A delicious twist on a classic dish, this fruit crisp features a honeyed oat topping that is perfect for breakfast without causing a sugar crash. Ideal for those who dream of pie in the morning, this breakfast crisp remains a healthy choice thanks to reduced sugar, pecans, and sunflower seeds in the oat topping. A topping of yogurt enhances it with protein, calcium, and probiotics.
Ensure the filling bubbles before removing the crisp from the oven to activate the cornstarch, ensuring a jammy, not watery, consistency. Cover with foil if browning too quickly. Developed by Nicole Hopper, the recipe advises using 2 lbs of fresh pears chopped into 1-inch pieces, two packages of frozen blackberries, cornstarch, lemon juice, fresh ginger, kosher salt, honey, unsalted butter, rolled oats, flour, pecans, and sunflower seeds. Serve with plain yogurt.
Preheat the oven to 350°F. Mix the pears, blackberries, cornstarch, lemon juice, ginger, salt, and a portion of honey and place in a baking dish. Melt butter with the remaining honey, mix with oats, flour, pecans, and seeds, then sprinkle over the fruit. Bake until the top is golden and crisp. Cool and serve with yogurt. Perfect for brunch or an easy breakfast stored in the fridge for up to five days and reheated as needed. Enjoy warm, cold, or at room temperature.
