Nothing beats ripe, sweet, juicy peaches for dessert, especially when they’re baked with a healthy oat topping. This ultra-flexible recipe may also be applied to nectarines, plums, or apples, so it’s a real keeper for serving up the bounty of orchard fruits available now.
Let the mouth-watering aromas and flavors of peaches and cinnamon fill your home: this Peach Crisp is a classic!
1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
2 tablespoons water
1/3 cup chopped almonds
3 1/2 pounds ripe peaches (or you may substitute plums, nectarines, or apples)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup brown sugar
1. Preheat oven to 375F. Whisk together the dry topping ingredients in a medium bowl, then stir in the oil and water until blended. Add almonds, stirring to combine.
2. Blanch peaches in boiling water for 1 minute, then place in cold water until cool enough to handle. Peel peaches and cut them in half, remove the pit, and cut into 1/2-inch wedges. (You may omit the blanching and peeling process for the other fruits.)
3. Combine peaches, lemon juice, flour, and sugar, then place filling in an 8-inch square baking pan and sprinkle evenly with topping.
4. Bake about 30 minutes, until topping is golden-brown and peaches are bubbly around the edges. Serve warm or room temperature.
Serves 6 to 8.
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).