Still living in peach & nectarine abundance as the later summer crop just started ripening this week. Life IS good 🙂 Since these peaches and nectarines have so much natural sweetness and flavor I omitted adding any sugar to them. It was sooo good. There is a bit of maple syrup and honey in the granola I used as the topping but otherwise, no other sweetening besides the natural sugars in the fruit. If you use cornstarch and oats and a nut flour this is also a gluten free dessert! You must have really ripe, sweet peaches and/or nectarines for this recipe but since this is the peak of summer it shouldn’t be hard to find great fruit at any farmers’ market. And, I promise, no more stone fruit recipes … at least until next year!
PEACH/NECTARINE CRISP RECIPE:
(this recipe will fill a 9 X 14 baking dish, you can always use a smaller one just cut back about 25% on each of the ingredient amounts)
For the fruit filling:
• 10 – 15 medium to large very ripe peaches and/or nectarines ( I did not peel them- your choice, just wipe them off to remove the fuzz from the peaches) or enough to come at least half way up the baking dish.
• Juice from 1 lemon
• ½ tsp vanilla or almond extract
• 2 – 3 TBSP cornstarch (you can also use flour), depending on much juice in fruit.
• 1 tsp ginger & nutmeg (optional)
For the crisp topping:
• 1 cup flour (can be all purpose or oat or almond or a mixture)
• 1 cup whole oats or your favorite granola or a mixture of the two
• ¼ cup brown sugar (optional – I did not use any because I used sweetened granola)
• 1 cube (1/2 cup) slightly softened butter
• 1 tsp cinnamon
• ¼ cup sliced almonds (optional)
• ¼ cup unsweetened coconut (optional)
1. Preheat oven to 350 & spray a 9 X 14 inch baking pan with coconut oil spray.
2. Slice the peaches/nectarines into a medium bowl and squeeze lemon juice over the fruit.
3. Add your spices and vanilla/almond extract & cornstarch/flour & gently mix well.
4. Pour the fruit mixture into the pan and spread out to cover evenly. You want the pan to be at least one-half or more of fruit.
5. In smaller bowl mix flour, oats/granola, cinnamon, almonds and coconut (if using) with a whisk.
6. Cut the butter into small pieces and add to the flour mixture, cutting in with a pastry cutter or knife or your fingers.
7. Spread the topping over the fruit, making sure to cover it completely.
8. Pop it in the oven for about 30 -40 minutes, until the topping begins to brown and the fruit is just bubbling. Remove and let cool for about an hour (if you can wait that long!) so it sets and is easier to cut.
9. SERVE it plain or with a scoop of yogurt if you are staying sugar free, or vanilla ice cream as an indulgence since there is almost no sugar in your crisp, haha!
I am a big fan of fruit desserts for breakfast and this healthy crisp is a fabulous way to have your oatmeal and fruit in each yummy bite 🙂