Do you love peaches as much as I do?
The season for peaches is right now and I want you to take full advantage of them. Peaches are one of those ultra seasonal fruits (along with all stone fruits such as plums) that you will definitely not find in the stores come January. And that’s a good thing.
It makes getting a good peach even that more special.
This Crisp is healthy, okay I said it. But I am not going to give you one of those healthy desserts that doesn’t taste great, am I? No, the culinary nutrition side of me wants your desserts to be good for you and taste delicious.
To start, you need the sweetest peaches you can find. Don’t skimp here. Go the farmer’s market and find the best. I only use the minimal amount of sugar because the peaches help out.
Then, the rest is simple. We use coconut oil rather than butter, oats and oat flour instead of white flour, healthy fats from the pecans and it turns out this is a dish you can literally eat for breakfast. Try it, it will make your end of summer well worth it.
Simple Peach and Pecan Crisp
Makes 6 servings
6 large ripe peaches
1 tablespoon organic brown sugar
½ teaspoon vanilla
1 tablespoon oat flour
1 cup old fashioned oats
1/3 cup oat flour
2 tablespoons organic brown sugar
½ cup roughly chopped pecans
pinch of salt
¼ cup coconut oil, softened or melted
1. Preheat the oven to 350 degrees F. Roughly slice the peaches and add to a square8x8″ baking dish. Sprinkle the peaches with the brown sugar, vanilla and oat flour and gently toss.
2. In a medium mixing bowl toss together the oats, oat flour, brown sugar, pecans and salt. Add in the coconut oil and combine well. It helps here to use your (clean) fingers to combine.
3. Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes. Serve warm.