Brunch is somewhat synonymous with Mother’s Day, am I right?  Our family is already big into brunch… just give us a holiday or even a sort of, kind of occasion and we’ll decide to do brunch.  As spectacular as it always is, the spread tends to be the same.  If you’re looking for a new dish to mix up your normal brunch routine, here it is – peach raspberry granola crumble.  It’s easy, it’s healthy, and it tastes like it deserves to be called dessert.  It’s like getting to eat cobbler or crisp for breakfast but without any guilt.

Since we’re still months away from having decent peaches around here, I used frozen peaches for this.  If you have fresh, by all means use them…and maybe also send some my way?  I drizzled ours with a bit of vanilla greek yogurt.  Of course if, like most sensible people, require your cobbler, crisps and crumbles to be a la mode, consider serving with a scoop of vanilla frozen yogurt instead. Slightly more decadent but totally justified.  This mom would love it.

  • Yield about 4-6 servings


For the granola:*

  • ½ cup shredded coconut
  • 3 tbsp. coarsely chopped walnuts
  • 3 tbsp. sliced or chopped almonds
  • 1½ cups rolled oats
  • 1½ tbsp. coconut oil (or olive oil)
  • 2 tbsp. honey
  • 2 tbsp. maple syrup
  • Pinch of coarse salt
  • Dash of ground cinnamon
  • Dash of grated nutmeg

For the fruit filling:

  • 1 lbs. frozen sliced peaches
  • 1½ tbsp. cornstarch
  • 1 tbsp. sugar
  • Squeeze of fresh lemon juice
  • 6 oz. fresh raspberries

To top:


  • 01

    To make the granola, preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  Place a medium skillet over medium heat.  Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted.  Transfer to a bowl and wipe out the pan.  Return the pan to the heat and add the chopped walnuts and almonds.  Cook, stirring occasionally, until lightly browned, 3-4 minutes.  Stir in the oats and coconut oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

  • 02

    Transfer the oat mixture to a large bowl and stir in the honey, maple syrup, salt, cinnamon, and nutmeg.  Spread out onto the prepared baking sheet in an even layer.  Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.  Stir in the shredded coconut.  Let cool to room temperature, then break into clusters.

  • 03

    Increase the oven temperature to 375˚ F.  In a medium bowl, combine the peaches, cornstarch, sugar and lemon juice. Toss until well combined.  Gently fold in the raspberries.

  • 04

    Transfer the mixture to a baking dish and place in the preheated oven.  Bake about 20-30 minutes, until the fruit is warm and juicy.  Sprinkle the granola over the top in an even layer.  Return the baking dish to the oven and bake about 10 minutes more, until the top is golden brown and the fruit is bubbling.  Remove from the oven and let cool briefly before serving.  Top with vanilla yogurt or frozen yogurt as desired.

  • 05

    *This will be about twice as much granola as you need for the recipe. Store the extra in an airtight container.  Or, double the batch of fruit filling.

    The granola can be made in advance and stored in an airtight container to shorten the prep time of the crumble itself.