Peach Crisp

Adjust oven rack to middle position and preheat oven to 350ºF (175ºC). Bring a large pot of water to a boil over high heat. In a large bowl, set up an ice bath by filling it halfway with cold water and ice. Set aside.

For the Filling: Using a sharp paring knife, score small X at base of each peach; set aside. Using a slotted spoon or spider, lower peaches into boiling water and cook until the scored skin at the base of each peach begins to loosen and peel back, about 1 minute. (Firmer peaches may need up to 3 minutes.) Using a slotted spoon or spider, transfer peaches to the ice bath and let stand until cool enough to handle, about 5 minutes.

Working with 1 peach at a time, start at scored X on the base of peach and use a paring knife to peel back and remove loosened skin from peach. Discard the skins and repeat with remaining peaches. Cut each peach in half through stem end and remove pit. Slice the peeled peach halves into 1/2-inch thick wedges (see notes).

In a large bowl, whisk together the light brown sugar, tapioca starch, salt, and vanilla paste. Stir in peach slices and toss to coat. Let stand for 30 minutes.

For the Topping: In a food processor, pulse whole-wheat flour, light brown sugar, and salt until well-combined. Add oats and toasted pecans and pulse until pecans just start to break apart, 2 to 3 pulses. Add butter and pulse until mixture resembles a coarse meal with some pea-sized pieces (see notes).

To Bake: Scrape the macerated peaches and their juices into a 9- by 9-inch square baking dish and press into an even layer. Sprinkle topping evenly over the filling. Bake until the topping is golden brown and juices are bubbling, about 1 hour and 15 minutes. Let cool on wire rack for 30 minutes. Serve.