Making pie with stone fruit is always a good idea, but I tend to prefer a fruit crisp over most fruit pies. This classic peach crisp is a delicious blend of from-scratch filling and sweet and crumbly topping. You know how canned peaches somehow taste even more like peaches than eating the fruit fresh? That’s what this filling tastes like — fresh and strongly-peachy.
Whole Wheat Classic Peach Crisp
A whole wheat version of this easy crisp, with classic peach flavor.
I left the skins on my peaches and it was great!
- 5 peaches, sliced
- 50 gm white granulated sugar
- 2 Tbsp freshly-milled soft white or hard white wheat flour – 1 tsp apple cider vinegar
- 1/2 tsp vanilla
- dash of salt
- dash of cinnamon CRUMB TOPPING:
- 80 gm freshly-milled soft white or hard white wheat flour (I used a blend of about half and half of each)
- 45 gm old fashioned oats
- 100 gm brown sugar
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- dash of nutmeg
- dash of salt
- 75 gm cold unsalted butter, diced into small chunks
- In a medium bowl, toss the sliced peaches with the 50 gm of white sugar. Sit for 15–20 min.
- While you wait for the peaches to be ready, make the crumb topping. Stir together everything except the butter. Then cut in the butter with a pastry blender or fork until small crumbs are formed.
- Preheat oven to 380° F.
- Drain the peaches, measuring out the juice and saving 3–4 tbsp for adding later. Put the peaches in a large bowl. In a small bowl, mix together the juice, 2 tbsp flour, apple cider vinegar, vanilla, salt, and cinnamon.
- Pour the liquid mixture over the peaches and combine gently. Pour this filling into an 8×8″ baking dish (you don’t need to spray with nonstick spray).
- Sprinkle the crumb topping on top of the filling. Bake for 30 min. Then turn the oven down to 350° for about 15 more min. until the top is set and slightly browned.
- Remove from oven and cool until it’s set enough to serve, around 20-60 min. You can serve with ice cream but it’s delicious on its own!