Peach season has me torn. It could be the greatest food season all year. There is nothing better than biting into a juicy, sweet peach. At the same time, it also signals the end of summer. A transition from late nights and summer days at the pool, back into a schedule, and a routine.
But who am I kidding, I’m always craving the routine when it hits. Still being able enjoy the longer days with warm sun yet hitting bed at a decent time. I also may love a little crisp to the nighttime air. See how I just talked myself into the next season?
So peach season it is! Obviously if you hit up past recipes, I do love myself some good peaches.
- Peppered Steak with Grilled Peach Salsa
- Blackened Fish Tacos with Peach Salsa
- Rustic Peach Gallette
- 30 Minutes Steak Chimichurri with Grilled Peaches
This year I thought I would combine two of my favorite fruits, peaches and cherries into one delicious, easy and healthy dessert!
the crisp
The crisp could really be topped on any fruit of your choice. It’s definitely a multi-functioning, multi-purpose topping, which is really the best because one recipe can be used all year-long. To top it off I like to pack my crisp with super-foods for added nutritional value. Because squeezing in some nutrients is always a good idea, right?
In fact, this recipe is so easy that I just used my muesli recipe. It’s oats on steroids for sure and prepping it in bulk makes this recipe even simpler. Just measure the muesli add some sugar and butter {or coconut oil} and there you have it, a perfect crisp.
If you don’t have muesli in bulk, I’ll break it down below but I highly recommend having some on hand! It makes for a quick and simple breakfast! You can get a list of my pantry staples to make muesli making just a matter of mixing what you have on hand. I always say a well stocked pantry is key to a healthy life.
the superfoods
Having a few staples on hand goes a long way. I find daily ways to use these ingredients given their nutritional value and boost they can add to your diet. From “dry” granola on parfaits, to adding to smoothie bowls or just eating in muesli topped with nut milk, you can’t go wrong!
Here are the ingredients I used in this crisp and what brands I purchase:
- Gluten-free oats
- Finely shredded unsweetened coconut
- Hemp hearts
- Chia seeds
- Flax meal
- Pumpkin Seeds
- Buckwheat Groats
It’s the perfect mix of crunch elevating your crisp to a new level of awesomeness!
grain-free version
I’m currently working on a grain-free version of muesli. However, if you’re just looking for a gluten-free version, use gluten-free oats. If you want to go all the way to grain-free you can add additional coconut flakes, nuts and seeds to get the equivalent measurement of dry ingredients!
- 5-6 peaches, thinly sliced
- 1 cup sweet cherries {pitted-fresh or frozen}
- ⅓ cup coconut sugar
- 2 tbsp arrowroot powder {tapioca starch}
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 Tbsp cold butter
- 1½ cups muesli
- ¼ cup coconut sugar
- ¼ tsp salt
- 4 Tbsp butter, melted
- 1 cup old-fashioned oats
- ½ cup unsweetened coconut flakes
- ¼ cup hemp hearts
- 2 Tbsp chia seeds
- ⅓ cup flax meal
- ½ cup buckwheat groats
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- Preheat oven to 350 degrees.
- Prepare the filling by mixing sliced peaches, cherries, coconut sugar, arrowroot starch, vanilla and cinnamon in a large bowl.
- Pour into a 9x9 inch pan and top with chunks of butter.
- To prepare the topping add muesli {or dry ingredients} with coconut sugar, salt and melted butter in a bowl. Stir into the mixture until moistened throughout, adding up to 1 more tablespoon of butter if it seems dry.
- Use your hands and crumble mixture across the filling until evenly distributed.
- Bake for 30-40 minutes or until the filling is bubbling around the edges and the top is lightly golden.
- Let the crisp rest for 5-10 minutes before serving. Enjoy!