This healthier fruit crisp is filled with raspberries and peaches and topped with a gluten free almond-oat crumble. Serve warm or chilled for breakfast or dessert.
Things have been a little quiet around here lately. I just returned from a quick trip out of town, plus, our one year old, Juliette, was sick for several days last week. Five nights of interrupted sleep coupled with lots of daytime snuggle time had me out of the kitchen for awhile. But, I’m back, and I’m returning with a breakfast fruit crisp!
Yes, I’m about to convince you to eat a fruit crisp for breakfast. The good news is you’re not going to feel bad about it. This isn’t like the sugar-laden, refined-flour filled fruit crisps that you usually see as a dessert (not that there’s anything wrong with those). This healthier fruit crisp is filled with raspberries and peaches and it’s topped with a gluten free almond-oat crumble.
I make this fruit crisp with frozen fruit, which means it can be enjoyed year round. I find that the window for good quality fresh peaches and raspberries (I prefer organic) is rather small. And since this crisp is getting baked until juicy and bubbly, I find that frozen fruit works just fine. Also, if you’re not into the combo of peaches and raspberries, I have a similar Apple Breakfast Crisp and Berry Breakfast Crisp.
I’ve given you a couple options for sweetening the fruit and the topping. In an effort to make this free of refined sugar, I use coconut sugar. If you don’t have coconut sugar you can absolutely swap light brown sugar and granulated sugar. I will also note that this dish is not overly sweet. There is a nice balance of sweet and tart, but if you’d like it even sweeter you can serve it with a drizzle of pure maple syrup or honey.
Not only is this raspberry peach crisp breakfast worthy, but it can be served as dessert, too. Or you can be like me and start your day by eating it for breakfast, and then end your day by eating it for dessert. Just squeeze a salad in there somewhere; that will totally cancel out any guilt related to our daily double serving of this fruit crisp. 😉
I like to serve this warm, but if you prefer it chilled you can serve it straight from the fridge. For breakfast I serve it with a dollop of Greek yogurt, and for dessert I splurge with a scoop of vanilla ice cream or frozen yogurt.
NEVER MISS A RECIPE!
- 1 ½ cups sliced raw almonds, divided
- 1 cup old fashioned rolled oats, divided (gluten free, if necessary)
- 1 teaspoon baking powder
- 3 tablespoons coconut sugar or light brown sugar
- ¼ teaspoon salt
- Finely grated zest of half an orange (optional)
- 5 tablespoons chilled unsalted butter, cut into cubes
- 3 tablespoons milk
- 10 oz bag frozen raspberries
- 10 oz bag frozen sliced peaches (cut any really large pieces in half)
- ¼ cup coconut sugar or granulated sugar
- 2 tablespoons freshly squeezed orange juice
- 2 ½ tablespoons cornstarch
- Preheat oven to 375°F. Butter or spray the inside of a 2 quart baking dish (I used a deep dish pie plate). Set aside.
- Put 1 cup of almonds and ½ cup oats in a food processor fitted with the metal blade. Pulse several times, until the almonds and oats turn into a medium-fine meal. Add the remaining oats, baking powder, sugar, salt, and orange zest. Pulse a few more times. Add in butter and pulse until the mixture resembles coarse meal. Add the milk and pulse several more times until combined. Dump the topping into a bowl and stir in the remaining ½ cup of almonds. Refrigerate the topping while you prepare the filling.
- Combine all ingredients in a medium sized bowl. Pour into the prepared baking dish.
- Pile the topping over the berries in an even layer. I like to pinch some of the topping between my thumb and forefinger to help create clumps in the topping.
- Place the fruit crisp in the oven and cook for about 30-35 minutes, until the top is golden brown and the fruit is bubbling around the edges. Check periodically and loosely tent with foil if the topping is getting too dark. Cool for about 20 minutes and serve warm.