Plenty of Peaches
This year there is a bumper crop of peaches in Western Colorado. Palisade peaches are plump and gorgeous at the farmers market so...of course I loaded up. After eating our fill of fresh peaches, I look to other dishes that showcase this sweet and juicy taste of summer. My answer to the challenge - Fresh Peach Crisp!
Fruit Crisps - a lighter choice
Pie is my families first choice for any fruit dessert, but I like a lighter and quite honestly easier to make dessert - Fresh Peach Crisp. In this crisp recipe you'll enjoy the flavor of peaches with a crunchy topping that sports the zing of crystallized ginger in every bite.
Fresh Peach Crisp
After some experimentation, I've developed this recipe with some healthier changes. The filling has less sugar than traditional crisps. Just enough sweetness to enhance the natural flavors of the peach, but not enough to make the filling gooey. I leave the skin on my peaches - more fiber, less waste - but feel free to peel the peaches before slicing.
The topping is a variation of my basic crisp topping recipe, with crystallized ginger added in. The oats and whole wheat flour give the topping substance and it is lightly sweetened with brown sugar. Add in just enough butter to help it hang together and you've got the perfect crisp topping.
Give Fresh Peach Crisp a try with your extra peaches and let me know in the comment section what you experienced.
The addition of crystallized ginger in this topping adds a subtle zip to every bite. No crystallized ginger? No worries, just add ½ teaspoon ground ginger to the topping. (But it’s not as awesome!) This recipe can easily be doubled and baked in a 13 x 9-inch baking pan for a crowd.
- 6 cups sliced peaches about 6 medium peaches
- ⅓ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup old-fashioned rolled oats
- ½ cup whole wheat flour
- ¼ cup brown sugar packed
- ¼ teaspoon salt
- 4 tablespoons butter room temperature
- ¼ cup crystallized ginger finely chopped
- frozen vanilla yogurt or ice cream optional
Preheat oven to 400° F.
Coat a 9 x9-inch baking dish with nonstick spray or use a seasoned 10-inch cast iron skillet.
In a large bowl, stir together sugar, cornstarch and cinnamon. Add peach slices and vanilla; toss with your hands until the slices are evenly coated. Pour peach mixture into prepared pan or skillet.
Prepare the topping by combining oats, flour, brown sugar and salt in a medium bowl.
Cut butter into ½-inch cubes and with your hands, work the butter into the oat mixture. Squeeze the butter with your fingers as you mix to make smaller lumps of butter mixed with the topping ingredients.
Sprinkle the topping evenly over the peach mixture.
Bake for 20-25 minutes.
Note: This recipe can be made with frozen fruit too! Simply substitute a 2-pound bag of frozen peaches (thawed) for the fresh, double the cornstarch.