Fresh Peach Crisp with Brown Sugar Cinnamon Oats

Fresh Peach Crisp with Brown Sugar Cinnamon Oats

This delicious peach crisp is the perfect way to use some fresh, juicy peaches! Sliced peaches tossed in a little vanilla, lemon zest, cinnamon, and brown sugar, topped with a deliciously crisp topping made with butter, brown sugar, and oats.

Prep: 15

Cook: 30

Total: 45

Yield:6 servings

Equipment

8x8 baking dish
Large bowl
dough blender sometimes called pastry blender or pastry cutter
medium mixing bowl

Ingredients

4 cups sliced fresh peaches see Notes
1 lemon zested
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
2 packed tablespoons brown sugar plus 1 extra tablespoon if your peaches aren't ripe

For the Topping

⅓ level cup all-purpose flour or gluten-free all-purpose flour, or cassava flour
⅓ packed cup brown sugar or coconut sugar
⅓ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup rolled oats

Instructions

Preheat oven to 350° Fahrenheit.
Add peaches to large bowl with lemon zest, vanilla extract, cinnamon, and brown sugar. Toss to coat, then transfer to baking dish and arrange peaches evenly.
In another bowl, use pastry cutter to mix together all-purpose flour, brown sugar, cold butter, cinnamon, and salt. Mixture should be well combined and crumbly. Gently fold oats into flour mixture.
Sprinkle oat topping onto peaches. Lightly press topping into fruit.
Bake peach crisp approximately 30-35 minutes, or until topping is lightly browned and crisp.
Remove from oven and let cool 5-10 minutes. Serve warm with a scoop of vanilla bean ice cream (optional).

Notes

Peach Slices: Slice your peaches into thick, ¾-inch wedges. Depending on the size of your peaches, you should get roughly 6-8 wedges per peach.
Make it Gluten Free: Use gluten-free all-purpose flour or cassava flour. Make sure your oats are gluten free, too - oats naturally are, but cross-contamination may occur.
Make it Paleo: Use cassava flour and coconut sugar. Instead of rolled oats, try chopped almonds or pecans. Use ghee instead of butter.

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik