Summer and peaches go hand in hand, and this Biscoff Peach Crisp makes the most of them. Sweet peaches and a buttery crumble make this easy dessert ideal for family dinners or potlucks!
This Biscoff Peach Crisp is a delicious twist on a classic fruit dessert, combining sweet, juicy peaches with a buttery Biscoff cookie crumble topping. As it bakes, the peaches become tender and syrupy while the spiced cookie topping turns golden and crisp, creating the perfect contrast of textures. The warm caramelized notes of the Biscoff cookies complement the natural sweetness of the peaches, making every bite delicious!
For more crisp recipes you have to check out my Strawberry Rhubarb Crisp, Browned Butter Pear Crisp, and Blueberry Crisp.
Table of Contents
Why We Love This Biscoff Crisp
- A guaranteed crowd favorite for summer gatherings, potlucks, and family dinners.
- Uses simple ingredients that are often pantry staples.
- No need for pie crust, making it quicker to assemble than traditional pies.
Recipe Ingredients
Fresh Peaches – Sweet and ripe peaches form the base of this crisp, offering a juicy and tender texture that pairs perfectly with the spiced cookie topping.
Biscoff Cookies – Crushed spiced cookies add a caramelized crunch to the topping.
Old-Fashioned Rolled Oats – These oats provide a hearty texture and a slight chew to the topping. Avoid using quick-cooking oats, as they can become too soft and lose their texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Chopped Nuts – Add ¼ cup of chopped pecans, walnuts, or almonds to the topping for a nutty flavor and added crunch. Toasting the nuts beforehand deepens their flavor and enhances the topping.
Alternative Fruits – Substitute or combine peaches with other fruits like nectarines, plums, or berries to create different flavor profiles.
How to Make Biscoff Peach Crisp
Step 1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Set aside an 8×8 or 8×6 glass baking dish.
Step 2: 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.
Step 3: 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 a dime, maybe a little smaller.
Step 4: To assemble, pour the peaches into the baking dish, and cover with the topping. Place in the oven and bake for 25–30 minutes. Keep a careful eye on the top, making sure 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!)
Step 5: Remove from the oven and allow to cool for 20 minutes before serving warm.
FAQs
Freestone peaches work best for this recipe. Give them a good wash, then use a paring knife to cut them from the center and remove the pits. Avoid overly ripe peaches, as they can become too soft.
Peeling is recommended for a smoother texture in the filling. If you prefer the added fiber and color, you can leave the skins on.
Storage Information
To STORE your Biscoff Crumble leftovers, allow it to cool completely, then cover the baking dish tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days. For longer storage, wrap the cooled crisp in plastic wrap and aluminum foil, then FREEZE for up to 2 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm in a 350 degrees Fahrenheit (175 degrees Celsius) oven for 15-20 minutes until heated through.
More Delicious Fruit Treats to Try
Biscoff Peach Crisp Recipe
Ingredients
- 5 ripe peaches - skin removed and sliced
- 3 Tbsp sugar
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1 tsp vanilla
Topping
- 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 tablespoon (¾ stick) butter - cold and cubed
- 1/4 tsp cinnamon
- 1/8 tsp salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). 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-sized 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 a dime, maybe a little smaller.
- To assemble, pour the peaches into the baking dish, and cover with the topping. Place in the oven and bake for 25–30 minutes. Keep a careful eye on the top, making sure 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 the oven and allow to cool for 20 minutes before serving warm.
This tasted really good, the topping had a good crunch.
What a lovely crisp. I love seeing the crisp recipes during the summer, nothing better,e specially with a scoop of ice cream.
How much salt? Recipe doesn’t how much. It shows 1/and a little square.
Lynn
1/8 for each.
Gorgeous!
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!