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.
Organic Peach Crisp Recipe
Prep Time: 10 minutes- Cook Time: 40 minutes
- Total Time: 50 minutes
Yield: 8 servings 1x
Category: dessert
Method: baking
Cuisine: american
Prep Time:
Yield:
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Pin RecipeDescription
Juicy peaches make the best filling for this crisp recipe. A great summer treat.
Ingredients
Filling:
- 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
Topping:
- 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
Instructions
- 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.
Notes
Recipe adapted from pioneerwoman.com
Nutritional Information: Calories: 237 Fat: 12.4g Carbs: 30.8g Protein: 2.3g
Nutrition
- Serving Size: 1 serving
Rick Burris says
July 2, 2013 at 3:50 pmUsing all organic will make it even better
mommayoung07 says
July 15, 2013 at 10:38 amI know it says flour of choice, but could you use coconut flour? Would that require more butter or liquid of some sort?
hallecottis says
July 15, 2013 at 10:53 ammommayoung07 I do not recommend coconut flour for this dish, it is just to absorbent. I think oat flour, AP organic flour, almond flour, rice flour or gluten free flour would all be great options.
margohiggins85 says
July 25, 2013 at 9:06 pmwhat other sweeteners can you use besides whole cane sugar??
hallecottis says
July 25, 2013 at 11:26 pmmargohiggins85 you could use coconut sugar or stevia.
Karen says
July 26, 2013 at 12:24 amRind of 1/2 lemon? Do you mean zest or the whole rind with the pith? If it’s zest it makes sense to me. If it is the entire peel, do how chop it up? How small? Just thinking, that would be something to bite into…… Help.
hallecottis says
July 30, 2013 at 9:24 am@Karen The zest of the rind…thanks for bringing that up, I will make a change in the recipe.
Christopher Kincaid says
August 5, 2013 at 9:16 pmWe had some with rhubarb this past weekend. It was yummy.
Richard Schindler says
August 29, 2013 at 1:11 amI’ve made this kind of crisp before lol. I did not even think there was a recipe for it so I decided to experiment and come up with my own taking my experience from my great-grandmothers apple crisp recipe and applying it to a basket of peaches. Did the same thing as you have left the skin on and reduced the sugar enough that the natural sweetness of the peaches did most of the work. I used lemon juice instead of lemon rind. otherwise basically the same recipe as here I was quite surprised when i stumbled across it on your site.
Next project is Pear crisp and then Berry based crisps…I will send you a recipe once i get them figured out to see if you can make it a little mroe healthy for the masses lol
Pam says
June 25, 2014 at 5:22 pmHi
I followed the crumble recipe using oat flour and it turned to be all flattened mush on top. Seems like I used too much butter but it was 1 stick like the recipe stated. Should I use more than 1 cup oat flour next time?
Halle Cottis says
June 28, 2014 at 2:46 pmWas your butter cold? Not sure why this happened…but yes, add in a bit more flour if needed. It should look similar to the pictures in the post.
Pam says
June 28, 2014 at 4:34 pmYes the butter was cold, should it be melted since I am not using regular all purpose flour anymore?
Halle Cottis says
June 30, 2014 at 3:25 pmNope, it should be cold. Not sure what went wrong. I freshly grind my oat flour, try adding a bit more flour next time.
Regina says
July 2, 2014 at 8:18 amPlanning on making this tomorrow and would like to grind the oats myself. Did you use old fashioned oats or quick cooking oats? I’m trying to avoid dairy, do you think I could sub in coconut oil for the butter?
Halle Cottis says
July 7, 2014 at 9:25 amYou could use quick oats, yes. You could also sub out the butter, but butter does taste the best. Maybe try Ghee?
Colorful Canary says
January 14, 2015 at 5:22 pmThanks for the great recipe! I just featured it on my blog 🙂 http://www.colorfulcanary.com/2015/01/crumbles-cobblers-crisps-winter-comfort.html
Mette says
July 17, 2015 at 4:47 pmPeeling peaches is really quick and simple. I dislike the peels so I learned the easy way. Boil some water (pan teapot what ever) out the peaches in the boiling water for a few minutes. Move peaches to cold water. Once they are cool enough to handle the peels just slide right off.