Healthy Skillet Peach Crisp

Our healthy Skillet Peach Crisp recipe is nothing short of delicious and a perfect way to showcase one of summer’s most delightful stone fruits. The no-fuss cook-in-a- skillet method cuts down on clean-up, creates a beautiful rustic serving presentation, and is easily transportable to summer cookouts.

Reheating the healthy Skillet Peach Crisp the day after (if there is any left) is a breeze. Every bite of this dessert is perfectly layered with juicy, sweet peaches, warming cinnamon notes, a touch of ginger spice and a topping that is crisp on the edges, soft in the center and extra-scrumptious. We have stayed true to a classic peach crisp with a few special changes: skipping the refined sugar and offering gluten- and dairy-free options. The combination of high fiber, antioxidant-dense ingredients that enhance the natural sweetness of the peaches creates a delectable dessert that is sure to become a summer staple. We hope you enjoy this healthy Skillet Peach Crisp!

Healthy Skillet Peach Crisp

Ingredients

Filling

• 4 cups peaches (pitted and sliced), approximately 5-6 peaches
• 2 tablespoons maple syrup, or 3 dates blended with 1 teaspoon water
• 1 teaspoon cinnamon
• 2 teaspoons fresh ginger, grated, or ½ teaspoon ginger powder
• 2 tablespoons chia seeds
• ½ lemon, juiced

Crisp

• 1 cup almond flour
• ¼ cup whole wheat or gluten-free or coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons maple syrup
• ¼ cup coconut oil or melted butter
• ¼ cup of non-dairy milk (oat, hazelnut or almond work well)
• 1 teaspoon cinnamon

Garnish

• Fresh sliced peaches
• Springs of mint

Directions

1. Preheat oven to 425 degrees or heat grill.
2. Combine all filling ingredients in a bowl and mix well.
3. In a separate bowl combine the flours, salt and baking powder. Add the remaining ingredients and mix until it forms a dough.
4. Heat a 9-10-inch oven proof skillet (cast iron preferred) over medium heat or on the grill. Add a drizzle of coconut oil to pan just to coat the bottom.
5. Add the peach mixture to the heated skillet and cook, tossing occasionally until the juices have come to a boil and the chia seeds have begun to thicken the juices, about 10 minutes.
6. Top the peaches with dollops of the crisp dough around the edges of the skillet leaving an open circle in the middle of the skillet.
7. Place skillet in the preheated oven or close the lid of the grill and bake for 15-20 minutes until the crisp has browned. (every oven is different, and grills can get extremely hot so make sure to check it after 10 minutes and reduce the temperature if browning too quickly)
8. Remove from oven and allow to cool for 10 minutes before consuming. Top with fresh peaches and mint.

The crisp will hold in the refrigerator for up to 5 days and is delicious cold or at room temperature. You can reheat in the skillet for 10 minutes at 400 degrees.

Nutrient Highlights

Peaches: A good source of soluble fiber to feed the beneficial bacteria in our intestines. The skin and flesh are high in vitamin C for immune and collagen support as well as carotenoids (antioxidant) which has anticancer effects. Also peach polyphenols have been shown to reduce the growth and limit the spread of cancer cells. Since peaches are 80% water, they can help with hydration.

Maple Syrup: A sweetener that is an unexpected source of essential minerals for bone health, metabolism and brain functioning. with more nutrient value than regular table sugar. Maple syrup raises blood sugar slower than regular sugar. Also contains polyphenols to reduce inflammation and support a healthy immune system. The darker the maple syrup the higher the antioxidant level. Note: Be sure to carefully read the food label when shopping for maple syrup. Many stores sell “maple-flavored” syrups, which are higher in refined sugars and usually contain high-fructose corn syrup.

Dates: A healthy substitute for refined sugar, dates it contain minerals such as calcium, iron, potassium, magnesium and zinc for bone health and a healthy nervous system. They are very high in fiber that will assist in blood sugar control and aid in a healthy digestion. Very potent with antioxidants such as flavonoids, carotenoids and phenolic acid to help reduce inflammation, promote heart health and reduce the risk of diabetes, Alzheimer’s disease.

Cinnamon:  It has been shown to enhance motor function and normalize neurotransmitter levels. It can help improve insulin sensitivity and maintain stable blood sugar by interfering with numerous digestive enzymes that slow the breakdown of carbohydrates in the GI tract.

Ginger: Shown to be heart healthy and assist with blood sugar control by lowering cholesterol and blood sugar levels. Ginger also reduces various heart disease risk factors. It supports gut health and is highly effective in promoting digestive health and chronic indigestion. Ginger has powerful anti-inflammatory properties and can ease joint pain and stiffness. It is also antimicrobial and can lower risk of infections and boost the immune system.

Chia Seeds: Excellent source of fiber (10g in just 2 Tbs of chia!). Loaded with omega-3 fatty acids. Anti-inflammatory and antioxidant properties. When you soak chia in a liquid (i.e. milk or water), it takes on a gel-like texture due to the high fiber content. This gel coats the gut and helps slow digestion to make you feel satisfied. It also helps bulk up stool and feed the friendly bacteria in your gut. It is also high in calcium, phosphorus, and magnesium, which can help protect bone health and fight off osteoporosis.

Citrus juice and zest: Packed full of a multitude of nutrients such as vitamin C, flavonoids, and fiber which aid in vascular protection, reduce inflammation, improve gastrointestinal function and health, and play an important role in preventing diabetes, cancer, neurological disease. The vitamin C in the lemon juice will aid in the intestinal absorption of plant-based iron.

Almonds: Good source of riboflavin, manganese, and magnesium. A very good source of Vitamin E (antioxidant). Almonds are a healthy source of fat.

Plant-Based Milk: There are many different plant-based milk options: soy, almond, cashew, oat, pea, hazelnut, etc. All are great nondairy options and in general will have less fat . Non-dairy fats are mostly mono-unsaturated fat and support cardiovascular health. Choosing which one is healthiest isn’t about the milk base — it’s about what kind of additives are in it so make sure to read the ingredient list to ensure there is no added sugar, flavoring and thickeners (carrageenan, guar gum, or vegetable oil).

Coconut Oil: The fat from coconut can allow the body to better absorb these essential fat-soluble vitamins (A, D, E, and K). It can increase the good cholesterol levels (HDL). The fat in coconut is 90% MCTs (medium-chain triglycerides) which have been shown to have a positive effect on metabolism and inflammation. MCTs have also shown to increase satiety leading us to feel more satisfied after consumption. Great non-dairy alternative for soups and sauces.