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Home » Crisps, Crumbles & Cobblers » Berry Breakfast Crisp

Berry Breakfast Crisp

Published: Jun 13, 2014 · Modified: Jan 13, 2021 by Allison · 5 Comments

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Healthy Berry Crisp – A strawberry and blackberry fruit crisp topped with a whole grain almond topping. Serve with a dollop of yogurt for a delicious, nutritious breakfast or dessert.

Berry crisp in white bowls.

This is the second time I’ve posted a breakfast fruit crisp recipe, and I’m sure there will be another variation in the months to come.

I think fruit crisps make a fantastic breakfast for several reasons:

1) They’re somewhat unexpected – a fruit crisp is typically dessert territory

2) They are super easy to throw together and can be assembled ahead if you’re entertaining for breakfast or brunch.

3) The combinations of fruits and toppings are endless. You can adapt them to your tastes and what’s in season. This version involves strawberries and blackberries. My last breakfast crisp was made with apples, and I am already itching to try a stone fruit version (peaches and plums?).

Berry crisp in a white casserole dish.

This breakfast walks the perfect line between being healthy and slightly indulgent. It’s healthy thanks to the fruit, nuts, and whole grain topping, but, there is just enough butter and sugar to make it delicious. My favorite way to eat this fruit crisp is slightly warm with a dollop of cool yogurt – I love the contrasting flavors and textures. Any leftovers can be stored in the fridge and eaten cold (my husband’s preference) or reheated as needed.

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Berry crisp in white bowls.

Berry Breakfast Crisp

A strawberry and blackberry breakfast fruit crisp topped with a whole grain almond topping. Serve with a dollop of yogurt for a delicious, nutritious breakfast.
4 from 1 vote
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 354kcal
Author: Allison - Celebrating Sweets

Ingredients

Topping:

  • 1 ½ cups sliced raw almonds, divided
  • ½ cup white whole wheat flour or whole wheat pastry flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • zest of half a medium sized orange
  • 6 tablespoons cold unsalted butter, cut into ½ inch pieces
  • 2 tablespoons milk

Filling:

  • 1 pound strawberries, hulled and halved
  • 6 oz blackberries
  • ¼ cup granulated or natural cane sugar
  • finely grated zest of half a medium sized orange
  • 1 tablespoon freshly squeezed orange juice
  • 2 ½ tablespoons cornstarch

Optional topping:

  • Yogurt

Instructions

  • Preheat oven to 375. Butter or spray the inside of a 1 ½ or 2 quart baking dish. Set aside.

For the topping:

  • Put 1 cup of almonds in a food processor fitted with the metal blade. Pulse several times, until the almonds turn into a medium-fine almond meal. Add the flour, oats, baking powder, sugar, salt, cinnamon, and orange zest. Pulse a few more times. Add in butter and pulse until the mixture resembles coarse meal. Add the milk and pulse several more times until combined. Dump the topping into a bowl and stir in the remaining ½ cup of almonds. Refrigerate the topping while you prepare the filling.

For the filling:

  • Combine all ingredients in a medium sized bowl. Pour into the prepared baking dish.
  • Pile 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 the fruit crisp in the oven and cook for about 30-35 minutes, until the top is golden brown and the fruit is bubbling around the edges. Cool for at least 30 minutes and serve.

Notes

I like this fruit crisp served with a dollop of yogurt. Leftovers can be stored in the refrigerator and reheated before serving or eaten cold.

Nutrition

Calories: 354kcal | Carbohydrates: 34g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 152mg | Potassium: 398mg | Fiber: 6g | Sugar: 15g | Vitamin A: 320IU | Vitamin C: 37.8mg | Calcium: 126mg | Iron: 1.8mg

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!

Recipe adapted from ” target=”_blank” rel=”noopener”>Whole Grain Mornings

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Comments

  1. Heather @ French Press

    July 01, 2014 at 8:36 pm

    i love a breakfast that could also be dessert!

    Reply
    • Celebrating Sweets

      July 02, 2014 at 11:46 am

      Me too!

      Reply
  2. Melissa

    July 17, 2015 at 9:07 am

    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!

    Reply
    • Celebrating Sweets

      July 18, 2015 at 6:12 am

      That sounds delicious! I’m so happy to hear that you enjoyed it. Thanks for stopping by!

      Reply
  3. Eve

    January 08, 2018 at 10:03 am

    4 stars
    This is in the oven right now. It looks and smells delicious!

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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