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!
