Peach and Mixed Berry Crisp
Crisp Topping
  • ½ cup whole pecans
  • 1 cup old-fashioned oats
  • ¾ cup all-purpose flour
  • ½ cup brown sugar, firmly packed
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup extra virgin coconut oil, melted and cooled
Fruit Filling
  • 6 large peaches
  • 16 ounce bag frozen mixed berries, slightly thawed
  • ¼ cup cornstarch
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • pinch of salt
  1. Preheat oven to 375F.
  2. Spread pecan halves on a baking sheet in a single layer. Place in oven and roast for about 5 to 7 minutes until fragrant. Remove from oven and let cool. Roughly chop.
  3. In a large bowl, whisk together oats, flour, brown sugar, salt, and cinnamon. Add pecans and toss to combine. Pour melted coconut oil over dry ingredients and with a fork, stir ingredients together until the dry ingredients are moistened and begin to clump together. Place mixture into refrigerator and prepare fruit filling.
  4. Pit and thinly slice peaches. I prefer to leave the skins on the peaches as this makes the recipe less fussy. Peel if you prefer.
  5. In a large bowl, toss together peaches and mixed berries.
  6. In a small bowl, combine cornstarch, sugar, cinnamon, and salt. Stir to combine.
  7. Sprinkle dry ingredients over fruit and with a wooden spoon or rubber spatula, carefully toss to combine.
  8. Pour fruit filling into a 9x9 square pan or a 10 inch deep dish pie plate. Carefully scatter crisp topping over fruit filling. Place in preheated oven and cook until topping turns golden brown and the filling begins to bubble around the edges - about 55 to 60 minutes. If topping begins to brown too quickly, tent with foil. Remove from oven and let cool for at least 15 to 20 minutes before serving.
  9. Serve with vanilla ice cream, warm (best) or at room temperature (absolutely OK, too).
Recipe by Fork Vs Spoon at