I enjoy baking with fruits when they are in season. This peach crisp is sweet, warm and the perfect dessert. If you’re not a fan of peaches, you can use the same recipes with blueberries, apples, or pears.
Ingredients:
For the crumb topping:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1/3 cup unsalted butter, cold & diced
For the peach filling:
- 6-8 fresh peaches, cored and sliced
- 1/4 cup granulated sugar (you can use coconut sugar as a substitute, but granulated sugar absorbs the peaches better)
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- pinch of salt
- pinch of cinnamon
Directions:
Peel the peaches and cut them into thick slices. Add peaches to a medium size bowl, with sugar and stir to coat. Set aside.
Start making the crumble. In a bowl, add all the topping ingredients. Use a fork to cut in the butter until the mixture starts to look like small crumbs.
Preheat 375 degrees.
Pour peaches into an 8 x 8 pan and add oat topping evenly over the peaches. Bake for 30-35 minutes or until golden brown. Remove from oven and cool before serving.
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