Looking for a dessert to satisfy your sweet tooth? Try out this Healthy Peach Crisp! Using honey as a natural sweetener, along with a generous portion of fresh fruit and toasted nuts, this dessert is sure to be a hit, and if you have leftovers, it can even be enjoyed as dessert the next morning!
This Healthy Peach Crisp is perfect for using up those last few peaches that are about to go bad, or try swapping out peaches with whatever fruit you have available! Berries, apples, plums…this recipe is super flexible – and can easily be made gluten-free, dairy-free and vegan.
Serve plain or top it off with greek or frozen yogurt – a perfect way to end a summer BBQ and relish the last few days of summer!
For the peach filling:
2 1/2poundspeachesabout 6-7 medium
3 tablespoonsall-purpose flour
1teaspoonlemon zestfrom about 1 medium lemon
1/4teaspoonground nutmeg (freshly grated if possible)
For the crisp topping:
1/4cuplight extra virgin olive oilor coconut oil
1/3cuplight brown sugar
1cup rolled oats
1cup white whole wheat flour
1/4cupraw sliced almondsoptional (you can also use roughly chopped pecans or walnuts)
Vanilla or plain nonfat Greek yogurtor vanilla ice cream or frozen yogurt, or whip cream, for serving
Place rack in the center of the oven and preheat to 375 degrees F. Lightly coat a 9×9-inch casserole dish with nonstick spray.
To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
With a small, sharp knife, score the bottom of the peaches with an “X.” Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
With the spoon, remove peaches from the water and plunge them into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you’ll get a stubborn peach that still won’t peel and have to use a knife.)
Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.
TO STORE: Cover the crisp, and store it in the refrigerator for up to 3 days.
TO REHEAT: Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
TO FREEZE: Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
RECIPE VARIATION: You can also make this recipe with plums, cherries, blueberries, or a mix!