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Peach Pecan Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping takes peaches to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.

by Beverly Lynn Bennett

November 4, 2009

Serves: 6
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Serves 6

What You Need For The Filling:

  • 5 cups sliced peaches
  • 2 tablespoons oat flour
  • 2 tablespoons maple syrup
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

What You Need For The Fruit Crisp Topping:

  • 3⁄4 cup rolled oats 
  • 1⁄3 cup oat flour or barley flour 
  • 1⁄4 cup Sucanat 
  • 1⁄2 teaspoon vanilla 
  • 1⁄2 teaspoon cinnamon
  • 1/3 cup chopped pecans
  • 1/4 teaspoon nutmeg 
  • 1⁄4 cup non-hydrogenated margarine

What you do:

  1. Combine all filling ingredients and set aside.
  2. Preheat oven to 400 degrees. Place all dry ingredients in a small bowl and stir to combine. Using your fingers, work the margarine into the dry ingredients until the mixture resembles coarse crumbs.
  3. Add fruit filling to an 8-inch baking pan or shallow casserole dish. Sprinkle the crisp topping evenly over the filling.
  4. Bake for 30 to 35 minutes or until golden brown. Allow to cool for a few minutes before serving.

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