What’s better than one type of stone fruit? Three.
I know you all know that I’ve had cherries out the yin yang lately. You’re probably like “Enough with the cherries, biatch.” But dudes. I got so many from the Washington State Fruit Commission and Rainier Fruit Company, that after making green tea & jasmine cherry jam and cherries in syrup and even after making Pimm’s cherry pies and plain ol’ cherry sauce (that recipe is coming), I STILL had some left! I froze a bunch that were nearing death to use at a later date, and THEN I got a new shipment of peaches (& nectarines) from Washington State… and later that night I saw some beautiful Italian plums in the market, and I knew what their ultimate fate would be.
A fresh, bright stone fruit breakfast crisp. Oats & brown sugar & nutmeg, oh my.
To be clear: it’s actually just a regular ol’ fruit crisp. I just decided since I had a whole lot of Chobani vanilla yogurt that it would make an excellent breakfast crisp. So I upped the oats a little. You know, oats. Oatmeal. Breakfast.
And there you’ve got a stone-fruit breakfast crisp! This isn’t really even a recipe. I’m sorry. I just tossed it all together in a cute little dish and made it. But really, you can do the same!
I know it’s hot and sticky out. But if you bake this up the night before, you can leave it in the oven overnight (turn the oven off, first, kthx) and then the next morning you can wake up to a still slightly warm crisp that’s perfect with yogurt. Oh yes- more about that in just a minute.
All you have to do is get enough fruit to “fill” the baking dish or pie plate of your choice. I used a small “vintage” Pyrex 207 pie plate, so for me, that was just two peaches, one Italian plum, and roughly 6-8 sweet cherries (halved). If you’re using a deeper, larger pie plate you can use quite a bit more fruit. I sprinkled some granulated sugar on them (maybe 1/4 cup? Maybe a little less) and let them bake for 20 minutes at 400° F. While they baked, I added a cup of rolled oats, 1/4 cup brown sugar, a pinch of nutmeg and 4 tablespoons all purpose flour to a bowl and tossed ’em up to combine. Easy so far, right?
Then, I melted 3 tablespoons of unsalted butter. I removed the fruit pan from the oven, sprinkled the oat mixture on top, then poured the butter over that. I baked it again until the oats were golden brown and the fruit juice was bubbly… and voila.
A breakfast crisp.
Or dessert crisp. Hell, you can even take it out of the baking dish and put it in jars layered with yogurt to bring to lunch with you.
I swear to you, it’s that easy. I won’t even insult your intelligence by writing a “recipe.”
This is the perfect recipe to use up any fruits you’ve got that aren’t suitable for canning, or are maybe not quite ripe enough. The sugar breaks ’em down into a beautiful, soft, sweet & fruity mix. Some of the peaches that came from Washington State were a bit too soft, and I couldn’t quite keep them. This is great for that.
And yeah, it’s just as good with vanilla ice cream or whipped cream as it is for breakfast with yogurt.
And as for the rest of those peaches? Well.. I have a few tricks up my sleeve. Stay tuned.