Ginger Peach Crisp

Ginger Peach Crisp

Ginger Peach Crisp

Ginger Peach Crisp

I walked into the grocery store yesterday and the produce department is filled with delicious fresh fruits. I was particularly drawn to a beautiful display of tree-ripened peaches. They were large, plump and have a wonderful aroma. Not sure what I would bake with them, I knew I had to take some home!

After reviewing all my options, I decided to have a try at Peach Crisp. I know that ginger is a wonderful taste with peaches, so I thought I would add some ginger to the peach compote mix. Rather than using refined sugar, I opted once again to make my compote with maple syrup! Worked wonderfully and make a nice thick syrup.

Trying to keep it simple, I made my Ginger Peach Crisp in a dutch oven, thinking I would use this pan after making the compote as my baking dish as well! Less dishes is always welcome in my home.

After a low-heat boil, I started making my topping. I combined in a food processor almond flour, maple syrup, cinnamon and butter. After a nice past was created in the processor and the butter was completely incorporated, I scraped the mixture into a large bowl and stirred in my oatmeal creating a rich and thick crumb to place atop the peaches.

This was easy and only took about 30 minutes in total to get into the oven. The longest portion of my time was peeling and cutting the fresh peaches. This recipe would be great with apples or blackberries.

Enjoy the bake!

Ginger Peach Crisp

6 large peaches – peeled and sliced

1/2 cup maple syrup

1/4 cup water

1/2 tbs vanilla bean extract

1 tbs cinnamon

1 tsp ground ginger

1 cup almond flour

1 tsp cinnamon

1 stick of butter – cold and sliced into pieces

1/2 cup maple syrup

1 tsp vanilla

3 cups whole oats

1/8 cup coconut palm sugar

Place the peeled and sliced peaches in a dutch over or large pan along with the maple syrup, water and vanilla. I added a small amount of corn starch to help thicken, but this could be eliminated.

Over low-heat, reduce down liquid until it becomes thick and the peaches are slightly softened. Stirring occasionally.

Once the peaches have been thickened. Turn off heat and let cool while you make the crisp topping.

In a food process with the “s” attachment. Pour in your almond flour, cinnamon, vanilla and maple syrup. Pulse on high until the mixture is combined and a thick paste is created.

Measure your oats into a large bowl and then add the almond flour mixture. Combine with a large spatula. I used 1/8 Coconut Palm Sugar to finish the mixture. Crumble overtop the peaches and bake at 350 degrees for 35-40 minutes or until crisp is slightly browned.

Let cool on a wire rack and serve with non-fat greek vanilla yogurt! Super delicious.

Enjoy the bake!

Trace

Nutrition Facts
Servings: 12
Amount per serving
Calories 266
% Daily Value*
Total Fat 10.3g 13%
Saturated Fat 5.2g 26%
Cholesterol 20mg 7%
Sodium 67mg 3%
Total Carbohydrate 40.9g 15%
Dietary Fiber 3.4g 12%
Total Sugars 23.4g
Protein 3.8g
Vitamin D 5mcg 27%
Calcium 36mg 3%
Iron 1mg 8%
Potassium 230mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 

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