[an error occurred while processing this directive] Peach Pecan Crisp & “That” Soup - Steven and Chris
Peach Pecan Crisp & “That” Soup

Peach Pecan Crisp & “That” Soup

Jen Low joined us on set to share some of her family favourite recipes. In her words, "These may not sound fancy, but they are workhorse recipes that will satisfy kids and adults...every time!"

First up? A one-pot meal that Jen's kids request by saying, "Mom, can you make that soup tonight?"

That Soup (aka Sausage and White Bean Soup)


Drizzle vegetable oil
4 honey-garlic sausages (500 g)
7 to 8 cups (1.8 - 2 L) chicken broth
1 bay leaf
1 tbsp (15 mL) dried parsley
1 tsp (5 mL) dried thyme
6 Swiss chard leaves, trimmed and chopped
3 carrots, thinly sliced (or handful baby carrots, sliced)
2 stalks celery, thinly sliced
1/2 onion
one 19 fl oz can (540 mL) white kidney beans, drained and rinsed
3 handfuls broad egg noodles


1. Bring drizzle of oil to medium heat in large frying pan to cook sausages, browning all sides. Drain on paper towels. Set aside to cool.
2. Simmer broth and herbs in a large pot, loosely covered, while you chop vegetables.
3. Add veggies to pot. Thinly slice the sausages and add to pot.
4. Roughly mash about 1/3 of the kidney beans and add, along with the whole beans, to the pot.
5. Add noodles to the pot.
6. Simmer 20 minutes, or until noodles and veggies are tender. Makes 6 dinner servings.  

And, after that soup, it's time for the peach thingy dessert!

Peach Pecan Crisp



1 tbsp unsalted butter
2 tbsp brown sugar
1 cup pecan pieces (or walnut pieces)
2/3 cup all-purpose flour
2/3 cup rolled oats
1/2 cup packed brown sugar
1/2 cup unsalted butter, soft
1/3 cup granulated sugar
pinch salt
Two 14 fl. oz. (398 mL) can sliced peaches or apricots in juice or syrup*
1 tsp vanilla extract

* Or 1 1/2 cups sliced home-canned or fresh peaches, apricots or plums. But do not use frozen fruit.


1. Preheat oven to 375 F (190 C).
2. Melt tablespoon butter in 8 X 8-inch glass baking dish but putting the butter in the baking dish into the warming oven for a few minutes. Remove from oven and sprinkle with 2 tablespoons brown sugar. Set aside.
2. To make crumble topping, in a large bowl, mix pecan pieces, flour, 1/2 cup brown sugar, rolled oats, soft butter, sugar and salt until no dry flour is left. Mixture will be crumbly.
3. Drain canned peaches (juices are not used). If home-canned peaches are in halves, slice into segments. Spread peach slices in baking dish pan over melted butter and brown sugar. Do not stir. Sprinkle vanilla over peaches. Sprinkle crumble mixture evenly over peaches.
4. Bake about 25 minutes, until crumble is lightly browned and fruit juices are bubbly. Makes 1 Peach Pecan Crisp.


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