Peach-Granola Crisp

This "casserole" has baked peaches with a granola topping, and we added in blueberries, which shows you how flexible fruit is - you can use any one. It goes from a dessert to breakfast with protein from the nuts and Greek yogurt. You could also take the same recipe and make them parfaits for brunch.

For the peaches:
6 peaches, sliced
2 Tbsp. butter, melted 

For the granola:
3/4 cup old fashioned regular rolled oats
1/4 cup slivered almonds
1/2 tsp. ground ginger
1/4 tsp. salt
2 Tbsp. butter, melted
1/4 cup maple syrup
1/2 tsp. vanilla extract

Preheat oven to 350°F. In a large bowl toss sliced peaches with 2 tablespoons melted butter. Divide the peaches between 6 ramekins. Set aside. 

In a medium bowl, combine all dry ingredients. In a small bowl, combine melted butter, maple syrup and vanilla. Pour wet into dry. Stir until combined. Top each ramekin with 2 tablespoons of granola.

Bake for 25 to 30 minutes. Optional: Top with a dollop of greek yogurt and a drizzle of honey.

Prep time: 5 minutes; Cook time: 25 minutes; Makes: 6 servings