Peach Crisp: Healthy Crisp for Breakfast

I’ve decided to title my autobiography Eating Dessert for Breakfast, and Peach Crisp: Healthy Crisp for Breakfast is its latest chapter.

Peach Crisp: Healthy Crisp for Breakfast

This healthy Peach Crisp combines everything that we love about fruit crisps—the “goo” of the oozy, juicy fruit slices, the crunch of the oat topping, the melty scoop of ice cream—then transforms it into a healthy, wholesome breakfast of joy.

Peach Crisp: Healthy Crisp for Breakfast


My breakfast-version of Peach Crisp is what granola parfaits dream they will be when they grow up and finish college. If your single-serving yogurt cup with its tiny attached granola compartment had a fairy godmother, she would wish to be crowned Princess Peach Crisp for Breakfast. Bust out your scepter: We are ruling dessert-for-breakfast kingdom.

Healthy Peach Breakfast Crisp

Sure, we’ve all hovered over our kitchen sinks at 6:30 a.m. to furtively wolf down the last slice of chocolate cake before our family wakes up and beats us to it, but I don’t count that as breakfast, do you? Personally, I prefer wipe my mouth discreetly, then move rapidly along to my actual breakfast, something along the lines of Carrot Cake Pancakes (another chapter of my life’s dessert-for-breakfast work.)

Peach Crisp: Healthy Crisp for Breakfast

Peach Crisp: Healthy Crisp for Breakfast legitimately belongs in the breakfast category. Essentially a lighter, less sweet fruit crisp served with plain or vanilla yogurt, it is a complete, healthy way to begin our morning. Our crisp topping includes heart-happy oats, whole wheat flour, almonds, and olive oil, and every serving is loaded with fruit (I used peaches, but feel free to swap whichever fruit is in season or matches your outfit). Why buy artificially sweetened fruit-flavored yogurts when you can have a wholesome dish of this fabulous healthy Peach Crisp for breakfast instead?

Peach Crisp: Healthy Crisp for Breakfast

This recipe is wonderful served both warm and cold, and it will save throughout the week. Share immediately with friends, or pack yourself a scoop for the office each morning. Your day will be brighter and your co-workers will pout with envy.

We are eating dessert for breakfast, without shame or regret. Own it!

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Peach Crisp: Healthy Crisp for Breakfast

A healthy Peach Crisp that’s lighter, less sweet and perfect for breakfast. A better version of a parfait, serve this peach crisp with yogurt or swap any fruit.

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


For the filling

  • 1 pound peaches, peeled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon zest, freshly grated
  • Scant 1/8 teaspoon nutmeg

For the topping

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1/2 cup rolled oats, (not quick cooking)
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons almonds, roughly chopped (you can also use pecans or walnuts)
  • plain greek non fat yogurt, for topping


  1. Place rack in center of oven and preheat to 400 degrees F. Cut peaches into thick wedges (6 to 8 per peach, depending on the size). If using apples or pears, cut the fruit into 1/2 inch chunks.
  2. For the fruit filling: Place the fruit in a small bowl with and stir in the granulated sugar, all purpose flour, lemon zest, and nutmeg. Set aside to rest while you make the topping.
  3. For the topping, melt the butter in a small saucepan with the olive oil, then stir in the granulated sugar and brown sugar. Next, stir in the oats, all purpose flour, whole wheat flour, and cinnamon. Finish by stirring in the salt and almonds.
  4. Transfer the fruit mixture to a small baking dish, such as a 1-quart gratin dish (a loaf pan will work in a pinch.) Sprinkle topping evenly over the fruit.
  5. If making a peach, plum, apricot, cherry, or blueberry crisp (or any soft fruit): Bake for 15 minutes, cover crisp with aluminum foil to protect it from over browning, then bake for an additional 15 minutes, until the topping is lightly golden and the filling is hot and bubbly. If making an apple or pear crisp (with or without cranberries): Bake for 40 to 45 minutes, covering the top with foil half way through.
All images and text ©Erin Clarke/Well Plated.

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Looking for a straight-up peach dessert? Try my Grammy’s classic Peach Shortcake. It’s a breeze to prepare, and I definitely condone eating the plain shortcake for breakfast with jam. For easy-breezy summer dessert, this Blackberry Buttermilk Bundt Cake will earn you a repeat dinner party invite. Craving peaches at dinner too? Try this Ricotta Pizza with Peaches.

Recipe loosely adapted from Smitten Kitchen (fabulous!) and can also be found on Food Fantatic