Peach Breakfast Crisp
This healthy Peach Breakfast Crisp is like having dessert for breakfast but with the naturally sweetened oat and almond topping and perfectly ripe peaches no added sugar is needed.
- 2.5 lbs peaches*, sliced 1/4 inch thick
for the crumble topping
- 1 cup rolled oats gluten free if needed
- 1 cup almond meal
- 1/2 cup almonds and/or walnuts, roughly chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- Greek yogurt, Honey, or Maple Syrup
For the crumble topping:
In a medium mixing bowl combine the oats, almond meal, almonds/walnuts, cinnamon, salt, coconut oil, maple syrup, and vanilla. This can be prepared the day before.
Top the sliced peaches with the crumble mixture and spread out evenly. Bake on the middle rack for 30 minutes or until top is browned. Let cool for 5 minutes. Serve with Greek yogurt and extra honey or maple syrup.
If your peaches are less ripe or less sweet for some reason feel free to sprinkle on some sugar to get them a little sweeter and juicier (1 tablespoon should do the trick).
I like to make the crumble topping the night before so all I have to do is quickly assemble this before baking it the morning of.