This easy peach crisp layers seasonal Colorado peaches with a crumbly, slightly sweet mixture of rolled oats and warm spices. It’s wholesome enough for breakfast plates but still feels like a treat when topped with a scoop of vanilla ice cream. Tahini and cardamom add a unique twist!

tahini cardamom peach crisp in a cast iron skillet

The peaches HAVE ARRIVED folks! I don’t think there could be a more perfect piece of produce in the history of the world. Bold statement, I know. But Colorado peaches are the absolute best. They need no frills or fancy recipes and in fact, I think I prefer eating them straight up, unadulterated, more than any dish that incorporates them.

The one exception I make is the almighty seasonal fruit crisp, one of the sweet treats that look so forward to in the summer and fall months. This will make your house smell insane (perfect for when you have company). Better than the aroma is the experience of diving into this perfection with a spoon and relishing every bite.

Let’s get to the details.

Why Fruit Crisp

If you haven’t dabbled in making these yet, fruit crisp is uniquely awesome for a variety of reasons and it’s incredibly easy to make. Here’s why I love making them so much:

You don’t need a recipe and there’s really no way to “mess it up”
The ingredients are all kitchen staples: rolled oats, flour, spices, butter, and your fruit of choice. That’s really it!
It works as a dessert, snack or breakfast. Some crisp recipes are more indulgent than others but I like to go heavy on fruit. There’s a moderate amount of sugar and butter but it’s definitely breakfast-worthy. Pair it with plain greek yogurt at breakfast or ice cream for dessert.
It’s customizable. Try berries, cherries, or apples. Most fruits will work, just avoid the high-water fruits like melon.

This recipe puts a fun twist on the classic with tahini and cardamom – two favorite ingredients of mine that pair perfectly with the sweet and juicy peaches.

colorado palisade peaches on a countertop

How to Make Fruit Crisp

There’s two main steps I follow in prepping a crisp:

Mix the fruit with sugar and cornstarch
Mix dry ingredients and sprinkling over the top before baking.

First, slice the peaches. No need to remove the skin! After tossing with brown sugar and corn starch they get all glossy and bright. This means you’re on the right track.

Next you’ll mix the dry ingredients and “cut” the butter/tahini mixture in until it’s a course and crumbly mixture. The tahini replaces some of the butter, which is a great way to add flavor and incorporate some more heart-healthy fats. If you haven’t tried it, this is a great reason to grab some.

Next, you’ll scatter the peaches in the bottom of your (greased) baking vessel. A cast iron skillet works great for a unique presentation, but your favorite casserole dish is a viable option too.

This bakes for less than an hour, and then you’re left with this beauty. The peaches are warm and juicy; the oat topping is slightly crunchy and adds just the right amount of cardamom for a warm and cozy feeling. Um, hi.

Easy peach crisp for the win!

small plate with a serving of cardamom peach crisp

How much do you want to dive into this plate right now? I have a feeling this might be a new favorite fall baking recipe but don’t just take my word for it. Try it yourself!