We are fortunate that organic produce is plentiful here in the Pacific Northwest. Every year we plan to visit our local farms and U-Pick spots to stock up on whatever is fresh at the moment. Last week the peaches were ripe and ready to eat at our local market so I picked up a bagful to bake a peach crisp!

Peaches ripen quickly so it’s a good idea to put them in the refrigerator if you aren’t planning to enjoy them right away.

If you love peaches, make sure to try my Peach Cobbler. It’s totally different than this recipe. I use biscuits instead of oats and flour. You can also try my Peach Galette. The crust is so delicious!

The Details:

Making Peach Crisp is a three-step process. Start with the peaches. Slice and toss them with brown sugar, and arrowroot to create a thick sauce.

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Watch me make Peach Crisp here!

I like to squeeze a half a lemon over the peaches for a little citrus. Alternatively you can add 2 tsp of vanilla extract.

The best part is the crumble. The brown sugar and butter creates a caramel sauce that is so delicious! Don’t forget the ice cream!

Local Organic Peach Crisp

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Ingredients

• 5 - 6 peaches, sliced
• the juice of 1/2 a lemon
• 1 tbsp arrowroot (you can also used corn starch)
• 1/2 tsp kosher salt
• 2 tbsp maple syrup
• 1/2 cup flour
• 2/3 cup old-fashioned slow cook oats
• 1/2 cup brown sugar
• 1/2 cup cold butter cut in to small pieces
• 1 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees F. Grease the bottom of 9 X 9 inch baking pan.
2. Slice peaches and add to greased baking pan.
3. Add arrowroot, salt, maple syrup, and lemon juice. Toss to coat.
4. In a separate bowl, add flour, oats, brown sugar, cinnamon, and butter. Use your hands to mix. When the butter is fully incorporated, add to baking dish.
5. Bake until crisp topping is golden brown and the filling is bubbly, about 35-40 minutes.
6. Serve warm with ice cream!