This peach crisp was supposed to be a cobbler. I tried four times to get that cobbler just right, but during each attempt, I found myself wondering why I wasn’t making a crisp instead. Crisps are easier. Throw all the fruit in, add your topping, bam. Perfect every time. Tastier, too, if you ask me. I’d order a crisp over a cobbler any day.
So, here I am with another crisp to add to my collection of fruit crisps on the blog. It’s full of warm, gooey, slightly cinnamon-y summer peaches, and finished with a crisp but tender oat and almond topping. It’s so delicious, I had to remind myself to save some for later.
This crisp is a healthier option than most, since I replaced half of the butter with yogurt, which gives it an awesome, faint tang. It also has less sugar in it than most, because ripe, juicy peaches are plenty sweet as is. This peach crisp makes a great breakfast with Greek yogurt, too.
I used Adobe’s new iPhone app called Spark Post to add the recipe title on top of my photos. Have you downloaded it yet? It’s free! I just learned that you can use their tools on their site, too. I love being able to add cute graphics and lines of text on my photos right from my phone. Their built-in tools make it so easy to create professional-looking graphics that you can use for Facebook, Instagram, party invites and whatever else you can dream up.
- 2 1/4 pounds ripe peaches, peeled and thinly sliced (about 5 to 6 peaches)
- ⅓ cup honey
- 2 tablespoons arrowroot starch or cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup old-fashioned oats (certified gluten free if necessary)
- ½ cup almond meal or almond flour, lightly packed
- ⅓ cup sliced almonds
- ⅓ cup packed coconut sugar or brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 to 4 tablespoons plain yogurt (regular or Greek)
- Preheat the oven to 350 degrees Fahrenheit.
- To prepare the filling: In a 9 by 9-inch baking dish, mix together the sliced peaches, honey, arrowroot starch, vanilla and cinnamon.
- To prepare the topping: In a medium mixing bowl, stir together the oats, almond meal, sliced almonds, coconut sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout, adding up to 1 more tablespoon of yogurt if it seems dry.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for about 30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
- Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.
Make it vegan: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey.
Make it nut free: Omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven't tried that, please comment if you do!).
Storage suggestions: Store this crisp in the refrigerator, covered. It will be good for 4 days or so.
Change it up: Substitute any variety of stone fruit for the peaches!
If you love this recipe: You'll also love my strawberry rhubarb crisp, balsamic stone fruit sundae, individual peach crisps and honey almond cake.
This post was created in partnership with Adobe Spark Post and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!