Peach crisps are staples at summer barbecues, picnics and parties, making delicious use of in-season fruit. But most recipes are loaded with refined flours and sugars, butter and milk. Paula Deen’s peach cobbler recipe uses an entire stick of butter and two cups of sugar. The nutritional value of the peaches is completely overwhelmed by the high content of sugar and fat.  So how do you create a peach crisp worthy of nutritional merit?

This version of a summer classic more than satisfies any craving for a peachy treat without dairy, oil, refined sugar or gluten.  I even kept it nut-free so it is super allergy-friendly.  It is loaded with whole grains and healthy fiber so it could work for breakfast if you skip the vanilla ice cream!

This recipe is so easy to make and requires less than ten ingredients.  You only need one bowl to stir everything together and it bakes in just twenty minutes.  Then you are ready to go!  Crisps are often called the lazy man’s pie and now you can see why!  I always love a good dessert that doesn’t require too much time in the kitchen.  Summertime is about being outside after all.

Peaches are a good source of vitamins A and C. One medium peach contains 2 grams of dietary fiber. Be sure to pick fruit that’s ripe and sweet for this recipe. When selected and stored properly, peaches are Mother Nature’s summertime candy. But unlike candy, they offer important nutrients, including fiber and potassium. They are a good source of vitamin C (promotes immune and skin health) and vitamin A (important for skin, hair, eye, teeth, bone and vision health), and they also contain vitamin E, which offers protection from some chronic diseases and helps protect our bodies from cell damage that can lead to cancer, heart disease and cataracts as we age.

A good, ripe peach should feel heavy for its size. Squeeze it gently to feel for firmness; it should have a slight give to it. The skin should be blemish-free, fuzzy and firm. Another trick to see whether the peaches were picked at the ideal time is to look near the stem (or where the stem was) and view the color beneath the red hue or “blush.” It should have a yellow or golden undercolor as opposed to green. If it is green, then the peach was picked prematurely, and it probably will never reach its full potential.

If the peaches are not yet ripe, store them in a paper bag to speed the ripening process. Once ripe, store them at room temperature and eat them within a few days. You can also keep them in your refrigerator to slow the ripening process a bit.

To get the most nutritional benefit out of peaches (and to save some prep time), leave the peel on for added fiber.

I hope you enjoy this recipe as much as my family does.  If you give this recipe a try, please rate it and/or comment below.  I would also love to see your peach crisp pictures on social media.  If you do post, please tag @eatingbyelaine so I can see.