This peach crisp highlights the natural sweetness of the fruit while using less added sugar. Oats add a satisfying crunch along with fiber. Pair it with yogurt in the morning for added protein and fullness, or enjoy it after a meal.
Prep Time:
15 min.
Bake Time:
35 min.
Servings:
8-10
Ingredients
For the filling
- 3 cans of peaches,
- drained
- 1/4th cup brown sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ½ tsp pure vanilla extract
For the topping:
- 1 cup oats
- ¼ cup AP or oat flour
- ¼ cup brown sugar
- 1-2 tsp cinnamon
- ¼ cup cold unsalted butter, cut into small cubes
Preparation
- Preheat oven to 350°F. Lightly spray an 8×8-inch baking dish.
- Add peaches, lemon juice, vanilla, cinnamon, cornstarch, and brown sugar to the baking dish. Stir to combine.
- In a bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Using clean hands, gently pinch and rub the butter into the oat mixture until crumbly. Sprinkle the oat mixture evenly over the peaches.
- Bake for 30–35 minutes, or until the peaches are bubbling and the topping is lightly golden.
Store leftovers in an airtight container – keep in the fridge for up to 4 days.
