If fresh peaches are in abundance in your lovely area, this peach crisp, made with an oat topping is delicious.
Peaches are the Best
We look forward to peach season all year round! We have two peach trees in our own backyard that ripen in May and then just a few months later we get fresh Utah peaches as well.
There is nothing quite like fresh peach juice dripping down your chin!
Peaches are a delicious fruit, full of fiber, vitamins and minerals. Eating the skin of the peach increases the nutrition since a lot of that goodness hangs out in that outer layer.
Memories and Brothers
I grew up eating apple or peach crisp regularly. It was a common Sunday night dessert.
In fact, one Monday morning there was leftover Sunday apple crisp that my mom let us eat for breakfast.
My older brother saw me enter the kitchen and had to flaunt the fact that he had eaten the last of the ice cream so my breakfast apple crisp was going to be eaten without the beloved, creamy addition.
I was in third grade at the time and still to this day, thirty-five years later, he brings up the fact that he got the last of the vanilla ice cream that day. Brothers!
Healthier Version
A peach crisp is a great dessert but this crisp could be eaten for breakfast, a snack, lunch (like we did last week) without feeling any guilt. It is made with natural sweeteners, awesome whole grains and beneficial cinnamon. The almond flour increases the fiber as well as the protein.
The longest part of the whole recipe is cutting up the peaches. Find a friend to sit and chat with you as you cut them up and they will be finished in no time.
Once those peaches are cut up, you season them up a bit, mix up the crumble topping and set it in the oven to bake.
Serve with Milk or Ice Cream
My mom always loved her crisp with milk or cream on top. When I want it to be more like a dessert, I serve it with vanilla ice cream.
Last time we made this recipe, I used this dairy free ice cream recipe, skipped the cocoa, added less maple syrup (without the cocoa you don’t need as much sweetener) and added a 1/2 teaspoon of cinnamon. It was perfect with this peach crisp!
Cinnamon Peach Crisp
Peaches:
5-6 ripe fresh peaches (about 5 cups chopped peaches)
2 tablespoons maple syrup
1 teaspoon cinnamon
Topping:
2 cups quick oats (GF if needed)
1 cup almond meal
1/2 cup roughly chopped pecans (opt)
1/2 cup coconut sugar
1 teaspoon cinnamon
½ teaspoon sea salt
1/2 cup unsweetened applesauce or coconut oil
Instructions
Preheat the oven to 375 degrees. Wash, remove the pit and chop all the peaches into a 9×13 pan. Add maple syrup and cinnamon to the chopped peaches and stir.
In a medium sized bowl, add the topping ingredients. Stir until everything is well combined.
Crumble the topping over the peaches. Place in the preheated oven. Bake for approximately 30-35 minutes until the peaches are bubbling on the bottom and the topping is starting to crisp on the edges.
Let cool 5 minutes before serving. Serve as is, with milk, or ice cream (I made a vanilla version of this dairy free recipe by eliminating the cocoa, decreasing the maple syrup to about 1/3 cup and adding a 1/2 teaspoon cinnamon. It was perfect with this crisp.) Yum!
Tweak It Notes
- PEACHES – This can be made with apples. It will need a longer cooking time.
- OATS – Be sure they are gluten free if needed. You can use rolled oats but personally, I love the quick oats texture. Sprouted oats work well. I buy my bulk organic oats from Azure Standard. They have the best price I have found.
- ALMOND FLOUR – You can use a whole grain flour or a GF flour in place of the almond flour. The texture will change a little.
- NUTS – The pecans are optional. They add a nice crunch to the topping but aren’t necessary.
- OIL – You can do part oil and part applesauce if you prefer. I actually prefer it with all applesauce. It makes the crumbly topping more chunky and that’s how I like it. If you prefer smaller crumbles use the oil.
