Can I use frozen or canned peaches?

Yes, you can ... ;) For frozen peaches, use the same amount of peaches required by the recipe, and no need to thaw them out first. For canned peaches, drain three 14-ounce cans of peaches packed in juice (not syrup), and use in step 2 (below) to create the filling.

Should I store peach crisp in the refrigerator?

Peach crisp can last one to two days at room temperature, covered tightly. After that, it can go bad sitting out, so I recommend storing it in the fridge covered tightly for up to seven days.

Can peach crisp be made ahead?

Yes, but... I don't recommend assembling the crisp and storing in the fridge until you're ready to bake, as the topping will get soggy. That said, you can prepare the filling and topping and store them separately in the fridge for a day or two until you're ready to assemble and bake.

Incredible Healthy Peach Crisp – Roots and Radishes

Healthy Peach Crisp

Baked healthy cinnamon peach crisp in white ceramic baking dish with red spatula

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This healthy peach crisp is full of jammy fresh peaches baked in cinnamon beneath a crisp topping that resembles an oatmeal cookie! It's a simple, delicious way to enjoy the best fresh peaches of the year.

Author: Tera
Prep Time: 15
Cook Time: 35
Total Time: 40 minutes
Yield: 8 pieces 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

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7-8 large fresh peaches, sliced
1 tbsp maple syrup
1 tsp vanilla extract
1 tbsp cornstarch
1 tsp cinnamon
1 stick cold butter
1/2 cup white whole wheat flour
1/3 cup maple syrup
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups rolled oats

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Instructions

Preheat & Prep: Preheat your oven to 375 degrees and butter or spray a 9x13" baking dish with nonstick spray.
Peach filling: Place sliced peaches, maple syrup, vanilla, cornstarch, lemon, and cinnamon in a bowl and stir gently until peaches are fully coated and cornstarch is dissolved.
Peach crisp topping: In a food processor, combine cold butter, flour, maple syrup, cinnamon, salt. Pulse briefly until just combined into a somewhat crumbly, doughy mixture. Add in oats and pulse a few more times until just combined, keeping some of the oats intact. The mixture will have a stickier, cookie dough-like texture because of the liquid sweetener. *See pastry cutter method in notes below!
Assemble: Place the prepared peaches into the 9x13-inch pan and layer the crisp topping evenly over the top.
Bake: Bake the crisp at 375 degrees for 30 minutes. Allow the crisp to cool slightly before serving with whipped cream, vanilla ice cream, or coconut whip.

Notes

*Make topping with pastry cutter or two forks: Whisk flour, cinnamon, and salt together in a bowl. Place butter into a separate bowl. Pour flour mixture over butter and cut it into the butter using a pastry cutter or two forks, until a pebbly mixture forms. Add maple syrup and gently stir until a cohesive dough forms (no dry pockets of flour). Add oats and stir until evenly distributed throughout the mixture. If you need to get in there with your hands to really get it combined, go for it!
Storing & Freezing: Store in an airtight container in the fridge for up to seven days; maximum two days at room temp. Freeze fully baked crisp in an airtight container for up to three months. Thaw in the fridge and bake at 350 degrees for 20 minutes to reheat.

Find it online: https://www.rootsandradishes.com/healthy-peach-crisp/