Thyme Scented Peach Crisp

Over the weekend we were lucky enough to get a surprise call. Our friends asked if we wanted a few peaches from their parents yard. "Of course", I gushed into the phone. Little did I know what I got myself into. I was thinking 10-15 peaches, max. Oh no! These lovely people unloaded about 35 peaches (maybe it's closer to 40) on us. Now, I like peaches as much as the next girl but you should see my kitchen. I've got peaches lined up on the counter like a little fruit army. They make the kitchen smell great however I think it's time to put them in their final resting place...the freezer. Freezing leftover fruit is awesome! Just chop it up into cubes or slices, toss in a freezer bag, and you've got delicious peaches ready for oatmeal, a smoothie, or a crisp.

I decided to make a crisp with the most ripe peaches rather than freeze them. Wait, let me rephrase. Gray begged for a crisp and so I gave in. I rarely make desserts, primarily because I eat them! A sweet treat now and then is perfectly fine but let's just say I've got a problem with portion control. The thing is, I LOVE my desserts. I can easily say no to oozy gooey desserts in a restaurant, but my own stuff (or my mom's stuff), no way! Here is the crunchy, sweet and so good crisp I put together. The great thing about a crisp is that you can easily make it out of whatever you want. This recipe is fantastic all year round. Use plums, apples, pears, berries...anything goes. Also, feel free to use any combination of sweeteners. I used a mix of maple syrup and brown rice syrup but you could also use rapadura (a natural cane sugar), date sugar, or barley malt. When using liquid sweeteners remember that the topping will be wetter than you may be used to. Don't worry, it crisps up beautifully and tastes amazing.

Have fun experimenting and enjoy!

PS The leftovers are pretty good too. Gray likes to eat them for breakfast. Why not, it's just peaches, oats and nuts right???

Thyme Scented Peach Crisp

FYI: This crisp can also be make GLUTEN FREE. Substitute almond flour for the whole wheat pastry flour and sunflower seeds for the oats.

6-7 peaches, washed, cored, and dice

Juice of 1/2 a lemon

1 tsp. fresh thyme

1/4 cup brown rice syrup

1/3-1/2 cup maple syrup

¾ cup whole wheat pastry flour

½ cup rolled oats

¾ cup walnuts, pecans, almonds (make a good combination)

1 tsp. cinnamon

1 tsp. coriander

Pinch of sea salt

3 tbsp. coconut oil or organic butter

Preheat oven to 350. Lightly oil a 11x13 pyrex baking dish. In a bowl combine peaches, lemon juice and thyme and spread evenly in the baking pan. In another bowl combine sweeteners, flour, rolled oats, nuts, spices, and sea salt. With your hands, work softened coconut oil/butter into the dry ingredients until evenly combined and there are no large lumps. Spread topping on top of the peaches and bake uncovered for 35-40 minutes.