Dear friends, summer is quickly dwindling down. Can you feel it? Even though the forecast here shows temps in the 80’s and 90’s for the next ten days, the air just feels different. The sun is still bright, but something about the way it falls on us is just a bit, well… different. It’s hard to let summer go, but I must admit, I love fall. September starts out with a bang, bringing with it a very special event, my birthday! Then apple season literally rolls in, along with the strong urge to bake it into eerrrthing. Before you know it, myself and everyone else on the planet with a social media account will start posting photos and recipes galore featuring that glorious squash, pumpkin.
Before all that happens, though… I want, I need, I must, share this easy peach crisp recipe! After all, there’s still 3 days left of National Peach Month, and what better way to celebrate it and the final days of summer, than with this yummy, healthy dessert/breakfast. This is the perfect easy dish to whip up for Sunday brunch, you can “fancy it up” with toppings (if you wish) and serve along with tea, herbal coffee, or a nice almond milk latte.
I called this “breakfast” peach crisp, because I purposefully kept it not-too-sweet, making it a wholesome fruit and oats morning meal (delicious with a little creamy homemade almond milk poured over it hot out of the oven). If you’d like it to be more like dessert, add a little more sweetener, and definitely serve with the optional toppings.
Although fall is sneaking up on us faster than you can say pumpkin apple spice empanadas (yup, you read that correctly), slow down a bit and enjoy each and every summer moment that you can. Including making this lovely peach crisp 🙂
Breakfast Peach Crisp
Makes 4 servings
- 4 peaches, pitted and chopped
- 2 tbs lemon juice
- 1 tsp date sugar or coconut sugar
- 1/4 cup raw almonds
- 1/4 cup raw pecans
- 1/4 cup rolled oats
- 2 tbs unsweetened shredded coconut
- pinch of salt
- 2 tbsp coconut nectar or maple syrup
- 1 1/2 tbsp (runny) almond butter, or you can substitute coconut oil
- optional: 1/4 tsp ground cinnamon
- For a sweeter “dessert” crisp add up to a tablespoon of date sugar or coconut sugar to the topping mixture
1. Lightly oil 2-4 small baking dishes or ramekins. I used two ceramic 4″ x 4″ baking dishes (4 small single serving size ramekins would work as well). Preheat the oven to 350 degrees F.
2. In a medium bowl, mix the lemon juice and date sugar into the chopped peaches. Set aside as you prepare the crisp topping.
3. In a food processor or bullet-type blender with straight blade (for grinding), process the almonds and pecans until a course flour is formed and the oils are just starting to be released, the crumbs should be a bit sticky.
4. Stir together the almond butter and coconut nectar. Pour mixture into the pecan/almond crumbs, and add oats, coconut shreds, salt, and optional cinnamon. Stir with a silicone spatula until well combined and dry ingredients are fully coated.
5. Divide the peaches evenly among your baking dishes and top with oat/nut mixture. Bake for about 45 minutes, until filling is bubbly and topping is browned. Check on it after 35 minutes, to make sure it isn’t burning. I also tried baking these covered with tin foil the first 25 minutes and then uncovering for the last 20 minutes, which yields a less browned/slightly softer crumble. Either way is good!
6. To serve: I topped with whipped coconut cream and my healthy date caramel. So yummy!
How are you enjoying these last days of summer? Are you excited for fall??