Ahh, the fruit crisp. Somehow summer doesn’t seem right without one. And they’re so versatile! You can make them with berries, apples, cherries, or (my favorite) peaches. Ice cream, however, is mandatory.
I love every variation of the fruit crisp, but I don’t like how deceiving they can be. Hidden among the warm juicy fruit and cinnamon-y crisp topping are lots of butter, white flour, and processed sugar. And while everything is okay in moderation, I think fruit crisps have the potential to be a dessert you don’t feel bad about eating an entire bowl of.
That’s why I remade this summer classic into a peachy pecan crisp that you can feel great about eating and serving to your friends and family. The recipe starts with fresh, juicy peaches from this week’s Tucson CSA harvest. Perfectly sweet on their own, I simply added a small amount of agave nectar to help them macerate (a fancy way of saying soak in their own juices). The top of the peachy pecan crisp is packed with whole grains, good fats, and nutty pecans. The combination of these wholesome ingredients make for a fruit crisp that is everything it should be: comforting, healthy, and delicious. Just don’t forget the ice cream!
Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.