Peach and Pecan Crisp

It’s peach season! From peach cobbler, peach bellinis, peaches & cream and this Peach and Pecan Crisp, it’s my favorite season of all. Growing up, stone fruit meant that winter was (finally) over, and that British Columbia produce could start doing its thing. We replaced apple crisp with berries, peaches, and plums, and dessert got even sweeter.

In my family, dessert was a religion. Not a night wen by when we didn’t tuck into something sweet, and nine times out of then, that mean fruit crisp. My mom would make one big enough to feed an army, loaded with sugar, oats, and butter and we pretended like it was basically fruit salad… hint: it was far from it. We’d usually top it with a dollop of vanilla ice cream. It was heaven.

Fast forward to my adult years, I still find comfort in warm baked fruit, cinnamon, and a little bit of crumble topping. So much so, that I make crisp at least 2x a week. Sometimes its fancy, sometimes its apples that are going bad with a handful of oats on top.

In honor of peach season, I made this peach and pecan crisp to use up leftover peaches that had gone a little soft. So basically I’m a food waste warrior… right?

No peaches? No problem! Use this recipe as a base for all other crisp recipes.

Feel free to experiment with whatever fresh or frozen fruit you have on hand, from berries, to apples, there’s no wrong combination of fruits. I might be inclined to try a cherry and pineapple crisp one of these days.

So go ahead, have dessert, every night, but make it crisp.

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