The BEST-EVER Peach Crisp!!

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: water

Water is a cost-effective substitute that maintains consistency.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is less expensive and works well in baking.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is often cheaper and widely available.

Boil some water.

Carefully toss a few peaches into the boiling water for about 30 seconds.

Fish the peaches out and cool them in an ice bath.

Remove the skin from freestone peaches by pulling it off with your fingers.

For cling stone peaches, use a small paring knife to help remove the skin.

Cut the freestone peaches around the pit and gently pull the two halves away from the pit.

Cut cling stone peaches into slices next to the pit and carefully remove each slice.

Slice the peaches and set aside.

Combine the sliced peaches with 1/2 cup sugar, 1 1/2 tablespoons corn starch, and 1 tablespoon lemon juice in a bowl and mix together.

Grease a 9x13 pan with butter and pour the peach mixture into it.

In a medium-sized bowl, add 1 cup brown sugar and 1 cup flour and whisk until fully combined.

Cut in 1 stick of chilled, cubed butter into the sugar mixture using a pastry blender or two forks.

Stir in 1 cup of old fashioned oats into the mixture.

Spread the topping evenly over the peaches in the pan.

Preheat the oven to 375 degrees Fahrenheit.

Bake the peach crisp for 1 hour and 10 minutes.

Let the peach crisp cool on a baking rack for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens