I could never be a cat. They eat the same thing for breakfast every day (the horror). If you want to know the truth about how spoiled I am, I enjoyed hot breakfasts nearly every day of my pre-college life, a different breakfast for each day of the week. My mom is just that cool. But don’t choke on your Cheerios. I ate my share of cold cereal in college, and that is exactly why you won’t find it in my pantry, generally speaking.
Anyway, although I do a decent job of making hot breakfasts for my little family (minus getting up early, ahem), I still get super tired of eating a rotation of pancakes, waffles, oatmeal, yogurt, eggs, hash browns…I just really want to eat something different in the mornings, without an excessive amount of work. Oh, and if you’re wondering why there are no hash brown recipes on the blog, it’s because my hash browns are terrible. Completely and utterly wet-cat miserable. Do not come to my house for hash browns.
I had been pondering the idea of a breakfast fruit crisp for some time. I mean, if you can eat oatmeal for breakfast with fruit mixed in (which I don’t actually like, except for this kind), surely you can have fruit topped with crispy oats for breakfast. I do try to make breakfast nutritious most of the time, so I wasn’t going to serve a traditional fruit crisp—way too much butter, refined flour, and sugar to qualify for the average morning.
I forayed into the world wide web wondering if anyone else had the idea of a breakfast fruit crisp. It was my lucky day. I found a recipe from Allison at Some the Wiser, and it was for a pear-pomegranate-cranberry crisp, especially adapted for breakfast consumption. And I had ripe pears and cranberries on my kitchen counter, at that very moment. Boom, baby. I didn’t have pomegranates so I went with extra pear instead. Also, I added nutmeg. Did you know that nutmeg is a neurotoxic stimulant? Now I now why I like that stuff so much, haha. Don’t worry, it’s only dangerous in disgustingly large quantities.
This recipe is delicious, but do adjust your expectations slightly. Unlike the apple crisp you eat for dessert, it isn’t overflowing with sugary syrup. The topping is delightful, but has a lot more texture than a typical crisp topping with the nuts, coconut, and whole wheat in there (and not so much butter). You could definitely play with the topping to give it your own style—swap out the whole wheat for a different whole grain flour, change up the kind of nuts (or omit), or switch out the sweetened coconut for additional oats and a little more sugar.
I love this with a big splash of milk. The topping gets a bit of a soft doughy texture with the milk that I love. Another great way to eat this breakfast fruit crisp is with a dollop of yogurt.
Enjoy! Now I’m going off to look for a new breakfast to make…
Adapted from Some the Wiser
- 6 cups ripe pears, peeled and diced
- 1 cup fresh cranberries
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon, divided
- 1/3 cup brown sugar
- 1/3 cup sweetened shredded coconut
- 5 TBS cold butter, cut into pieces
- ½ cup rolled oats
- ½ cup whole wheat flour
- 1/3 cup chopped walnuts
- 1/8 tsp salt
Preheat oven to 400*.
Lightly grease an 8 or 9 inch baking dish. Gently toss the prepared fruit with nutmeg and 1/2 tsp cinnamon and pour fruit into the baking dish, spreading evenly.
Combine remaining ½ tsp cinnamon, brown sugar, coconut, butter, oats, flour, nuts, and salt in a food processor. Pulse 3-4 times until the mixture has a crumbly texture. If you don’t have a food processor, combine the dry ingredients and cut in the butter with a fork or pastry cutter until crumbly. Pour over the fruit in the baking dish.
Bake for 35-45 minutes or until the topping is golden brown and the fruit is bubbling. Serve warm, with milk or yogurt if desired.