One of the best ways to enjoy a ripe summer peach is in this delicious peach crisp with a nutty crumble. Best served with vanilla ice cream or fresh whipped cream!
- 6 Large Peaches, ripe, peeled, and sliced Slice into medium cuts
- 1 tsp Vanilla Flavor
- 1 tbsp Fresh lemon juice
- 1.5 tbsp Corn Starch
- 1/4 cup Coconut sugar date sugar or brown sugar are great substitutes
- 1/2 tsp Ground Cinnamon
- 1/2 cup Pecans, chopped
- 1/2 cup Rolled oats use gluten-free if necessary
- 1/2 cup All purpose flour use almond or oat flour if necessary
- 1 tsp Ground cinnamon
- 1/3 cup Coconut Sugar
- 1/2 cup Coconut oil, melted
- 1 tsp Vanilla Flavoring
Add the peaches to a 9 by 13 baking dish that has been prepped with nonstick spray.
Add the sugar, corn starch, cinnamon, vanilla, and lemon juice to the peaches. Stir all together and spread evenly in the baking pan.
In a bowl, mix together all the toppings for the crumble really well. Top the peaches evenly with the crumble.
Bake in a 350 F oven for 45 minutes. Peaches should be tender and topping nice and crunchy. Allow the crisp to cool for 10-15 minutes before serving with ice cream!
You must use RIPE peaches or else it will not tenderize in time and not be as tasty. Also, ripe peaches are naturally sweeter which works in this recipe as there isn't as much sugar as other recipes.
You can use walnuts or almonds in place of pecans but pecans offer the best taste!