I am new to this. That means that I am learning–learning (so cleverly) that you can pre-write posts and then set a virtual timer so that they will go “live” when you are ready. This means that you, my friends, are able to get blog posts even when I am not in town and don’t have internet access. Genius! If only I knew this before. Provided I am prepared enough in advance (I am still learning that part too), you should not be affected by my absences in the future. Thank you for being patient and coming back. I promise to be good to you.
All that to say… as you may have noticed, I am way overdue on a recipe post. I was away in Pensylvania attending Big Summer Potluck learning how to be a better food blogger. For you! More on that soon.
But since since the peaches are just overflowing at the farmer’s markets right now and I’m sure you’ve got a few sitting on your counter as I write this, I’m going to just get right to point here! This peach crisp is the kind of food you can (most genuinely) eat for dessert or breakfast. It is entirely made up of real, nutritious, whole foods. I think bourbon is a whole food. Don’t you? But seriously (the alcohol burns off!), this is a food for the times. It’s so clean and packed with nutrition that you can go back for seconds, or thirds (guilty!) and feel like you’re doing your body good. But hurry because peach season (sadly) ends soon.
Peach, Fresh Fig and Bourbon Crisp with Pecan Topping & Vanilla Sweetened Greek Yogurt
Adapted from Clean Food by Terry Walters
// Ingredients //
8-10 peaches, pitted and cut into wedges
6-8 fresh figs, cut into wedges (or 3 more peaches)
1 tbsp vanilla extract
3 tbsp bourbon
3 tbsp brown rice flour
Pinch sea salt
2 tbsp sweetener of your choice (I didn’t add it because I find the sweetness of the cooked fruit to be enough)
3 cups pecans
1 cup unsweetened, shredded coconut
½ cup brown rice flour
1/3 cup coconut oil
¼ cup sweetener of your choice (I used 1 tsp powdered stevia)
1 tsp vanilla
Pinch sea salt
Preheat oven to 350°F.
Preparing the filling
Place peaches and figs (or just peaches) in a large bowl. In a separate bowl combine the vanilla, bourbon, and sweetener, if using. Pour over fruit. Sprinkle with the flour and salt and gently toss with your hands to combine. Transfer to a 9×13” casserole dish and set aside.
Chop nuts in food processor until mixture resembles a coarse meal. Add coconut, flour, stevia, oil, and salt, and process to until mixture is moist enough to stick together when pressed, but still crumbly.
Spread nut mixture evenly over peaches, cover loosley with foil and bake for 30 minutes. Remove foil and bake another 20 minutes or until peaches are soft. Remove from oven, cool slightly and serve warm topped with greek yogurt (see recipe below). Or if you’re feeling sassy, vanilla ice-cream or fresh whipped cream.
Vanilla Sweetened Greek Yogurt
1 cup Greek yogurt
1/3 – ¼ tsp of vanilla and 1 tbsp maple syrup (or substitute 3-5 drops of vanilla stevia)
*Note: This recipe is easily halved or doubled.
*Note: In making this dish, I learned that figs aren’t necessary. They were good, but I love me some peaches and I think I might have liked it better without them.