cranberry peach breakfast crisp

I believe it was the great and powerful powers of Instagram that brought me to Shauna Niequist. But it was her style of writing that reached out from the pages of her books and stole my heart. Her stories transcend time and circumstance, no matter your current state of panic, contentment, fear or happiness the ability to connect with her life experiences through her beautifully told narrative will alter your outlook.

I tore through the pages of each of her books, crying, cheering and cherishing parts of my own life as I identified with hers. One of my favorite quotes comes from Shauna’s Cold Tangerines title: “But this is what I’m finding, in glimpses and flashes: this is it. This is it, in the best possible way. That thing I’m waiting for, for that adventure, that movie-score-worthy experience unfolding gracefully. This is it. Normal, daily life ticking by on our streets and sidewalks, in our houses and apartments, in our beds and at our dinner tables, in our dreams and prayers and fights and secrets – this pedestrian life is the most precious thing any of us will ever experience.” ― Shauna Niequist, Cold Tangerines: Celebrating the Extraordinary Nature of Everyday Life

While Cold Tangerines still claims my number one spot in favorite Shauna books, Bread & Wine – her most recent title- incorporates cooking into the mix. Cooking! Could this be any more perfect?! The stories are still gripping, real and gorgeous but those recipes….those recipes are all on my ‘must-try’ list.

One Saturday morning I surprised my husband with breakfast in bed using an adaptation of Bread & Wine’s Blueberry Crisp recipe. It was delightful and begs to be on your ‘must-try’ list too.

Cranberry Peach Breakfast Crisp Recipe

an adaptation of Shauna Niequist’s Blueberry Crisp recipe from her book Bread & Wine

{Ingredients}

4 Cups diced fresh peaches

1/2 Cup raw, unsalted sliced almonds

1 Cup old-fashioned oats

1/4 Cup maple syrup or agave nectar

1/4 Cup olive oil

1/2 Teaspoon salt

1/2 Cup dried cranberries

{How To}

Pre-heat your oven to 350 degrees. Pour 4 cups of diced fresh peaches into an 8 x 8 baking pan.

Mix together all remaining ingredients to make your crisp topping. Lay over the fruit in the pan.

Bake for 35-40 minutes until bubbling, golden and crispy.

Spoon into individual serving dishes, dive back into your cozy bed and enjoy!

The recipe technically serves four, but we absolutely went back for seconds! This dish is so very fresh, the warmed fruit bursts in your mouth and the crunchy granola layer makes sure you’re not hungry again before lunch time. Easy, easy, yummy, yummy.

Find all of Shauna’s books here, they are absolutely worth purchasing, reading, scribbling in and sharing with a friend {as are the Bread & Wine recipes}.