Homemade Peach Crisp Made With Tangerine & Cinnamon Essential Oils
Also filed inHealthy RecipesHealthy Recipes
This homemade peach crisp is so easy to make a tastes absolutely delicious! Try it today!
Eating healthy doesn’t mean we eat disgusting food or that we don’t eat dessert. In fact, we eat wholesome meals loaded with nutrition that are delicious, and we get our fair share of sweets. This homemade peach crisp made with tangerine and cinnamon essential oils makes a perfect dessert or snack. We like to feed our kids healthy, with a few exceptions for birthday parties and vacations.
Because nothing is better than fresh fruit straight from the tree, we got carried away. It’s always fun to harvest the fruit, but getting home with bags and bags of peaches can be quite overwhelming. Believe it or not, we took the kids peach picking at our local post office; perks of living in a small town!
The ending dish was amazing, and we am excited to share the recipe with you. The kids indulged in peaches, and we decided to make a peach crisp. To boost the flavor, we ran to our essential oils and came back with tangerine and cinnamon.
HOMEMADE PEACH CRISP MADE WITH TANGERINE AND CINNAMON ESSENTIAL OIL VIDEO
PERFECT SUMMER DESSERT
School is back in session, but it’s still August, and we're in full-blown summer mode. We love the cooler weather fall brings, but we dread winter, so we am not rushing summer to end. You can still find us swimming in the creek and running through the sprinkler. Fresh peach crisp with a scoop of vanilla ice-cream screams summer to me, and we will enjoy this until pumpkin season. Our other favorite summer dessert is our oil-infused popsicles. You better believe we'll be sharing our favorite oily fall treats soon!
PRESERVING PEACHES THE EASY WAY
No way could we eat all these peaches before they went bad, so we had to find an easy, quick way to preserve them. When we said we got carried away, we meant it. And when we said it was overwhelming to come home with bags of peaches, we really meant it!
Peach jelly sweetened with honey would have been amazing, but we didn’t have that kind of time, and we wanted to get the job done.
We did about 10 peaches at a time. First, we peeled all the peaches. To peel peaches: Boil water on the stove in a large saucepan and soak peaches in the boiling water for 20 seconds. Immediately, put the peaches in an ice bath to cool. Take them out of the cold water and the peel will come off easily.
We fill our bags half full, squeeze the air out and seal it shut. Second, we sliced the peaches and put them in a freezer-safe ziplock bag. You can freeze the peaches on a cookie sheet before putting them in a bag so they don’t stick together as much, but we skipped this step. By not overflowing the bags, they will lay flat in the freezer and prevent them from sticking together as bad.
Third, we freeze the peaches. Once they are frozen, they are great for smoothies or throwing a handful into oatmeal. You can use frozen peaches in this recipe and other peach recipes too!
HOMEMADE PEACH CRISP 
FILLING
- 2 tablespoons butter or coconut oil if dairy-free
- 4 cups peeled sliced peaches
- 1 drop cinnamon essential oil
- 2 drops tangerine essential oil
- 2 tablespoons honey
- 1 tablespoon arrowroot powder
TOPPING
- 4 cups of organic oatmeal
- 1/2 honey
- 1/2 melted coconut oil
- 1/2 chopped pecans
- 1 drop cinnamon essential oil
- dash of salt
HOMEMADE PEACH CRISP MADE WITH TANGERINE AND CINNAMON ESSENTIAL OIL INSTRUCTIONS
FILLING
- Preheat a cast-iron skillet over medium heat, then add butter.
- Once butter is melted, add peaches.
- Add cinnamon and tangerine essential oil, honey, and arrowroot powder.
- Stir well and simmer on the stove until hot and bubbly.
- While the peach mixture is simmering, add oatmeal, honey, coconut oil, pecans, cinnamon essential oil, and salt to a large mixing bowl and stir until well incorporated.
- Pour the topping over the peach mixture and spread it out evenly.
- Bake at 300 degrees for 20-25 minutes or until topping is golden brown.
Serve plain or with a scoop of vanilla ice-cream. It makes a delicious sweet dessert or snack.
HOW TO COOK IN A CAST-IRON SKILLET
They are old fashion but a kitchen must-have in our opinion. It’s heavy-duty, non-stick, and it distributes heat evenly. Knowing that non-stick cookware was unhealthy when we first got married, we had all stainless steel, with the exception of one non-stick skillet for pancakes and eggs. We was able to throw that non-stick skillet out and replace it with cast iron. Cast-iron is our favorite cookware and we use it for almost all our dishes.
Put a pan under your skillet to catch the oil drippings and let the skillet cool in the oven before removing it. The key to cooking with cast iron is preheating a well-seasoned skillet. Seasoning your skillet is simple. Rub it down with coconut oil and bake upside down at 375 degrees for one hour.
We test it by dropping some water on it, and if it sizzles, we know it’s ready for use. By doing this, your cast iron skillet will be non-stick and a breeze to clean. Before putting food in your skillet, make sure it’s piping hot.
COOKING WITH ESSENTIAL OIL
Remember the potency and how concentrated essential oils are when cooking with them. Essential oils are loaded with therapeutic benefits and flavor. Adding them to a dish or dessert can create delicious flavor and added health benefits.
1-2 drops are all you need, and in some cases, that is even too much. If you need less than a drop, consider using the “toothpick method.” Stick a toothpick into your oil bottle to absorb some oil on the toothpick and then swirl that around in your dish to flavor it without using a full drop.
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