How This Organic Peach Crisp Recipe Came About
Oh my goodness, now please tell me that you want to sink your teeth the juiciest peach crisp you have ever tasted? Oh yeah, I can taste it now, right through the screen 🙂 (wouldn’t that be great though if you could)? Well, friends, let me tell you how this recipe came about!
The other morning, I stumbled out of bed, got my cup of coffee (a rather large cup…late night) and turned on the food network channel.
The Pioneer Woman was on and she was featuring her Fourth of July episode which included this amazing peach crisp! Now I have made plenty of peach cobblers, but never a crisp. While watching this episode, I couldn’t even finish my coffee before I was in the kitchen diving into this recipe.
I had 3 very ripe peaches on the counter, so I had all the ingredients to make a half of this recipe and you can bet I made a delicious peach crisp and had it for lunch, oh yes I did! Hey, what’s so wrong with that? Now, this crisp has a TON of topping (see picture below) but don’t be shy with this…that is what makes it so good.
Adapting This Recipe
I did adapt the original recipe quite a bit because quite frankly, I have become accustomed to a lot less sugar. I almost always reduce the sugar amount in most recipes that I adapt.
So here is what I did:
- I reduced the sugar by half! No need for brown sugar, just use whole cane sugar and you will be good to go!
- I changed out the all purpose flour with freshly ground oat flour.
- I did not remove the skins on the peaches. It is so tedious so I just left them on…and it tasted amazing. Perfect…less work, I am loving that!
- I replaced the nutmeg with pumpkin spice. I love pumpkin spice and the added ginger really added a nice taste to the crisp.
- I used grade b maple syrup and just drizzled the peaches. Again, my peaches were extremely ripe and sweet so I actually could have gone without.
With all these changes, I feel I made this dish a little healthier and isn’t that what it is all about?
How Good Does This Look?
I mean really, please tell me you don’t want to sink your teeth into this amazing bite of the best organic peach crisp recipe…EVER!
You certainly could add some ice cream or whipped cream, but I liked it just as it is because the crisp remained crunchy and that is the yummy part!
A Maple Cream Sauce
So let’s get back to this episode of the Pioneer Woman. She did add one more element to this crisp and it was a maple cream sauce.
I think this sauce looks amazing and I plan to try it in the near future. But in this case…I couldn’t wait and.just.had.to.have.it.now! 🙂
So if you want to drizzle this with an amazing maple cream sauce, you can get the recipe here! As always I can never leave a recipe as is…I would sub out the corn syrup and just replace it with some more maple syrup or even some raw honey.
Nutritional Information: Calories: 237 Fat: 12.4g Carbs: 30.8g Protein: 2.3g
- 6 fresh peaches, pitted and sliced (you can leave the peels on), approx. 5-6 cups sliced
- 1/8 cup pure maple syrup
- rind of half of lemon,
- juice of half of lemon
- 1/2 cup butter or one stick of butter
- 1 cup flour of choice (I used oat flour)
- 1/2 cup whole cane sugar or sweetener of choice
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/8 tsp pumpkin spice
- Preheat oven to 350ºF.
- Place cut peaches, maple syrup, lemon rind and lemon juice into a bowl and gently stir.
- Butter a 9×13″ or 8×8″ sqare pan and add the peach mixture to the buttered dish.
- In a medium bowl add flour, salt, sugar, cinnamon, and pumpkin spice.
- Use a pastry cutter to cut the butter pieces (cut the stick into 8 pieces) until it resembles crumbles.This will take about 2-3 minutes to get the desired crumbles.
- Pour the crumble mixture over the peaches and bake for 40-45 minutes or until bubbly.
- Remove and serve warm.
Recipe adapted from pioneerwoman.com
- Serving Size: 1 serving