Peach Crisp
This peach crisp is made of sweet juicy peaches topped with an irresistible crumbly oat topping. Serve it warm with vanilla ice cream for a perfect summer dessert.
Servings: 6 servings
Ingredients
- 5 fresh peaches peeled and sliced into 1/2 inch slices
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 Tablespoon cornstarch
For the crumble topping
- ½ cup rolled oats
- ¼ cup oat four
- 6 tablespoons brown sugar
- 1 teaspoon cinnamon
- Pinch salt
- ¼ cup butter room temperature and cubed
- Optional: chopped nuts walnuts pecans, slivered almonds
Instructions
- In a medium bowl combine, rolled oats, oat flour, brown sugar, cinnamon and salt. Add cubed butter to the bowl. Cut with a pastry cutter (or 2 knives, or the back of a fork) until well combined and mixture resembles coarse meal. Optional: add nuts to the crumb mixture if using and stir well. Chill in the refrigerator until needed
- Preheat oven to 350°F.
- To peel the peaches: bring a large pot to a boil. Score an ‘x’ on the bottom of the peach. Place peaches into the boiling water for 30 seconds. In a large bowl add ice and cold water. Spoon the peaches out of the boiling water and plunge them in the ice water bath and let cool. Peel the skin off the peaches than cut into ¼-1/2-inch slices and place in a large bowl.
- To the peaches add lemon juice, vanilla extract, cinnamon and cornstarch. Stir well to combine.
- Grease a 9x9 baking dish. Add the peaches to the greased pan and spread as evenly as possible, lightly pressing down.
- Spread crumbs evenly over peach mixture and pat down. Bake for 45- 50 minutes until peaches are soft, and the crumble is lightly browned.
- Take out of the oven and let cool for 10-15 minutes before serving with vanilla ice cream or whipped cream.
Nutrition Facts
per serving (based on 6 servings)
198 Calories, 9 gram fat, 3 gram protein, 30 gram total carbohydrate, 3 grams of fiber, 20 gram sugar, 4 mg sodium Notes
• Plan ahead. Buy your peaches ahead of time and let them ripen on the counter. You don’t want them to be overly ripe because then they’ll be too mushy. • You can substitute regular flour for oat flour. • Let the peach crisp sit before serving. The crisp will be molten hot when it first comes out of the oven. Let it cool at least 10-15 minutes before serving. It will still be warm, and will give the juices time to thicken. • Substitute some of the peaches for fresh blueberries or cherries for a fruit medley. • Add your favorite nuts chopped up to the crumble topping for added crunch.
198 Calories, 9 gram fat, 3 gram protein, 30 gram total carbohydrate, 3 grams of fiber, 20 gram sugar, 4 mg sodium Notes
• Plan ahead. Buy your peaches ahead of time and let them ripen on the counter. You don’t want them to be overly ripe because then they’ll be too mushy. • You can substitute regular flour for oat flour. • Let the peach crisp sit before serving. The crisp will be molten hot when it first comes out of the oven. Let it cool at least 10-15 minutes before serving. It will still be warm, and will give the juices time to thicken. • Substitute some of the peaches for fresh blueberries or cherries for a fruit medley. • Add your favorite nuts chopped up to the crumble topping for added crunch.