This crisp is a much healthier choice for an occasional summer dessert. Instead of a store-bought pie, opt for a homemade crisp with fresh, seasonal peaches. This version does have added sugar, but it is much less added sugar than traditional and store-bought pies. The crunchy topping includes oats and whole-wheat pastry flour, which ups the whole grains.
Nutrition Information (per serving)
Calories: 260, Protein: 4.1 grams, Fat: 11.9 grams, Carbs: 38.1 grams, Sugar: 25 grams
Recipe and photo by Jenna Braddock, R.D.N, of Make Healthy Easy
Makes 8 servings
- 8 ripe peaches, cored and sliced
- 1 cup brown sugar, divided
- Seeds from one vanilla bean or 2 tsp vanilla extract
- 1 Tbsp corn starch
- 6 Tbsp butter
- 1 cup old-fashioned oats
- 1/2 cup whole wheat pastry flour
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans
How to make it
Preheat oven to 375 degrees F.
Spray a 9x13 pan with nonstick cooking spray or rub with butter or coconut oil. In a large mixing bowl, combine peaches, vanilla beans or extract, ½ cup brown sugar and corn starch. Mix well to coat peaches. Pour in 9x13 pan.
In a small mixing bowl, combine butter, coconut oil, oats, ½ cup brown sugar, flour, cinnamon, and pecans. Use a fork or your fingers to press the ingredients together and mix in the butter and oil. Continue mixing until fats are incorporated throughout dry ingredients and mix is crumbly. Sprinkle oat mixture on top of peaches to cover. Bake for 30-40 minutes, until topping is golden brown and peaches are tender when pierced with a fork.
Remove from oven and let rest for about 10 minutes. Serve warm and with vanilla frozen yogurt or ice cream if desired.