Peach Crisp is a delicious dessert to make using the end of summer peaches which may not be as sweet as they were earlier in the season.
If you grill them or make a peach crisp you will have a dessert that is the perfect ending to the sweet days of summer.
A fruit crisp can help satisfy the sweet cravings without dipping into the bag of candy.
I have been trying to substitute alternative sugars for refined sugar whenever possible and this peach crisp is the perfect foil to do this.
I decided to make my peach crisp in individual ramekins, it helps with portion control. Not only that, but it makes a great dessert for guests.
You can use any fruit you like; whatever you have that is starting to over-ripen; or use frozen fruit. I used peaches that were starting to soften which also made for a shorter bake time than if they were not ripe.
All you need is the fruit, butter, sugar (use alternative sugars such as coconut sugar or organic real maple syrup (not the commercial varieties)), flour, oats, nuts and ramekins or use an 8×8 baking dish.
- 4 peaches, peeled & sliced
- 4 TBLS.brown sugar (or coconut sugar*)
- 1 1/2 tsp.cinnamon
- 4 tsp.butter
- 1/3 cup quick cooking oats
- 1/3 cup walnuts, chopped
- 1/4-1/ 3 cup white whole wheat flour (or any flour you prefer)
- 3 TBLS. brown sugar (or coconut sugar)
- 4 to 6 TBLS. butter, softened
- Preheat oven to 350 degrees. Butter the ramekins and set aside.
- Add the sliced peaches to the buttered ramekins and divide the sugar, cinnamon and butter among the 4 ramekins and stir into the peaches.
For toppings you can use a scoop of vanilla ice cream, frozen yogurt, or for lunch add plain Greek yogurt. If you are splurging add some whipped cream.