I love fruit crisps. Actually, I am obsessed with fruit crisps. I could eat a whole pan on my own and enjoy every single bite! I love it so much that I eat it for breakfast. Although a fruit crisp in the morning is fine to have every once in a while, I knew that eating “dessert” that early in the morning isn’t the healthiest thing to do…so I decided to create my own breakfast crisp that I felt okay about eating at 7am!
This breakfast crisp is easy, delicious and includes ingredients that I feel good eating in the morning. This crisp includes frozen fruit: cherries and berries since it’s still summer. The crumble is made from peanut butter and maple syrup. Add a little bit of flour, a touch of sugar and lemon juice and a breakfast fruit crisp is born.
I use frozen fruit in this crisp, but if you have enough fresh fruit, you can use fresh, too!
For Littles
My 15-month-old is better about eating crumbles & granola now. However, if your little is not eating harder textures yet, break up the crumble when you serve it to them, or only serve them the fruit portion of the crisp.
How To
Combine the ingredients for the peanut butter crumble.
Mix your fruit ingredients together and then top with the crumble.
Bake and enjoy warm!
Breakfast Berry Crisp with Peanut Butter Crumble
Course: Breakfast, Family Meal Ideas, Healthy, Main Dishes, Recipes, Summer6
servings5
minutes40
minutesIngredients
- Fruit
4 cups frozen berries and cherries
2 tablespoons flour
2 teaspoons cinnamon sugar (see notes)
2 teaspoons fresh lemon juice
- Crumble
3/4 cup rolled oats
1/3 cup peanut butter
1 tablespoon flour
Pinch of salt
3 tablespoons maple syrup
Directions
- Preheat your oven to 400 and grease a 9×13 baking dish with nonstick spray or olive oil.
- First, make your crumble. In a medium sized bowl, mix together your oats, 1 tablespoon flour, salt, peanut butter and maple syrup. Mix with a rubber spatula until combined. Set aside.
- In the greased baking dish, pour in your frozen fruit and mix in 2 tablespoons flour, cinnamon sugar* and lemon juice. Mix all the ingredients together until combined.
- Next, sprinkle the crumble topping with your hands on top of the fruit. It’s super yummy to have bigger chunks of the crumble, so no need to break those apart!
- Put in the oven and bake for 35-40 minutes, until the fruit is bubbling and the crumble has slightly browned and has hardened.
- Serve warm! You can eat it on its own, or serve with some yogurt! You can store in an airtight container for up to 3 days. Enjoy!:)
Notes
- I am obsessed with cinnamon toast, and so I always have a cinnamon sugar mixture in my pantry. If you do not, you can mix together 2 teaspoons of sugar and a pinch of cinnamon and then mix it in. Or, you can just use two teaspoons of granulated sugar without the cinnamon.
