Apricot and Cherry Breakfast Crisp
This Summery breakfast Crisp is great with any stone fruit and can be prepped the day before baking.
- 1.5 lbs apricots seeds removed and quartered
- 1 lb fresh cherries pitted and halved
- 1 tablespoon lemon juice
- 3 tablespoons pure cane sugar optional*
- pinch of sea salt
for the crumble topping
- 1 cup rolled oats (gluten free if needed)
- 1 cup almond meal
- 1/2 cup sliced almonds and/or walnuts
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- Greek yogurt, honey or maple syrup for serving
Preheat oven to 375 degrees.
Wash, pit and slice the fruit. In a medium mixing bowl add the lemon juice, sugar, and sea salt.
Toss to combine everything well with the fruit.
For the crumble topping, in a large mixing bowl combine the oats, almond meal, almonds, cinnamon and salt. This can be prepared the day before, as well as the fruit mixture above (keep separate). Right before baking, add the maple syrup, melted coconut oil and vanilla to the oat and nut mixture and mix again.
In a 2.5 quart baking dish or 8 inch square pan, spread out the sweetened fruit. Top with the crumble mixture and spread out evenly. Bake on the middle rack for 30 minutes or until top is browned. Let cool for 10 minutes. Serve with Greek yogurt and extra honey or maple syrup.
The fruit can be exchanged for any stone fruit adding up to 2.5 lbs.
This can totally be made without any sugar. We do it both ways and enjoy it thoroughly either way.