1. Preheat oven to 375 degrees.

2. Create the crisp topping by combining 2/3 cup oats, 1/3 cup flour, 1/3 cup brown sugar, 1/3 cup toasted chopped pecans, pinch of salt, 1/2 tsp ground cinnamon, and 1/4 teaspoon ground nutmeg in a bowl.

3. Using a fork or your fingers, cut 6 tablespoons of cold unsalted butter into the topping mixture. Set the bowl aside.

4. Generously butter a 9” glass pie pan.

5. Pour 2 jars of Shootflying Hill Sauce Company’s Peach Bourbon Dessert Sauce into the pie pan, and sprinkle it with the topping.

6. Bake for 30 minutes or until the topping is brown and the sauce is bubbling at the edges.

Enjoy warm with a scoop of ice cream. The crisp is even better a day later!

Serves 6-8 people.