We had the wonderful opportunity to purchase a ton of farm fresh peaches on Thursday. Today, I treated my family to an early morning surprise with this dessert-like breakfast. I also foresee many peach smoothies in our future. 🙂

Farm Fresh Peach Crisp

Filling:

• 5-6 peaches, sliced

• 1 Tablespoon orange juice (apple works well too)

• 1 teaspoon organic starch

• 1 teaspoon chia seeds

• 1 teaspoon cinnamon

Topping

• 2/3 cup oats

• 1/3 cup whole grain flour (I used millet flour. It’s high in protein which my “always hungry” bunch needs.)

• 2 Tablespoons ground flax

• 1 teaspoon cinnamon

• 1 Tablespoon coconut oil

• 1 Tablespoon organic butter

• 1 Tablespoon pure maple syrup

Preheat a well-oiled, cast iron skillet in a 375 degree oven.  In a small bowl, mix starch, chia, cinnamon and juice.  Let stand 5 minutes.  Make crumb topping by mixing oats, flour, flax, and cinnamon. Add in oil, butter, and syrup and mix with a fork or fingers until crumb-like. Pour starch mixture over sliced peaches and gently stir. Remove skillet from oven and place peaches into hot skillet. Drop crumb mixture evenly over peaches. Bake at 375 for 20-25 minutes until bubbly around edges.  Remove and allow to rest at least 5 minutes until juices set up firmly. If desired, serve with a dollop of greek yogurt, flavored with honey and cinnamon.