A free long weekend (yay for the August Bank Holiday!) put me in the mood to try some new recipes. As you’ve already seen, on Saturday I made these stuffed flatbreads, which did indeed fuel F and me well for cycling the next morning. For post-cycling brunch on Sunday, I turned to the incredible smitten kitchen cookbook for inspiration. The result was this peach breakfast crisp, which I adapted from Deb’s apricot breakfast crisp — as she points out, any stone fruit (or berry, I imagine) would work well.
This crisp is just right: tender, juicy peaches contrast beautifully with a crispy, nutty, not-too-sweet topping. Great with a dollop or two of plain yogurt. (F agrees!) As a bonus, the crisp comes together quickly — you can have it on the table in less than 45 minutes. Enjoy it for breakfast or brunch, like we did, or serve it as a light dessert. I’m definitely making this again, though I might have to double the recipe next time so it sticks around longer than one afternoon!
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Peach Breakfast Crisp (adapted from smitten kitchen; serves 2-4)
- Fruit filling:
- 4 peaches, pitted & chopped into chunks (feel free to use other stone fruit or berry of choice)
- 1.5 tbsp granulated sugar
- 1 tbsp plain/all-purpose flour
- to taste: grated nutmeg
- Crisp topping:
- 65g (4-5 tbsp) unsalted butter
- 60-65g (~1/3 cup) granulated sugar
- 45g (~1/2 cup) oats
- 30g (~1/4 cup) plain/all-purpose flour
- 35g (~1/4 cup) whole wheat flour
- pinch of salt
- 3 tbsp sliced almonds
- optional: 1 tbsp wheat germ
- Preheat the oven to 400F (200C).
- In a small baking dish, stir together the chopped peaches with the sugar, flour, and nutmeg.
- In a small saucepan, melt the butter. Stir in the sugar, oats, flours, salt, almonds, and wheat germ.
- Scoop/sprinkle the topping over the fruit, the bake for 30 minutes or until the topping is golden-brown and the fruit is bubbling. Serve warm or cold with yogurt.