No categories

CSA Recipe of the Week: Peachy Pecan Crisp

Local peaches topped with crumbled pecans make for a nutrient-packed and delicious spin on that summer classic, the fruit crisp, in this week’s CSA-inspired recipe.

July 2, 2015

Weekly CSA Recipe

A perfect summer treat: fresh peaches, crisp pecans, and of course, ice cream.

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!

 

CSA Recipe of the Week: Peachy Pecan Crisp
Print Recipe
Local peaches topped with crumbled pecans make for a nutrient-packed and delicious spin on that summer classic, the fruit crisp.
CSA Recipe of the Week: Peachy Pecan Crisp
Print Recipe
Local peaches topped with crumbled pecans make for a nutrient-packed and delicious spin on that summer classic, the fruit crisp.
Ingredients
Servings:
Instructions
  1. At least one hour before you plan to assemble and bake your peach crisp, mix the sliced peaches and agave nectar in a medium sized mixing bowl. Cover and set aside.
  2. Preheat the oven to 375 degrees.
  3. Grease a 9” pie plate with coconut oil.
  4. Evenly distribute the peach/agave mixture in the bottom of the pie plate.
  5. In a medium sized mixing bowl, combine rolled oats, oat flour, pecans, coconut sugar, and cinnamon.
  6. Add coconut oil and unsweetened applesauce and stir until everything is evenly combined.
  7. Evenly distribute the oat mixture on top of the peaches and press down lightly until the mixture has formed a loose crust.
  8. Bake the crisp for 20-25 minutes, or until the topping is golden brown.
  9. Let the crisp cool for at least 15 minutes before serving with a scoop of vanilla ice cream.
Share this Recipe
Powered byWP Ultimate Recipe


shelby 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.


 







Previous Post

Italian Tepary Beans and Rice with Caramelized Fennel and Spicy Sausage

Next Post

An Ancient Grain Returns from the Ashes