Description

Craving a dessert that captures the sweet, juicy essence of summer peaches? This Peach Crisp is your go-to treat! Imagine tender, ripe peaches baked under a crunchy, nutty topping, served warm with a scoop of vanilla ice cream

Ingredients

For the Peach Filling

Ripe Peaches (5, pitted and sliced): The star ingredient, bringing sweet, juicy flavor.
Cornstarch (1 tablespoon): Thickens the peach juices for a perfect filling.
Cane Sugar (1 tablespoon): Lightly sweetens the peaches.
Fresh Lemon Juice (1 teaspoon): Adds a bright, tangy note to balance sweetness.
Vanilla Extract (1 teaspoon): Enhances the peaches with a warm, sweet depth.
Vanilla Ice Cream (for serving): The perfect creamy complement to the warm crisp.

For the Topping

Whole Rolled Oats (1/2 cup): Adds a hearty, crunchy texture.
Almond Flour (1/2 cup): Creates a nutty, tender topping.
Brown Sugar (1/3 cup): Adds caramel-like sweetness.
Crushed Walnuts (1/4 cup): Brings a rich, nutty crunch.
Cinnamon (1/2 teaspoon): Adds warm, cozy spice.
Sea Salt (1/4 teaspoon): Balances the sweetness.
Firm Coconut Oil or Cold Butter (1/4 cup, cubed): Creates a crumbly, rich topping.

Substitutions and Variations

Peaches: Use nectarines, apricots, or frozen peaches (thawed and drained) if fresh aren’t available.
Cornstarch: Swap with arrowroot powder or tapioca starch for thickening.
Cane Sugar: Replace with honey, maple syrup, or coconut sugar for a different sweetness.
Almond Flour: Use all-purpose flour or gluten-free flour for a nut-free or gluten-free option.
Walnuts: Swap for pecans, almonds, or skip for a nut-free version.
Coconut Oil/Butter: Use vegan butter for dairy-free or stick with butter for classic flavor.
Ice Cream: Serve with whipped cream, coconut whipped cream, or Greek yogurt for a lighter option.

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Instructions

Step 1: Prep the Oven and Skillet

Preheat your oven to 400°F (200°C).
Grease a 10-inch cast-iron skillet with butter or cooking spray.

Tip: If you don’t have a cast-iron skillet, use a 9×9-inch baking dish or similar-sized oven-safe dish.

Step 2: Prepare the Peach Filling

In a large bowl, combine 5 sliced ripe peaches, 1 tablespoon cornstarch, 1 tablespoon cane sugar, 1 teaspoon fresh lemon juice, and 1 teaspoon vanilla extract.
Toss gently to coat the peaches evenly.

Tip: Slice peaches about 1/4-inch thick for even cooking, and leave the skin on for extra texture and color.

Step 3: Make the Topping

In a medium bowl, mix 1/2 cup whole rolled oats, 1/2 cup almond flour, 1/3 cup brown sugar, 1/4 cup crushed walnuts, 1/2 teaspoon cinnamon, and 1/4 teaspoon sea salt.
Using your hands, work in 1/4 cup firm coconut oil (or cold cubed butter) until the mixture is crumbly.

Tip: Keep the coconut oil or butter cold to create a crumbly texture—don’t overmix into a dough.

Step 4: Assemble the Crisp

Scoop the peach filling into the greased skillet, spreading it evenly.
Sprinkle the crumbly topping evenly over the peaches.

Tip: Break up any large clumps of topping to ensure even baking and a crunchy texture.

Step 5: Bake

Bake for 20–30 minutes, until the peaches are soft and bubbly and the topping is golden brown.
Remove from the oven and let cool for 5 minutes.

Tip: Check at 20 minutes—if the topping browns too quickly, cover with foil for the remaining time.

Step 6: Serve

Serve warm with a scoop of vanilla ice cream on each portion.
Enjoy the melty, fruity goodness!

Tip: Add a drizzle of caramel sauce or a sprinkle of extra cinnamon for an extra-special touch.