Maple Pecan Peach Crisp
A simple, gluten-free and vegan friendly recipe for peach crisp, made with a crumbly pecan topping and sweetened entirely with maple syrup. Try this with plums, apricots, nectarines, or your favorite late summer fruit instead of peaches for a fun twist!
Ingredients
- 6-8 large ripe peaches to yield 6 cups of diced peaches
- 1/4 cup maple syrup
- 3 Tablespoons arrowroot starch can sub cornstarch
- 1 1/2 cups rolled oats divided
- 2 cups pecans divided
- 3 Tablespoons maple syrup
- 2 Tablespoons virgin coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Take out a large baking/casserole dish somewhere in the range of 10 inches long x 6 inches wide x 4 inches deep.
- Dice the peaches into 1-inch pieces and place them directly into the baking dish with the 1/4 cup of maple syrup and arrowroot starch. Toss to combine.
- Put 1 cup of oats and 1 cup of pecans into a food processor or blender and pulse until a cornmeal/flour-like consistency. Roughly chop the remaining cup of pecans.
- Pour the oat/pecan flour into a mixing bowl, add all remaining ingredients (including chopped pecans and remaining 1/2 cup of rolled oats), and stir well to combine.
- Use your hands to sprinkle/crumble the topping mixture over top of the peaches in an even layer.
- Bake for 45-55 minutes, or until bubbling and golden. Remove from the oven and let cool for at least 15 minutes (though ideally more like 30-45) before scooping and serving. Can be served warm or room temperature, preferably with a scoop of ice cream or whipped cream.
Notes
6 cups of frozen peaches can be used in place of fresh. Thaw first, or use frozen and add an additional 10-15 minutes to bake time.
Walnuts or almonds can be used in place of the pecans, if desired.