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.
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?).
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.
Berry Breakfast Crisp
- 1 1/2 cups sliced raw almonds divided
- 1/2 cup white whole wheat flour or whole wheat pastry flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- zest of half a medium sized orange
- 6 tablespoons cold unsalted butter cut into 1/2 inch pieces
- 2 tablespoons milk
- 1 pound strawberries hulled and halved
- 6 oz blackberries
- 1/4 cup granulated or natural cane sugar
- finely grated zest of half a medium sized orange
- 1 tablespoon freshly squeezed orange juice
- 2 1/2 tablespoons cornstarch
Preheat oven to 375. Butter or spray the inside of a 1 1/2 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 1/2 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.
Recipe NotesI like this fruit crisp served with a dollop of yogurt. Leftovers can be stored in the refrigerator and reheated before serving or eaten cold.
Recipe adapted from Whole Grain Mornings
Apple, Oat and Almond Breakfast Crisp