This homemade peach crisp is so easy to make and tastes absolutely delicious! Try it today!
I like to feed my kids healthy, with a few exceptions for birthday parties and vacations. Eating healthy doesn’t mean we eat disgusting food or that we don’t eat dessert. In fact, we eat wholesome meals loaded with nutrition that are delicious, and we get our fair share of sweets. This homemade peach crisp with honey, cinnamon, and a hint of orange makes a perfect dessert or snack, and it’s so easy to throw together!
Believe it or not, I took the kids peach picking at our local post office; perks of living in a small town! Because nothing is better than fresh fruit straight from the tree, we got carried away. It’s always fun to harvest the fruit, but getting home with bags and bags of peaches can be quite overwhelming.
The kids indulged in peaches, and I decided to make a peach crisp. The ending dish was amazing, and I am excited to share the recipe with you.
PERFECT SUMMER DESSERT
School is back in session, but it’s still August, and I’m in full-blown summer mode. I love the cooler weather fall brings, but I dread winter, so I am not rushing summer to end. You can still find us swimming in the creek and running through the sprinkler. Fresh peach crisp with a scoop of vanilla ice-cream screams summer to me, and we will enjoy this until pumpkin season. Our other favorite summer dessert is my homemade popsicles.
PRESERVING PEACHES THE EASY WAY
When I said we got carried away, I meant it. And when I said it was overwhelming to come home with bags of peaches, I really meant it! No way could we eat all these peaches before they went bad, so I had to find an easy, quick way to preserve them.
Peach jelly sweetened with honey would have been amazing, but I didn’t have that kind of time, and I wanted to get the job done.
First, I peeled all the peaches. To peel peaches: Boil water on the stove in a large saucepan and soak peaches in the boiling water for 20 seconds. Immediately, put the peaches in an ice bath to cool. Take them out of the cold water and the peel will come off easily. I did about 10 peaches at a time.
Second, I sliced the peaches and put them in a freezer-safe ziplock bag. You can freeze the peaches on a cookie sheet before putting them in a bag so they don’t stick together as much, but I skipped this step. By not overflowing the bags, they will lay flat in the freezer and prevent them from sticking together as bad. I fill my bags half full, squeeze the air out and seal it shut.
Third, I freeze the peaches. Once they are frozen, they are great for smoothies or throwing a handful into oatmeal. You can use frozen peaches in this recipe and other peach recipes too!
HOMEMADE PEACH CRISP
FILLING
2 tablespoons butter or coconut oil if dairy-free
4 cups peeled sliced peaches
1 teaspoon ground cinnamon
1 teaspoon orange or tangerine zest
2 tablespoons honey
1 tablespoon arrowroot powder
TOPPING
4 cups of organic oatmeal
1/2 cup honey
1/2 cup melted coconut oil
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
dash of salt
HOMEMADE PEACH CRISP INSTRUCTIONS
FILLING
Preheat the oven to 300 degrees. Preheat a cast-iron skillet over medium heat, then add butter.
Once butter is melted, add peaches.
Add the cinnamon, orange zest, honey, and arrowroot powder, and give it a good stir so the peaches are coated.
Simmer on the stove until hot and bubbly.
While the peach mixture is simmering, add oatmeal, honey, coconut oil, pecans, cinnamon, and salt to a large mixing bowl and stir until well incorporated.
Pour the topping over the peach mixture and spread it out evenly.
Bake at 300 degrees for 20-25 minutes or until topping is golden brown.
Serve plain or with a scoop of vanilla ice-cream. It makes a delicious sweet dessert or snack.
HOW TO COOK IN A CAST-IRON SKILLET
Cast-iron is my favorite cookware and I use it for almost all my dishes. They are old-fashioned but a kitchen must-have in my opinion. It’s heavy-duty, non-stick, and it distributes heat evenly. When I first got married, I had all stainless steel, with the exception of one non-stick skillet for pancakes and eggs. I was able to throw that non-stick skillet out and replace it with cast iron.
The key to cooking with cast iron is preheating a well-seasoned skillet.
Before putting food in your skillet, make sure it’s piping hot. I test it by dropping some water on it, and if it sizzles, I know it’s ready for use. By doing this, your cast iron skillet will be non-stick and a breeze to clean.
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