Peach Crisp uses fresh summer peaches that are topped with a crumbly oat topping and baked to create a crisp, sweet treat. Top it with your favorite ice cream and enjoy for dessert or a snack.
Peach Crisp
With this pregnancy I have been craving stone fruit….nectarines, peaches, plums. It is funny the things we crave when we are pregnant. With Will it was watermelon every single day. With Drew it was pancakes and waffles. With this pregnancy it is stone fruit. Every time I enter the grocery store I have to add a handful of peaches, plums and nectarines to my cart.
Today’s Peach Crisp is the perfect way to enjoy summer peaches and makes a great dessert or snack. I love how easy it is to make and that I can keep leftovers in the fridge to heat up when I am craving a delicious bowl of Peach Crisp.
As summer nears the end it is time to stock up on peaches. When I was in Tennessee visiting my mom a few weeks ago the South Carolina peaches were so darn good. And whenever we travel to the Outer Banks for vacation I always make sure to pick up some Georgia peaches. You just can’t beat the sweet, juicy little beauties. But don’t worry…you can probably pick up peaches at your local grocery store that are delicious too.
Luckily my farmers market had peaches the past few weeks from Ohio and I have been enjoying them in abundance. For this Peach Crisp you need about 6-8 large peaches that you will peel, pit and slice. Then you toss those peaches with lemon juice, cinnamon, cloves, nutmeg and allspice to really spice them up. From there you need to combine the whole wheat flour, oats, brown sugar and pour it over the peaches. The last step is to cut in the butter slices. Bake that pan of deliciousness for 25-30 minutes and top with your favorite ice cream. For me I love adding a scoop of butter pecan ice cream.
Nothing beats the warm Peach Crisp paired with a scoop of cold ice cream. It really is heavenly and the perfect summer dessert.
My kids go crazy for this dessert and to be honest it isn’t all that unhealthy. It uses whole wheat flour, oats, peaches and doesn’t have a lot of extra sugar. Of course it has butter in it to create that crispy topping..but a little butter never hurt anyone. Right?
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Peach Crisp uses fresh summer peaches that are topped with a crumbly oat topping and baked to create a crisp, sweet treat. Top it with your favorite ice cream and enjoy for dessert or a snack.
Ingredients
For the peaches:
- 8 ripe peaches, peeled, pitted and sliced
- 1 lemon, juiced (about 3 Tablespoons)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Pinch of salt
For the topping:
- 1/4 cup whole-wheat flour
- 1/4 cup packed dark brown sugar
- 1 1/2 cups quick-cooking oats {uncooked}
- 4 tablespoons butter, cut into thin slices
Instructions
- Preheat the oven to 350 F.
- In a large bowl combine the peach slices and the lemon juice, cinnamon, nutmeg, cloves, allspice, salt and gently stir. Set aside.
- In another large bowl whisk together the whole wheat flour, dark brown sugar and the quick-cooking oats.
- Put the peaches in the bottom of a 9-inch non-stick baking pan. Top with the topping and cut in the butter until crumbly. Sprinkle with extra cinnamon if you would like. Bake at 350° for 25-30 minutes or until golden brown and bubbly.
- Enjoy with a scoop of vanilla ice cream.
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