Ingredients

The following ingredients have 4 Servings
  • 2 1/2 pounds peaches (about 6-7 medium)
  • 1/4 cup honey
  • 3  tablespoons all-purpose flour
  • 1 teaspoon lemon zest (from about 1 medium lemon)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 cup unsalted butter
  • 1/4 cup light extra virgin olive oil (or coconut oil)
  • 1/3 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 cup rolled oats
  • 1 cup white whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup raw sliced almonds (optional (you can also use roughly chopped pecans or walnuts))
  • Vanilla or plain nonfat Greek yogurt (or vanilla ice cream or frozen yogurt, or whip cream, for serving)

Instruction

  • Place rack in the center of the oven and preheat to 375 degrees F. Lightly coat a 9x9-inch casserole dish with nonstick spray.
  • To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
  • With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
  • With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
  • Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
  • Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
  • Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
  • Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.