RSS

Dessert? Breakfast? You Decide.

02 Mar

You may have picked up on this  (especially if we’re friends outside of the internet), but dessert for breakfast is something that I endorse wholeheartedly.

Apple crisp? That’s apples and oatmeal, which totally equals breakfast in my book. Fruit pie? I’ve been doing that since I was a kid. After all, there’s no way that’s any worse than having a bowl of Frosted Flakes. I’d argue that it’s better for you than most boxed cereals, actually.

I’ve even gone as far as having coffee ice cream in the morning, but I’ll admit that’s a little more of a stretch. However, that’s one of the perks of being an adult. Just like calling chocolate waffles “breakfast for dinner” when you know they’re really just brownies. Ha. 😉

Either way, when I saw Deb’s Apricot Breakfast Crisp, I was all in. Crisp would be an excellent addition to our busy weekday mornings. Except for one tiny detail: Apricots (or peaches, which I prefer) aren’t in season. Even worse: they won’t be for MONTHS, and there’s almost nothing more disappointing than biting into tasteless off-season fruit. (Or, as Kirsten points out, a flavorless off-season tomato.) 

I spend hot summer days picking and preserving fruit just for moments like this though. Last summer I canned 14 quarts of peaches (along with several jars of peach jam), so I figured that I’d be able to use some of them in a “breakfast crisp.”

I drained a jar of peaches and weighed the fruit, which came to just over a pound. Perfect! I dumped the peaches in the bottom of a 1-1/2 quart dish, added the sugar/flour mixture and made the topping. I think the entire process took less than 10 minutes. Then it took a quite spin in the hot oven, and bam! My Sunday afternoon baking was complete.

Of course, there was no way that I could convince Andy to save all of the crisp for Monday morning. He had to sample some that evening, which, of course, meant that I had to sample some too. And true to form, the crisp lasted about 24 hours in our house, which meant that we got one breakfast out of it. Maybe a double batch should be in our future.

Peach Breakfast Crisp 2

Peach Breakfast Crisp

For the fruit filling:
1 quart of peaches, drained (use a pound of fresh peaches if they’re in season where you live)
2 tablespoons sugar
1 tablespoon AP flour
Pinch of nutmeg

For the topping:
4 tablespoons butter
1/3 cup sugar
1/2 cup old-fashioned rolled oats
1/2 cup AP flour
Generous pinch of kosher salt
2 tablespoons sliced almonds
Pinch of nutmeg

Preheat the oven to 400°.

Place the peaches in the bottom of a small baking dish. (I used a 1-1/2 quart dish; Deb recommends a 1-quart gratin dish.) In a small bowl, mix together the 2 tablespoons sugar, 1 tablespoon of flour and a pinch of nutmeg. Sprinkle the flour-sugar-spice mixture over the peaches and gently stir until they are all covered.

Melt the butter in a small saucepan. Add the sugar and then the oats, flour, almonds and salt. Stir until the mixture clumps together. (I’ll go ahead and admit that mine never formed large clumps like Deb said, but I figured it didn’t really matter.)

Bake for 30 minutes, or until the topping is browned and your kitchen smells amazing. Serve warm or cold, with a scoop of yogurt for breakfast or ice cream for dessert.

From the Smitten Kitchen Cookbook

Click here for a printable version.

Advertisements
 
Leave a comment

Posted by on March 2, 2016 in Breakfast

 

Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: