Peach Crisp with Freshly Milled Flour
Freshly Milled Flour Peach Crisp features juicy peaches baked beneath a buttery oat topping made with fresh milled flour for incredible flavor and texture. This easy summer dessert is delicious served warm with Brown Butter Peach Ice Cream, vanilla ice cream, or whipped cream.
Servings: 8
Calories: 226kcal
Equipment
- 9×13-inch baking dish (or 8×8-inch baking dish for a thicker crisp)
- Large mixing bowl
- Measuring Cups and Spoons
- Whisk
- Pastry cutter, fork, or clean hands
- Cutting Board
- Sharp knife
Ingredients
For the Peach Filling
- 4 cups fresh peaches sliced, about 600 grams (about 3–4 medium peaches), or 2 (15-ounce) cans sliced peaches, drained
For the Crisp Topping
- ½ cup Fresh Milled Flour Blend (36 grams hard white wheat flour + 24 grams soft white wheat flour), 60 grams
- ½ cup brown sugar packed, 110 grams
- ½ cup salted butter cold and cubed, 113 grams
- 1 teaspoon ground cinnamon 2.5 grams
- ⅛ teaspoon ground nutmeg 0.25 gram
- ¼ teaspoon ground ginger 0.5 gram (or ⅛ teaspoon freshly grated ginger)
- ¼ teaspoon salt 1.5 grams
- 1 cup old-fashioned rolled oats 90 grams
Instructions
- Prepare the oven – Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, or use an 8×8-inch baking dish for a thicker peach crisp.
- Arrange the peaches – Slice the fresh peaches and spread them into an even layer in the prepared baking dish. If using canned peaches, drain them well before adding them to the dish.
- Mix the topping – In a large mixing bowl, whisk together the Fresh Milled Flour Blend, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar until evenly combined.
- Cut in the butter – Add the cold cubed butter and work it into the flour mixture using a pastry cutter, fork, or your fingertips until coarse crumbs form. Fold in the rolled oats until evenly coated.
- Assemble the crisp – Evenly sprinkle the topping over the peaches, then gently press it down just enough to help it adhere to the fruit without packing it tightly.
- Bake – Bake for 30 minutes, or until the topping is golden brown and the peaches are bubbling around the edges. Begin checking after about 15 minutes, as fresh milled flour browns more quickly because of its natural bran and oils. Loosely tent with aluminum foil if needed to prevent over-browning.
- Cool and serve – Let the crisp cool for 10 to 15 minutes before serving so the peach juices have time to thicken slightly.
Notes
Storage – Store leftover peach crisp covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the baking dish in a 300°F oven until heated through.
Fresh Milled Flour Tip – Fresh milled flour contains the wheat germ and natural oils, so the topping browns more quickly than one made with all-purpose flour. Start checking around the 15-minute mark and loosely tent with foil if needed.
Serving Suggestion – Serve warm with Brown Butter Peach Ice Cream, Whipped Cream, or a scoop of vanilla ice cream. It also pairs beautifully with Peach Lemonade or Peach Iced Tea for an easy summer dessert.
Fresh Milled Flour Tip – Fresh milled flour contains the wheat germ and natural oils, so the topping browns more quickly than one made with all-purpose flour. Start checking around the 15-minute mark and loosely tent with foil if needed.
Serving Suggestion – Serve warm with Brown Butter Peach Ice Cream, Whipped Cream, or a scoop of vanilla ice cream. It also pairs beautifully with Peach Lemonade or Peach Iced Tea for an easy summer dessert.
Nutrition
Calories: 226kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 89mg | Potassium: 155mg | Fiber: 2g | Sugar: 20g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg