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!
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