A sweet peach crisp healthy enough for breakfast, made with fresh, local ingredients! These peaches were gathered fresh from the branches of a nearby orchard. I must have eaten more than a dozen right off the branch while I was picking. There is nothing like a sweet, soft, sun-warmed peach! You cannot bite into it without juice running down your chin.
I like to leave the fuzzy skin on. It’s full of vitamins and gives a gorgeous color to the dish. I used a very modest amount of coconut sugar to sweeten the oat topping. Butter or coconut oil can be used as the fat in the recipe. And I decided to serve it with a dollop of homemade Greek yogurt, from local, raw milk.
Overall, the ratio of fruit to topping is very high in this dish, so the bursting late summer sweetness of the peaches really comes through. No my usual breakfast, but perfect for an indulgent Labor Day morning!
Breakfast Peach Crisp
5-8 fresh peaches, depending on size
1/2 c. grass-fed butter or coconut oil, melted
1/2 c. gluten-free flour blend ( I used Pillsbury Best)
1/4 c. coconut sugar
1/2 c. plus 2 T. whole oats
1 t. cinnamon
Preheat the oven to 350. Pit the peaches and slice. Pile into a glass baking dish or pie plate. I don’t bother peeling them as I like the color the skin gives the dish, plus that is where all the nutrients are!
In a separate bowl, combine the butter or coconut oil, flour, coconut sugar, oats and cinnamon, Stir well to combine. Crumble this mixture evenly over the peaches. Place in the heated oven and bake for 20 minutes until the peaches are soft and fragrant and the topping is lightly browned. Serve with a dollop of dairy-free or Greek style yogurt, or fresh cream.