Peach Granola Crisp

Summer is quickly coming to an end and as hard as it is to face, there are still a few short weeks to relish in what is left of this season's best foods. 

There are many foods that I associate with summer but there is one dessert in particular that sits high on the list.  It wouldn't be a good summer if I didn't put together an old fashion crisp recipe and what a better way to close out the season than with this class warm weather dessert.  

Being that we believe in buying local, it's always good to go with what's in season and right now that would be peaches.  I'm not sure about you, but my store is stocked with barrels of ripe this ripe stone fruit and it has gotten to the point where I can smell their glorious scents as soon as I walk in the doors.  

This recipe couldn't be more simple and the best thing about it, no peeling required!  I never understood why people peel the skins from their peaches and apples when making crisps.  I say, don't bother!  It gives the recipe much more texture and leaves some of the nutrients that you might be missing if you left them out. 

You can essentially go with any granola flavor for the topping but my choice came from the idea of taking a slightly tropical spin. Jungle Fever is a refreshing way to round out the summer with a taste of the tropics.  It's laced with hints of coconut and macadamia nuts that goes perfectly with warm cinnamon scented peaches and topped with a big scoop of vanilla ice cream. 

If that doesn't give summer a warm goodbye, I'm not sure what does. 

Peach Granola Crisp

Ingredients: 

4 large ripe peaches

2 tablespoons ground cinnamon 

1 tablespoon flour

1 cup Jungle Fever granola 

1/2 cup dry oats

2 tablespoons coconut oil 

Directions: 

Slice peaches thinly and place in a large bowl.  Add cinnamon and flour and mix to coat. Spray a large baking pan with cooking spray and layer peaches in pan. In a smaller bowl, combine granola and oats.  Add coconut oil and mix until crumbly.  Spread granola topping evenly over peaches.  Bake at 350 degrees for 30-40 minutes. 

Optional: Top with a scoop vanilla ice ceam or frozen yogurt.

Enjoy!