Quick! Before peach season is over pick some up! Simple and crowd pleasing! I went to the Windsong music festival last weekend, they had a potluck breakfast Sunday morning. I made peach apple crisp on the BBQ. I creamed the topping before I left so the only thing to do was cutting up the apples and peaches. We all have our own crisp recipe but I find this one to be really easy and good. My family’s favorite is strawberry rhubarb apple crisp but thats for next June when they’re in season. Be creative and use fruit that you like. I like to make a family size and a few little ones for my snack at work or the kids lunches. Freezes well too! I’ve made smoothies with the left overs by using coconut milk and vanilla protein powder.
Start first with getting the topping mix ready. Add just coconut oil or use half butter or just butter, maple syrup or honey to desired sweetness. Then add cinnamon, cardamon, nutmeg and vanilla.
I use less rolled oats and more quick oats. I love pine nuts on top but my kids don’t like any nuts in it. If you want you can use flaxseed, pecans or walnuts. My secret ingredient is one pack of Natures Path maple nut instant oatmeal. Use another kind with no nuts if you are sending to school. The oats should be wet. Grease dish(es), cut up equal amounts of peaches and apples then sprinkle cinnamon on top. I like to use more then one kind of apple for variety. Preheat oven to 375 and bake until the top starts to brown, about 30 minutes. I like to turn off the oven and let it sit in there while I do some activity and then I come back an hour later and its perfect temperature. Scoop and pour coconut milk or whatever kind of milk you have on top. Keep it simple and have fun.