Breakfast Fruit Crisp

A bowl of apricot breakfast crisp topped with whipped cream.

Breakfast fruit crisp combines juicy fresh fruit with a nutty, crumbly oat topping that’s healthy enough to start your day off right. Dessert for breakfast? Heck yeah!

breakfast crisp with whipped cream

a breakfast crisp makes perfect sense

The combination of fresh fruit, oats, and nuts is a wonderful way to start the day. Right now I’m gorging on fresh summer berries and stone fruit, but come fall I’ll be making this with apples, pears, and even fresh cranberries! A fruit crisp for breakfast makes the morning meal a lot more interesting. Try it out on overnight guests, or kids who insist on skipping breakfast.

crisp topping in a bowl

what makes this crisp healthy enough for the most important meal of the day?

I love a great fruit crisp for dessert as much as anybody, and I can’t deny that I’ve eaten leftover crisp for breakfast more times than I can count. But this recipe is formulated to be a little more breakfast-appropriate, here’s how I did it:

  • I’ve cut down the butter and sugar to a reasonable amount. Note: the fresh apricots provide most of the sugar in this recipe.
  • I doubled down on healthy oats and nuts.

You can think of it kind of like warm fruit with a granola-esque topping. I also left my fruit unsweetened, which I think works just perfectly for most berries, peaches, and other fruits, but if you have fruit that’s quite tart (rhubarb or cranberries) you can toss it with just a little bit of sugar or honey to sweeten it up.

breakfast crisp in a white bowl

what you’ll need

  • fruit! I used fresh apricots here, but any other stone fruit will work, and fresh or frozen berries work well, too.
  • vanilla extract and cornstarch get tossed with the fruit to amp up the flavor and help thicken the juices
  • flour – try whole wheat for an even healthier twist.
  • butter – just a mere 2 tablespoons for 4 servings. You can substitute any alternative butter or coconut oil if you like.
  • brown sugar – again, just a couple of tablespoons sweetens everything just enough without going over the top.
  • rolled oats give great texture to the crisp.
  • sliced almonds, or substitute chopped walnuts, pecans, or any other nut you like.
  • cinnamon gives the crisp topping a cozy flavor.
  • salt
an apricot breakfast crisp in a pie plate

prep ahead for a breakfast crisp

Pushing the button on my coffee maker is about all I can manage in the early am, so prepping ahead is key!

  • The crisp topping can be made the night before and stored separately in the fridge. We’re not going to top the fruit ahead of time because it can soak up too much liquid and get soggy.
  • When ready to bake, simply preheat your oven, toss together your fruit, and sprinkle on your crisp topping.
  • In about half and hour you’ve got a warm, comforting breakfast.
taking a spoonful of apricot breakfast crisp

a crisp for all seasons…

Feel free to play with the other ingredients as the seasons change. Here are some combo’s I’m dying to try:

  • late summer blackberries tossed with almond extract, sliced almonds, and a touch of cinnamon
  • sliced apples or pears, chopped walnuts, cinnamon, and nutmeg in the fall
  • fresh or frozen cranberries tossed with sugar and almond extract, chopped pecans, cinnamon and a pinch of allspice or clove in the winter.
  • I can’t wait for spring to try a strawberry rhubarb combo!
breakfast crisp in bowl

more healthy ways to start the day

A bowl of apricot breakfast crisp topped with whipped cream.
Print
5 from 3 votes

Breakfast Fruit Crisp

Breakfast fruit crisp combines juicy baked fruit with a nutty, crumbly oat topping that's healthy enough to start your day off right. Dessert for breakfast? Heck yeah!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 4 servings
Calories 248kcal
Author Sue Moran

Ingredients

  • 6 Tbsp all purpose flour
  • 2 Tbsp unsalted butter, softened
  • 2 Tbsp brown sugar
  • 1/8 tsp cinnamon
  • pinch salt
  • 1/4 cup rolled oats
  • 1/4 cup sliced almonds
  • 6-7 medium apricots, pitted and sliced (or other fruit of your choice)
  • 1 tsp vanilla extract
  • 1 tsp cornstarch

Instructions

  • Preheat oven to 350F.
  • Using your hands, blend together the flour, butter, brown sugar, cinnamon, and salt until the mixture is crumbly and sandy in texture. Then mix in the oats and sliced almonds. Set aside.
    Crisp topping mixed together in a glass bowl.
  • Toss together the sliced fruit, vanilla extract, and cornstarch, and place it into your 9-inch pie plate.
    Sliced apricots in a pie plate and a glass bowl of crisp topping.
  • Top with the crisp mixture, and bake for about 35-45 minutes until just starting to turn golden on top and the fruit is bubbling.
    Assembled breakfast crisp in a white pie plate before baking.
  • Serve warm with a dollop of whipped cream, yogurt, or a drizzle of maple syrup.
    A bowl of apricot breakfast crisp topped with whipped cream.

Nutrition

Calories: 248kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 282mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1186IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
ebook

You Might Also Like

7 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Diane Christensen
    August 11, 2021 at 1:27 pm

    I used to make this with home made apricot preserves or even a little pie filling. It was always a hit.

  • Reply
    Lola
    August 11, 2021 at 7:41 am

    Hi Sue, if I were to use fresh blueberries or raspberries, do you know how much I would use? (Measurement in cups or weight??)

    • Reply
      Sue Moran
      August 11, 2021 at 7:43 am

      Hi Lola ~ I’d use a heaping cup per person, so for this recipe, about 5 cups.

  • Reply
    Cathy
    August 11, 2021 at 7:25 am

    I, too, have often eaten crisp, especially apple, for breakfast – thinking oats and fruit – how bad can that be? Right!! I’m wondering about how much fruit in cups, if we want to change up the fruit from Apricots.

    And is that a Greek yogurt dollop on top – what a great way to get a bit of dairy!

    Thanks so much

    • Reply
      Sue Moran
      August 11, 2021 at 7:46 am

      I’d say about 5 cups of other fruit, Cathy. And I used whipped cream 🙂 but yogurt would be even better!

  • Reply
    Leslie
    August 11, 2021 at 7:17 am

    You referenced using frozen fruit in the post – and I have both frozen peaches and cranberries in my freezer. Would you suggest thawing the fruit first, or baking it from frozen? I don’t often use frozen fruit for more than smoothies and frozen drinks, so I’m never sure what to do. Thank you!

    • Reply
      Sue Moran
      August 11, 2021 at 7:32 am

      Usually when I’m baking with frozen fruit I use it straight from frozen. You just have to make sure to bake long enough to get it really hot and bubbly.

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!