Wheatless Wednesday – Peach Berry Almond Crisp


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I’ve been home on my own for the past week and have succumbed to the temptation to eat dessert for breakfast.  I mean who wouldn’t, given the choice of a regular breakfast or a lovely fruit crisp warm from the oven?  My husband and three sons are scattered to the edges of the country.  One son is beginning law school, another taking an experiential year and the third, recently engaged and ensconced in the working world.  So my job is done NOT , rather my day to day job as a Mom has greatly diminished. My day began with a kitchen that smells like heaven.  When I walked out to the street with my dog to get  my newspapers and then walked back into the house, mmmm!  Even if I didn’t eat a bite – worth it.

This is a super easy recipe.  You can use any fruit you have on hand.  If its sour just add a bit more sugar.  If its really ripe add a bit less.  I used peaches, raspberries and blackberries because that is what I had. The beauty of a crisp is that there is no bottom crust to add calories and carbs.  It’s really all about the fruit.   I topped the fruit with a sweet crunchy oat almond topping but pecans and walnuts are also good options.  For a more streusel-like topping use  half flour, half oats.

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TIP:  The quantities listed below are for a large rectangular glass baking dish.  The quantities can be reduced to accommodate the size of the pan or use what fruit is available.  Just roughly estimate adjustments..  If it’s not perfect just top warm dessert with cinnamon or vanilla ice cream and all is forgiven.

Peach Berry Almond Crisp

  • Servings: 6
  • Difficulty: easy
  • Print

6 cups peeled sliced fresh peaches (2 -3 peaches)
2 cups mixed berries
1/2 cup sugar or 1/3 cup packed brown sugar
3 Tbsn oat or other non-gluten flour, 2 Tbsn wheat flour or 2 Tbsn corn starch (as thickener)
2 tsp cinnamon

1 cup rolled oats (or 1/2 cup oats and 1/2 cup any kind of flour)
1 tsp cinnamon
1/2 cup brown sugar, packed
6 Tbs butter
1/2 cup sliced or slivered almonds (optional)

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  • Peel, pit and slice peaches and place in a large bowl

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  •  Add the flour, sugar and cinnamon to the peaches.

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  •  Mix to coat all slices.

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  •  Add berries and gently fold into the peach  mixture.

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  • Pour fruit mixture into baking dish or casserole pan.

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  •  To prepare topping, cut cold butter into small pieces.

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  •  Using a fork mix oats, cinnamon, sugar and butter into a crumbly mixture.

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  • Bake at 400 degrees for about 45 minutes or until the fruit is bubbly and the top golden.  Deeper casseroles may take longer to cook.

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  • Serve with ice cream or whipped cream.   It’s a yummy  bowl of summer…