Fabulous news – you don’t have to wait until summer to enjoy a delicious, sweet peach crisp! This recipe uses Hale Groves’ own Petite Florida Peaches, which are harvested in late winter. Even better, this healthy, all-natural recipe makes a great breakfast or elegant dessert. Treat yourself to a taste of summer early!
6 Hale Groves Petite Florida Peaches, sliced (about 4 c.)
1 Tbsp. cornstarch
1 Tbsp. lemon juice
1 c. old fashioned rolled oats
½ c. pecans or almonds, chopped
½ c. almond flour
⅓ c. maple syrup
¼ c. coconut oil, melted
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. sea salt
- Preheat oven to 375°F. Spray an 8-inch square baking dish with cooking spray. Add peaches and combine with cornstarch and lemon juice. Set aside.
- In a medium bowl, stir together oats, pecans, almond flour, maple syrup, coconut oil, vanilla, cinnamon, and sea salt. Spoon over peaches, gently pressing mixture down using back of spoon.
- Bake until fruit is bubbling and tender or until topping has hardened and turned golden brown (about 30 minutes). Enjoy!