Peach Crisp
- Canola-oil cooking spray
- 2 cups fresh peaches, pitted and sliced
- 1/2 tsp vanilla extract
- 3 tbsp whole-wheat flour
- 3 tbsp rolled oats
- 2 tbsp brown sugar
- 4 tsp canola oil
- 2 tsp honey
- 1 tsp cinnamon
Heat oven to 375°F. Coat four 4-oz ramekins or an 8”x8” pan with cooking spray. Combine peaches and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins or pan; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes for ramekins, 20-30 minutes for pan, or until fruit bubbles and top is golden brown.
Topping freezes well for later use.