Peaches have been incredible this year. They are everywhere, and most I have found have been amazing. These particular peaches came from one our church farms. We have an amazing self reliance and welfare system within the church systems. One such resource are these orchards, largely run by volunteers. We had the chance to volunteer and were allowed take any peaches that had fallen on the ground. We grabbed plenty!
Now, I was ready for a peach crisp a few days before my peaches were ready. Did you know it is okay to make a pie, crisp or even cobbler before the peaches are completely ripe? Yes, you can. I’m not talking about them being green and totally hard, but not completely ripe is just fine. You will add a little more sugar and make sure and bake a little longer.
Cut your peaches into wedges.
Fill you pan to overflowing.
I decided to sweeten with honey this time. You can use sugar if you prefer or even maple syrup.
At the last minute I decided to throw a few pecans on.
Next up is the crisp. In my mind, brown sugar is a must.
Mix your oats, sugar, flour and cinnamon.
Add cubed butter on top.
Mix in butter with your hands or pastry knife.
Spread on top.
I like to cover completely.
Bake until golden brown, and peaches are softened. If you peaches are a little under ripe like mine, let it cook until they release their juices.
Next, you should serve it and enjoy it.
This is actually a pretty healthy dessert, other then the brown sugar of course. So, I wanted to keep it healthier. Although I generally love mine with ice cream or whipped cream, I left it off this time. Really though, it was still incredibly good.
Fresh Peach Crisp
- 8 cups peach wedges
- 1/2 cup sugar or honey I used honey, but the sugar is good or even maple syrup as well.
- 3/4 cup pecans
- 1 cup old fashioned oats
- 1/2 cup whole wheat flour You could also use a gluten free flour or even all purpose.
- 1/2-3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 6 tablespoons chilled, cubed butter cube into 1/2 inch cubes.
- Preheat oven to 350 degrees.Place peach wedges in baking dish, I used one that would be equivalent to an 8×8. If you are using honey, drizzle on top. If you use sugar, sprinkle it on and mix it in. In another bowl mix oats, flour, brown sugar and spices. Add cubed butter to the mix, and incorporate by either a pastry knife or your hands. Spread the mixture on top of peaches. Place in oven. Bake until golden brown and peaches are soft. The peach crisp is amazing cool, but I love it nice and warm, fresh from the oven!Now, sit back and enjoy. You deserve it!