We are officially in the sweet season of peaches, one of the juiciest of seasons when it comes to fresh, local produce. Picking peaches is fun; eating those peaches and feeling the velvety skin on your tongue, juice on your chin, and tasting that burst of summer flavor is even better. But what do you do when you find yourself with an overabundance of peaches, or just want to get creative in the kitchen? Peach crisp. This crisp is on the lighter side, but still with that sugary crunch that makes a golden crisp so delightful. It can also be easily adapted for our gluten and dairy-free friends! So slice those peaches, grab a tub of ice cream for later, and get ready to enjoy summertime in a dish!
Ingredients
- 1 stick Unsalted butter (for dairy-free, we used the Country Crock Avocado Oil butter)
- 1/2 cup Brown Sugar
- 2 cups Rolled Oats (for gluten-free, you can choose certified gf oats)
- 1 cup All-purpose Flour (for gluten-free, we use the Namaste Gluten Free Flour)
- 1/2 tsp Kosher Salt
- 1/4 cup Raw, Sliced Almonds
- A Tub of your Favorite Vanilla Ice Cream or Frozen Yogurt
- 2 1/2 pounds Fresh Peaches (about 6-7 peaches)
- 1/4 cup Granulated Sugar (or honey if you prefer)
- 3 tablespoons Cornstarch
- 3 tablespoons Lemon Juice (or juice from 1 small lemon)
Preparation
If you're looking for a place to find fresh peaches in Kansas City to use, check out our guide to summer picking here!
If you can't find fresh peaches or don't have the time to pick, don't worry about it. Head to your nearest grocer and grab the best ones you can find! We don't peel our peaches for this recipe, but if you'd like to, simply score (lightly cut) small x's into the bottom of your peaches, boil them for 1 minute, plop them in an ice bath and then peel and slice!
Instructions
1. Place your rack in the center of your oven and preheat the oven to 375 degrees Fahrenheit. Lightly coat a 9x9 inch dish with butter or nonstick spray.
2. Place your peach slices into a large bowl and toss with the sugar, lemon juice, and flour. Set aside.
3. Make the topping by mixing together the rolled oats, flour, brown sugar, and salt.
4. Melt your butter and drizzle it over the topping mixture. Stir to incorporate until you have clumps. Then, add your slivered almonds and stir to combine.
5. Transfer your peaches to your baking dish and disperse evenly. Then, sprinkle the topping evenly over the fruit.
6. Bake for 40-45 minutes at 375 degrees, or until the top is golden and crisp. You may even spy those delectable peaches bubbling.
7. Enjoy with a big scoop of your favorite vanilla ice cream or frozen yogurt. The crisp should be stored in the refrigerator, covered.
