If you want to see your little one(s) with a huge smile on their face, serve them something they think is dessert for breakfast. Case in point, this whole-grain peach crisp. It’s so much healthier and lighter than your typical white-flour, white-sugar and butter-laden crisp that you won’t even think twice about serving it all summer long. It’s basically fresh fruit, whole oats, coconut oil and a little maple syrup. And you can certainly serve it as a dessert topped with a dollop of fresh whipped cream or vanilla ice cream. Or you could just leave it on the counter all day and take a spoonful every time you walk by….not that I would know anything about that.
Recipe: Whole-Grain Peach Crisp
Serves: 6-8
Ingredients
- For the Peaches:
- 6 peaches, pitted and diced
- 2 tablespoons whole-wheat pastry flour (as a gluten-free option, use oat or coconut flour)
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- For the Topping:
- 1 cup whole rolled oats
- ¼ cup whole-wheat pastry flour (see above for gf)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 tablespoons pure maple syrup
- ¼ cup melted coconut oil
Instructions
- Preheat oven to 375 and lightly coat an 8x8 baking dish with cooking spray or oil.
- For peaches: In a large bowl, stir together peaches, flour, lemon juice, maple syrup and vanilla. Let sit for 10 minutes.
- For topping: In a separate bowl, combine oats, flour, cinnamon, salt and maple syrup. Pour coconut oil over mixture and using clean hands, mix the oil through the oats to create a crumbly, sand-like texture.
- Pour peach mixture into prepared baking dish. Sprinkle oat mixture evenly over the top.
- Bake uncovered for 40-45 minutes, until peaches are soft and bubbly and oat mixture is lightly browned and crisp. Let cool slightly and serve warm or at room temperature.
[…] (whether peach, apple, pear or blueberry) are one of my favorite sweets to make in a pinch. Requiring very few […]