Honey Cinnamon Slow-Cooker Peach Crisp
Recently, my husband and I purchased a large parcel of land in the middle of the South Carolina midlands. We have been busy getting ready to build, filling out paperwork, marking trees for removal, pouring over the floor plans, and all the other tasks that accompany a project the size of ours. A few weeks ago, that access road was built to our property.
Picturesque, don’t you think? The clearing for construction has begun and we are starting to actually see a location for the homestead. Since it is solid forest as far as we can see, any type of clearing goes a long way toward visualizing everything!
So, after playing out on the land all day, this crisp was pretty great to come home to. It took hardly any time to throw it in the slow cooker and I didn’t have to worry about having the oven on when I was out of the house. Of course, the smell when we opened our front door was mouthwatering. You can smell the cinnamon from down the road! When I decided to create this recipe I messed around with different spices, but ultimately, returned to just plain cinnamon. There is just something about peaches and cinnamon that works just as good (or better) than apples and cinnamon. It all seems warmer somehow. Err go, it is quite possibly the most comforting thing to make this time of year. The honey brings out the peachy-y ness of the fruit without making it too sweet. If you top it with vanilla ice cream, it kinda melts and mixes with the honey-peach juices and creates this sauce that makes you drool and when you scoop it up, its all warm and melty and oat-y and…*sigh* Truly fantastic. It smells and tastes just like home. No matter where that may be or what stage of construction its in. 🙂
Honey Cinnamon Peach Crisp for the Slow Cooker
Depending on the flour you use, this recipe can be gluten-free or not. I created it using an all-purpose gluten-free flour mix that can be exchanged for regular wheat flour cup for cup. A few of my testers thought that the different flours made the filling too thick, but others didn’t mind. The flavor is slightly different if you make it GF, but still great. Either way you make it is scrumptious!
5 or 6 large peaches, pitted and sliced into 12ths
2 level T, gluten-free or all-purpose flour
1 tsp cinnamon
2-3 T honey, preferably raw
3/4 c gluten-free or all-purpose flour
3/4 c rolled oats, gluten-free or regular
3/4 c brown sugar
1 tsp baking powder
pinch of salt
1/2 c (1 stick) room temperature butter, divided
Pinch off 2 T of the butter and evenly smear it on the inside of a regular sized slow cooker crock. Gently combine all the fruit filling ingredients until evenly coated and pour into slow cooker. Be sure to use a spatula to scrape out all the cinnamon honey juice in the bowl! Combine all the dry ingredients of the topping and then add the remaining 6 T of soft butter. Using a fork or your fingers, combine all ingredients until evenly distributed and mixture is wonderfully clumpy! Evenly spread over the fruit in the crock and cover. Cook crisp on low for 4 hours or until fruit is bubbly. Cool slightly and serve with a big ‘ol scoop of vanilla ice cream!