stone fruit really) and the lemon zest adds an essence of citrus that brightens up the dish with allspice being the main spice factor. If you’re not a fan of allspice, you can definitely substitute it for cinnamon or nutmeg.



  • 3 peaches, sliced (preferably on the less ripe side so that the peach still holds its structure when cooked in the oven)
  • 1 lemon, zested
  • 1/4 cup chopped walnuts
  • 1/2 brown or granulated sugar
  • 1 tsp all spice
  • 5 sprigs of thyme, destemmed
  • 1/4 tsp salt


  • 1 1/2 sticks of butter, cold and cubed
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup rolled oats
  • 1 tsp cinnamon


  • Preheat your oven to 375 degrees (f).
  • In a large bowl, combine all of the ingredients for the filling together and lightly toss the filling to coat each slice of peach with sugar and spices.
  • Set the filling aside and grab another bowl to make your streusel
  • Combine all of the dry ingredients (flour, sugar, oats, and all spice) before kneading it into the butter
  • With your hands, gently break the butter into the dry ingredients to create a ‘crumble’ (It’s important to use cold butter instead of room temperature butter because you want pieces of butter in your streusel so that when it bakes, it helps caramelize the sugar and cook the flour into this nice hearty crust for the dessert)
  • Once your streusel is done, go ahead and start pre-greasing your baking dishware of choice (pan or cast iron skillet) with butter and or refined coconut oil
  • Transfer the filling into the pre-greased pan and top it off with a generous amount of streusel (it’s not necessary to cover the entire pan with streusel, empty pockets without it will allow the juices from the peaches to seep up to the streusel and create an aesthetically pleasing looking dish that looks hearty and homemade)
  • Place the pan in the oven and cook for about 20-30 minutes until the streusel is golden brown
  • This step is not necessary, but what I like to do with my desserts with any kind of crust is to brush some simple syrup over the top to make the streusel glisten and help keep the crust from getting soggy once it cools down.
  • Enjoy it with a scoop of vanilla ice cream or even fresh whipped cream!

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