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Berry crisp in white bowls.
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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.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 354kcal

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