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Skillet Peach-Basil Crisp

The combination of the crunchy oat topping with crispy quinoa, luscious peach filling, and fragrant basil creates a summer party in a skillet! Peaches not only bring a wave of nostalgia, they are considered soothing to the nervous system in ancient Ayurvedic wisdom. Serve this dish warm with a scoop of vanilla ice cream or heat it the next day for a fun (and satisfying) breakfast!

NOTE: Not a fan of basil? Simply leave it out!

INGREDIENTS

*Makes 6 to 8 servings

Oat topping:
1½ cups old-fashioned rolled oats
¼ cup quinoa
¼ cup oat flour
½ teaspoon sea salt
3 tablespoons coconut sugar or maple syrup (Coconut sugar makes it a little crispy on top.)
¼ cup coconut oil, softened but not melted (plus more for the pan)
1 teaspoon vanilla extract
½ cup chopped nuts (almonds, pecans, or hazelnuts work)

Peach filling:
3 pounds ripe but semi-firm fresh peaches, peeled, pitted, and cut into ½-inch thick wedges
3 tablespoons maple syrup, or to taste
3 tablespoons tapioca starch
1 tablespoon fresh lemon juice
2 teaspoons minced fresh basil, plus shredded basil for garnish

The combination of the crunchy oat topping with crispy quinoa, luscious peach filling, and fragrant basil creates a summer party in a skillet! Peaches not only bring a wave of nostalgia, they are considered soothing to the nervous system in ancient Ayurvedic wisdom. Serve this dish warm with a scoop of vanilla ice cream or heat it the next day for a fun (and satisfying) breakfast!

NOTE: Not a fan of basil? Simply leave it out!

INGREDIENTS

*Makes 6 to 8 servings

Oat topping:
1½ cups old-fashioned rolled oats
¼ cup quinoa
¼ cup oat flour
½ teaspoon sea salt
3 tablespoons coconut sugar or maple syrup (Coconut sugar makes it a little crispy on top.)
¼ cup coconut oil, softened but not melted (plus more for the pan)
1 teaspoon vanilla extract
½ cup chopped nuts (almonds, pecans, or hazelnuts work)

Peach filling:
3 pounds ripe but semi-firm fresh peaches, peeled, pitted, and cut into ½-inch thick wedges
3 tablespoons maple syrup, or to taste
3 tablespoons tapioca starch
1 tablespoon fresh lemon juice
2 teaspoons minced fresh basil, plus shredded basil for garnish

METHOD

Preheat the oven to 375F. Grease a 10-inch cast-iron skillet lightly with melted coconut oil.

To make the topping, in a medium bowl, stir together the oats, quinoa, oat flour, nuts, and salt. Add the coconut sugar (or maple syrup), softened coconut oil, and vanilla and stir until the mixture is evenly moistened and clumps. Set aside.

To make the filling, in a medium bowl, toss together the peaches, maple syrup, tapioca starch, minced basil, and lemon juice. Pour the filling into the prepared cast-iron pan and spread into an even layer.

Top with the oat topping, spreading into an even layer.

Bake until the peaches are tender, the juices are bubbling, and the topping is crisp and golden brown, about 45 minutes. Let cool on a wire rack for at least 15 minutes or until room temperature. Garnish with the shredded basil just before serving.

 

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