Peach crisp with granola topping

By Wendy Andresen | Oct 02, 2019
Photo by: Wendy Andresen

I recently was the lucky recipient of a huge batch of rosy peaches from a friend’s Red Haven tree. Even after sharing some with a few grateful friends, I still had a lot left. Suddenly, this was feeling like a huge responsibility, especially the prospect of peeling so many in order to make a dessert. When searching the internet, I found several recipes that didn’t require peeling, but many of them used lots of sugar and butter, and I was looking for something relatively healthy.

Here is what I created, and although it’s not what I’d call fancy, it is quick and easy, not overly sweet, and healthy enough to serve as a guilt-free breakfast. Fortunately, our local supermarket now has an abundance of nondairy ice cream flavors to elevate it to a worthy dessert. The flavor “cinnamon buns” seemed to be a perfect match.


5 cups sliced peaches (about 2 1/2 pounds), no need to peel

1/2 cup dried cranberries

2 Tbsp. organic sugar

3 Tbsp. flour

1 cup old-fashioned oats

3/4 cup chopped nuts and seeds, your choice

1/4 cup agave nectar

1 tsp. cinnamon


1. Spray an 8-by-8-inch baking pan with nonstick cooking spray.

2. In a large bowl, combine the peaches, dried cranberries, sugar and flour. Pour this mixture into the prepared baking pan.

3. In the same bowl, combine the remaining ingredients and mix them well. Spread the mixture evenly on top of the peaches.

4. Bake at 350 degrees for 30 to 35 minutes, until nicely browned. Let cool to room temperature before cutting and serving.

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