Friday, September 30, 2011

Breakfast Peach Crisp {gluten, dairy, and egg-free}

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Peach Crisp for breakfast - yeeaahhh!  I decreased the sugar and increasing the protein and now I call this old dessert favorite "breakfast".  It works well with other fruits too, like mixed berries.  If you're short on time in the morning, this works great as a make-ahead.  I usually make this the night before, baking it for about 30 minutes.  The next morning, I pop it back into the oven for another 10-15 minutes, just to heat it through.  Because, of course, crisp is always best served warm!

Breakfast Fruit Crisp {gluten, dairy and egg-free}

Fruit - Choose your fruit:    
  • For peach crisp, you'll need 2 (16 oz) cans sliced peaches in juice or fresh peaches.  
  • For an easy berry crisp, use a 20 oz bag of frozen mixed berries.

Topping -

1 cup gluten-free oats
1/2 cup gluten-free flour (sorghum flour or buckwheat)
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped walnuts
1/3 cup oil (coconut, safflower, or similar) 

Step 1- If using peaches, open and drain 2 cans of sliced peaches.  Pour drained peaches into baking dish (9 inch round casserole dish or an 8 inch square baking dish work great) and cut into bite-size pieces.  If using berries, pour berries into baking dish and sprinkle with a little bit of sugar or agave nectar; then mix.  (Berries tend to be tart after baking so they need a little sweetness added.)

Step 2- In large bowl, whisk together dry ingredients for the topping: oats, flour, sugar, cinnamon, and nuts.  Add oil and mix into dry ingredients.  

Step 3 – Sprinkle topping over fruit, spreading evenly.


  1. What a healthy breakfast dish. I love oat and peaches. Thanks for sharing this on foodie friday.

  2. What a great breakfast, we would just love this dish. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Yum, I love crisp for breakfast. Thanks for linking up to Healthy 2Day Wednesday!

  4. This looks awesome! I love crisp! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from

  5. This is my kind of dessert-comfort food ;)
    Thanks for sharing it at the last Potluck Party. xoxo Ella

  6. Just one problem... Your ingredients list states 1/3 cup oil but in your instructions you state to melt butter and mix into dry ingredients. So for dairy free use the oil and if not use butter?

    1. Thank you for pointing that out. When I first started making this I was using dairy-free butter but wanted to switch to more natural ingredients so I now use oil. I've corrected the error in the instructions. Thank you!

  7. Is there anything that could be used in place of the oats for these type of recipes. DD can not have oats of any kind. Thanks for any ideas!!!

    1. I haven't personally tried this, but it might work to use quinoa flakes. If you try it, let us know how it turns out. I'm sure there are others who could benefit from an oat alternative.


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