Yasss! Peaches are in season now. I just want to gobble them up. My family loves them, too. I have childhood memories of eating whole peaches and just letting the juice drip down my chin. It was sheer heaven.
For this month’s Recipe Redux, we are celebrating stone fruit. Peaches are a stone fruit with a big ol’ pit in the center.
I love peaches all by themselves, but there’s so many ways to enjoy peaches. Toss them sliced or diced into salads, wraps, grilled cheese sandwiches, grilled over chicken breast or fish or baked into cakes, cookies, cobblers and crisps. Peaches add natural sweetness to any dish – and they offer fiber, potassium, vitamin C and phytonutrients, such as antioxidants, that do your body good!
The best part about peaches is that you do not have to add a lot of sugar to make them taste great. When you heat peaches – whether baking, sautéing or grilling, the sugars in the fruit naturally caramelize hitting your tongue with a super sweet taste. Therefore, I am not adding a lot of extra sugar to this crisp.
Just slice your peaches thinly and lay them in a sprayed oven-safe pie dish. Next, concoct your oat mixture to place over the peaches. It’s super simple: raw oats, ground flaxseed, almonds, garam masala spice (or you can use cinnamon), agave nectar, butter and a pinch of sea salt.
Don’t be afraid to get your hands dirty. Once all of the ingredients are in the bowl, I use my fingers to gently work them all together until combined. Instead of flour (and to add a bit more fiber and healthy fats), I use ground flaxseed in the mixture. Plus, a hint more sweetness with agave nectar adds a subtle difference to the flavor.
Once you’ve topped this whole thing, it’s ready to bake. That’s it. In no time, you’ll have the aroma of fresh peaches permeating your senses. Delicious anticipation. . .
Serves 6 (1 cup each)
3 medium peaches, rinsed and thinly sliced
1 cup raw oats
1 tsp ground garam masala spice blend (coriander, black pepper, cumin, cardamom, and cinnamon)
1/4 cup ground flaxseed
1/4 cup raw almonds, coarsely chopped
1 Tablespoon agave nectar
A pinch of sea salt
1 Tablespoon cold unsalted butter
Preheat oven to 400 degrees F.
Place sliced peaches in a sprayed or greased oven-safe pie dish covering the whole surface.
In a medium bowl, add oats, garam masala, flaxseed, almonds, agave nectar and salt. Mix together until combined. Add the butter and work in with a butter knife or pastry blender, gently work the butter into the mixture. Once the butter is blended in, you can use your fingers to gently knead it together to finalize the mixing process.
Sprinkle the oat mixture over the peaches and spread out to cover the whole surface. Place the pie dish in the oven to bake for 20 minutes. Add a few drops of water around the sides of the dish, if there’s not enough liquid from the peaches. Put back in for 20 more minutes, covered.
Remove from the oven when it’s crispy and the oats are browned and peach juice is bubbling. Spoon into individual dishes and serve with a dollop of vanilla ice cream or frozen yogurt, if desired.
Enjoy eating simply,