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.

Step 4 – Bake at 375 for about 35-40 minutes.

This recipe is being shared at Allergy Free Wednesday, Healthy 2day Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Real Food Wednesday, Thriving of Thursday, Full Plate Thursday, Life as Mom Fall Favorites, Delightfully Inspiring Thursday, Frugal Food Thursday, Lifeology Potluck Party, Gluten Free Friday, Foodtastic Friday, Friday's Favorites, Fresh Bites Friday, Foodie Friday