Last weekend we went to a local Peach farm and picked 20 lbs of fresh peaches. It was so much fun and the peaches are delicious! Now, what in the world do you do with that many peaches? You eat them for a snack. You eat them with your breakfast, after your breakfast and then you eat them fresh some more because they are so good. But then something happens. You need something more and you find yourself wondering, now what? Enter this peach crisp. Absolutely delicious and overloaded with fruit you are going to be treated to an indulgence that is not overloaded with processed junk or too much sugar. Oh it has sugar in it, but just enough so that you stay in fresh, peach heaven. I like to add a cup of either blueberries or sweet cherries to the peach mixture for added color and depth of flavor but it’s optional for you. If using cherries, opt for a bag of frozen. The cherries are pitted for you and usually only run about $2.50 for a 16 oz bag – a total steal! Just make sure sweet cherries are the only ingredient listed.
2 lbs peaches, peeled, cored and dice (about 6 cups)
1 cup cherries or blueberries (optional)
3 tablespoons maple syrup
2 tablespoons pure apricot preserves
1 tablespoon plus 1 teaspoon non-gmo corn starch
1 tsp vanilla extract
1/4 tsp salt
juice of 1/2 lemon
1 cup whole wheat pastry flour
1/4 cup oats
6 tablespoons butter, diced
1/4 cup organic cane sugar
1/4 tsp salt
Preheat oven to 375. In a large mixing bowl, whisk together maple syrup, cornstarch, vanilla, preserves, lemon juice and salt, set aside.
Wash and dice peaches (we like ours peeled, but you dont have to peel them).
Toss peaches with cornstarch mixture as well as the blueberries or cherries if you are using them. Oh the beauty of chopped, frozen sweet cherries. But I digress.
Pour peach mixture into the bottom of an 8 inch baking dish (any 2 quart baking dish will do). In a stand mixer with a paddle attachment, combine all crumb topping ingredients and mix on medium speed, about two minutes or until mixture is crumbly. Sprinkle crumb topping evenly over peach filling and bake for 35-45 minutes or until middle is bubbly.
Allow to cool about 10 minutes before serving. Enjoy!
(I didn’t get a picture after it baked – forgive me. Imagine it ooey, gooey and fabulous)