If you’re looking for a super easy summer dessert, try this Peach Pecan Crisp recipe. In 45 minutes, you’ll have an a scrumptious mouth watering dessert for friends and family to enjoy. I love using two of my favorite ingredients—peaches and pecans. I typically purchase mine from Pearson Farms in Georgia. They’ve been in business since 1885 and are a wonderful, friendly family-owned business. At our house we go through peaches and pecans so quickly, so I try to always have them on hand, especially while peaches are in their peak season. If you want to prepare this recipe when peaches go out of season, feel free to use frozen peaches (be sure to thaw them slightly before serving). Peaches are so healthy for you. One fresh peach (about 21/2 inches) is only 68 calories and has zero fat. Peaches contain 10 different vitamins. A large peach provides Vitamin A, which is important to healthy vision, Vitamin C, thiamin, riboflavin, vitamin B-6, niacin, folate and more.
I’ve been using my cast-iron skillet often for desserts lately, but if you don’t have one, you can substitute a 10-inch or 2 quart baking dish. Be sure to slightly grease it before adding the peaches and brown sugar. If you don not have a 10-inch, you can also use an 8-inch as well as a 61/2-inch if you have these smaller sizes. Have a great week and cheers to summer!
Peach Pecan Crisp
4 cups fresh sliced peeled peaches (about 5 to 6 peaches)
4 tablespoons light brown sugar, divided
11/4 cups old-fashioned oats
3 tablespoons shredded coconut
1/4 cup coconut oil
1. Preheat oven to 350F. Lightly greased a 10-inch iron skillet.
2. Place peaches and 2 tablespoons light brown sugar in lightly greased cast iron skillet, mixing well.
3. In a small bowl, combine oats, remaining light brown sugar, coconut and salt, mixing well. Add coconut oil, stirring well. Sprinkle oat mixture evenly over peaches. Bake in preheated oven 26 to 28 minutes or until peaches are bubbly and oats are golden brown. Serve warm with vanilla ice cream or yogurt, if desired.