Serving size: 4 to 6
6 or so large fresh peaches
1 cup maple Pecan Crunch (Nature’s Path Organic)
1 cup brown sugar
4 tablespoons of organic olive oil buttery spread
Preheat oven to 375 F.
Wash peaches then slice them with their skins and toss with juice of lemon. set aside.
With a rubber mallet, crush the maple crunch into small bits.
In a buttered baking dish, Mix the maple crunch with the brown sugar, sea salt and spices and line the bottom of the dish with one half the mixture.
Arrange fruit on top.
Cut pieces of the butter spread into the rest of the crunch mixture and cover on top of fruit.
As Ruth Reichl states in her cookbook, My Kitchen Year: 136 Recipes that Saved My Life, for apple crisp: “The cooking time is forgiving; you can put your crisp into a 375-degree oven and pretty much forget about it for 45 minutes to an hour. The juices should be bubbling a bit at the edges; the top should be crisp, golden and fragrant. Served warm, with a pitcher of cream, it makes you grateful for fall.” You can also serve it with Greek yogurt, vanilla ice cream or frozen yogurt.