Even though its still Summer, there is that Autumn feel creeping into the air. That breeze that reminds you that you soon you’ll be digging out the sweaters again. With colder weather comes the craving for warmer, heartier breakfasts, especially easy to make ones like this crisp. I whipped these up for Garrett and I in no time using fresh local peaches and blueberries.
This warm and sweet breakfast really hit the spot and I’m sure I’ll be making it again in the winter months. By using less sugar and butter, this is a healthier version than some traditional crisps that are used for desserts. To make it a complete breakfast I added another little secret, which you can see at the end of this post!
What you’ll need
Fruit:
2 Fresh Peaches (Easy Way to Peel below!)
1/2 cup Blueberries
2 tsp Brown Sugar
1/2 tsp Lemon Juice
1/2 tsp Cornstarch
Topping:
1/2 cup Rolled Oats
2 tbsp Flour
2 tsp Brown Sugar
2 tsp Canola Oil
Dash of Salt
1/8 tsp Cinnamon
1/2 tsp Butter
Non-Stick Spray
Here is an easy way to peel peaches. Bring a pot of water a boil with enough water to completely submerge the peach. Using a slotted spoon, dip peach for 30-45 seconds.
Using the slotted spoon, transfer to an ice water bath and fully submerge the peach. Now you can easily pull off the skin with your hands and then slice the peach. Repeat the process with each peach.
Divide topping over the berries in the two dishes. Dab little pieces of butter over the topping.
Bake for 20-25 minutes, until top is lightly browned and the mixture begins to bubble on the sides.
As an extra treat, I mixed some plain greek yogurt with a bit of maple syrup and cinnamon. The cool creamy taste was the perfect accompaniment to the warm crispy oatmeal topping.
