Mama Jo's: Texas Peach 🍑 Crisp

Tuesday, June 2, 2026

June 1, 2026: TX Urban Garden
Peaches: Tropic Snow
- white peach, free-stone -

Shoutout to the Handsome Bret Sr!
and resident Master Gardener

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NOTES:

- recipe named for the location of invention...

I was NOT in the mood to make a pie

- "free-stone" means that the fruit fully pulls off from the

peach pit when ripe

- "free-stone" peaches are my favorite and easiest to work with

- use a soft-skin peeler // it will be serrated and not a flat,

straight edged peeler like you'd use for a carrot, potato or

apple

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6-8 cups ripe peaches, peeled and thickly sliced

1 TABLESPOON cinnamon

3/4 cup GLUTEN-FREE flour mix

3/4 cup old fashioned oats

3/4 cup lightly packed dark (or light) brown sugar

1/2 cup butter, melted

(Dairy-free option: 1/2 cup refined coconut oil, melted)

Put sliced peaches in bottom of a 9X13 pan.

Sprinkle sliced peaches with the cinnamon and mix gently until all peach pieces have cinnamon on them.

Mix remaining four ingredients in a medium bowl until a crumbly mixture.

Crumble mixture on top of the peaches.

Bake at 375 for 45-55 minutes or until topping is dark brown in some spots, and golden brown in general with peach juices bubbling.

Serve warm simply solo and as is OR with whipped cream OR vanilla ice cream.

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Mama Jo's