Summery Peach Crisp
I told you this was going to be peach week. First we had peach cobbler and now we have peach crisp. Out of the two, I would say crisps are my favorite but I won’t complain if you serve me a cobbler either. Crisps are best served warm-almost-hot and with a huge scoop of ice cream. Best thing is – it’s a flexible recipe so you really can’t mess up. If you have a nut allergy, you could forego the pecans and while this particular peach crisp is not gluten-free, you can easily substitute in rice flour and gf oats to make it gluten free.
So which dessert do you prefer? Cobblers or Crisps?
p.s. Sometimes crisps and crumbles (a crisp without oats) are used interchangeably. After reading up on this via Alyssa, I have come to the conclusion that you can call it whatever you want because you will always have 50% of the population agreeing with you. I prefer crisp in this case because I think of the oats being crispy but I won’t judge if I hear you call it a crumble either 😉
PEACH CRISP WITH CRUNCHY OAT TOPPING
INGREDIENTS
8-9 peaches, sliced
3 T flour
1/4 c brown sugar
4 T butter, melted
1/4 c mixed dried fruit (cranberries, blueberries, raisins, cherries)
1 1/2 c rolled oats
1 c brown sugar
1/2 c flour
2 tsp cinnamon
1/2 c pecan
6 T butter
DIRECTIONS
In a large baking dish, combine peaches, 3 T flour, 1/4 c sugar, 4 T butter and dried fruit. Mix well, coating peaches fully with sugar and butter. Spread out evenly in dish.
In a separate bowl, combine oats, 1 c brown sugar, 1/2 c flour, cinnamon, and pecans. Mix well with hands. Add in 6 T butter mix with fingertips until mixture resembles coarse meal. Do not over mix or knead butter. Bake in preheated 400F oven for 30-35 minutes or until golden brown on top.
*Serve warm and with ice cream. If refrigerated, reheat to serve.
