Fruit crisps aren’t just for dessert! This wholesome berry crisp is a filling and flavorful way to start your day! This dish is packed with juicy fresh berries topped with a maple-almond-oat topping. This dish contains no refined sugar, no refined flour, and it’s gluten free.
If you’re a fan of crisps and crumbles you’ve come to the right place. Along with this breakfast crisp you can try our more traditional versions: Strawberry Crisp, Apple Crumble, or Blackberry Cobbler.
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Why you’ll love this recipe
Easy: Only about 15 minutes of hands on time, no special equipment or techniques.
Healthy: This dish is made with wholesome, real food ingredients. It’s packed with healthy fats, whole grain carbs, and natural sweetness from fresh berries and pure maple syrup.
Versatile: Serve this berry crisp with yogurt for breakfast or with vanilla ice cream/frozen yogurt as a healthy dessert.
Flavorful: Fresh berries, maple syrup, and a hint of fresh orange juice and zest.
Recipe overview
*Full recipe below in recipe card*
- Combine berry filling ingredients.
- Add filling to a baking dish.
- Combine topping ingredients.
- Add topping to berries
- Bake!
Recipe tips
Using fresh berries, instead of frozen, produces a much better result. Frozen berries lose their texture and get quite mushy while baking.
Adjust the maple syrup in the filling based on the sweetness of your berries. If your berries are really sweet you might even be able to eliminate the maple syrup completely. Note: You still need the syrup in the topping.
Feel free to swap the sliced almonds for another nut. Don’t skip the nuts, they add crunch to the topping.
Serving and storage
Serve warm topped with yogurt, ice cream, or frozen yogurt.
Store in the refrigerator for up to 2 days. Note: the topping will soften over time. The topping is the most crunchy the day it is made.
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More crisps and crumbles
Recipe
Berry Breakfast Crisp
Ingredients
Topping:
- 1 cup old fashioned rolled oats
- ⅓ cup blanched almond flour
- ⅓ cup sliced almonds
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- ¼ cup pure maple syrup
Filling:
- 1 pound strawberries, halved or sliced
- 6 oz EACH blackberries and blueberries , about 2½ cups total
- finely grated zest of half an orange
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons cornstarch
- 2 tablespoons pure maple syrup
Optional topping:
- plain or vanilla yogurt drizzled with maple syrup
Instructions
- Preheat oven to 350°F with a rack in the center of the oven. Lightly grease a 9×9 or 8×11 baking dish. Set aside.
For the topping:
- Combine oats, almond flour, sliced, almonds, and salt. Add melted butter and syrup and stir until well combined. Set aside.
For the filling:
- Combine all ingredients and pour into the prepared baking dish.
- Sprinkle the topping over the berries in an even layer. I like to pinch some of the topping between my thumb and forefinger to help create some clumps in the topping.
- Place in the oven and cook for 25-35 minutes, until the top is golden brown and the fruit is bubbling around the edges. Cool slightly, serve warm.
Notes
Serving and storage
Serve warm topped with yogurt, ice cream, or frozen yogurt. Store in the refrigerator for up to 2 days. Note: the topping will soften over time. The topping is the most crunchy the day it is made.Tips
Using fresh berries, instead of frozen, produces a much better result. Frozen berries lose their texture and get quite mushy while baking. Adjust the maple syrup in the filling based on the sweetness of your berries. If your berries are really sweet you might even be able to eliminate the maple syrup completely. Note: You still need the syrup in the topping. Feel free to swap the sliced almonds for another nut. Don’t skip the nuts, they add crunch to the topping. If you’d like a smaller portion you can half the recipe and bake it in a loaf pan. Bake time is about the same. Add vanilla protein powder to your yogurt to make this meal more filling.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Heather @ French Press
i love a breakfast that could also be dessert!
Celebrating Sweets
Me too!
Melissa
My daughter made this for us this morning. It was delicious! She used strawberries, blueberries and a couple of nectarines (me very fave fruit!). Perfect addition to our breakfast!
Celebrating Sweets
That sounds delicious! I’m so happy to hear that you enjoyed it. Thanks for stopping by!
Eve
This is in the oven right now. It looks and smells delicious!