Have you had a peach lately?! If not, get your hands on one ASAP. They are to die for and I can’t even get started talking about the cherries. I swear winter makes me forget summer fruit exists and then it appears again and I want to eat it for breakfast, lunch and dinner. I curently try to avoid the grocery store because I tend to go a bit crazy buying every fruit in sight. It doesn’t help that almost all of it is on sale right now too. The minute I devoured my first peach of the summer, I was left longing for peach crisp. I don’t even know why, considering a peach on its own is absolute perfection, but I guess the more ways I can add peaches to my diet right now the better.
I browsed crisp recipes for about a week and kept trying to resist. As much as I wanted it, I just wasn’t feeling all the butter and sugar in the summer heat. I finally came across a breakfast apricot crisp in my Smitten Kitchen cookbook and knew I wanted to make a similar healthified version with peaches. With ingredients like whole wheat flour, oats and almonds, this is a dessert that you can feel good about eating. I am not lying to you when I say that this dish tastes every bit as indulgent as the butter and sugar laden version. It is so so good! Barely anything is added to the peaches, letting the naturally sweet flavor of the fruit shine through. The oat crumble topping on top is perfectly crispy and even contains a bit of heart healthy olive oil.
This reheats very well in the microwave, say for instance you want to enjoy a bowl night after night. Just be sure to add a scoop of non-fat vanilla frozen yogurt. You will not regret it. I can even tell you from experience that a dish of this straight from the fridge topped with greek yogurt for breakfast is perfection. Hey, it’s summer, anything goes. If you are looking to indulge a bit lighter this summer, this is the perfect dish to make this holiday weekend. I will definitely continue to make this crisp all summer long.
Lightened Up Peach Crisp
Yield: one 8×8″ pan
For the fruit:
4-5 ripe peaches
1 1/2 Tbsp. granulated sugar
1 Tbsp. white whole wheat flour
2 pinches nutmeg
For the topping:
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
2 Tbsp. granulated sugar
2 Tbsp. light brown sugar
3/4 cup rolled oats
1/2 cup white whole wheat flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
about a handful of slivered almonds to scatter over the top
Preheat oven to 400 degrees F. Slice peaches into wedges as shown above. Place the peaches right in the baking dish and toss with sugar, nutmeg and flour.
Melt the butter and olive oil in a saucepan. Then stir in both sugars, oats, flour, salt and cinnamon. Sprinkle topping over the fruit and then sprinkle almonds on top. Bake for 15 minutes and then cover with aluminum foil and bake for another 15 minutes.
Source: Adapted from Smitten Kitchen and The Law Student’s Wife