We’re coming up on the end of the peach season here, and that means fewer perfect, ripe peaches and more…less than perfect peaches. But there’s no need to let the “factory seconds” go to waste! Healthy Peach Crisp is a great way to use bruised, funny-looking, or just-past-its-prime fruit. At the peak of the season the peaches right off the tree or fresh from the local market are so delicious that all you want to do is eat them plain, or maybe grill them and serve them with a little fresh cream. But late in the season, I don’t feel at all bad about cutting them up and putting them over some fresh raw vanilla ice cream or baking them into a crisp. There’s something very cozy on an autumn evening about a plate of hot peach crisp, touched with warm cinnamon, and topped with ice cream!
Besides peaches, this recipe calls for organic rolled oats (we used gluten free), a little almond and coconut flour, cinnamon, some organic brown sugar, ground flax seed, and grass fed organic butter or coconut oil. First, peel and chop the peaches. Freestone peaches are wonderful because the pits pull right out, and when peaches are ripe the skin will slip right off. Preparing the peaches is a sticky job, but not a hard one.
When the peaches are chopped, stir in a little almond flour and, if you’d like, sprinkle a bit of organic evaporated cane juice or honey over them. If you’ve got sweet, ripe peaches you probably don’t need the sugar…but if your peaches aren’t not as ripe or flavorful as they could be, you may want to add some sweetener. Set the peaches aside, and then mix together the dry ingredients with the butter to form a crumbly mixture.
Layer the peaches in a baking dish, and then sprinkle the crumble over them. That’s it! Pop it in the oven for about 1/2 hour, and then serve it piping hot with a scoop of raw vanilla ice cream if you’d like. If you’d rather make this vegan, you can use coconut oil instead of butter and top it with coconut whipped cream…delicious!
- 7 organic peaches, peeled and chopped
- 1 tablespoon organic evaporated cane juice (optional)
- 1 tablespoon organic coconut or almond flour
- 1½ cups organic rolled oats (gluten free if you'd like)
- ½ cup organic almond flour
- ½ cup organic coconut flour
- 1 tablespoon organic ground flax seed
- ⅓ cup organic brown sugar
- 3 teaspoons organic ground cinnamon
- ½ cup organic raw milk butter (or coconut oil)
- Peel, pit, and chop the peaches. In a large bowl, mix the chopped peaches with a tablespoon of flour and a tablespoon of sugar (if desired).
- In a different bowl, combine the dry ingredients for the topping and stir well. Add the butter or coconut oil and, using a fork, mash the butter into the dry ingredients and mix until it forms a crumbly texture.
- Spoon the fruit into a 12x12 baking pan. Top the fruit with the crumble, and bake for ½ hour. Serve hot with vanilla ice cream or whipped coconut cream.
- Store unused crisp in an airtight container in the fridge.
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What’s your favorite…peach crisp or peach cobbler?
Photography by Jennifer Leung Johnson