Peach crisp is one of my favorite desserts. Since I began my journey of eating healthy I haven’t eaten it much. Then, my sister gave me a recipe that I was able to tweak a little and classify it as mostly healthy. If nothing else, this recipe definitely helps me to meet my 80/20 goal and I can still enjoy a great tasting dessert!
As you read through the instructions you may think it’s a little on the difficult side. But believe me, once you’ve made it the first time, the only difficult part is peeling the peaches. Of course, the benefit of peeling peaches is that you can always take a bite now and then! So you might want to buy a few extra peaches just in case you can’t help yourself. (Like me and my husband)
Just as I was beginning to make this recipe, my husband came into the room and wanted a peach. I had to tell him, “No, I don’t have enough peaches!” You should have seen the look on his face. But that sad look soon went away when he sunk his teeth into the finished, piping hot, delicious, crispy sweetness.
One of the things I love the most about this recipe is the perfect balance of juices – it’s not too runny, nor is it too gooey. The perfect texture is achieved by a secret you’ll read about in the instructions.
I hope your family enjoys it as much as mine did. If you plan to try it, leave me a comment and we’ll stay in touch.
- 6 large yellow flesh peaches peeled and sliced into 3/4 inch slices
- 1/3 c coconut sugar or half granulated and half coconut
- 1 1/4 tsp cornstarch
- 1 Tbsp lemon juice fresh squeezed preferred
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 1/2 c old fashioned oats
- 1/4 c coconut sugar
- 1/4 c brown sugar
- 1/4 c whole wheat flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 Tbsp cold butter
- Combine peeled peaches and sugar in a large bowl.
- Let stand 30 minutes. Gently stir, occasionally. While letting it stand, make the crumb topping (instructions below).
- After the topping is made, scoop the peaches from the large bowl into a colander with a smaller bowl underneath to catch the juice.
- In the same large bowl that you used to hold the peeled peaches, whisk together the remaining 5 peach filling ingredients.
- Add 1/4 c of the drained peach juice to the above mixture in the large bowl. (If there is any juice remaining, save it for a smoothie).
- Return peaches to the large bowl and stir gently.
- Following this process helps to assure the right texture for the filling.
- Add all dry ingredients to a medium bowl and stir.
- Cut butter into small pieces and add to dry mixture.
- Cut with a pastry cutter until crumbly. Try not to use your fingers too much as this can melt the butter.
- Pour peaches mixture into a 9x9 inch pan that has been greased.
- Top peaches with crumb topping.
- Bake for 30 minutes at 350 degrees.
God-given health benefits I enjoy from these ingredients:
Peaches: contains antioxidants, may help reduce anxiety, hair loss, aid heart, skin, and bladder health, and help prevent cancer.
Lemon juice: may aid in digestion, help with prevention of cancer, arthritis, kidney stones, cancer and diabetes, and strengthen your immune system to fight colds and flu.
Cinnamon: may help lower blood sugar levels, fight heart disease, boost immunity, act as an antioxidant and anti-inflammatory.
Nutmeg: may soothe indigestion, alleviate pain, stimulate the brain, and act as an antioxidant.
Oatmeal: may lower the risk of "bad" cholesterol for heart health, prevent constipation, reduce risk of colon cancer.
Butter: may act as an anti-inflammatory, reduced risk of heart disease, improve immune system, aid brain development, and reduce blood pressure.
Coconut sugar: although it contains the same amount of calories as sugar it is low on the glycemic index so may slow absorption, contains more minerals and vitamins than regular sugar, but is still not what I would call a superfood. (I eat it sparingly)
Butter: may act as an anti-inflammatory, reduced risk of heart disease, improve immune system, aid brain development, and reduce blood pressure.
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