Peach Pecan Crisp (Dairy and Gluten Free)

I had a moment last week when I looked around at Sam and I racing to get Oliver a second glass of milk while simultaneously making lunch for the next day, running his bath and washing one of Frankie’s bottles and thought: what have we done? We’d hardly talked to one another since we got home and we both had an agenda the second Oliver was asleep: Sam to catch up on unfinished work, me to do some yoga and shower before bed. Two passing ships.

To say that life looked different years ago when we met is an understatement: obviously we didn’t have kids then, we both were self employed and hustling to make a dream work. Today there’s less of that constant hustle as we both make moves to settle in and work for other companies with actual health care and steady pay checks. Imagine!

But I had a vision the other day of the crux of what made us us … sailing away. Back then, we dreamed we’d open up a studio called Pies and Pixels: I’d bake and sell pies and Sam would design and we’d have this coworking space where the community would come together. Sam is most fulfilled when he’s creating. And in a way I am, too. But these days, the dream of Pies and Pixels has changed. It’s no longer in close reach — for so many reasons. Nor would either of us say it was a particularly good decision for the stage of life we’re in. But lately, I’ve realized I miss the dreaming part, our modern version of Pies and Pixels.

Peach Pecan Crisp | A Sweet SpoonfulWhen I talked to Sam about it, expressing my fear that we were losing parts of ourselves that made us us, he said it wasn’t so. It was just that now we were living the thing versus just dreaming about the thing. Sure it looks different now, but this is it playing out in real time rather than just inside our heads.

Peach Pecan Crisp | A Sweet Spoonful

I’m reading a book right now called Overwhelmed, kind of a study of our busyness culture (the subtitle is, “How to Work, Love and Play When No One Has the Time” — I’m here for that!). I just finished the chapter on leisure time and how Americans have lost the ability to recognize, use and enjoy it. One of the leisure researchers started his discussion by defining leisure as “being open to the wonder and marvel of the present.” I love this so much, and it’s not all that different from what Sam was saying: we’re now living our lives in the present instead of dreaming them up. And while many days that contributes to this sense of overwhelm and loss of time to think about Big Ideas, it also forces us to keep our feet planted firmly in the moment we’re in. And there’s something special comforting about that, too.

Peach Pecan Crisp | A Sweet SpoonfulIn the spirit of Pies and Pixels combined with the reality of busy, modern lives I bring you today a very simple peach crisp. I love making pie, but it is certainly a bit more of a commitment than a crisp or a crumble and sometimes you’ve got ripe fruit on the counter and a tiny window of free time — and neither one can wait.

Peach Pecan Crisp

Peach Pecan Crisp

  • Yield: 8 servings
  • Prep time: 10 mins
  • Cook time: 55 mins
  • Inactive time: 1 hr
  • Total time: 2 hrs 5 mins

Fruit crisps are all about simplicity so no need to peel the peaches here – the skins soften in the oven. Coconut oil tends to be soft at room temperature but not necessarily liquid unless your kitchen is quite hot, so warm it in the microwave or on the stovetop until it’s liquid for this recipe. The crisp is best eaten the day it’s made.

Ingredients

For the Topping:

1 1/4 cups (125g) rolled oats
3/4 cup (75g) pecans, roughly chopped or halved
3/4 cup (75g) almond meal
1/3 cup (75g) lightly packed brown sugar
1 teaspoon salt
1/2 cup coconut oil (in liquid form)

For the Filling:

3 pounds sliced ripe peaches (about 6-7 peaches)
2 tablespoons brown sugar
1 tablespoon lemon juice
2 tablespoons cornstarch (or arrowroot powder)
1/4 teaspoons cinnamon
Vanilla ice cream, to serve, optional (choose a dairy-free brand if needed)

Instructions

Preheat the oven to 350 F.

In an 9×11 inch baking dish, mix together the sliced peaches, sugar, lemon juice, cornstarch and cinnamon. Set aside.

In a medium mixing bowl, stir together the oats, pecans, almond meal, brown sugar and salt. Mix in the coconut oil and stir until combined.

Spoon the topping over the peaches to cover them evenly. Bake for 50-60 minutes, or until the fruit juices are bubbling and the topping is deep golden brown. Transfer baking dish to a wire rack and allow to cool for 1 hour before serving.

The crisp is best enjoyed the day it’s made, but it holds up just fine, covered and on the countertop for up to two days.

 

Comments

  1. Kari Kittinger

    I love your posts, I’m right there with ya. It’s a wild adventure... young children, jobs, husbands, a love for dreams and a slower paced life. But every time you write my first thought is... how’d she ever find the time to bake, photograph, write, edit and post this?!?! You’re inspiring me :)

    1. megang

      Ha, Kari. Honestly a post that used to take me a day to do now takes me two weeks (shop one day after the kids are in bed, the next day take ingredient photo and make the thing, the next day take a pic of the thing, download the photos sometime at night, write sometime at night ....). So .... it's a process!! Thank you for the sweet comment.

  2. rosemarie

    I love your posts! Totally agree with Kari up there, how do you find the time? I enjoy your writing so much that'd I be just as happy to see a post with no recipe attached! You know, if that's easier and all :)

    This looks lovely and I have a few peaches on my counter!

    1. megang

      Aww thank you, Rosemarie! Too kind. It IS easier without a recipe, so I'll keep that in mind :)

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