Peach Crisp
Ingredients
The Peach Filling
-
2 ½
pounds
peaches
-
¼
cup
honey
-
3
tablespoons
all-purpose flour
-
1
teaspoon
lemon zest
-
1
teaspoon
vanilla extract
-
¼
teaspoon
ground nutmeg
The Crisp Topping
-
¼
cup
unsalted butter
-
¼
cup
light extra-virgin olive oil
-
⅓
cup
light brown sugar
-
2
tablespoons
granulated sugar
-
1
cup
old fashioned rolled oats
-
1
cup
white whole wheat flour
-
½
teaspoon
ground cinnamon
-
½
teaspoon
kosher salt
-
¼
cup
raw sliced almonds
Instructions
- Preheat the oven to 375°F and prepare a 9×9-inch casserole dish.
- Boil water in a large pot and prepare an ice bath.
- Score the bottom of the peaches and boil them for 1 minute, then transfer to the ice bath to cool and peel.
- Cut the peeled peaches into wedges and mix with honey, flour, lemon zest, vanilla extract, and nutmeg.
- Melt butter and oil in a saucepan, then mix in brown sugar and granulated sugar until combined.
- Add oats, flour, cinnamon, salt, and almonds to the butter mixture and combine until crumbly.
- Layer the peach filling in the baking dish and sprinkle the topping evenly over it.
- Bake for 20 minutes, then cover with foil and bake for an additional 10-15 minutes until golden brown.
- Let cool before serving warm with ice cream or yogurt.
Nutrition Facts (estimated)
Servings
8
Calories
392
Total fat
18g
Total carbohydrates
56g
Total protein
7g
Sodium
20mg
Cholesterol
15mg
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