Make the Crisp:

1. Preheat oven to 350F (Conventional) or 325F (Convection/Fan). Line a Sheetpan with parchment or cooking spray.
2. Whisk together oats, flour, brown sugar, salt and chopped pecans. Dice the cold butter into small cubes (1/2″) and cut in with a pastry cutter, 2 knives or your fingers, until butter pieces are pea-sized but can still be seen. 
3. Spread over a parchment-lined Sheetpan and bake until golden brown, about 15-20 minutes, stirring once after 8 minutes. Once it is almost done, it will begin to emit a wonderful toasty sweet aroma. This will let you know it’s almost done. I took mine out after 19 minutes, stirred it around a bit to break up the bigger bits. As it cooled, it crisped up nicely.

Make the Peach layer:

1. Make sure your peach slices are thin, no more than 1/2″ thick. Stir all ingredients together.  Set aside at least 30 min. while crisp cools and you make the whipped cream topping.

Make the Mascarpone Whipped Cream

1. Whisk together the Mascarpone and sifted Confectioners Sugar. Set aside.
2. Into the bowl of a stand mixer, or a large bowl and using a hand mixer, beat the cream until it is at the “soft peak” stage. Add in the mascarpone-sugar mixture and whip until peaks are firmer. The cheese and the sugar help to stabilize the cream so it doesn’t need to be a completely stiff cream.

Layer the Trifle:

1. Cover the bottom of your trifle dish with lady fingers, fitting them tightly together, and breaking up an individual cookie to fill in the gaps.
2. Spoon 1/3 of the Peach Mixture over the top, making sure to add some of the exuded liquid as well.
3. Spoon and spread 1/3 of the Whipped Cream mixture over the peaches.
4. Sprinkle 1 cup of the crisp topping over the whipped cream.
5. Repeat the layers 2 more times. Garnish as desired.
6. Refrigerate several hours or overnight. This dessert gets better and better as time goes by. It’s best the second day!