Thai Peach Crisp



Peach Filling:

  • 4 fresh peaches, peeled, pitted, and sliced into 1/4” wedges
  • 1/4 cup firmly-packed brown sugar
  • 2 Tbsp + 2 tsp all-purpose flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 1/2 tsp lemon juice

Peanut Crisp Topping:

  • 1/4 cup large flake (not instant) oats
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly-packed brown sugar
  • 1/4 cup Wander Thai Peanut Butter
  • 1 1/2 tablespoons butter, softened
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt 



  1. Preheat oven to convection 350°F (or conventional 375°F).  Oil spray (or butter) a 7-inch glass pie plate (or a rectangular pan with a similar area).
  2. Slice the peaches into 1/4-inch thick wedges.  (Discard the pit; leave the skin on.)
  3. In a large mixing bowl add all of the “Peach Filling” ingredients.  Gently stir together until everything is well mixed.  Pour the peach mixture into the prepared pie plate or pan and set aside.
  4. In a medium sized bowl, add all of the “Peanut Crisp Topping” ingredients.  Use a fork to mash all the ingredients together until all dry ingredients are mixed in (the mixture will be moist / clumpy).
  5. Using a small amount at a time, spoon the prepared Peanut Crisp Topping mixture onto the top of the peach filling.  Place the peach crisp onto a baking sheet and set on the middle rack of the oven.
  6. Bake for 25 to 30 minutes or until the Peanut Butter Crisp Topping is golden brown and the peach mixture is bubbly.
  7. Serve warm.  Try it served with vanilla ice cream or whipped cream (or a drizzle of peach schnapps).
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