Simple Peach Almond Crisp

If you live in Michigan, it is officially peach season!!!

And I’m assuming that in many areas across the country, you have seen bushels of peaches at farmer’s markets, road-side stands, or {at the very least} a significant price drop in the cost of peaches at the store!

Last week, I mentioned that my mom and I canned nearly 3-dozen quarts of peaches. It took us one morning and part of the afternoon to finish… but now we have enough jars of of fresh, sweet, juicy, way-better-than-store-bought peaches that will easily last us a year or more.

And even though we can most of the peaches, we always save enough to make peach pie, peach cobbler, peach crisp… or just to eat.

I’m not a picky eater, so I’ll eat almost any form of peaches — especially if it’s a dessert! However, if I had to pick a favorite, it would be peach crisp. Peach pie and peach cobbler are close behind, but there is just something about that really crunchy, crispy topping that makes me choose the crisp every time.

Plus, I have a super simple recipe for the most delicious Peach Almond Crisp…

It’s nearly impossible to mess this one up — I promise! You can mix and match different spices to fit your tastes; you can add a little more or less sugar depending on how sweet you like your desserts; you can omit the almonds if you are trying to save money or if you have a nut allergy; and as with all my recipes, you can most certainly double this to make a larger portion!!

 

INGREDIETNS:

{print recipe}

For the peach filling:

• 6-8 cups sliced peaches {I always use fresh, but frozen work too as long as they are thawed}
• 1/4 c. flour
• 1/4 c. granulated sugar {if you like it really sweet, you’ll probably want to use more}
• 1/2 t. cinnamon
• 1/4 t. nutmeg
• 1/4 t. ginger

For the crisp:

• 1/2 c. brown sugar
• 1/2 c. sliced, slivered, or chopped almonds {just add extra oats if you don’t want to use almonds}
• 1/2 c. oats {I’ve used quick oats and traditional oats — both work fine}
• 1/2 c. flour
• 1/2 c. COLD butter or margarine

DIRECTIONS:

For the filling:

• Wash, peal, and slice peaches. Then dump them into an ungreased baking dish {I use a 2 1/2 quart Corningware dish}
• In a small bowl, mix flour, sugar and spices together; pour over peaches and stir until all peaches are coated

You’ll notice this is very similar to most pie recipes — so feel free to use your favorite fruit filling and then continue with the crisp topping. 

For the crisp:

• In a medium bowl, mix all dry ingredients
• Divide butter into several small chunks and “cut” into the dry mixture with a pastry blender, 2 knives, or with your hands
• The mixture should become “clumpy” and crumbly with the butter evenly distributed
• Sprinkle mixture evenly over peaches in baking pan
• Bake at 400*F for 30-35 minutes or until peaches are bubbly and the crisp is golden brown

 

It should look something like this when you take it out of the oven — doesn’t it just scream “Fall is coming!”

 

Wait until it cools a bit {if you can resist} and then serve it in bowls with vanilla ice cream or whipped cream.

See, I told you it was SO SIMPLE!!!  

This is by far, my favorite recipe for peaches…

What are your favorite ways to use this delicious fruit?

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