STREAMING NOW: Simply Nigella

"Navajo-Style" Peach Crisp (Vegan Friendly)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Hell's Backbone Grill in Boulder, Utah (Population 180) via Delicious Living. This recipe was taught to Chef Black Spalding by a Navajo family living in Arizona's Canyon de Chelley. I reduced the recipe yield by three quarters and used one yellow fleshed nectarine and one white fleshed. I baked the crisp in a 6" round ovenproof mini-pie plate. To make this recipe vegan, substitute a suitable ingredient for the butter. If desired, the peach crisp can be served with a scoop of vanilla ice cream or a dollop of real whipped cream.”

Ingredients Nutrition

  • Filling
  • 7 cups fresh peaches, peeled, pitted and sliced (approximately 10-12 peaches)
  • 12 cup natural cane sugar (I used half cane sugar and half dark brown sugar)
  • 14 cup unbleached flour
  • 2 tablespoons fresh lemon juice
  • Topping
  • 1 cup unbleached flour
  • 23 cup finely ground yellow cornmeal
  • 12 cup natural cane sugar
  • 12 teaspoon salt
  • 12 cup butter (very cold and cut into small pieces)
  • 12 cup pine nuts


  1. Preheat oven to 375?.
  2. Butter or oil an 11x17-inch baking dish.
  3. Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
  4. Spread fruit mixture evenly in baking dish; set aside.
  5. Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
  6. Cover fruit evenly with topping.
  7. Set the baking dish on a baking sheet to catch any juices that spill over.
  8. Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes. *Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a