I look forward to going on our summer beach vacation each year, but I don’t always relish the time spent cooking for everyone. This easy-to-make slow-cooker fresh peach breakfast crisp gives me more time to lie in the sun and enjoy the waves. Top with a little bit of whipped cream and/or ice cream and this crockpot breakfast crisp, made with summertime peaches, also transforms into an absolutely amazing dessert recipe.

Uggghhh! The Monday after vacation is always hard. Spending more than a week at the beach and not having to trek to work every day has made me realize that perhaps I’m not so happy with what I do for a living. I mean, yes, I do get a steady paycheck, which is always nice, but am I really ecstatic spending all day long in front of a computer ruining my eyes with tiny, tiny, tiny lines of jargon? Nope. Not really. So, I’ve come back from a week of sunny rest and relaxation with an even greater desire to branch out and make my dreams become a reality. We’ll have to see if that determination can make it through the week, or if reality pounds it down to the ground almost instantly.

I mentioned to y’all that Miss O’Hara, my new Crock-Pot 5-in-1 Multi-Cooker by Crock-Pot, would possibly be traveling to Corolla with us for the week. She only got her lazy metal booty up once to make us breakfast, but it was well worth her effort. After all, she needed to do something with all of those peaches we bought at the farmer’s market; I could only make so many adult morning slushy drinks out of them. Mmmmmmm adult morning slushy drinks, peaches, malibu, sunshine, waves, beach…oh, how I miss you already, not to mention having ice cream for breakfast. That’s right y’all, I ate ice cream for breakfast. One more reason my fat butt is on a diet as of this morning. Apple chips just aren’t quite the same. My non-vacation world kind of sucks.

Ingredients:

Peaches:

• 1 Tablespoon Unsalted Butter
• 6 Ripe Peaches, Sliced
• 2 Tablespoons Light Brown Sugar, Packed
• 2 Tablespoons Malibu Rum
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Lemon Juice

Crisp:

• 1 Cup Old Fashioned Oatmeal
• 1 Cup All-Purpose Flour
• 3/4 Cup Light Brown Sugar, Packed
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Ground Sea Salt
• 1 Teaspoon Ground Cinnamon
• 7 Teaspoons Unsalted Butter, Diced into Small Cubes

Directions:

Peaches:

1. Coat the entire inside of a crockpot with 1-tablespoon of butter.
2. Mix all of the remaining ingredients together and evenly arrange them in the bottom of a crockpot.

Crisp:

1. Whisk all of the dry ingredients together, add the diced butter, and then use a pastry cutter, knife, or your hands to cut the butter into the flour mixture.
2. Evenly arrange the crisp over the peaches.
3. Cook on high heat for 3 hours.

Suggestions:

• During the last 15 minutes of cooking time, melt 1 to 2 tablespoons of butter and brush onto the top of the crisp.
• Underneath the crisp, the peaches will look a bit liquidy. Don’t fret; all of that liquid will soak into the crisp upon serving.

Improvements:

• Add sliced almonds, pecans, or toasted coconut to the crisp topping.
• Serve this peach crisp topped with ice cream or whipped cream.

Print

Yum

Malibu Crockpot Peach Beach Crisp

Ingredients:

Peaches:
• 1 Tablespoon Unsalted Butter
• 6 Ripe Peaches, Sliced
• 2 Tablespoons Light Brown Sugar, Packed
• 2 Tablespoons Malibu Rum
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Lemon Juice
Crisp:
• 1 Cup Old Fashioned Oatmeal
• 1 Cup All-Purpose Flour
• 3/4 Cup Light Brown Sugar, Packed
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Ground Sea Salt
• 1 Teaspoon Ground Cinnamon
• 7 Teaspoons Unsalted Butter, Diced into Small Cubes

Directions:

Peaches:
1. Coat the entire inside of a crockpot with 1-tablespoon of butter.
2. Mix all of the remaining ingredients together and evenly arrange them in the bottom of a crockpot.
Crisp:
3. Whisk all of the dry ingredients together, add the diced butter, and then use a pastry cutter, knife, or your hands to cut the butter into the flour mixture.
4. Evenly arrange the crisp over the peaches.
5. Cook on high heat for 3 hours.

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TASTE OF HOME FEATURED RECIPE

This “Slow-Cooker Peach Crumble” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was a “Recipe Star” featured recipe in Taste of Home.

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