Spicy and nutty peach crisp recipe

Published August 24, 2010 12:20AM (EDT)


  • 6 medium peaches, peeled and sliced
  • 1/8 teaspoon ground cloves
  • ½ teaspoon cinnamon
  • 2 teaspoons lemon juice
  • 2/3 cup brown sugar
  • 2/3 cup rolled oats
  • 1/3 cup wheat flour
  • 1/8 teaspoon salt
  • 6 tablespoons butter
  • ¼ cup walnuts, chopped (optional)
  • Vanilla ice cream for serving (optional)

For gluten-free flour (instead of wheat flour):

  • 2 tablespoons sweet white sorghum flour
  • 1 tablespoon sweet rice flour
  • 2 tablespoons tapioca starch
  • ½ teaspoon xanthan gum or guar gum


  1. Preheat oven to 350º Fahrenheit. Butter a 6-cup casserole dish.
  2. Mix the peaches with the cloves, cinnamon, lemon juice and half of the brown sugar. Pour into the prepared casserole dish.
  3. Blend the remaining brown sugar, oats, flour and salt together. Cut in the butter with a pastry blender until the mixture has a crumbly consistency. Add the nuts and use your fingers to work them in. Sprinkle the crumbles relatively evenly over the fruit.
  4. Bake 45 minutes, or until the peaches are crumbly and the crust is nicely browned.
  5. Serve hot with a scoop of vanilla ice cream on top.

By Dollop of Cream

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