Peach Crisp

On a recent trip to southern Colorado I stopped at a local organic produce stand and purchased a lovely box of organic peaches. My intention was to freeze and can some so we would have delicious fruit to enjoy throughout the upcoming winter months. I typically like to cook what’s in season and local, but sometimes you just need the taste of summer back. It’s sometimes time consuming, but well worth it in the middle of January.

As I was getting ready to put up all the peaches for winter today I realized I wasn’t quite ready to give up summer just yet. So instead of canning today I made a beautiful, fresh peach crisp to enjoy after our supper.

Peach Crisp

5-6 Nice sized peaches, peeled and sliced
2 cups Rolled Oats
1/4 Cup Oat flour
1 Cup Chopped Pecans
2 Teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon salt
1/2 Cup Brown Rice Syrup
1/3 Cup oil, I used Olive Oil. Coconut Oil would work nicely too.
3 Tablespoons water

Preheat the oven to 350.

Place the sliced peaches in a 9×13 glass baking dish. In a mixing bowl combine all the dry ingredients. In a separate bowl combine all the wet ingredients. Pour the wet into the dry and combine well. Spread this mixture over the peaches and bake for about 1 hour, or until the top is brown and crisp.