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Breakfast Crisp with Peaches

August 9, 2014

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.
peach breakfast crisp | chattavore
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.
peach breakfast crisp | chattavore
peach breakfast crisp | chattavore
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.
peach breakfast crisp | chattavore
peach breakfast crisp | chattavore
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.
peach breakfast crisp | chattavore

Mary

Yield: 4 servings

Peach Breakfast Crisp

This recipe is adapted from the Smitten Kitchen Cookbook by Deb Perelman.

15 minPrep Time:

30 minCook Time:

45 minTotal Time:

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Ingredients

  • 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

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. Bake for 30 minutes. Serve warm or cold with plain or vanilla yogurt.
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https://chattavore.com/peach-breakfast-crisp/

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peach breakfast crisp | chattavore

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Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Fruit, Grains and Breads, Main Dishes, Recipes Tagged With: breakfast, desserts, fruit By Mary // Chattavore 9 Comments

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Comments

  1. huntfortheverybest says

    August 9, 2014 at 9:47 pm

    great healthy breakfast!
    Reply
    • Chattavore says

      August 9, 2014 at 10:17 pm

      I agree! And one I could eat every single day (breakfast is my Achilles heel)!
      Reply
  2. Thalia @ butter and brioche says

    August 9, 2014 at 11:44 pm

    love a good breakfast crisp! this looks delicious.. definitely wish i was waking up to a bowlful tomorrow morning!
    Reply
    • Chattavore says

      August 10, 2014 at 7:31 am

      Me too, Thalia! I bought a ton of peaches Friday so I may be making it today!
      Reply
  3. Jessie Weaver says

    August 10, 2014 at 8:12 pm

    I've made Chocolate Covered Katie's peach breakfast bake a couple times - it used shredded wheat or other cereal instead of oats - and it is delicious. Like dessert for breakfast! I am all about adding pecans to everything, though. :)
    Reply
  4. _emily_rose says

    August 11, 2014 at 9:21 am

    I'm loving the peaches this year. Every recipe I try seems to be a new favorite, and this peach-vanilla bean-bourbon-jam was AMAZING. I used a little Gentleman Jack (Daniels), and I'm not sure whether the flavor comes through, or just enhances the vanilla, but it is SO good.
    Reply
    • Chattavore says

      August 11, 2014 at 7:55 pm

      Oh dear. That sounds delicious.
      Reply

Trackbacks

  1. Friday List: My Top Ten Food Weaknesses - Chattavore says:
    August 29, 2014 at 6:00 am
    […] think I mentioned in my peach breakfast crisp recipe that I love in-season peaches. I love a good strawberry and I live for MacIntosh apples in […]
    Reply
  2. 9 Amazing Summer Fruit Desserts - Chattavore says:
    July 10, 2020 at 6:02 am
    […] Yes, please! This peach crisp is perfect for dessert with ice cream or with yogurt for breakfast. Check out this recipe Peach Fried Pies With Raspberry Sauce A callback to peach melba, these fried pies are full of […]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.
 

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