Old-Fashioned Recipe for Peach Crisp | Peach Crisp using Fresh Peaches

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

oats

🥗Healthier: quinoa flakes

💰Cheaper: granola

Quinoa flakes provide a gluten-free alternative.

Score the bottom of each peach with an 'X' to help peel them.

Boil water in a pot and add the peaches, letting them sit for 30 seconds.

Transfer the peaches to a bowl of ice cold water to stop the cooking process.

Peel the skin off the peaches using your hands, starting from the scored area.

Slice the peaches away from the pit, removing any hard pieces of the pit.

In a bowl, combine the sliced peaches with 1/2 cup of sugar (or 1/3 cup if peaches are very sweet) and 2 tablespoons of flour, mixing until no white flour is visible.

Butter a 13x9 casserole dish and pour the peach mixture into it.

In a separate bowl, mix 1/2 cup of all-purpose flour, 4 tablespoons of light brown sugar, and 3/4 cup of old-fashioned oats together.

Add 5 tablespoons of softened salted butter to the dry mixture and blend until crumbly.

Sprinkle 1/4 teaspoon of cinnamon over the peaches in the casserole dish.

Spread the oat mixture evenly over the peaches, covering them completely.

Preheat the oven to 375°F.

Bake the crisp for 40 to 50 minutes until golden brown and bubbly, checking at 30 to 35 minutes for doneness.

Let the peach crisp cool for 15 to 20 minutes before serving.

Serve the peach crisp with vanilla ice cream or homemade whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens