If you’re looking for a delightful and nutritious way to start your day, look no further than this Stone Fruit Almond Breakfast Crisp. Bursting with the flavors of ripe stone fruits and the satisfying crunch of almonds, this breakfast dish is not only delicious but also a fantastic source of vitamins and minerals to kickstart your morning.
Whether you enjoy it as a special weekend treat or a weekday indulgence, this recipe will quickly become a breakfast favorite in your household.
Starting in spring, I literally count down the weeks until stone fruit comes into season.
Peaches. Nectarines. Plums. Apricots.
And cherries. Oh, cherries! I just can’t seem to get enough of these crimson orbs during the summer months.
The vast majority of cherries I buy throughout the summer are eaten straight up, as nature intended – but I managed to keep a few handfuls from going directly from the bag to my mouth for this breakfast crisp.
You might be wondering: “What is a breakfast crisp?” Well, I’m glad you asked! Basically, it’s a fruit crisp with less sugar and fat than the traditional dessert would call for; rendering it perfect for a morning meal.
The crisp topping I used is comprised of almond meal (ground almonds – not almond flour), oats, sliced almonds, Sucanat (an unrefined brown sugar), and canola oil… all of which are healthy, but also fairly calorie-heavy. By using less crumb topping, not only do you save calories, but you also allow the sweet ripe fruit to – literally – shine through!
In order to highlight the double dose of almonds in the crisp topping, I added almond extract to the fruit filling. Almond extract is a strong flavor, and one that I know not everyone loves. If that is the case, feel free to sub in pure vanilla extract.
Leftovers are fantastic served cold, spooned over thick & creamy Greek yogurt; I also blended up a leftover serving along with frozen banana slices, Greek yogurt, and almond milk for a crazy delicious breakfast smoothie.
| Name: | Stone Fruit Almond Breakfast Crisp |
|---|---|
| Cuisine | American |
| Prep Time | 15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-50 minutes |
| Servings | 6 servings |
| Yield | 1 |
IngredientsEstimated Nutrition per Serving:
- 1 cup stemmed, pitted, & halved sweet dark red cherries
- 2 medium-sized ripe peaches, pitted & chopped
- 2 medium-sized ripe nectarines, pitted & chopped
- 2 ripe ripe plums, pitted & chopped
- 2 ripe ripe apricots, pitted & chopped
- 1 Tbsp evaporated cane juice OR granulated sugar
- 2 Tbsp pure maple syrup
- 1 Tbsp arrowroot powder or cornstarch
- 1 tsp almond extract
- 1/2 tsp ground cinnamon
- 1/4 cup almond meal
- 1/4 cup old-fashioned rolled oats
- 1/4 cup sliced almonds
- 2 Tbsp Sucanat or brown sugar
- 1/4 tsp salt
- 2 Tbsp canola oil
Estimated Nutrition per Serving
Calories: 320 calories
Protein: 5 grams
Carbohydrates: 50 grams
Dietary Fiber: 5 grams
Sugars: 30 grams
Fat: 12 grams
Saturated Fat: 5 grams
Cholesterol: 20 milligrams
Sodium: 45 milligrams
Potassium: 280 milligrams
Vitamin C: 10%
Calcium: 4%
Iron: 8%
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a baking dish or an ovenproof skillet with butter or cooking spray.
2. Prepare the Fruit Filling
In a large bowl, combine the sliced stone fruits with lemon juice, granulated sugar, vanilla extract, and ground cinnamon. Toss gently to coat the fruit evenly.
3. Transfer to Baking Dish
Spread the fruit mixture evenly in the prepared baking dish.
4. Make the Almond-Oat Topping
In another bowl, mix together the rolled oats, all-purpose flour, sliced almonds, brown sugar, melted butter, ground cinnamon, and a pinch of salt. Stir until the mixture becomes crumbly.
5. Add the Topping
Sprinkle the oat-almond topping evenly over the fruit mixture in the baking dish.
6. Bake
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
7. Serve
Remove the Stone Fruit Almond Breakfast Crisp from the oven and let it cool slightly. Serve warm, preferably with a dollop of Greek yogurt or a scoop of vanilla ice cream for an extra treat.
