Feast Portland is a world-class event celebrating Oregon's bounty and the chefs and artisans who do some pretty amazing things with it. Jackie Sappington of The Country Cat joined us to share how she turns a delicious dessert into a perfect breakfast: Peach Breakfast Crisp!
- Feast Portland
- September 14-17
- Various Venues
The Country Cat’s Breakfast Crisp with Peaches, Granola Crumble, and Greek Yogurt Clabber Cream
Makes 1 9x 12 pan
- 3 pounds peaches, halved, pitted and cut into ½ inch slices (about 8 cups)
- ½ cup organic cane sugar
- ¼ cup maple syrup
- 1 tablespoon vanilla paste
- 1 teaspoon ground cinnamom
- 2 tablespoons freshly squeezed lemon juice
- Crumb Topping
- ½ cups all-purpose flour
- 1 ½ cup granola
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup (1/2 stick) unsalted butter, melted
Blackberry Yogurt Cream
- ½ cup heavy cream
- 1 Tablespoons powdered sugar
- 1 cup full fat Greek yogurt
- 1 teaspoon vanilla paste
- 1 Tablespoon blackberry jam
- Preheat oven to 375 degrees. Using a 9x12 casserole pan, lightly spray with non-stick pan coating. Set aside.
- Make the topping: In a large mixing bowl, whisk the flour with the granola, cinnamon and salt together until combined. Pour the melted butter over the flour mixture and, using your hands, mix until the topping starts to clump and form big crumbles when you squeeze it. Spread the crumb mixture out on a large baking sheet and let it dry out at room temperature for 30 minutes.
- In a large mixing bowl, combine the peaches with the cane sugar, maple syrup, vanilla paste, cinnamon and lemon juice and mix until combined. Let the peaches rest for 10 minutes so the juices can release.
- Using your hands, scoop the peaches out of the bowl and transfer them to the prepared pan. Spoon 2 to 3 tablespoons of the juice remaining in the bowl over the peaches. (Use 2 tablespoons for really juicy peaches and 3 tablespoons for less juicy peaches. Discard any remaining juice.) Top the peaches evenly with the granola topping.
- Transfer the crisp to the prepared baking sheet and bake for 25 minutes. Reduce the heat to 350° and bake for another 30 minutes or until the granola topping is golden brown and the juices are bubbling around the edges. Remove the crisp from the oven and let it cool on a wire rack for at least 30 minutes.
- Meanwhile, prepare the yogurt cream. Using a stand mixer with the whisk attachment, add the heavy cream, powdered sugar, and vanilla to the bowl. Mix on medium speed until medium to firm peaks, but not butter. Remove the bowl from the mixer and using a rubber spatula, fold in the Greek yogurt until fully combined. Add the blackberry jam to the yogurt/cream mixture and gently fold in to make a pretty blackberry streak/swirl in the yogurt cream.
- Scoop portions of the crisp into bowls and top with the yogurt mixture. Enjoy!