Ever wake up starving on a weekend morning and think “Okay, what can I make for breakfast with things I already have in the kitchen?”
That is exactly what inspired this peach breakfast crisp one sleepy Saturday morning.
I had some super sweet, ripe peaches to work my way through from a recent trip to Fredericksburg and I wanted to make a breakfast dish that would let their sweetness shine through without a lot of added sugar.
Plus, if I could concoct something that went on top of non-fat, plain Greek yogurt, I could call it a healthy breakfast too! However, don’t be fooled. This warm peach crisp could just as easily go on top of some vanilla ice cream…
- Yields: 8 servings
- 4 cups sliced, fresh peaches, pits removed
- 2 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 4 Tbsp. honey
- 6 Tbsp. unsalted butter, extra cold
- 1/2 tsp. ground cinnamon
- 1/2 tsp. sea salt
- Optional: Greek or vanilla yogurt for serving
Preheat the oven to 350 degrees F. Spread the sliced peaches evenly on the bottom of an 9×13 baking pan.
In a food processor, add the oats, almonds, honey, cold butter, ground cinnamon and salt. Give it all a rough pulse until the mixture is crumbly and the butter has been worked in. Sprinkle this mixture evenly over the peaches and bake uncovered for 35-45 minutes until the oats brown and the peach juice bubbles.
Remove from the oven and allow it to cool 15-20 minutes before serving. Best served warm (not hot) over yogurt (or hey, even vanilla ice cream…).