Gingered Peach Crisp

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 45 mins

If you're not a ginger fan, simply omit it. Serve warm with vanilla or peach ice cream or frozen yogurt or whipped cream.


-- 1 recipe Peach Filling
2tablespoons cornstarch
-- Nonstick spray
2/3cup light brown sugar
1/3cup cold butter, cut into dice-sized pieces
1tablespoon vegetable oil
1teaspoon vanilla extract
3/4cup whole-wheat flour
1/4teaspoon salt
1/2teaspoon cinnamon
1/4teaspoon nutmeg
1 to 2tablespoon finely minced crystallized ginger
3/4cup chopped almonds
3/4cup oatmeal (old-fashioned rolled oats)


  1. Preheat oven to 375F. Spray an 11 x 9-inch baking dish with nonstick coating.
  2. Combine 3 tablespoons of the liquid from the Peach Filling and cornstarch; mix with fingers until combined. Stir cornstarch mixture into remaining peach filling, distributing it thoroughly. Pour peach mixture into prepared dish.
  3. In the food processor combine sugar, butter, oil and vanilla. Process until well combined, scraping sides of processor, until smooth. Add flour, salt, spices and ginger. Pulse until crumbly and well mixed. Add nuts and oatmeal, and pulse quickly 10 times.
  4. Sprinkle oat mixture over peaches, distributing it evenly. Press down slightly with your hands. Bake 45 minutes or until topping is brown and fruit bubbles. Serve warm.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 1
  • Fat 15g
  • Saturated Fat 5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 5g
  • Cholesterol 20mg
  • Sodium 150mg
  • Potassium 190mg
  • Carbohydrate 41g
  • Fiber 4g
  • Sugars 23g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 8%