Today is another Skinny Bitch Tuesday and today’s recipe was picked out by Stephanie. Stephanie chose the Peach Crisp. Mmmm, I do love peach crisp but I already made one a few weeks ago, so what do I do? I debated about an apple crisp, but peach crisp is so good, so I decided to change-up the recipe just a little by adding Bing Cherries to my Peach Crisp. Perfect!
Since I’m going away and I didn’t want to waste my crisp, I decided to make them in mini 6 oz ramekins. This isn’t only nice for individual servings, but it is nice for portion control, since I have the tendency to go overboard with my desserts. But in all actuality this dessert is healthy! Win, win!!
I never had the combination of peaches and cherries and I was pleasantly surprised how well this combination goes together. The cherries really added a huge flavor boost to the crisp! For the rest of the recipe I basically left it the same, however I decided to omit the brown rice syrup and use brown sugar instead. I think brown sugar is so much better in crisp, don’t you?
The flavor in general with the crisp is delicious, however I think it was missing something, which I haven’t quite figured out yet. The topping I think maybe a little to many oats for me. I think I’m looking for more chunky topping. This crisp isn’t super sweet, so if you want a sweeter crisp I recommend using more brown sugar. For me, I’m really trying, key word trying, to watch my sugar intake, after all I have a muffin top to try to get rid of, which is not easy!
I was surprised how juicy the fruit was in it. The Cookbook recommended mixing the brown rice syrup with coconut oil and water, since I wasn’t using the syrup, I decided to add just add 1 tsp of water over the top of each ramekin. I wasn’t sure about this, but the fruit inside was nice and juicy. I mixed it up to show.
The next day for breakfast I decided to add my crisp to a bowl of plain yogurt. It was perfect! This makes for a great breakfast!! It’s full of healthy fruit, oats, a good carb and coconut oil, a good fat, plus the protein from the yogurt! This breakfast kept me full for hours. Yummy!! Needless to say I ate all of my crisp with yogurt! I just love it that way!!! But adding some ice cream over the top would be heavenly!
- Serves: 3 - 6 oz servings
- Serving size: 6 ounces
- 1 cup cherries, pitted cut in half
- 1 cup peaches, pitted, sliced into bite size pieces
- ½ tsp. stevia
- ¼ cup rolled oats
- 2 Tbsp. granola (no dried fruit)
- ¼ tsp. salt
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- 2 tsp brown sugar
- 2 tsp. coconut oil
- 3 tsp. water
- Preheat oven to 350 degrees
- In a bowl add cherries, peaches and stevia. Mix together until the fruit is coated with the stevia.
- Evenly divided the fruit in three 6 oz ramekins; set a side.
- In a small bowl, add the remaining ingredients, except the water. Mix until combined.
- Sprinkle oat mixture evenly over the top of fruit and add 1 teaspoon of water over the top of each ramekin.
- Place in oven and bake for 25-30 minutes or until the top of the granola is lightly golden brown.
I’m pretty happy with today’s recipe! It was tasty, healthy and I’m really loving it on my yogurt!!! I can’t wait to see how the other ladies made out. Check them out below:
Claire from the Realistic Nutritionist
Michelle from The Healthy Bites
Stephanie from Eat.Drink.Love
I hope you have a great day!