I was walking through my local farmer’s market yesterday and found some beautiful peaches that I had to have. I was planning on canning them, but my kids have been snacking on them and I only have enough to make a dessert with. I can’t blame them, they are fresh picked peaches and one of the added benefits of the summer is indulging in the sun-kissed bounty.
I decided to make a peach crisp and wanted to share the recipe with all of you. This recipe uses organic coconut oil instead of butter, so that you get all the health benefits. As well, the sun ripened peaches has plenty of sweetness in them to contrast the crispy yet chewy topping. This recipe is simple to make and one that your family will love on a hot summer day.
Tess’s Summertime Peach Crisp
- 6 ripe peaches, sliced
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- *vanilla bean ice cream – optional
- 2 cups pecans
- 1/4 dates
- 2/3 cup rolled oats
- 3 tablespoons coconut oil
- Slice peaches and add to a 9×9 baking dish. Add sugar, cinnamon, vanilla and salt and toss gently until coated. Allow to sit out for one hour.
- In a blender, add pecans, dates and coconut oil and process until crumbly.
- Take topping and pour into a bowl. Stir in oats.
- Add topping mixture to the top of sugar coated peaches.
- Bake at 350 degrees F for 40-45 minutes.
- Allow the peach crisp to cool for 25 minutes and top with vanilla bean ice cream.