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No Bake Peach Almond Crisp
Makes Serves 4. Photo by Sobey's
By Sobey's


  1. Place large cast iron or other oven-proof skillet on barbecue or stove-top over medium-high heat. Add butter to skillet and when melted, add the peaches in a single layer and cook 4-5 min. until beginning to soften and brown in spots. Flip the peaches and cook another 4-5 min. or until softened.
  2. Turn off heat; drizzle peaches with honey and sprinkle with nutmeg and almonds. Stir to combine and coat the peaches.
  3. Remove from heat, sprinkle with granola to create the crisp topping. Divide immediately among 4 plates, and top each with 1/4 cup (60 mL) of vanilla yogourt.
  • 6 ripe peaches, pitted and sliced (about 1 lb/500 g)
  • 1 tbps (15 mL) butter
  • 2 tbps (30 mL) honey
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/4 cup (60 mL) chopped almonds
  • 1 1/5 cups (375 mL) granola
  • 1 cup (250 mL) fat-free vanilla yogourt, to serve