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!
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What’s your favorite…peach crisp or peach cobbler?
Photography by Jennifer Leung Johnson