Quick, before the next heat wave hits, turn on the oven and make this maple pecan peach crisp!
It’s loaded with juicy summer peaches, sweet maple syrup, buttery pecans, and toasty oats, is naturally gluten-free, dairy-free, and vegan friendly, and is the perfect vehicle for a scoop of vanilla ice cream (which, let’s face it, is mandatory on a hot day).
Because peach season isn’t until August here in Massachusetts, I always associate peaches with the end of summer- eating a drippy ripe peach in the shade of a peach tree is one of my all-time favorite ways to enjoy the last days of summer, and this crisp reminds me of that very same experience.
It’s warm, saucy, sweet, and just feels like summer in every bite.
As long as this baby doesn’t make his arrival in the next 24 hours, we plan to go peach picking tomorrow, and I’m definitely predicting a bubbly pan of maple pecan peach crisp in my immediate future.
If you live somewhere where peaches aren’t yet in season, or are already past, you can absolutely use frozen here instead. Some years we pick so many peaches that I slice and freeze the excess, and the frozen ones work just as well in baked goods as the fresh do.
Also, feel free to get creative and use whatever stone fruit gets you excited if peaches don’t: plums, nectarines, even cherries would be great as the saucy-sweet base for this dessert.
And that crumbly topping?
OMGSOGOOD.
Let me tell you all about it.
Pecans and oats get blended into a flour-like consistency, then mixed with maple syrup, coconut oil, vanilla, cinnamon, and a little bit of baking soda. Whole oats and chopped pecans get added to the mix for a little texture and crunch, then the entire thing gets piled high atop peaches and baked until golden and bubbly.
It’s seriously so simple, but all those pecans take it to the next level.
All you have to decide is how you’re going to top it.
Ice cream? whipped cream? a dollop of greek yogurt? maybe some creme fraiche? eat it straight up?
THE CHOICE IS YOURS.
Make it this weekend for your family and be sure to let me know what you think! Leave a comment below or take a picture of your peach crisp and share it with me on Instagram so I can see!
Maple Pecan Peach Crisp
Ingredients
- 6-8 large ripe peaches to yield 6 cups of diced peaches
- 1/4 cup maple syrup
- 3 Tablespoons arrowroot starch can sub cornstarch
- 1 1/2 cups rolled oats divided
- 2 cups pecans divided
- 3 Tablespoons maple syrup
- 2 Tablespoons virgin coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Take out a large baking/casserole dish somewhere in the range of 10 inches long x 6 inches wide x 4 inches deep.
- Dice the peaches into 1-inch pieces and place them directly into the baking dish with the 1/4 cup of maple syrup and arrowroot starch. Toss to combine.
- Put 1 cup of oats and 1 cup of pecans into a food processor or blender and pulse until a cornmeal/flour-like consistency. Roughly chop the remaining cup of pecans.
- Pour the oat/pecan flour into a mixing bowl, add all remaining ingredients (including chopped pecans and remaining 1/2 cup of rolled oats), and stir well to combine.
- Use your hands to sprinkle/crumble the topping mixture over top of the peaches in an even layer.
- Bake for 45-55 minutes, or until bubbling and golden. Remove from the oven and let cool for at least 15 minutes (though ideally more like 30-45) before scooping and serving. Can be served warm or room temperature, preferably with a scoop of ice cream or whipped cream.