SUMMER PEACH CRISP {LOW SUGAR}
This easy peach crisp lets the natural sweetness of sun-ripened, summer peaches take center stage. While peach pie may be a classic for summer cookouts, a peach crisp is so much easier to make and equally delicious. It’s summer, after all, so let’s agree to keep things simple and make more time to get outside to enjoy those long summer days with friends and family. And I promise, those gatherings will be greatly enhanced with a delicious fruit crisp to draw everyone around the table.
With freshly picked, height-of-the-season peaches, there’s not much sugar you need to add to improve their flavor. They’re juicy and delicious just as they are. I toss the peaches with cinnamon, a splash of lemon juice, and just a touch of sugar (but not too much). A little cornstarch ensures the fruit filling stays together and isn’t too watery.
A classic crisp is packed with added sugar, particularly in the topping. So instead, I loaded up this topping with toasty pecans, oats, nutmeg, and cinnamon to get that classic crisp topping with half the sugar of a typical recipe.
SUMMER PEACH CRISP
Serves 10
Filling
3lbs peaches, peeled, cored and sliced into 1/4″ wedges
1 tablespoon sugar
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon unsalted butter, melted
Topping
1/2 cup all purpose flour
1/2 cup chopped pecans
1/2 cup rolled oats
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1. Heat the oven to 350ºF. Grease the bottom and sides of a 13 by 9-inch baking dish.
2. To make the filling: Place the peaches in a large mixing bowl. Combine the sugar, cornstarch, cinnamon, and salt in a small bowl and sprinkle over the peaches. Drizzle with the lemon juice and melted butter then toss to coat evenly.
3. To make the topping: Place the flour, pecans, oats, sugar, cinnamon, nutmeg, and salt in a food processor and pulse until the nuts and oats are finely chopped, about 30 seconds. Add the melted butter and pulse until clumpy, about 30 seconds more.
4. Pour the peaches evenly into the prepared baking pan, then sprinkle the topping over. Bake until the topping is golden brown and the peaches are tender when pierced with a fork, about 45 minutes. Serve warm, with a drizzle of heavy cream if you choose.
Nutrition Information (1 serving, about 3oz):
Calories: 198 | Added sugar: 1½ teaspoons or 6g | Carbohydrates: 21g | Sodium: 176mg | Saturated fats: 23% of calories or 5g | Fiber: 2g | Protein: 2g
- 3lbs peaches, peeled, cored and sliced into ¼" wedges
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon unsalted butter, melted
- ½ cup all purpose flour
- ½ cup chopped pecans
- ½ cup rolled oats
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- Heat the oven to 350ºF. Grease the bottom and sides of a 13 by 9-inch baking dish.
- To make the filling: Place the peaches in a large mixing bowl. Combine the sugar, cornstarch, cinnamon, and salt in a small bowl and sprinkle over the peaches. Drizzle with the lemon juice and melted butter then toss to coat evenly.
- To make the topping: Place the flour, pecans, oats, sugar, cinnamon, nutmeg, and salt in a food processor and pulse until the nuts and oats are finely chopped, about 30 seconds. Add the melted butter and pulse until clumpy, about 30 seconds more.
- Pour the peaches evenly into the prepared baking pan, then sprinkle the topping over. Bake until the topping is golden brown and the peaches are tender when pierced with a fork, about 45 minutes. Serve warm, with a drizzle of heavy cream if you choose.
