Category Archives: breakfast ideas

Peach Crisp


I’ll admit right off the bat, I’m not the biggest fan of peaches.  Let’s call it a texture thing.  I have an even bigger issue with bananas (don’t even get me started on that one!)  Strange part is, I love the flavor of these fruits, but you’d be hard pressed to get me to eat either of them in their raw form.  Add them to a muffin, cake, etc. though and you have a deal.  My husband thinks I’m a weirdo with my texture issues, but, hey, not everyone can be perfect, right? 🙂  I used fresh peaches (tis the season) in this recipe, but you can used canned if you really feel the urge.

The recipe can be made in a cast iron skillet, which would have been great…if I owned one…I, myself, opted for a square baking dish in defeat.  Don’t let me forget to a skillet one to my ever-growing baking wish list 🙂

peach crisp

The Recipe:

5 fresh peaches, peeled, pitted, and sliced (or 1 can unsweetened peach slices)

2 tablespoons tapioca

3/4 teaspoon cinnamon

1/4 teaspoon cloves

2-3 tablespoons white sugar (my addition to the original recipe, it was entirely too tart without it, in my opinion)

3/4 cup (1 1/2 sticks) butter

2 tablespoons brown sugar

3/4 cup all-purpose flour

1 1/2 cups quick cooking oatmeal

The Process:

1.  Preheat the oven to 350 F (325 F if using a dark or glass baking pan in shame, like me)

2.  Place the peach slices, sugar, cinnamon, cloves, and tapioca in a bowl.  Gently stir to coat the peaches.  Scrape the peaches into the skillet (or pan…sigh…)

3.  Place the butter in a medium saucepan and place over medium heat.  Heat the butter until it’s mostly melted.  Remove the pan from the heat and transfer to a heatproof surface.

4.  Add the brown sugar to the butter and stir until smooth.  Add the flour, oatmeal, and remaining 1/2 teaspoon cinnamon and stir together.  Spoon the topping over the peaches and press it lightly with your hands to even it out.

5.  Bake for 25-30 minutes, or until the top is lightly browned.

6.  Allow to cool slightly before serving.  Makes for a great weekend brunch idea!

Walnut Breakfast Bread with Honey Oatmeal Streusel

Walnut Breakfast Bread with Honey Oatmeal Streusel

This bread is so good, drool worthy in fact.  Just a hint of sweetness, amazing texture from the walnuts and the oatmeal.  And the streusel is to die for – sweet, crunchy, nutty – you get where I’m going 🙂  Perfect on the go breakfast, or snack – or for that Mother’s Day Brunch you’re planning!  I can tell we’ll be making this a lot in our house.  Good luck trying to keep this around yours for long!

Walnut Breakfast bread with honey oatmeal streusel

Can’t you just taste that crunch?!? Yum, yum…

The Recipe (makes 1 loaf):


2 tablespoons butter, at room temperature

2 tablespoons honey

1/3 cup oatmeal

1/2 cup chopped walnuts

1/2 teaspoon cinnamon


3 tablespoons butter, at room temperature.  Plus extra for buttering the pan.

1 cup all-purpose flour

1/4 cup oatmeal

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 cup packed brown sugar

1 egg

1 cup milk

1 cup chopped walnuts

The Process:

1.  Preheat the oven to 350 F (325 if using a dark pan)

2.  Make the honey oatmeal streusel.  Beat the honey and butter with a mixer until smooth.  Add the oatmeal, walnuts and cinnamon and mix on low speed until blended.  Set aside.

3.  Butter the bottom and sides of a loaf pan.

4.  Place the flour, oatmeal, baking powder, and cinnamon in a bowl and mix to incorporate.  Set aside.

5.  In your mixer, place the butter and brown sugar in the bowl and mix on medium speed until light and fluffy.

6.  Break the egg into the butter mixture and beat until combined.

7.  Add the flour mixture and mix on low speed until smooth.  Add the milk and mix again.

8.  Add the walnuts into the batter and mix until they are distributed throughout the batter.

9.  Scrape the batter into the buttered loaf pan.  Sprinkle the streusel over top.

10.  Place in oven for 45 minutes to 1 hour (mine was honestly closer to 40 minutes).

11.  Remove from oven and place on a cooling rack for 10 minutes.  Slice and serve.