Healthy Crisp: Hearty, Warm, and Full of Flavor

Erin C. | The Law Student's Wife

Healthy Crisp with Peaches transforms a classic fruit dessert into a wholesome breakfast dish that is everything your store-bought parfait wishes it could be and more.

Peach Crisp Photo

Healthy Crisp with Peaches is the latest installment in my life series, How to Eat Dessert for Breakfast.

Healthy Crisp with Peaches combines everything you seek in a fruit crisps—the juicy, gooey slices of fresh fruit, the toasty topping, the necessary scoop of ice cream—and transforms it into a super-charged breakfast of the gods.

Healthy Crisp with Peaches is everything your store bought parfait wishes it could be, but isn’t. If your pre-package yogurt with its baby-sized granola packet could marry a prince and be transformed, she would be crowned the Duchess of Healthy Crisp with Peaches. Let’s rule the breakfast dessert kingdom.

Peach Crisp Picture

Sure, I stand over my sink at 6:45 a.m. to demolish the last slice of blackberry cake before my husband wakes up and beats me to it, but that doesn’t count as breakfast, does it? In fact, I prefer to pretend that the hubs polished it off instead, then quickly move on to our real breakfast, something like Carrot Cake Pancakes (another dessert-for-breakfast entry in my life journal.)

Healthy Crisp with Peaches earns its place in the breakfast kingdom. It is a leaner, less-sweet crisp served with plain or vanilla yogurt that is reminiscent of a breakfast parfait, just 20,000 times more wonderful. The topping is made of oats, almonds, and whole wheat flour, as well as a bit of brown sugar and olive oil. Each serving boasts loads of fresh fruit (I used peaches, but feel free to choose any fruit you love), and with a a dollop of yogurt, this Healthy Crisp is an ideal way to begin your morning. Why buy fruit-flavored yogurts that are laden with sugar and artificial ingredients, when you can have a lovely dish of this Healthy Crisp instead?

Peach Crisp Image

This recipe makes about four servings of Healthy Crisp with Peaches, can be enjoyed either warm or cold, and will last well throughout the week. Share with friends, or pack yourself a nice serving to bring to the office each morning. You will have a sunny day, and your coworkers will marvel in jealousy. We are ruling the dessert for breakfast kingdom! Clearly, we deserve another serving.

Looking for more fruit filled breakfasts? Try Megan's Banana Bread Pancake Recipe too!

    4 Servings

Ingredients

For the Fruit Filling:
  • 1 pound peach
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon zest, freshly grated
  • 1/8 teaspoon nutmeg, scant
For the Crisp Topping:
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1/2 cup rolled oats, (not quick cooking)
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons almonds, roughly chopped (you can also use pecans or walnuts)
For Topping:
  • plain greek non fat yogurt

Directions

  1. Place rack in center of oven and preheat to 400°F. Cut peaches into thick wedges (6 to 8 per peach, depending on the size). If using apples or pears, cut the fruit into 1/2 inch chunks.
  2. For the fruit filling: Place the fruit in a small bowl with and stir in the granulated sugar, all purpose flour, lemon zest, and nutmeg. Set aside to rest while you make the topping.
  3. For the topping, melt the butter in a small saucepan with the olive oil, then stir in the granulated sugar and brown sugar. Next, stir in the oats, all purpose flour, whole wheat flour, and cinnamon. Finish by stirring in the salt and almonds.
  4. Transfer the fruit mixture to a small baking dish, such as a 1-quart gratin dish (a loaf pan will work in a pinch.) Sprinkle topping evenly over the fruit.
  5. If making a peach, plum, apricot, cherry, or blueberry crisp (or any soft fruit): Bake for 15 minutes, cover crisp with aluminum foil to protect it from over browning, then bake for an additional 15 minutes, until the topping is lightly golden and the filling is hot and bubbly. If making an apple or pear crisp (with or without cranberries): Bake for 40 to 45 minutes, covering the top with foil half way through.

Notes

You can use any mix of blueberries, apricots, plums, and cherries or apples, pears, and cranberries in place of peaches.

Recommended Equipment

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Erin C.

About Erin

Erin shares such delicious and healthy food on The Law Student's Wife, we couldn't help but ask the same on Food Fanatic. Being Stealthy Healthy is pretty fun - at least, we think so!

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This looks delicious! Definitely going to try it this weekend!!

Stephie swope
stephiecooks.com

Welcome to the FF family, Erin! So excited to see you here :-) And I LOVE this. You know dessert-for-breakfast is my favorite thing ;-)

Amber
bluebonnetsandbrownies.com

Erin, I absolutely can't wait to make this! We just got a whole bunch more semi-clingstone peaches in our CSA this morning, and this lightened up version fits right in with my hubby's new diet (lots of whole grain, good fats..). Welcome to the Food Fanatic Family!