'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Monday, July 16, 2012

Peach Crisp

Adapted from Oprah.com
Since July is National Ice Cream month, I had big plans to feature a handful of our favorite recipes that include ice cream. If you haven't noticed... there have been zero posts about ice cream. I promise, the thought was there. At least the month is only half over so I still have time.

I love peach crisps and cobblers - anything like that but they are usually full of fat and not healthy at all. I found a recipe that started out ok and made it healthier. It is still delicious. You won't know anything is missing!! Of course, it must be eaten a la mode since that is the ONLY way to go.

The princess loved it... but not her brothers. They have issues with peaches. But, since it is National Ice Cream month at least they can have the 'a la mode' part and enjoy the festivities.


1/2 cup whole wheat flour
1/2 cup cold butter, diced
1/2 cup slivered almonds*
1/4 cup sucanat
1 1/2 pounds ripe peaches, peeled and finely diced**
2 Tbsp. honey (preferably raw, local)
2 Tbsp. fresh lemon juice
1 Tbsp. turbinado (or raw) sugar

* I haven't found slivered almonds that are "peanut-free" so I used whole almonds (found at Costco). I would suggest processing them in your food processor before mixing with the other ingredients. I put them in whole with my flour and butter and I think that is what caused some of my issues. If you can't use almonds at all, try a different nut like walnuts or pecans. If that is a no-go as well, play around with adding a little bit of oatmeal to the mixture.

Preheat oven to 325 degrees F. In a food processor, pulse together flour, butter, almonds and sugar until crumbly. To be honest, I think I pulsed mine a little bit too long (due to my almonds being whole) since it resembled cookie dough and wasn't very crumbly. It still worked out though, so no fear!

Spread mixture on a cookie sheet. Bake until golden brown, about 20 minutes. Cool on sheet, then crumble into small pieces. Mine resembled small "cookies" when it came out of the oven, but once cooled, it was easy to break into small pieces and was still quite crumbly.

**Here is a quick tutorial on how to easily peel the peaches - in case you forgot how and need some help (like I did). Don't worry if your "diced" peaches are not very pretty. My finely diced peaches were really a fine mess of small peach chunks, but once they cook up it doesn't matter what they originally looked like. You really just want them in smallish pieces.

While "crisp" is baking, combine peaches, honey, lemon juice and sugar in a medium saucepan. Cook over medium heat, stirring, until peaches are tender and juices thicken slightly. Remove from heat and cool.

Spoon 1/3 cup peach mixture into each of 6 cups or serving plates. Sprinkle with 2 Tablespoons crisp. Serve with ice cream (because would you really want it any other way?)

Since my boys wouldn't eat any, there was quite a bit leftover. I think it would freeze really well but I don't know for sure because I ate some every night for a week until there wasn't any left to freeze. It really was that delicious!!


1 comment:

  1. Jana...if I remember correctly I buy slivered almonds in the bulk section at Payson Market...I think they're peanut free. Have you checked there? Can't wait to try this recipe!