Peachy breakfast crisp

By Andrea Buckett
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A peachy start to your morning.

SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 10 ripe peaches, peeled and cut into wedges
  • 2 tablespoons honey
  • 3 tablespoons flour
  • 1 cup flour
  • 1 1/2 cups large flake oats
  • 1 tablespoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 cup cold butter, cut into small chunks

Directions

HOW TO PEEL A PEACH

Use a pairing knife to cut a small, shallow x into the bottom of the peach. Submerge the peaches into boiling water for 30 seconds, drain and cool slightly. Use your pairing knife to easily remove and discard the skin.

  1. Add your peaches, honey and three tablespoons flour into a 7×11 baking dish and toss well.
  2. In a separate bowl mix together one cup flour, oats, cinnamon and allspice. Add the butter and use your fingers to work the butter into the dry mixture until you only have tiny pieces of butter throughout the mixture.
  3. Distribute the topping evenly over all the peaches and put it into the oven to bake for 45 minutes at 350F, until the edges are bubbly and top is set and golden brown.

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