Description
This Healthy Peach Crisp will make you rethink dessert – juicy summer peaches under a golden oat topping that’s actually good for you. No guilt, just pure peachy bliss.
Ingredients
Scale
- 6 cups fresh peaches, sliced (about 6–7 medium peaches)
- 3 tablespoons honey or maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup old-fashioned rolled oats
- ½ cup almond flour (or whole wheat flour)
- ⅓ cup chopped nuts (walnuts, pecans, or almonds)
- ¼ cup coconut oil, melted (or 3 tablespoons butter)
- 3 tablespoons maple syrup or honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish or 10-inch cast iron skillet.
- Peel peaches by cutting a small X on the bottom, blanching in boiling water for 30 seconds, then transferring to an ice bath. Slice into ½-inch wedges.
- In a large bowl, gently toss peaches with honey or maple syrup, lemon juice, cornstarch, vanilla extract, cinnamon, and nutmeg. Transfer to prepared baking dish.
- In a medium bowl, combine rolled oats, almond flour, chopped nuts, melted coconut oil, maple syrup, cinnamon, and salt until moistened and small clumps form.
- Sprinkle topping evenly over peach filling and press down gently. Bake for 35-40 minutes until topping is golden and filling is bubbling at edges.
- Allow to cool for at least 15 minutes before serving warm, optionally with a small scoop of vanilla Greek yogurt or a drizzle of coconut cream.