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Classic Peach Crisp

Classic Peach Crisp

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.

Read more: Food, All recipes, Desserts,

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.


+ add your own
2:37PM PDT on Sep 3, 2012

double yummy!

2:36PM PDT on Sep 3, 2012


1:21PM PDT on Sep 3, 2012

Interesting and mouth watering.

12:44AM PDT on Sep 3, 2012

Thanks Cait.

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