Recipes

This lightly sweetened peach or nectarine crisp is a fresh, lightly sweet dessert (or easy breakfast) that celebrates summer peaches or any time of year (if using frozen fruit). You could even have this for breakfast! You can use fresh or frozen fruit, making it easy and flexible. Instead of traditional white flour, the topping uses oats, adding fiber and a heartier texture while still delivering a buttery, crisp finish.

Equipment Needed

• 8″ x 8″ or 9″ x 9″ baking dish
• Food processor (optional)
• Pastry cutter or fork and bowl (if making topping without food processor)
• Knife and cutting board (if cutting peaches)
• Measuring cups and spoons

Ingredients

• For the Filling:

• 6 cups sliced peaches or nectarines (fresh or frozen)
• 2 tbsp cornstarch or tapioca flour
• 1/3 cup maple syrup or 2 tbsp sugar
• 1/2 tsp cinnamon

• For the Topping:

• 3 cups oats, processed into a coarse flour (or oat flour)
• 3/4 cup sugar
• 1/2 cup (1 stick) butter, chilled and cut into small cubes
• 1/8 tsp salt
• 1/2 tsp cinnamon

Directions

1. Preheat to 350°F (175°C).
   
   
   
2. Add the sliced peaches or nectarines directly to the baking dish. Sprinkle with cornstarch (or tapioca flour), drizzle with maple syrup or sugar, and add cinnamon. Gently toss everything together in the dish until evenly coated and spread into an even layer.
3. In a food processor, combine the processed oats (or oat flour), sugar, salt, and cinnamon. Pulse briefly to mix, then add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. Or, mix the dry ingredients in a bowl and cut in the butter using a pastry cutter or fork until crumbly.
4. Evenly sprinkle the topping over the fruit.
5. Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let cool slightly before serving. Serve warm or at room temperature.