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Earlier this week, I decided we HAD to have breakfast for dinner and that we were having a big puffed pancake and bacon. I don’t think my mind could have been swayed from that idea for anything. The only thing I wasn’t set on was a topping for the puffed pancake. For some reason, I don’t think that plain old maple syrup works with a puffed pancake.
So I took stock of the fruits we had on hand and since the peaches were the ones closest to the edge of over-ripeness, I opted to use those.
While the puffed pancake baked, I started combining stuff in a skillet that I thought would make a great peach topping. When I took a test bite to see how it was coming together, I realized how much it tasted like a dessert – a peach crisp, to be exact. (By the way, do you know the difference between a cobbler, a crisp and a crumble? I had to swagbuck it to find out!)
We ended up using half of my creation as the topping for the puffed pancake. My husband and I had the second half warmed up and topped with a little vanilla ice cream for dessert. It was perfect! It had all the flavors and elements of a baked crisp but with half the work, no heating up the kitchen, and just about 10 minutes from start to finish. I can’t wait to have this again!
10 Minute No-Bake Peach Crisp
- 1/4 cup butter
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 lb peaches (3 – 4), peeled and sliced
- 3/4 cup oats
- 1/4 cup sliced almonds
- Melt the butter in a large skillet. Stir in the brown sugar, cinnamon and nutmeg. Bring to a simmer over medium heat.
- Stir in peaches. Cook for 5-8 minutes, stirring frequently, until peaches are tender. Remove from heat and stir in oats and sliced almonds.
- Serve in bowls topped with ice cream or as a breakfast topping.