I have to admit, peaches had never really been my thing. But, we are part of an amazing CSA share this year with a local farm, and of course we got a few peaches from three different varieties! When Cooper wasn’t even moderately interested in trying, I knew I’d have to get creative and then I remembered my apple crisp, and knew I could create another winner (without excessive leftovers) with this small batch honey peach crisp! I also realized I love white peaches, so that was cool, too.
The Difference Between Peach Crisp and Peach Cobbler?
First note: the difference between peach cobbler and peach crisp. Is it the same but just called cobbler this time of year? Is there some ingredient I didn’t know about? Maybe you already knew this, so good for you. I didn’t have a clue, so in an effort to ensure I was appropriately naming my recipe, I naturally started googling.
A cobbler is made with a pie or biscuit crust on top. Another thing I’ve never been super into – classic pies. Chocolate cream pie in a graham cracker crust is another story, but pie crust is a “nah” for me, so you’re not getting a cobbler (or classic fruit pie for that matter) on this blog.
A crisp or crumble has a streusel style topping, which is basically the best part of the dish. This is the stuff that gets my heart fluttering, so that’s what you’re getting with this honey peach crisp.
I mentioned above we are are a part of a CSA share. If that went over your head, CSA stands for community supported agriculture, and being members means we purchased a “share” in advance of the season so that each week until the fall we receive a portion of the foods that are growing on the farm.
It’s a fantastic way to try new things, like we did with these peaches even though they’re not an obscure food to most people. They’re also a great way to try funkier foods. A friend was over this weekend and saw the okra we had and we had a conversation about what okra is and how to cook it, which to me, is exciting.
Additionally is supports the local economy, small farms, and obtain greater nutrient density from foods, too. The strawberries I’ve been buying at Whole Foods this summer from California are great and all, but they’ve been picked and transported and sat in a store before they got into our bodies. In that time, nutrient density does decrease a bit. So, it’s nice to get the fresh taste and nutrient boost from local produce.
Now to the Honey Peach Crispy Goodness
- You can use any peaches so long as they’re ripe. I have not yet tried with canned peaches, but if you drain them well, that can certainly work, too
- Feel free to use coconut flour, or another type of oil if you don’t have those indicated in the recipe.
- You can make this in individual baking dishes, too, and adjust time to roughly 20 minute. Number of servings will depend upon the size of the dishes you use.
Small Batch Honey Peach Crisp
- 4 cups finely diced peaches
- 2 tbsp raw honey
- ½ lemon, juiced 1-1.5 tsp
- 1 tsp vanilla extract
- 1 tbsp corn starch
- 1 tsp cinnamon
- ¼ cup melted coconut oil
- ¼ cup raw honey
- 7/8 cup quick oats
- ⅓ cup almond flour
- 1 tsp cinnamon
- Preheat oven to 350° F
- Dice peaches, skin on into small 1/4-1/3 inch cubes.
- Mix peaches with honey lemon and vanilla in a medium sized bowl.
- Sprinkle corn starch and cinnamon on top and stir well.
- Pour mixture into 6×6 inch baking dish (8×8 should be fine too, but consider an extra cup of peaches, or reducing cook time).
- Mix melted coconut oil with honey for the crisp and mix oats, almond flour and cinnamon in another small bowl. Add the dry to the wet, and stir well before topping the peach mixture.
- Bake for 30-35 minutes. Let cool 10 minutes before serving. May be refrigerated up to 5 days.