sriracha peach crisp

So, a couple of weeks ago my friend Jenni (of the vinaigrette slaw fame) sent me a message saying that the Creole Creamery had sriracha peach ice cream. I was all like, “What the WHAT?! Must have some now…” Not even ten minutes later, I ran across a recipe for Hot and Sweet Mango Crumble. So that was it, I had to make a sweet and spicy Sriracha dessert.

Sweet and spicy are a classic pair. If you’re uncertain, think about all of the fruit salsas out there. They go great together! Add a sweet, butter, slightly salty crumble topping and you’ve hit all of the bases. Adding a scoop of cold vanilla ice cream on top balances the heat nicely, but I ate it the rest of the week without and it was still ah-mazing.

Oh, and I got my peaches on sale for $1.49/lb. Score!

Sriracha Peach Crisp

Sriracha Peach Crisp in bowl topped with scoop of ice cream, with bottle of Sriracha on the side

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4.43 from 7 votes

Sriracha Peach Crisp

A dash of sriracha hot sauce adds an interesting twist to a classic dessert in this Sriracha Peach Crisp.
Total Cost: $5.88 recipe / $0.74 serving
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8



  • 3 lbs. 4-6 fresh peaches ($4.47)
  • 2 Tbsp honey ($0.24)
  • 1 Tbsp sriracha hot sauce ($0.12)
  • 1/2 tsp cinnamon ($0.03)
  • 1 tsp cornstarch ($0.04)


  • 1 cup rolled oats ($0.17)
  • 1 cup all-purpose flour ($0.14)
  • 1/2 cup brown sugar ($0.24)
  • 1/2 tsp salt ($0.03)
  • 1/2 cup 1 stick butter ($0.40)


  • Wash the peaches and cut them into small pieces. In a small bowl combine the honey, sriracha, and cinnamon. Pour over the peaches and toss to coat. Sprinkle the cornstarch over the peaches and toss to coat again.
  • In a separate bowl, combine the oats, flour, salt, and brown sugar. Stir until evenly mixed. Add the butter and mix it in until it forms a crumbly, sand-like mixture. I find it best to just get my hands in there and “squish” it all together.
  • Preheat the oven to 375 degrees. Place the seasoned peaches in the bottom of an 8×8 (or round) baking dish. Cover the peaches completely with the oat mixture. Bake in the preheated oven for about 30 minutes or until golden brown on top and the fruit is bubbling up. Serve hot or cold!
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Serving: 1 ServingCalories: 334.45 kcalCarbohydrates: 53.61 gProtein: 4.7 gFat: 12.73 gSodium: 295.15 mgFiber: 4.14 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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sriracha peach crisp in single serve ramekin with bottle of Sriracha on the side
I baked some into a small, single serve ramekin just for the photos.

Step By Step Photos

diced peaches
Wash and dice the peaches. I don’t even bother peeling them.

sriracha honey (Siracha, honey and cinnamon)
In a small bowl, combine the sriracha, honey, and cinnamon.

Siracha honey drizzled over peaches
Drizzle the sriracha honey mixture over the peaches and toss to coat. Sprinkle the cornstarch on the peaches and toss to coat again.

oat crumble ingredients in mixing bowl with fork
In a separate bowl, first combine the flour, oats, salt, and brown sugar. Stir until they are evenly mixed. Next add the butter (room temperature is easiest).

mixed batter in mixing bowl
Mix the butter in until it forms a crumbly, sand-like texture. I just use my hands.

build crisp in baking pan (peaches on bottom and crumble on top)
Place the seasoned peaches in the bottom of a baking dish and then cover with the oat crumble mixture. Place the dish in a preheated 375 degree oven and bake until the top is golden brown and the fruit mixture is bubbly.

Finished sriracha peach crisp in small dish with spoon
As if the peaches didn’t have a vibrant enough color, the sriracha sauce adds an even more saturated peachy orange color. It’s gorgeous AND delicious!