Fresh Peach Crisp

So this is the time of year where the air is warm and all the fruits start to sing!

The farmers market is bursting at the seams with bountiful locally grown produce.

‘Tis my favorite time of year.

It’s also the time of year to make peach crisp. It’s just bursting with Spring. If a dessert can even do that? This one totally can.

It’s not overly sweet and has the perfect crunchy top.

I even have it for breakfast on occasion. It’s that. dang. good.

If you wanted it to be even better, you could serve it with a scoop of fresh made ice cream.
But you may fall into peach heaven and not come back for the rest of the day….or at least until there is no more peach crisp.

Disclosure: Do NOT make this when you have dinner guests…they will leave none for you!

PEACH CRISP:

– 5 peaches peeled and sliced
– 2 tbs sucanat or rapadura
– 1 tbs lemon juice

Topping:
-2/3 cup sprouted flour
-1 cup rolled oats
-2/3 cup sucanat or rapadura
-1/3 cup pecans
-8 tbs butter
-pinch of sea salt
-2 tbs cold water

Preheat oven to 350 degrees.
Drop peaches in boiling water for 1 minute to loosen skins. They will peel right off.
In baking dish combine peaches, 2 tbs rapadura and lemon juice.

 
To make topping, combine remaining ingredients in food processor except butter and cold water. Pulse until combined.

Next, add butter chopped into pieces

Pulse until crumbly and add water if mixture still looks dry. It should stick together when squeezed.

Pour topping over peaches and bake at 350 degrees for 25-30 minutes.

Serve warm.