This peach crisp recipe is seriously nostalgic, with a crumbly topping and a hint of basil in the tangy peach filling. Delightful!
‘Tis the season for peaches, and my is it glorious! Ripe, juicy peaches are some of Alex and my favorite fruits: perhaps just after the sweet bite of a local strawberry. So this season we’re making all sorts of peach goodness, from peach cobbler to peach sangria. And we already have the best peach pie ever, my mom’s recipe, so it’s hard to compete. But what about a good old fashioned peach crisp? We decided it was high time that we needed a recipe. And this one came out so good, we can’t wait to get more peaches so we can make it again. Scroll down for this stellar peach crisp!
This peach crisp so satisfying: the filling perfectly highlights ripe peaches, scented with a hint of peppery basil. And the topping is delightfully crunchy, featuring oats and almond flour. It can also be easily made vegan, plant based or dairy free by using coconut oil instead of butter! We’ve made it both ways and it’s excellent either way.
A note on sweetener
In terms of the sugar used in this peach crisp, Alex and I often use maple syrup in our desserts to have no refined sugar. We have found that in the case of a crumble, it can make the topping softer and more cakey. If you’d like to use maple sugar, you can definitely do so! It also is a bit gentler of a flavor. But for this peach crisp, we decided to use straight up sugar in order to keep the crumble topping on the crispy side. You could also use coconut sugar to achieve the same effect. Feel free to use whatever sweetener you like — and let us know what you try in the comments below!
- 5 cups cubed ripe peaches (about5 to6 peaches)
- 3 tablespoons chopped fresh basil
- 1/2 tablespoon lemon juice
- 3/4 cup sugar, divided*
- 2 tablespoons cornstarch
- 1 tablespoon vanilla
- 1 cup old fashioned oats
- 3/4 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 5 tablespoons butter or coconut oil
- Preheat the oven to 350 degrees Fahrenheit.
- Make the filling: Peel the peaches and dice them. In a medium bowl, mix them with 6 tablespoons sugar, and the basil, lemon juice, cornstarch and vanilla.
- Make the topping: In a medium bowl, mix together the oats, almond flour, cinnamon, kosher salt, and the remaining 6 tablespoons sugar. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. (If using coconut oil, it can be room temperature; use the same method to add it.)
- Pour the filling into a round 9-inch pie pan (or 9 x 9 inch pan). Pour the crumble on top and smooth it into an even layer with your fingers.
- Bake for 45 to 50 minutes until the top is evenly lightly browned and the filling is bubbly. Cool to room temperature before serving (at least 1 hour). You can leave out your crisp on the counter for up to 1 day (covered, at night) so the topping can stay crunchy. After 1 day, refrigerate any leftovers.
*If you’d like, you can substitute the same amount of maple syrup or agave syrup for the sugar: the crumble topping will be softer and cakier.
You can read full article and recipes here : https://www.acouplecooks.com/peach-crisp-with-basil/