I might be the worst Vermonter there ever was. Why you ask? Because I go to NY for my apples, peaches…and dare I say this…sometimes even my maple syrup. Jesse thinks this is “blasphemy”. Yes, I kind of agree with him on the apples and maple syrup front…but peaches? Honestly, I waited and waited for peaches to arrive in Vermont, and it just never happened. So what’s a girl to do when she’s craving peach things?
She goes to NY and steals the peck of peaches her mom has in the downstairs fridge.
That’s what she does.
Disclaimer: My mom offered them to me. Because my mom is a goddess.
Anyways after a few days of just each the peaches fresh on almond butter toast and in my morning granola bowls…I decided it was time to bake something. Crisps are basically my favorite thing ever, and I had also just picked up a few fresh pints of maple syrup, so it was a match made in heaven.
What do I love about this peach crisp? First, it’s naturally sweetened. With how sweet peaches are on their own, I feel like its a “blasphemy” to cover them in so much refined sugar that all you taste is…well…sugar. So I used maple syrup to enhance the peach flavor without overbearing it. Second, oats, pecans and maple syrup make for the most irresistible crumb topping – I’m definitely guilty of picking the topping off the crisp when no one is looking.
Also worth noting: my mom has taught me is that crisp is perfectly acceptable for both dessert and breakfast. So make this in the evening, morning, whenever. It’s sure to be a hit.
Maple Pecan Peach Crisp
what you’ll need
5-6 peaches, thinly sliced
1 tablespoon all purpose flour
2 tablespoons maple syrup
2/3 cup rolled oats
2/3 cup all purpose flour + 2 tbsps
2/3 cup pecan halves
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup vegan butter or coconut oit, melted
1/4 cup maple syrup
1/2 teaspoon almond extract
You can choose whether or not you want to peel your peaches before baking. Personally, I feel like WHO HAS TIME to peel their peaches?? Not me. But if you do…or better yet, you can enlist someone ELSE to peel your peaches, superb. Go for it.
This recipe is also tasty with 1/3 cup whole wheat or spelt flour subbed in for half the all purpose. It lends a rich, nutty taste to the topping.
how to whip it up
To make the filling, in a medium sized bowl, stir peach slices with flour and maple syrup until a thick glaze covering all the slices. Pour into a 8×8 baking pan.
Rinse out your bowl to use for making the topping. Then stir flour, oats, pecan, salt and cinnamon until evenly distributed. Pour in liquids (butter, maple syrup and almond extract) and gently stir until just combined – you want some large clumps. Sprinkle topping evenly over peaches in pan.
Bake at 350° for 30 minutes or until topping is just golden brown and peaches are bubbling. Let cool slightly, serve with a scoop of vanilla ice cream for dessert or a blob of yogurt for breakfast! Enjoy!