Biscoff Peach Crisp

Biscoff Peach Crisp
Ok folks, it’s summer which means that it’s crisp time! Let’s start out with this one… Biscoff Peach Crisp. If it weren’t for the fact that Stephen and I were taking this over to our friends for an after dinner dessert, we probably would have eaten the whole thing by ourselves… in one sitting… seriously. I had been dreaming about making this crisp for months, and now that it’s finally peach season I told Stephen that we had to make it! I literally threw this together in a matter of minutes. It was a good thing Stephen wasn’t watching at the time because I snuck in a few ingredients that he’s less than keen on. #1 oats- but really, a crisp just wouldn’t be a crisp without a few oats in the topping. #2 cinnamon- for some reason he’s not a big fan of it, but the flavor here is just to enhance the sweetness of the peaches and brown sugar, it by no means overwhelms the crisp. And #3 Biscoff cookies- I crumbled them up and used them as part of the topping. He was smitten and so was I! We served it up with a nice big scoop of vanilla ice cream- talk about the perfect summer treat! Enjoy!

Biscoff Peach Crisp Recipe

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Course: Dessert
Cuisine: American
Prep Time: 10 mins
Cook Time: 23 mins
Cool: 20 mins
Servings: 4 -6
Calories: 516kcal
Author: Life Made Simple Team
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  • 5 ripe peaches - skin removed and sliced
  • 3 Tbsp sugar
  • 1 tsp cornstarch
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 2/3 cup all-purpose flour
  • 1/3 cup old-fashioned rolled oats - (not quick cooking)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 4 Biscoff cookies - crushed to your liking
  • 6 Tbsp (¾ stick) butter - cold and cubed
  • 1/4 tsp cinnamon
  • 1/8 tsp salt


  •  Preheat oven to 375 degrees. Set aside an 8×8 or 8×6 glass baking dish.
  • In a large mixing bowl, combine the sliced peaches (don’t slice them too thin), sugar, cornstarch, salt, cinnamon, and vanilla. Toss gently and allow to sit while preparing the topping.
  • To prepare the topping, in a medium size mixing bowl, combine the flour, oats, sugar, brown sugar, crushed Biscoff cookies, cinnamon, and salt. Mix to combine. Using a pastry blender, cut in the cold butter. Mix until medium size clumps remain, about the size of dime, maybe a little bit smaller.
  • To assemble, pour the peaches into the baking dish, cover with topping. Place in oven and bake for 25-30 minutes. Keep a careful eye on the top, making sure that it doesn’t get too dark- if the peaches are not soft yet and the top is getting too dark, cover with foil. I didn’t have a problem with mine, but all ovens are different!
  • Remove from oven and allow to cool for 20 minutes before serving warm.


For a 9×13 pan you will need to double the recipe.


Calories: 516kcal | Carbohydrates: 81g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 353mg | Potassium: 439mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1145IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg

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  1. There is something so good about peaches and Biscoff together! I love that you put the cookies in your crisp. I just made something similar earlier this week but with apples!

  2. What a lovely crisp. I love seeing the crisp recipes during the summer, nothing better,e specially with a scoop of ice cream.