Peach crisp for two
This post was created in partnership with Bob's Red Mill.
Astronomical summer is almost over and I couldn't be happier because it means that 1) my days tolerating long pants/sleeves in 90ºF heat are numbered and 2) Thom will finally stop making fun of me for wearing aforementioned clothing in aforementioned heat. But when it's either that or constantly keeping my pale body slathered in sunscreen, which one do you think I'm going to choose? The one that requires minimal effort on my part or the one that requires me to reapply sunscreen every two hours and then shower it all off at the end of the day because WHAT KIND OF ANIMAL SLEEPS IN THEIR SUNSCREEN?
(There are things in this world that I just can't get behind and going to bed with layers of greasy sunscreen on my skin is one of them. The clown in the oval is also one of them, but you knew that already.)
Anyway, to celebrate the Almost End of the Worst Season of the Year I figured I'd finally bring you the recipe for the peach crisp we've been shoving into our faces since Palisade peaches first started peaking a month ago. We've become this strange breed of dessert snob lately that only likes fresh baked desserts (cookies and yeasted rolls and - now - crisps) so I worked like a mad woman to come up with an easy, two serving crisp recipe that can literally be thrown together in five minutes. Which is a game changer when you want something sweet after dinner but don't want to put in a lot of effort.
Aside from being fresh AF, another thing I've found myself gravitating toward in desserts lately is density. As in, I want (and need) them to be so dense that they could pass as a fourth meal. Which has everything to do with the fact that I've lost 15 pounds since late May* (I've gained 30 in the past two years and some odd months so it's actually not that big of a deal) and I've got a lot of work to do because it took me almost 18 months to gain those 15 pounds that literally fell off over the course of two. So because my see-food approach to weight gain the first time around was.. not the most healthy - I'm taking a different approach this time (in hopes the weight will pack on a little easier) by way of less processed fare/more wholesome foods my body can actually use as fuel to support my muscles.
What exactly does less processed/more wholesome look like? It looks something like this crisp, which is made with Bob's Red Mill oat flour and chia seeds - two hearty and fiber-rich substitutes for all purpose flour and potato starch (which are typically used in crisp recipes). Don't get me wrong, I love me some all purpose flour and potato starch (they are crucial ingredients in a proper vegan chocolate chunk cookie) and I am certainly not trying to paint them as unhealthy, they're just not the first ingredients I'd choose for packing on the pounds because I tried that and it didn't work. But it was, admittedly, a very delicious endeavor. ;)
So here's to less processed/more wholesome for a while. And the peach crisp we can't stop eating. <3
*I'll tell you all about the gastritis that plagued me for years and the NSAID-induced stomach ulcer that landed me in the ER sometime in the not too distant future.. once I get this weight thing straightened out.
Notes: If you don't want to use chia seeds in the filling you can use 1 teaspoon of potato starch or tapioca flour. If you're doing the grain-free thing, replace the oat flour with almond flour and use coconut flakes in place of the rolled oats. The crisp on top is pretty crumbly (the way I like my crisps) so if you'd rather have something that's.. less crumbly.. use 6 tablespoons (80g) oat flour. If you can get your hands on Palisade peaches (AKA The Best Peaches in the World), use them here. Speaking of peaches, if yours are super sweet I'd suggest replacing some of the crumb topping maple syrup with equal amounts of coconut oil (AKA poison) because, as is, one of these crisps packs more sugar than most people should consume in a day. If you want to make this for a small crowd, you can double this recipe and bake it in a 9" square baking pan at 350˚F for 30-35 minutes.
This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).
PEACH CRISP FOR TWO
3 large peaches, pitted and sliced
1 tablespoon (15g) pure maple syrup
Juice of half a lemon, optional (don't use if your peaches are super juicy)
2 teaspoons (9g) Bob's Red Mill chia seeds
Heavy pinch of vanilla bean powder
Pinch of sea salt flakes
1/2 cup (52g) Bob's Red Mill whole grain oat flour
1/2 cup (45g) Bob's Red Mill regular rolled oats
1/2 teaspoon ground cinnamon
Pinch of sea salt flakes
2 tablespoons (24g) unrefined coconut oil, melted (but not hot)
3 tablespoons (45g) pure maple syrup
Preheat oven to 350˚F. Lightly grease two individual pie dishes (or a 6" square baking pan); set aside. Add the peaches to a small mixing bowl and drizzle the maple syrup and lemon juice (if using) over top; toss to combine. Add the chia seeds, vanilla bean powder, and sea salt; toss to combine then set aside.
To make the crumb topping, add the oat flour, rolled oats, cinnamon, and sea salt to a small mixing bowl; mix to combine. Create a well in the center and add the coconut oil and maple syrup, mix with a fork until combined then let set for five or so minutes (the oats need to absorb a bit of the moisture).
To make the crisps, divide the peaches between the prepared pie dishes then divide the crumble on top. Bake at 350˚F for 26-28 minutes then cool on wire rack for 15 minutes. Top with coconut whipped cream (or vanilla ice cream, if you're like Thom) and enjoy immediately.
Yield: 2 servings (ok, 4 for most people)
Cherry crisp - Replace the peaches with 5 cups of frozen cherries. Increase the chia seeds to 2 tablespoons. Omit lemon juice.
Apple crisp - Replace the peaches with 4 apples (chunked). For the filling, melt 1 tablespoon coconut oil and 2 tablespoons cashew butter over medium heat; stir in maple syrup and proceed making the filling as instructed.
Mixed berry crisp - Replace the peaches with 4 cups of frozen berries. Increase chia seeds to 2 tablespoons. Omit lemon juice.