Peach Crisp
User Reviews
5
Peach Crisp
Description
The preparation begins by coating peeled and sliced ripe peaches with cornstarch and sugar to thicken and sweeten the filling, accented with fresh lemon juice and vanilla extract for brightness and depth. The topping combines rolled oats, almond flour, brown sugar, crushed walnuts, cinnamon, and sea salt. Cold coconut oil or firm butter is worked into this mixture by hand until crumbly, creating clusters of texture that bake into a crisp layer. Baking the assembled fruit and topping in a greased cast-iron skillet at 400°F melts the coconut oil and browns the topping while softening the peaches underneath. Allowing it to cool briefly before serving prevents burns while enhancing the melding of flavors. Pairing with vanilla ice cream adds creamy counterpoint to the warm, spiced fruit dessert.
Ingredients
- 5 peach pitted and sliced, ripe
- 1 tablespoon cornstarch
- 1 tablespoon cane sugar
- 1 teaspoon lemon juice fresh
- 1 teaspoon vanilla extract
- vanilla ice cream for serving
Topping
- ½ cup rolled oats whole
- ½ cup almond flour
- ⅓ cup brown sugar
- ¼ cup walnuts crushed
- ½ teaspoon cinnamon
- ¼ teaspoon salt sea salt
- ¼ cup coconut oil cubed, firm or cold butter
Instructions
- Preheat the oven to 400°F and grease a 10-inch cast-iron skillet.
- In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat.
- Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.
- Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
User Reviews
Overall Rating
5
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