Peach breakfast crisp is super-filling and it’s perfect hot or cold and for breakfast or dessert….or any other time of the day.
Remember Tuesday when I declared that (aside from summer break) late summer tomatoes and peaches are my favorite things about summer? At the height of peach season, peaches get so juicy when ripe that you can’t peel them without the sweet juice dripping down your hands and all over everything. It’s pretty much my favorite.
Basically, right now I can’t stop eating peaches. I love May strawberries, but I informed Philip last week that peaches are definitely my favorite fruit. I wait with baited breath for them all summer. We planted a peach tree in our yard a few years ago and this year it was teeming with peaches….sadly, they’re still basically just pits with fuzzy skin. However, Philip did find one that had fallen to the ground that was plump and round, the size you might find at a fruit stand or at the grocery store. It had already rotted quite a bit, but it still gave us hope that next year might be the year that we can just head out to the yard for our peaches.
My perfect way to eat a peach is on its own, or maybe topped with a little plain yogurt and some chia seeds. I wanted a great recipe using peaches, though, and The Smitten Kitchen Cookbook gave me the idea to bake them into a crisp (she used apricots, not peaches). I’d never entertained the idea of using anything other than apples for a crisp, but it sounded pretty perfect. And crisp for breakfast? Count me in. It’s fairly low on added sugar (and that comes in the form of maple syrup), and with whole wheat flour, rolled oats, and pecans make me feel like it’s practically a health food, especially when served with yogurt.
Peach breakfast crisp is super-filling and it’s perfect hot or cold and for breakfast or dessert….or any other time of the day.
Mary
Yield: 4 servings
This recipe is adapted from the Smitten Kitchen Cookbook by Deb Perelman.
15 minPrep Time:
30 minCook Time:
45 minTotal Time:
Save RecipeIngredients
- 3-4 large ripe peaches, peeled, pitted, and cut into chunks
- 6 tablespoons maple syrup, divided
- ½ cup plus 1 tablespoon flour, divided (I used white whole wheat)
- ½ teaspoon cinnamon, divided
- ½ cup rolled oats
- ½ cup chopped pecans
- 4 tablespoons butter
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400 degrees.
- Combine the peaches, 2 tablespoons of maple syrup, 1 tablespoon of flour, and ¼ teaspoon cinnamon. Spread into an 8-inch baking dish or a 1-quart gratin dish.
- Melt the butter in a medium saucepan. Add the remaining flour, maple syrup, and cinnamon, the oats, the pecans, and the salt. Stir until completely combined. Sprinkle the topping over the peaches in the baking dish.
- Bake for 30 minutes. Serve warm or cold with plain or vanilla yogurt.
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