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Photo:Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
Active Time:15 minsTotal Time:1 hr 15 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 15 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundsfresh peaches, peeled, halved and sliced 1/2 inch thick¾cuppacked light brown sugar, divided2tablespoonscornstarch2tablespoonslemon juice1teaspoonground cinnamon, divided¾teaspoonsalt, divided½teaspoonvanilla extract¼teaspoonground ginger¼teaspoonalmond extract½cupwhole-wheat pastry flour½cupold-fashioned rolled oats¼cupcold unsalted butter, cut into small cubes¼cupslivered almonds
Cook Mode(Keep screen awake)
Ingredients
3poundsfresh peaches, peeled, halved and sliced 1/2 inch thick
¾cuppacked light brown sugar, divided
2tablespoonscornstarch
2tablespoonslemon juice
1teaspoonground cinnamon, divided
¾teaspoonsalt, divided
½teaspoonvanilla extract
¼teaspoonground ginger
¼teaspoonalmond extract
½cupwhole-wheat pastry flour
½cupold-fashioned rolled oats
¼cupcold unsalted butter, cut into small cubes
¼cupslivered almonds
Directions
Stir flour, oats and the remaining 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt together in a medium bowl. Add butter and toss the mixture, using your fingers to rub in the butter, until it begins to hold clumps when compressed. Stir in almonds. Sprinkle the flour mixture evenly over the peach mixture.
Bake until the topping is golden, the filling is thick and bubbly and the peaches are tender, 45 to 50 minutes. Cover loosely with foil if the top begins to brown too quickly. Let cool for 15 minutes before serving.
Frequently Asked QuestionsYes,peaches are packed with juicy goodness! They’ll add to your nutrition bottom line for magnesium, potassium, vitamin C, vitamin A and fiber. These nutrients, in addition to peaches' powerful phytochemicals, make peaches a nutrition powerhouse. One medium peach also has 14 grams of carbs and 2 grams of fiber, making a peach a nice snack that won’t send your blood sugar soaring if you have diabetes.No, but you could swap this recipe for ourGluten-Free Peach Crisprecipe. It uses almond flour in place of whole-wheat flour and is just as delicious.We recommend using fresh peaches for this recipe, but you can use canned peaches (look for those packed in water or their own juice for a lower-sugar option). When peaches aren’t in season, you can also use frozen sliced peaches. Be sure to thaw them completely to prevent the peach crisp from getting too soggy.When shopping for fresh peaches, look for those that feel heavy for their size, are vibrant in color and have unblemished skin. Avoid peaches with wrinkled, bruised or dented skin. The peaches should give just slightly when gently pressed. You can ripen andstore peachesat room temperature. Use the ripe peaches immediately or move them to the fridge for up to a week.To store baked peach crisp, refrigerate in an airtight container for up to 3 days. If you want to make the peach crisp ahead and freeze it, prepare the recipe through Step 2 and freeze for up to 3 months. Thaw it completely and then continue on to Step 3.Apeach cobblerhas a biscuit-like topping, while a peach crisp has a crumbly, crunchy topping made with oats, flour and butter.No, you can keep the peel on the peaches if you prefer. It will give the crisp more texture and you’ll save time on prep.
Frequently Asked Questions
Yes,peaches are packed with juicy goodness! They’ll add to your nutrition bottom line for magnesium, potassium, vitamin C, vitamin A and fiber. These nutrients, in addition to peaches' powerful phytochemicals, make peaches a nutrition powerhouse. One medium peach also has 14 grams of carbs and 2 grams of fiber, making a peach a nice snack that won’t send your blood sugar soaring if you have diabetes.
No, but you could swap this recipe for ourGluten-Free Peach Crisprecipe. It uses almond flour in place of whole-wheat flour and is just as delicious.
We recommend using fresh peaches for this recipe, but you can use canned peaches (look for those packed in water or their own juice for a lower-sugar option). When peaches aren’t in season, you can also use frozen sliced peaches. Be sure to thaw them completely to prevent the peach crisp from getting too soggy.
When shopping for fresh peaches, look for those that feel heavy for their size, are vibrant in color and have unblemished skin. Avoid peaches with wrinkled, bruised or dented skin. The peaches should give just slightly when gently pressed. You can ripen andstore peachesat room temperature. Use the ripe peaches immediately or move them to the fridge for up to a week.
To store baked peach crisp, refrigerate in an airtight container for up to 3 days. If you want to make the peach crisp ahead and freeze it, prepare the recipe through Step 2 and freeze for up to 3 months. Thaw it completely and then continue on to Step 3.
Apeach cobblerhas a biscuit-like topping, while a peach crisp has a crumbly, crunchy topping made with oats, flour and butter.
No, you can keep the peel on the peaches if you prefer. It will give the crisp more texture and you’ll save time on prep.
Originally appeared: EatingWell.com, July 2023
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Nutrition Facts(per serving)262Calories8gFat47gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
