Onward and upward on my budget series.  Here I use the frozen peaches from the dollar store.

My friends on Facebook were asking me what I was going to do with the other food I bought for the SNAP challenge I took for Food Bloggers Against Hunger for The Giving Table.  

Since a lack of freezer space forced me to remove the peaches to the fridge for a more expensive cut of meat, I decided a dessert may be in order so I could use these now-defrosted peaches.

Years ago, when I was all into “healthy” and all that (insert laugh here), I’d make fruit crisps with very little sugar, fat and simple carbs (i.e. white flour) and use oatmeal for a granola-type topping.  I decided to do that again.

So, I told my friends I’m gonna do a “peach thing.” Then later that I was off to make the “peach thing.” One friend said, “Hey you ought to name it that.”  Great idea, but I try to make this blog search engine friendly so I needed something more pointed and yes, generic.

Therefore, I call it “Peach Crisp” but it can also be known as “The Peach Thing.” Yes it can Julie Armstrong LOL. Just for you!

Peach Crisp

• 10 oz frozen peaches (no sugar added), defrosted
• 1/4 cup sugar
• 1 tbs flour
• 1/4 tsp. cinnamon or allspice
• 1 cup quick oats
• 3 tbs flour
• 2 tbs cold butter
• 2 tbs sugar
• 2 tbs brown sugar

Preheat oven to 350 degrees. Spray 4 individual casserole dishes (ramekins) with non-stick spray (you can use a 1 quart casserole dish as well).


Mix peaches with sugar, cinnamon/allspice and flour.  Set aside.


In a separate bowl, combine oats, butter, sugar and flour.  Cut in butter until it’s the size of small peas.


Place peaches in prepared pan(s).  Top with oatmeal crumbs & sprinkle with the brown sugar.


Bake for 30-40 minutes, or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned.


Serves 4


You can substitute whole wheat flour for the white in this for extra nutrition and fibre.

Peach Crisp

Peach Crisp

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