As a recovering sugarholic, I’m always brainstorming about ways to make delicious treats healthier… while maintaining their delicious status. While I was wandering around at a local peach festival a few weeks ago, it occurred to me that I hadn’t yet created my version of a healthy peach crisp. *gasp!*
Something needed to be done. And pronto.
So, I brought my basket of peaches into the kitchen and thought about what my favourite part of a good peach crisp is (besides, of course, the peaches themselves). And what is my favourite part? Well, the crisp of course! I have to thank my fiancé, Miguel, too, because as I was pouring out the oats, he said, “More!” rather fiercely.
And now to you, he says: “You’re welcome.”
Now, it must be pointed out that peaches are numero 4 on the Dirty Dozen 2016 list (as determined by the Environmental Working Group each year). This means that they have a high concentration of pesticides – chemicals that can wreak havoc in our bodies and on our health. Therefore, I usually look for the organic option when buying them. However, I also love buying from and supporting local farms – such as those at our recent peach festival. It’s great if you can chat with the farmers or workers themselves to see how they grow their produce… there are some that don’t use harmful pesticides and other chemicals but simply haven’t gone through the steps to become certified organic.
While it is important to choose the organic option where possible for at least the Dirty Dozen produce items, I don’t believe we need to be fanatical. As long as we make the best choice as often as possible, we shouldn’t worry about those other times.
I put together a short little video to explain why I chose the ingredients I did… and what makes them the better option:
And, here is the easy-peasy recipe:
Peach Crisp
6 cups sliced peaches, skins removed (about 8-10 large)
2 tsp cinnamon, divided in half
2 cups large flake oats
1.5 cups almond flour
1 cup sucanat
1/2 cup maple syrup
1 cup butter, softened
Preheat oven to 375°F. Put sliced peaches into ungreased 8.5 x 11 baking dish. Pour 1 tsp cinnamon on top and stir to coat.
In a large mixing bowl, stir together oats, flour, sucanat, 1 tsp cinnamon, and maple syrup.
Using your hands, break the butter up into smallish pieces, add to mixture, and combine together.
Pour mixture on top of peaches and bake for 25-35 minutes, until golden and bubbly (I usually do mine for the full 35 minutes).
Once removed from oven, let cool for at least 10 minutes.
Dig in!