Healthier Raspberry Peach Breakfast Crisp

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.

👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Allison Mattina📖 celebratingsweets

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking dish
oven
bowl
food processor

📝 Preparation Steps

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.

For the topping:

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 1/2 cup of almonds. Refrigerate the topping while you prepare the filling.

baking powder1 teaspoonmilk3 tablespoons

For 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.

Nutrition Facts

calories

316 kcal

fat Content

20 g

serving Size

1 serving

fiber Content

7 g

sugar Content

11 g

sodium Content

108 mg

protein Content

7 g

cholesterol Content

25 mg

carbohydrate Content

32 g

saturated Fat Content

7 g

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