Just like I spent weeks trying to use up the extra zucchinis recently (and I still have a few more ideas to go), now I’m inundated with peaches. I love these tender, sweet fruits that we only get for a couple months, but they’re hard to keep. Last year my mother canned the extra peaches and it was sad this winter when we used the last jar – my son even shed a tear or two. Sure, we’ve frozen them too, but there just isn’t anything as wonderful as fresh peaches.
Besides just eating the peaches fresh, we love them grilled because it caramelizes the sugar and makes them even sweeter. But, my son wanted peach crisp. He heard about this from a friend so I had to try and figure out how to make something similar at home.
We loved this recipe!
Peach Crisp Tricks
A couple items though – first, this makes a lot of topping. I think we could have used about half this amount but my son felt it wasn’t as good with less. Feel free to let me know your thoughts on how ooey-gooey it needs to be. Second, if you’re going to make this gluten-free, make sure you purchase gluten-free oats. Third, this recipe didn’t hold up very well overnight as the oats got kind of soggy so I would recommend making only what you need for the meal. Finally, if you have the choice, I highly recommend the cling-free peaches so you aren’t battling the pit too much as this bakes up much prettier if you have nice slices of peach.
Peach Crisp Ingredients:
- 4-6 medium peaches (about 4 cups)
- 2/3 cup coconut sugar
- ½ cup Pamela’s gluten free baking mix
- ½ cup gluten-free whole oats
- 1/3 cup grass-fed pasture butter, softened
- ¾ tsp. ground cinnamon
- ¾ tsp. ground nutmeg
- Heat oven to 375 degrees. Slice peaches and arrange in a greased 8×8 pan.
- Mix remaining ingredients. Sprinkle over peaches.
- Bake, uncovered, until topping is golden brown and peaches are hot, about 30 minutes.
Please let me know what your family thought . . . just comment below. Enjoy!