True story: this crisp was impossible to photograph.
In a perfect world, I would have had cute little ramekins to bake these in, but alas, I did not. And with no time to make a trip to quite possibly one of my favorite stores on the planet, Bed Bath & Beyond, I was stuck making them in my muffin tin. Take into account the fact that these photos were taken with my trusty iPhone, and that I still have so much to learn when it comes to photography and editing, and you get this hot mess of a dessert. Thus, I begin my begging of you, please don’t let these pictures deter you from making this white peach crisp!
This crisp was utter perfection. It’s perfectly melty, gooey, warm, and yep, you guessed it, crispy. The secret is roasting the peaches prior to baking up the crisp. It brings out so much of their natural sweetness that barely any added sweetener is necessary. Even better, the recipe makes you two adorable crisps so both can be gobbled up in no time at all. It’s also easily adapted to be gluten free. So, I implore you, use what peaches you have left this season and make this crisp. I promise it’s
five thousand ten million times more appetizing than it looks!
|Roasted White Peach Crisp for Two||
For the filling:
- 1 large white peach
- 1 tsp sweetener of choice (I used Swerve)
- 1/2 tsp cornstarch
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- pinch ground ginger
For the topping:
- 2 tbsp old fashioned oats (use gluten free oats to make this crisp gluten free)
- 1 tbsp almond flour
- 1/2 tbsp brown sugar
- 1 tbsp cold butter, chopped into pieces
- 4 large unsalted walnuts, broken into small pieces
- pinch ground cinnamon
- pinch sea salt
- Preheat oven to 400 degrees F. Slice peach and roast on baking sheet for 20 minutes, flipping peach slices over at the halfway point. Remove from oven and combine with sweetener, corn starch, vanilla extract, cinnamon, and ginger.
- Turn oven down to 375 degrees F.
- Using your food processor, combine all topping ingredients except walnuts. Once mixture is just combined, fold in walnut pieces.
- Grease two sections of muffin tin or two ramekins and distribute peach filling evenly between the two. Distribute topping evenly over the filling.
- Bake at 375 for 15 minutes until crisp topping is light brown.
Time to roast peaches is included in prep time.
Recipe adapted from The Kitchn.