Peaches, naturally sweet and juicy, make this dessert dream worthy. As an endurance athlete that’s what we do, dream about dessert after a tough race or day of training. Since peaches are in season, they don’t need more than a few simple ingredients to create this light, yet flavorful crisp, that won’t erase all your hard work. Try serving it warm with a scoop of vanilla frozen yogurt or gelato.
6 medium sized peaches
1 heaping tablespoon corn starch
1 tablespoon agave
1 cup whole oats (gluten free work also)
½ cup chopped toasted pecans*
½ cup brown sugar
1/3 cup melted coconut oil
2 teaspoons cinnamon
pinch of salt
* Toast pecans in a small pan over medium heat for 7-8 minutes, tossing consistently so they don’t burn.
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1. Heat oven to 375 degrees.
2. Run a knife around each peach: from the top, around the bottom and back to the top. Twist each half of the peach, to separate the halves. Remove the pit and cut out the stem. Slice the peaches into thick, rustic pieces.
3. In a bowl, combine the peach slices with the cornstarch, agave and 1-teaspoon of the cinnamon. Toss until the peaches are well coated.
4. Spray a pie pan with non-stick cooking spray and pour the peach mixture into the pan.
5. Using the same bowl, combine the oats, toasted pecans, brown sugar, coconut oil, 1-teaspoon of cinnamon and pinch of salt.
6. Sprinkle this mixture evenly over the peaches in the pie dish.
7. Cover with foil and back for 15 minutes. Remove the foil and bake 30 minutes longer. Let sit 10-15 minutes before serving.
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