Peach 🍑 Season Is Still Here!
I was overly ambitious when I bought a basket of end of season peaches. “What am I going to do with all these peaches?” Peach Crisp sounded good to me. An easy, light dessert. When I ran out of ramekins, I used small mason jars. Store these delectable delights in your freezer for 6 months. A healthy, freezer dessert: re-bakes at 350F for 15 minutes.
Peach Crisp ~LESS SUGAR Mo' BETTER
For the Filling:
3 ½ lbs semi-ripe peaches, peeled and sliced into 3/4 inch wedges
2 tablespoons truvia sugar [ substitute: I used sweet concord grapes about 5 or 6 per ramekin ]
1 ½ tsp cornstarch
½ orange zest + 4-6 tsp juice
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp Kosher salt
2 tbsp gluten free flour (to bind)
For the Topping:
¾ cup gluten free flour
1¾ cup old fashioned rolled oats -gluten free [grind ½ cups of the oats to powder]
2 tablespoons sugar -truvia
½ cup packed brown sugar -gluten free
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cardamon
⅛ tsp ground nutmeg
¼ tsp Kosher salt
1 tablespoon lightly ground flax seed – in mortor
2 tsp vanilla extract
6 tablespoons of chilled salted butter, cut into cubes
½ cup nuts: walnuts, pecans, or sliced almonds
1. Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.
2. Gently toss peaches and trivia together in a bowl. Let sit for about 45 minutes. Lightly stir to allow maceration.
3. Meanwhile, make the Topping: In a large bowl, combine flour, oats, truvia, brown sugar, and all spices. Whisk to combine. Drizzle vanilla extract over the top and stir to combine. Add cold butter pieces and use pastry cutter to gently work it into a crumbly mixture. Gently stir in the nuts.
4. Scatter topping into a single layer on lined baking sheet. Bake on middle rack until dry, slightly browned and firm, 8-10 minutes. Gently toss halfway through baking.(Like making granola.)
5. Lightly mix filling ingredients to the peaches and place in ramekins. Pile high as fruit shrinks in baking. Add crispy, warm topping and place in 375F oven for approximately 40 minutes. Check and turn ramekins. NOTE: To prevent the topping from browning quickly rest a “tin foil tent” on top of the ramekins until the peaches start to bubble. Remove tent. Then allow to brown further if needed. For the first time baking, watch your baking/oven.
No ramekins? Use small mason jars. You can lid them and pop in the freezer for several months. Make extra topping for another bake. Measure separately and omit butter and toasting. 🍑 🍎 🍒 I bought peaches and my favorite concord grapes the same day. I decided to use the grapes as a sweetener for the filling. Once I forgot the truvia for the topping and it was still delicious! ❄️
What Is The Difference Between Peach Cobbler And Peach Crisp?
Both are fruit desserts made in a baking pan. They have a layer of baked fruit, a sweet baked topping, with no bottom crust. The difference between a cobbler and a crisp is the type of topping they have. A cobbler has a cake like or biscuit style topping while a crisp has more of a streusel type of topping.
Best Oatmeal For The Job:
Use instant oats or rolled, not steel-cut! Instant oats will cook up faster, giving you the perfect topping texture. Rolled oats are slightly raw even after an hour of cooking. If you’re not familiar with the differences, here’s an article that details them.
Peach Crisp Made With Almond Flour
Apples, blueberries, currents, dried cranberries and blackberries pair well making peach crisp.
Brown sugar is Gluten Free
I still like brown sugar only in a fruit crisp recipe. I grew up on apple crisp and “brown sugar”. Once I made it without brown sugar. ☹️ It was not the same taste. Adding molasses to white sugar makes it brown. Brown sugar nutrition facts gives it an advantage over regular refined white sugar. Brown sugar is high in minerals like calcium, iron, magnesium, and phosphorus. No nutritional value.
Homage To Paul Prudhomme!
My inspiration and a deserved homage is to Paul Prudhomme. A true magician in the kitchen. He said, “Spices in the filling should be also added to the crust“. PAUL made peach pie [before Food Network]. This video is gone now. But, I did have dinner at K-Paul Louisiana Kitchen when he was spreading his magic in his kitchen in New Orleans. A kind, charismatic chef.
Hail to you PAUL Prudhomme!
Watch Paul Prudhomme’s video on spices and pie crust!