Peach season, like summer, is so fleeting.

Peaking in July or August, peaches (and truly the best, long warm days of summer) hit their stride and overflow local farmers markets and farmstands here in the Pacific Northwest. In summer’s past (pre-Covid, that is) peach sampling was plentiful at the market, and trying each juicy and honey-sweetened variety was an absolute prerequisite to attending. Don’t even get me started on how amazing the smell of freshly cut peaches are – heaven. Now, I just grab as many peaches as I can hold to take home and savor – taking bites as juices drip down my hands and forearms and all over whatever I’m wearing. Obviously, summer peaches are best eaten leaning over a kitchen sink.

There are so many amazing ways to use summer peaches, like this Gluten-Free Blueberry and Peach Galette by yours truly, mashed into overnight oats, or blended up into a smoothie alongside turmeric and fresh ginger – spicy! My husband and I are also rather obsessed with this Arugula Salad with Peaches, Goat Cheese and Basil from the New York Times.

Of course, you can eat them raw – yes. Or grill them – of course. Or sauté them with a pat of butter and cinnamon and spoon over ice cream – divine. You can also try using fresh peaches in this Stovetop Peach and Thyme Crisp made with a simple crisp topping (filled with all the good things) and a pound or two of fresh peaches.

I love a stovetop recipe – especially during the hottest part of summer when turning an oven on just seems silly. Stovetop granola becomes my JAM as well as stovetop crisps and crumbles made with ripe and juicy summer produce. This crisp is simply the best because it uses just one pan – a well seasoned cast-iron skillet – plus a cutting board and a knife, give or take a few measuring cups, If you’re counting. First, cook the crisp topping in the skillet. It’s made with a healthy fat of your choosing (coconut oil or grass-fed butter are my favorites in this recipe) rolled oats, pecans, coconut flakes, maple syrup and a few warming spices. This topping gets all browned and crispy (and smells so good) and then is promptly removed from the cast-iron skillet. Next, add your sliced up peaches, a sprinkle of cornstarch or arrowroot powder (it helps to thicken the syrupy, peach goodness), cinnamon, and just a hint of maple syrup to bring out the flavors of the peach and thyme. This peach mixture gets covered, cooks a bit, and then is just about perfect. Sprinkle with the cooked crisp topping and thyme (it’s so flavorful and delicious – try it!) and then serve. If you’re feeling it, serve each scoop of peach mixture with some vanilla bean ice cream for the quintessential summertime treat.

Recipe Substitutions

-If you’d like, you can swap some of the peaches (or all of the peaches) with other stone fruits like nectarines and plums. You can even add in some fresh berries, such as blueberries or blackberries to compliment the peach flavor.

-To make this recipe grain-free, simply swap the rolled oats with a half cup of an additional chopped nut, such as hazelnuts. Or, just double up the coconut flakes.

-To make this recipe plant-based, use coconut oil.

Stovetop Peach and Thyme Crisp

Serves 6

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

Crisp Topping:
½ cup rolled oats
½ cup pecans, roughly chopped
½ cup coconut flakes
4 Tbsp. maple syrup
¼ tsp. sea salt
½ tsp. cinnamon
¼ tsp. nutmeg
6 Tbsp. grass-fed butter or coconut oil

Peach Filling:
2 Tbsp. grass-fed butter or coconut oil
2 pounds fresh peaches, sliced (about 4-5 peaches)
1 Tbsp. maple syrup
2 tsp. cornstarch or arrowroot powder
¼ tsp. cinnamon
1 tsp. fresh thyme, roughly chopped

Directions:

1) For the crisp topping: add 6 tablespoons grass-fed butter or coconut oil to a cast-iron skillet over medium heat. Add oats, pecans, coconut flakes, maple syrup, sea salt, cinnamon, and nutmeg. Reduce heat to low and cook, stirring often, until oats and coconut flakes are golden, about 5 minutes. Watch carefully as nuts and coconut flakes can quickly burn! Pour crisp topping into a bowl and set aside.

2) Return skillet to stove over medium-low heat. Add 2 tablespoons grass-fed butter or coconut oil. Stir in peaches, maple syrup, cornstarch/arrowroot powder, and cinnamon. Increase heat to medium, cover, and cook, stirring occasionally, until peaches are just softened, about 8 to 10 minutes. Remove lid and cook until peaches are and mixture is thickened slightly, about an additional 5 minutes.

3) Immediately top peaches with reserved crisp and fresh thyme. Serve with a scoop of vanilla ice cream, if desired. Enjoy!

Notes:

-Transfer leftover peach crisp to an airtight glass container. Refrigerate up to 5 days.