Peach, Fresh Fig, and Bourbon Crisp with Pecan Topping & Vanilla Sweetened Greek Yogurt (gluten free)

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
(serves 10-12)
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.

Preparing Topping
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.


  • Reply August 2, 2012


    Bourbon and peaches AND figs…you need to say no more!

  • Reply August 2, 2012


    Haha! Isn’t it like the greatest discovery that you can pre-write posts!? Oh, there is much fun to discover in the blogging land. The more you do it the more that you learn! Beautiful blog Kris!!

    • Reply August 5, 2012


      Thanks Erica! That means a lot coming from you! I’m loving learning. It’s such a great new adventure.

  • Reply August 3, 2012


    Lovely! I seriously adore a summer crisp, and I love your nutty, mildly boozy take. For the first half of summer I’m pie-obsessed, but by the second half I’m all about the crisps. Thanks for the (gorgeous) reminder!

    • Reply August 5, 2012


      You are very welcome! I hope the remaining summer months (notice the plural :)) are filled with delicious crisps for you to enjoy. 🙂

  • Reply August 4, 2012


    peaches, bourbon, figs AND maple syrup (how Canadian of you!) oh my. yes. so many of my favorite things and gluten-free! I’ve only ever used a pre-packaged gluten-free mix from Trader Joe’s but this recipe makes me want to venture into the land of brown rice flour. thank you for sharing with us! :]

    • Reply August 5, 2012


      Oh TJs! We spent a pretty penny when we were there in Philly. I love that place. I can’t believe that you get to go there every DAY if you want! I’m a little jealous.

  • Reply August 11, 2012

    Ellen McDonell

    This sounds delicious! My mom used to make a crisp every Sunday night, and my favourite part was eating leftovers Monday morning for breakfast!

    • Reply August 11, 2012


      This is like a super power breakfast right here! I hope you get a chance to try it, Ellen.

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