Monday, May 19, 2014

peach + blackberry breakfast crisp

I'm learning things about myself all the time, and lately I've noticed that I'm very indecisive. My favorite color = all the colors! Favorite band? How does someone even narrow that down? I still can't even decide what I want to be when I grow up and I'm already a grown up! However, ask me my favorite summer dessert and I'll have an answer for you.....BLACKBERRY COBBLER! It's so delicious, super easy, and buttery topping meets tart, warm berries. What could be better than that?



I know something that may be better than warm fruit dessert cobbler. Warm, crunchy, sweet, breakfast fruit crisp. Yes, that's right people, breakfast crisp! And it's healthy and really satisfying. Now I can have cobbler/crisps twice a day, and you can too!

Peach + Blackberry Breakfast Crisp

adapted from Annie's Eats

For the Granola
1/2 cup sweetened shredded coconut
1 1/2 cups coarsely chopped walnuts
1 1/2 cups rolled oats
1 1/2 tablespoons coconut oil
2 tablespoons honey
2 tablespoons maple syrup
pinch salt
dash of cinnamon & nutmeg

Preheat oven to 325 degrees and prepare a sheet pan with parchment paper. 

In a small skillet over medium-high heat, toast coconut until light brown and fragrant. Remove from pan and place in a large glass bowl.

Toast walnuts in the same pan over medium-high heat until fragrant. Add in coconut oil and allow to melt, then add in the oats. Lightly toast over heat (about 3 minutes).

Pour walnuts and oats into the bowl with the toasted coconut. Add in honey, maple syrup, salt, and spices. Stir to combine.

Pour oat mixture onto the prepared sheet pan and spread into a thin layer. Bake for 15 minutes stirring occasionally. Let cool while preparing fruit filling.

Fruit Filling
1 lb. frozen peaches
1 1/2 tablespoons cornstarch
1 tablespoon coconut sugar (or regular sugar)
Juice from half a lemon
6 ounces fresh blackberries

Increase oven temperature to 375 degrees. 

In a large baking dish, combine everything but the blackberries until well combined and the cornstarch is dissolved. Stir in blackberries gently. 

Bake for 20 - 30 minutes or until fruit is juicy. Sprinkle granola over the top of the fruit filling (you will not use all the granola) and bake again for another 10 minutes or until the fruit is bubbling. 

Cool briefly before serving with vanilla greek yogurt.



Breakfast fruit crisps for President!

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