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Deliciously Easy Peach Crisp

You can make this with peaches, or with apples, or even pears or even sweet potatoes. It doesn't take long to prepare and keeps well so you can have it for breakfast the next day (if there's any left!).

This is a modified version of an Apple Crisp Recipe by Karina at Cafe Delites



5-6 large peaches

2 tablespoons apricot jam (or your favorite jam)
2 tablespoons maple syrup (or honey)
2 teaspoons vanilla extract

I use:


Crisp Topping:

1.5 cups rolled oats
1 cup flour
1/2 teaspoon baking powder
1-2 teaspoons cinnamon
1 teaspoon total cardamom, nutmeg, pumpkin pie spice, or your favorite spices
Sprinkle of salt

1/2 cup melted butter or coconut oil


Preheat your oven to 350 degrees


Wash and chop your peaches into small squares. Place them into a glass baking/casserole pan.

Mix your base glaze; apricot jam, maple syrup, and vanilla extract and mix in to your peaches, coating evenly.

Crisp Topping:

Mix dry ingredients together. Microwave butter to liquid and pour over the dry ingredients. Mix with a fork and make sure to leave some clusters, not mix down to all crumbs.

Spread the topping over the peaches evenly.

Bake for 45 minutes.

Cool a bit before eating. Serve by itself or with some vanilla ice cream as a dessert.




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