Peach Breakfast Crisp

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My daughter is fruit obsessed.  She hasn’t met a fruit she doesn’t like and would eat fruit 24/7 if I let her.  Every time we go grocery shopping she asks me to buy peaches.  Now I have nothing against peaches – I love them – but the skin freaks me out so I rarely buy them.  But this last shopping trip I gave in and bought a bunch of peaches.  Keegan loves helping me cook so we decided to treat everyone to a special breakfast treat.  We devoured this dish!  I topped mine with a Homemade Whipped Cream and was in heaven.  This would make a terrific dessert as well!  ENJOY!

~Sarah

Ingredients:

• 5-6 peaches, washed and sliced (you can remove the skins if you’d like)
• 1/2 cup raw coconut crystals
• 1/3 cup almond flour
• 2 tbsp coconut oil, cold
• 1/4 cup crushed almonds
• 1 cup old fashioned oats (if you follow a gluten free diet make sure to use gluten free oats)
• pinch of sea salt

Preparation:

1. Preheat oven to 350 degrees.
2. Place the sliced peaches in an even layer in a 8×8 glass baking dish.
3. In a medium bowl, combine the coconut crystals, salt, and the flour. Using your fingers, incorporate the oil until coarse crumbs form – kinda like wet sand.
4. Mix in the oats and almonds.
   

   Sprinkle the oat topping on the peaches until evenly covered

5. Sprinkle the oat topping on the peaches until evenly covered.
6. Bake until the top is golden and the fruit is tender, about 45 to 55 minutes.

Nutritional Info:

Makes 4 servings.

Nutrients per serving: Calories: 374.5, Cal. from Fat: 163, Total Fat: 18g, Sat. Fat: 8g, Carbs: 50g, Fiber: 6.5g, Sugars: 31.5g, Protein: 7.5g, Sodium: 20mg, Chol: 0mg

Notes:

Leftovers can be stored in the fridge although the topping will not be as crisp once it’s reheated.