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!

INGREDIENTS

Topping

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

Filling

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).

4 comments

Sandi C.
Sandi C.4 years ago

double yummy!

aj E.
aj E.4 years ago

yummy.

Peggy Miller
Peggy Miller4 years ago

Interesting and mouth watering.

Robert O.
Robert O.4 years ago

Thanks Cait.