Fresh Peach Pecan Crisp

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 dessert for friends and family to enjoy. This is fantastic dessert for Memorial Day weekend!

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. I also have been buying Stone Mountain Pecans from my favorite local market Murphrees’s Market in Birmingham. I  purchased these peaches below yesterday.

We go through peaches and pecans so quickly at my house, so I try to always have them on hand while peaches are in their peak season. If you want to prepare this recipe when peaches are not in 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 ahead1!

Peach Pecan Crisp

Cook Time:

30 minutes

Prep Times:

15 minutes

Yield:

4 servings

Ingredients:

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
Pinch salt
1/4 cup coconut oil

Preparation:

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.

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