Peach Crisp, crunchy on the top, soft underneath. Sweet and cinnamon-y. What a great way to use your ripe peaches.
Peach Crisp is an adaptation of Apple Crisp, and it’s terrific. Did you know you can use just about any fruit to make a Crisp? This is a simple recipe that requires you to peel and slice the peaches, mix with a little sugar and cinnamon and cover with an oatmeal and nut topping. Then just bake and eat. Yum!
The recipe came from Superfoods, a cookbook by Dolores Riccio, and I’ve been making it for years. For both Crisp recipes, I add more nuts than Ricco’s recipe calls for, and now that I have found out I’m allergic to A1 milk (the kind sold in most grocery stores), I use coconut oil instead of butter. It’s delicious. Top with a little almond ice cream or Whipped Coconut Milk.
I Healed Myself
If you want to read more about my path to figuring out that I’m allergic to A1 milk, but not A2 milk, you can read my article, “How I healed myself with food.” I found that I should also avoid soy milk and gluten. Thankfully, I can now get a little of any of these products and not get sick! It’s been a long, insightful experience, bringing me to excellent health and a weight loss of 40 pounds.
In Virginia, where I live, peach season is almost over. Never fear, if you don’t have fresh peaches, you can make this recipe with canned peaches. It will be almost as good. You’re gonna wanna eat some of this Peach Crisp. By the way, did you know that August is National Peach Month?
What You Need
For this recipe, you will need knives, a cutting board, a baking dish and measuring cups and spoons. But what you really want are nice pans or casserole dishes (maybe both!), wonderful dinnerware, and an espresso machine. Because what’s dessert without coffee?
Peach Crisp Recipe
- 4 ripe peaches peeled and sliced or one 15-ounce can of sliced peaches, drained.
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/3 cup unbleached flour
- 1/3 cup firmly packed brown sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 Tablespoons coconut oil or butter
- 3/4 cup old fashioned oatmeal
- 1 cup finely chopped walnuts
- Heat oven to 375 degrees.
- Remove the pit and skin of the peaches and slice thinly. If using canned peaches, make sure they are thoroughly drained.
- Mix peaches with sugar and cinnamon.
- Press mixture into a 9×12 baking dish that you have greased or sprayed with oil.
- Mix flour, brown sugar, salt, and cinnamon.
- Cut butter (or coconut oil) into the dry mixture wth a pastry cutter until the consistency is a fine crumbly mixture.
- Stir in oatmeal and walnuts.
- Sprinkle over peach mixture.
- Bake at 375 degrees for 35 minutes, or until the topping is brown and the peaches are tender.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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