There are few things in life that get me as excited as fresh peaches from the farmers’ market. If that isn’t the epitome of summer, I’m not sure what is! Maybe it’s the fact that you can smell the sweet scent as you approach the box of peaches, or that the color of the peach never fails to be anything but a bright, vibrant shade of orange-yellow. And don’t even get me STARTED on the flavor and texture: soft with a bit of a bite, sweet, juicy, and hardly sour.
When talking about breakfast, plain slices of peach are nice, but won’t cut it. For me, the first meal of the day needs to be filled with the following: protein, carbohydrates, fiber, and fat. Good taste and textures are a definite plus. Can’t be starting off the day with a mediocre meal! How do you incorporate peaches into an epic breakfast? Blueberry Peach Breakfast Crisp.
Berries and peaches go together like two peas in a pod, and I love the way baked blueberries balance out soft textures from the peach. You may find that the peaches become pretty soft after spending time in the oven. However, some of the blueberries will be intact after baking! Sweet bursts of blueberry-ness will accompany your bite of peach, and crunch from the granola and nuts just brings it all back to the party in your cast iron skillet.
See what I did there? Smooth (-ish?) segue into the REAL star of the crisp: Blissful Eats Maple Nut Crunch Granola. If combing maple flavors with peaches is wrong, I don’t want to be right. As opposed to soft textures in a cobbler, this crisp stays just that: CRISP. Blended with coconut oil and a bit of coconut sugar, it’s the perfect topping to your medley of baked fruit. So, grab the nearest cast iron skillet, get your hands on some bluebs and peaches, and get crispin’!Blueberry Peach Breakfast Crisp: #glutenfree and delicious! Click To Tweet
Blueberry Peach Breakfast Crisp
- 2 cups blueberries
- 2 cups peaches, roughly chopped
- ½ teaspoon lemon juice
- 4 tablespoons almond flour, separated into two parts
- ¼ cup coconut sugar
- 2 cups Blissful Eats Maple Nut Crunch Granola
- (optional: add an additional 1 cup rolled oats for non-Paleo version)
- ¼ cup coconut oil, softened
Preheat oven to 375 degrees F. In a large bowl, combine blueberries, peaches, lemon juice, 2 tablespoons almond flour, and coconut sugar. Mix with a wooden spoon to evenly coat.
In a separate bowl, combine Blissful Eats granola and coconut oil (optional: add rolled oats). Combine well.
In an 8-inch cast iron skillet, layer fruit mixture evenly on bottom. Using hands, sprinkle granola mixture over top of the fruit mixture, covering as much of the fruit as possible.
Bake in preheated oven for 25-35 minutes, or until fruit is bubbly. Remove from heat. Allow crisp to cool slightly before serving.
Crisp can be stored in an airtight container in the fridge.
Photos + Recipe by Jessica Dang Norby from Hello to Fit!
Jess is a certified personal trainer and yoga teacher in Charlottesville, VA. She graduated with a degree in Kinesiology and Exercise Science from James Madison University and, soon after, dove head-first into the world of health and fitness. After working as a tech in a physical therapy clinic, she began sharing my passion for exercise and well-being through personal training. She blogs over at HellotoFit.com.
If you make this, be sure to tag us on instagram #blissfuleats @blissful_eats!