As you may know I am a big peach lover, especially when they are in season. So naturally I am loving all the Niagara peaches in my local grocery stores. I also love to bake on Sundays, so yesterday I decided to experiment with a peach crisp. It still has some sugar and butter, however there is A LOT less than most typical crisp recipes. Because of that I recommend using your ripe peaches to enhance the natural sweetness.
If you're in a baking mood, give this healthy peach crisp recipe a try and let me know what you think.
Makes 6-8 servings
I used a 11' x 8' baking dish
8 small-medium peaches (ripe and peeled)
1 tbsp. brown sugar
1 tsp. cinnamon
½ tsp. almond extract (or 1 tsp. vanilla extract instead)
1 1/2 cups rolled oats
1/3 cup butter, cubed
1/2 cup whole wheat flour
1/2 cup shredded coconut
1 tsp. cinnamon
Pinch of salt
2 tbsp. brown sugar
2 tbsp. honey
Peel peaches and dice or slice
In a bowl mix together peaches, brown sugar, almond extract and cinnamon. Layer on the bottom of the baking dish.
Preheat oven to 375F
In a bowl combine whole wheat flour, cinnamon, salt, brown sugar, and honey. Cut butter in using pastry blender or 2 knives (until you have tiny bits of butter). Add in oats and slowly mix together.
Place crisp on top of peaches and firmly press it down. Bake for 40-50 minutes or until the top is browned. Remove from heat and let sit for 10 minutes before serving.
Serve with a side of vanilla frozen yogurt for an extra tasty treat and enjoy!
Wishing everyone a smooth transition back to school.