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Paris in the Fall and Maple Peach Crisp

After day upon day of dark skies, pouring rain and wild winds, it’s felt like autumn here in Australia instead of summer. And to be honest, I don’t mind one bit.

I realized the other day that I’ve been living in perpetual summer since June 2011, and as lovely as that’s been, my soul is craving the peaceful, cozy hibernation of the colder months of the year.

This week I’ve been editing pictures from an autumn trip to Paris and I can’t tell you how much joy it’s brought me. To see those gloriously colored leaves and remember the scent of chocolate chaud (hot chocolate) as I sipped it cautiously on early mornings. To almost feel the cool chill of those first icy winds on my cheeks, oh it’s been grand.

So today I’m taking you with me on an autumn stroll through leaf-strewn streets and quiet parks. I hope it brings you a bit of joy in whatever weather you find yourself today.

After such a brisk constitutional I find myself hungering for homey things like Maple Peach Crisp with Toasted Almond Coconut Topping. So pull up a chair, dear one, and I’ll serve you a big warm slice drizzled with cream.

What do you crave after a morning out in the cold?

Maple Roasted Peaches with Toasted Almond Coconut Topping


8-10 large peaches, washed, pitted, and cut into chunks
2-3 Tbsp real maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cloves
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup desiccated coconut
1/2 cup sliced almonds
1/2 cup softened butter
3/4 cup dark brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cloves


  1. Preheat oven to 350 degrees F.
  2. In large bowl place peaches, maple syrup, vanilla and first lot of spices. Stir until peaches are well coated. Cover and set aside.
  3. In a different large bowl combine remaining ingredients. Using hands mix, rubbing ingredients together to incorporate butter, until mixture resembles coarse crumbs.
  4. Pour peach mixture into 9” by 13” pan. Sprinkle oat mixture evenly overtop.
  5. Bake for 30-40 minutes until peaches are bubbling and topping is toasty brown.
  6. Serve with heavy cream or ice cream.

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leigh - oh, krista! this is just perfect. are you sure you won’t be in the paris area come early april? a hot chocolate with you would be just the thing. xo -leigh

Deanna - I love fall. The weather in Paris looks almost exactly like my weather today. Gorgeous crisp, almonds and peaches were made for each other. 

Andi Perullo - Stuuuuuuuunning shots gorgeous!!!!

Krista -  Oh darling, I sure wish I could!!! If I get delectably rich between now and then, I will be there!!! 🙂

Krista -  Oh you lucky girl, Deanna. 🙂 To get to see such gorgeousness out your window. 🙂

Krista -  Thank you, dear Andi! Paris is so ridiculously beautiful in the fall. 🙂

Krista -  I love it in the spring too, Jenny! What a wonderful place to explore in fine weather. 🙂

Barbara at winos and foodies. - Krista there is town out your way called Esk. It is spectacular in Spring with Jacarandablossoms. I’m not sure how colourful in Spring but perhaps Bear knows

Stevie - That really looks like a lovely fall dessert.  As to the pics of Paris, somehow that city looks stunning regardless of weather or season, don’t you think?

Krista -  I actually know of that town, Barbara, though I’ve never been. 🙂 It’s where Bear and my friends go for a medieval event every year. This year I’ll be there too. 🙂

Krista -  I agree completely, Stevie. 🙂 It never, ever fails to delight and inspire me. 🙂

Robin Davis - drooling

Jeanne @ Cooksister!i - lOL – now, to me, perpetual summer sounds like paradise!! 😉 Although after 10 years in London I have become rather fond of spring flowers and autumn colours! Paris is one of my favourite cities, whatever the weather and I *love* your autumnal images. Thanks for sharing!

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