Whether you pick them up with your fingers and dip them, or serve them alongside tonight's knife-and-fork dinner, baking green beans in the oven until they are dark, crispy, and caramelized is the most expedient way to turn them into something even green bean skeptics will relish.
Roasted green beans have also achieved the impossible—they turned me into someone who cooks fresh green beans on a weekly basis.
Confession time. I adore fresh green beans. I loathe trimming them.
In fact, other than when I'm making Vegetarian Nicoise Salad or the Kung Pao Vegetable Stir Fry from The Well Plated Cookbook, I pretty much avoid them because of how annoying I find trimming them (is it just me?).
If you've smelled my kitchen anytime after 6 p.m. (or the next morning—roasted cruciferous veggie smells linger) you know that’s no small statement.
How to Cook Green Beans in the Oven
While simple roasted green beans need little more than salt, pepper, and olive oil, use this recipe as a base for other seasonings.
Garlic, red pepper flakes, Parmesan, lemon, toasted nuts, and herbs are all great things to add to green beans to give them more flavor.
You also can take a note from Oven Roasted Vegetables and combine them with other veggies for variety. See ideas in "Recipe Variations" below.
Tips for Perfect Crispy Roasted Green Beans
Pat the green beans VERY dry before baking. Wet green beans = soggy green beans.
Don't crowd the pan. Air needs room to circulate or the green beans will steam instead of roast.
Roast at 425 degrees F. A high oven temperature will give you the best crispy, caramelized results.
The Ingredients
Green Beans. Crisp, delicious, and nutritious, fresh green beans are a treat. Their mild flavor helps them pair well with just about anything. Green beans are low in calories and packed with antioxidants and vitamins.
Market Swap
Green beans and their French cousin, the thinner haricots verts, both work well in this recipe. Haricots verts will cook more quickly so keep an eye on them.
Olive Oil. Helps the green beans roast without burning and adds flavor.
Salt + Pepper. The classic, simple, flavor-boosting duo.
Almonds. Toasted almonds add a wonderful nuttiness and crunch.
Parmesan. Because a finishing shower of freshly grated Parmesan cheese is never wrong!
The Directions
Add the green beans to a baking sheet, then toss with oil and seasonings. Spread into a single layer.
Roast green beans at 425 degrees F for 15 minutes. Shake the pan, then roast for another 5 to 7 minutes.
Top the green beans with Parmesan and toasted almonds. DIG IN!
Storage Tips
To Store. Refrigerate green beans in an airtight storage container for up to 4 days.
To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Reheat in the oven to recrisp.
Meal Prep Tip
Up to 2 days in advance, trim the green beans. Refrigerate until you’re ready to finish the recipe.
Roasted Green Beans with Almonds. Our favorite! Toast sliced almonds on the stovetop until golden, then toss them with the roasted green beans. (This is the variation you’ll find in the recipe below.)
Roasted Beans with Garlic. If you’re a fan of Roasted Garlic, this is for you! Add 3 cloves chopped garlic to the pan with the green beans.
Roasted Green Beans and Asparagus. These two vegetables cook in the same amount of time, making them ideal for roasting together (see Roasted Asparagus for an asparagus-only version).
Roasted Green Beans and Tomatoes. Green beans and cherry tomatoes will cook in the same amount of time, so they’re a fantastic combo (as seen in this Baked Italian Chicken).
Roasted Green Beans and Potatoes. If you’d like to roast potatoes with your green beans, they will need extra time. Cut the potatoes into 1-inch pieces (like my Oven Roasted Potatoes) for faster roasting. Start roasting the potatoes about 15 minutes before you add the green beans, adding more time if needed. (You could also prepare my Roasted Fingerling Potatoes separately.)
Roasted Green Beans and Carrots. To ensure your vegetables roast in the same amount of time, cut the carrots into matchsticks. You could also cut them large (like in my Roasted Carrots recipe) and give them a head start.
Recommended Tools to Make this Recipe
Baking Sheets. The size I use to roast green beans.
Absolutely! For roasted green beans air-fryer style, consult this Air Fryer Asparagus. Since both are thin, flexible veggies, they will cook in a similar amount of time.
What Other Nuts Can I Add to My Roasted Green Beans?
If you don’t have almonds on hand, you can add toasted pine nuts, walnuts, or even pecans to your roasted green beans. Need things nut free? Try roasted pepitas or sunflower seeds.
Place a rack in the center of your oven and preheat the oven to 425 degrees F. Place the green beans in the center of a large, rimmed baking sheet. Drizzle with the oil and sprinkle with salt, and pepper and toss to coat evenly. Spread the green beans into a single layer. It's OK if the sides touch, but make sure none of them are stacked on top of each other (if they do not all fit in a single layer, divide them between two baking sheets and bake on the upper- and lower-third over racks). I find if I put my mind to it, I can get 1 pound on an 11×17-inch baker's half sheet.
Roast the green beans for 15 without disturbing them, then likely shake the pan to turn them a little bit and expose the browning undersides. Return to the oven and continue roasting for 5 to 7 minutes more, until they are crisp-tender when pierced with a fork and have dark spots.
If using almonds, while the green beans roast, toast them in a small, dry saucepan over low heat, stirring often, until they are lightly golden and fragrant, about 5 minutes. Once they are toasted to your liking, immediately remove to a plate or bowl to stop their cooking.
Sprinkle the Parmesan and toasted almonds over the green beans. Enjoy immediately, with additional salt and pepper to taste.
Video
Notes
TO STORE: Refrigerate green beans in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
With juicy, honey-sweetened peaches bubbling away beneath a borderline irresponsible amount of toasty, buttery oat topping, this easy Peach Crisp pushes the topping-to-fruit ratio to the absolute max.
Fruit crisps (like this Strawberry Rhubarb Crisp) are the back pocket dessert I turn to all summer long.
They’re a right of summer passage, a breeze to bake, and a pure pleasure to eat.
I especially adore this recipe (and this Dutch Oven Peach Cobbler) at the height of the peach season.
If fresh peaches haven’t reached you yet, fear not, you can use frozen peaches to make this crisp too.
While the peaches are the real star of this fruit crisp, we also have to talk about topping—because there’s plenty of it!
If you are of the attitude that too much topping on a fruit crisp is simply not a situation that exists in real life, then my friend, this is the perfect peach crisp recipe for you (as is this Cherry Crisp).
5 Star Review
“Delicious!!! A new family favorite.”
— Sasha —
The other thing I love about fruit crisps? They’re also flexible and leave room for play.
Try adding different nuts, spices, or extracts to make this recipe your own. (If you need some inspiration, keep scrolling for a few ideas in the “Recipe Variations” box.)
Crisp vs. Cobbler vs. Crumble
Crisps, cobblers, and crumbles are all members of the delicious family of easy fruit desserts that feature a bubbly fruit filling baked beneath a golden, buttery topping.
The terms are often used interchangeably, and all of them are scrumptious.
The difference between a cobbler and a crisp lies in the pastry batter baked on top of the fruit.
Crisp has a buttery, crumbly streusel-like topping made from butter, sugar, and oats. The topping is typically less dense than a cobbler and will form a lightly crispy “lid” during baking.
Cobbler either uses a cake-like batter (like this Crock Pot Peach Cobbler) or a biscuit-style batter, depending on the recipe and the region. Generally, the batter is scattered in dollops over the fruit and will form a rough “crust” once baked.
Crumble has a topping made from simply flour, sugar, and butter; it does not include oats, so it’s usually denser than crisp.
Baked fruit desserts like crisps, cobblers, and crumbles are all delicious treats to make if you have peaches going bad. Try them all!
How to Make Peach Crisp
As usual, I made a few sneaky swaps to make this a healthy peach crisp that I would not be ashamed of topping with yogurt for breakfast (ideally beside a Peach Smoothie or perhaps Peach Pancakes).
I also kept the recipe as fuss-free as possible.
Rather than cutting the butter into the dry ingredients, you stir the topping together on the stove, making this crisp recipe easy compared to most.
Peach Filling Ingredients
Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. Plus, peaches are an excellent source of vitamins and fiber. (This Peach Upside Down Cake is another peachy delight to try.)
Honey. Adds just a touch of natural sweetness to our peach filling.
Substitution Tip
Maple syrup is another natural sweetener option that pairs well with peaches.
Flour. This is a peach crisp without cornstarch! Instead, old-fashioned all purpose flour helps thicken the peach filling to create warm, syrupy goodness.
Lemon Zest. Brightens up all the other flavors.
Vanilla + Nutmeg. These warm, cozy additions help this healthy peach crisp become something extraordinary.
Crisp Topping Ingredients
Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture (as seen in this Gluten Free Apple Crisp).
Butter + Oil. The moisture and golden elements in the crisp topping come from extra virgin olive oil and butter. The nuanced, lightly grassy olive oil flavor is lovely alongside the honey-sweet peaches.
Substitution Tip
If you prefer a more neutral oil, you can always swap it for canola oil, refined coconut oil, or additional butter.
Whole Wheat Flour. Makes the topping a little more wholesome than other classic peach crisp recipes (e.g., Pioneer Woman, Ina Garten, Betty Crocker, etc.).
Substitution Tip
If you don’t keep whole wheat flour on hand in your pantry, you can also use an equal amount of all-purpose flour.
Sugar + Cinnamon. A combination that everyone loves (as in these Baked Peaches)! These warm and sweet additions complement the nutty and buttery flavors in the topping.
Almonds. For max crunch, I also added sliced almonds. Once you try them in the topping, you’ll never want to make one without them.
Substitution Tip
If you prefer, you can use pecans or omit the nuts entirely, but I hope you'll try almonds at least once. They're lovely with peaches.
The Directions
Peel the peaches: Boil a big pot of water and score the bottom of the peaches with an “X.”
Boil the peaches for 1 minute, then plunge into an ice bath. Peel away the skins. Set aside.
TIP!
Now and then, you’ll get a stubborn peach that still won’t peel and have to use a knife, in which case, you’ll deserve an extra serving of the finished peach crisp!
Cut the peeled peaches into wedges, and combine with the remaining filling ingredients.
Melt the butter and add the topping ingredients.
Transfer the peach mixture (with the juices) to a baking dish, and sprinkle with the topping. Bake peach crisp at 375 degrees for 30 to 35 minutes, or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool slightly, then serve. ENJOY!
TIP!
After 20 minutes, you may remove the peach crisp from the oven and loosely tent it with aluminum foil to protect it from over-browning. Then, return the crisp to the oven for the final 10 to 15 minutes.
Recipe Variations
Peach Crisp without Oats. If you'd like to make this without oats, I'd suggest swapping them for a reduced amount of additional white whole wheat flour. (Now you have a peach crumble!)
Peach Crisp with Berries. If you happen to have other fruit hanging out in your kitchen, don’t be afraid to throw it into the recipe. Peach and blueberry crisp or peach and raspberry crisp are two excellent flavor combinations I recommend.
To Make Gluten Free and Dairy Free. To make the peach crisp gluten free, you can use a 1:1 baking blend, like this one, or swap the apples for peaches as in my favorite Vegan Apple Crisp (which also happens to be dairy free!).
Vegan Peach Crisp. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative (like Earth’s Balance) in the topping.
Storage Tips
To Store. Cover the crisp, and store it in the refrigerator for up to 3 days.
To Reheat. Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
To Freeze. Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
I love the quality of Staub ceramic baking dishes! Their porcelain-enamel finish is scratch resistant, and they retain heat very well. Plus, they’re dishwasher-safe too!
Double the topping? Sounds just peachy, if you ask me!
Frequently Asked Questions
Do I Need to Peel Peaches for Peach Crisp?
No. However, my preference is to peel the peaches for baked peach recipes like this peach crisp as I find the skins in the filling distracting. If the skins don’t bother you, feel free to simply slice and pit the peaches and skip boiling and peeling.
Why is My Peach Crisp Runny?
While it’s impossible to know precisely what may have caused your peach crisp to be runny without being in your kitchen with you, there are a few common culprits. First, allow the crisp to cool almost completely before serving, as the filling will thicken as the crisp cools. Otherwise, measure the flour in the filling accurately as it is vital for thickening the juices from the peaches.
Can I Make Peach Crisp With Canned Peaches?
Proceed with caution. I haven't tried making peach crisp with canned peaches yet, but I think you could experiment in a pinch. Note that the crisp won’t be as fresh-tasting as if you use fresh or frozen and the filling will be much softer. For best results, try peaches packed in pure fruit juice (versus syrup) and drain them first. If your canned peaches are in syrup, however, I suggest reducing the honey in the filling, since they will be sweeter. If you decide to play around with canned peaches, I’d love to hear how it goes!
Can I Make Peach Crisp with Frozen Peaches?
Absolutely, you can make crisp with frozen peaches. Frozen peaches tend to contain a little more liquid than fresh peaches. Therefore, I recommend thawing the peaches first, then draining away some of the excess liquid to achieve a peach crisp with a similar consistency to my original peach crisp recipe.
1/4cupraw sliced almondsoptional (you can also use roughly chopped pecans or walnuts)
Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurtfor serving
Instructions
Place rack in the center of the oven and preheat to 375 degrees F. Lightly coat a 9×9-inch casserole dish with nonstick spray.
To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.
Video
Notes
TO STORE: Cover the crisp, and store it in the refrigerator for up to 3 days.
TO REHEAT: Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
TO FREEZE: Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
RECIPE VARIATION: You can also make this recipe with plums, cherries, blueberries, or a mix!
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