It's Time to Make Peach Pecan Crisp
A dessert that was once called "the best dessert I've ever had" & the TNHS recipe index
Real quick, if you’re in New York, we’re going to a Cyclones game tomorrow and there’s still time to grab your ticket to sit in the TNHS section and meet great people! Tickets are $15 and it’s going to be a blast!
I first made a version of this recipe in summer 2019 when my friend Carina was visiting from Guatemala. She called it one of the best desserts she’d ever had. Erica and I taught it in our July meal prep class (the August one is coming up if you’d like to join) and it was a hit, for breakfast or dessert. I dialed down the sugar a bit with breakfast in mind and used maple syrup as a nod to waffle toppings. How good is a waffle with maple syrup, peaches, and whipped cream? In class, we used frozen peaches which saves tons of time—I’ve found them sliced in multiple grocery stores and leftovers are great in smoothies, but you can absolutely use fresh peaches, especially when they’re in season, or a different fruit if you don’t like peaches.
The crisp has a generous amount of topping, which I like (the topping has a bit of a coffee cake vibe). And this is delicious with some ice cream or yogurt. Eden served it for breakfast with some dark chocolate, yogurt, and coconut flakes!
For more recipes, check out the This Needs Hot Sauce Recipe Index, where all the recipes I’ve published are linked in one place. You can bookmark the index or save it in the recipe app/system you use. If you have questions about substitutions, you can email me directly or comment on the recipe so I can help!
Peach Pecan Crisp
Yield: 8-10 servings
Ingredients
For the Filling:
5 cups thinly sliced frozen peaches (fresh works too)
¼ cup all-purpose flour
¼ cup maple syrup
½ teaspoon sea salt
1 teaspoon vanilla extract
For the Topping:
½ cup light or dark brown sugar
½ cup all-purpose flour
¾ cup old fashioned or quick cooking oats
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup pecan pieces or halves
½ cup unsalted butter, softened to room temperature
For serving: vanilla ice cream or yogurt
Procedure
Preheat the oven to 350°F and grease an 8-10 inch pan (square or round is fine, cast iron is fine). Combine the filling ingredients in a bowl and transfer to the pan.
Give the same bowl a little wipe, then mix the toppings ingredients with a whisk, fork or your fingers. Break up the butter so the topping has a sandy texture. Cover filling with an even layer of topping.
Bake for 45-50 minutes until golden brown. Cool slightly before serving and serve with ice cream or yogurt.
Storage
Store crisp in an airtight container in the fridge. Reheat in the oven or microwave if desired. Crisp can also be frozen.
Midweek Reads: I share reads every week in the Monday issue, these are some special extras.
Who can afford to not sell out? Very few people!
Sam Sanders is back with a podcast from Vulture. I missed having him in my podcast feed.
Navigating expectations vs. reality from Mari Andrew. This is a tricky one, especially this time of year.
I’m reading Honey and Spice by Bolu Babalola, one of my favorite twitter follows (she’s a romance scholar) and it’s great so far! It’s set at a uni in England so I’ve been googling lots of the slang and I’m very into the main couple.
Janelle has been such a great addition to the Cup of Jo team and this piece about identity is so relatable. I’m not a mom but I still feel like identity is always shifting and it can’t hurt to come back to what makes you you. This year, I’ve been thinking so much about my professional identity and that’s not all I am.
Recommendation Station is the TNHS advice column for paid subscribers. Have a question you want answered about food/life/restaurants/kitchen gear? I’m running low on questions so reply to this email or send me a message on Instagram to submit yours. I can also keep your question private if you’d like.
Q: Are fancy blenders really worth it? I’m debating a Vitamix and can’t decide.
A: Worth it is such a subjective phrase and I absolutely get where you’re coming from. First, I got a free Vitamix through an event back in 2019 (the model I have retails for around $300). That same Vitamix broke in June and had to be repaired (it was under warranty). I use my Vitamix somewhat frequently (probably once every two weeks, more often in the summer for smoothies) but not daily. It does work very well and is relatively easy to clean (cleaning a blender is always kind of a pain though). I am disappointed that it needed to be repaired so quickly (the canister burst while I was cleaning it which was scary and made a mess). Would I buy one with my own money today? Probably not but I am glad I have it and will use it for as long as it lasts. With blenders (and most appliances), I feel like the features are a bit overblown. You don’t need a 14 speed blender that autodetects the liquid levels and programs itself accordingly. It’s a smoothie not a spaceship.
For me, a blender is something nice to have, but not a kitchen essential. If you are a daily smoothie drinker, regularly pureeing food for a baby, or a frequent blender for other reasons, you might feel differently. It could be a great item for a registry or big birthday (and they do sell refurbished Vitamixes). For a less expensive blender, I’ve heard good things about Ninja, which is about $100 and goes on sale often. And Bullet blenders take up a lot of less storage space than countertop models. Or you can check BuyNothing Groups because I feel like there are a lot of barely used blenders out there. Depending on what you like to make, an immersion blender might suit your needs (it’s great for soup and sauces). And for dips, a food processor is better (I have one that I won in a raffle in college and I’ve used it under five times). I hope this helps you find the best option for your needs, budget, and kitchen space!
If you’d like to join our August meal prep class, use VIP10 for a special discount. Thank you as always for supporting This Needs Hot Sauce.
xo, Abigail