Peach Crisp

peach crisp

Getting a last-minute commission to bring dessert for a friend’s birthday + being in a lazy mood = I wanted to find something delicious but super easy to make. Luckily I got it right on the first try with this one! 

Being crazy about apple crisp and peaches and the fact that peaches are in season meant I had to combine my loves to make a peach crisp! This recipe is a slightly modified adaptation in which I reduced some of the sugar (definitely didn’t miss it!) and a few other ingredients.

As usual, my food photos are not the most aesthetically pleasing, but rest assured that this was absolutely delicious and nearly guilt-free!

Crisp topping for apple or peach crisp
A crumbly oats, cinnamon and sugar topping for desserts.
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Ingredients
  1. ½ cup all purpose flour
  2. ½ cup old fashioned rolled oats
  3. ¼ cup granulated sugar
  4. ¼ cup packed brown sugar
  5. 1 tsp ground cinnamon
  6. ¼ tsp ground ginger
  7. ⅛ tsp ground nutmeg
  8. ⅛ tsp table salt
  9. 2 tsp vanilla extract
  10. 6 tbsp coconut oil
Instructions
  1. Set an oven rack to the lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine flour, oats, white sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add coconut oil and use a spatula to stir it into a crumbly mixture, with small clumps throughout. Mixture should consist of ½ inch chunks throughout, with some small loose bits.
  3. Scatter topping into a single layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking.
Notes
  1. Optionally, add 1/2 cup chopped nuts to your mixture before baking.
Adapted from Chew Out Loud
Adapted from Chew Out Loud
What the Cupcake? http://www.whatcupcake.com/

Peach filling for peach crisp
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Ingredients
  1. 3½ lbs semi-ripe peaches, peeled and sliced into ¾ inch wedges
  2. 1½ tsp cornstarch
  3. ½ tsp ground cinnamon
  4. ¼ tsp ground ginger
  5. ⅛ tsp ground nutmeg
  6. ⅛ tsp table salt
Instructions
  1. Chop peaches and set in a colander over a bowl to allow excess juice to drain.
  2. Collect the extra peach juice and whisk with cornstarch, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat.
  3. Transfer peach mixture to a deep 8x8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed.
  4. Place on lowest rack and bake at 375F until nicely browned and filling is bubbling around edges, about 25-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it's warm from the oven.
Adapted from Chew Out Loud
Adapted from Chew Out Loud
What the Cupcake? http://www.whatcupcake.com/
peach crisp

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