Fruity Breakfast Crisp

Fruity Breakfast Crisp 580 Author: Canadian Living Credits: Fruity Breakfast Crisp 580

Though we think of crisp as a dessert, it also makes a healthy breakfast. Make it the night before for a quick spoon-it-up starter (warm it in the microwave, if you wish) or include it in a brunch buffet menu on a slowed-down Sunday.

  • Portion size 8 servings
  • Credits : ©


  • 4 cups sliced pitted peeled peaches
  • 4 cups quartered pitted plums
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 cups whole wheat flour
  • 3/4 cups rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup sunflower seed
  • 3 tablespoons wheat germ
  • 1/3 cup butter melted
  • 1 tablespoon apple juice


In large bowl, toss together peaches, plums, all-purpose flour and granulated sugar; arrange in 8-inch (2 L) square glass baking dish.

In separate bowl, combine whole wheat flour, oats, brown sugar, sunflower seeds and wheat germ; stir in butter and apple juice. Sprinkle over fruit mixture.

Bake in 375°F (190°C) oven for 45 to 55 minutes or until bubbly and golden brown. Let stand for 30 minutes. (Crisp can be covered and refrigerated for up to 1 day.) Serve warm or at room temperature.


Nutritional facts Per serving, about:

  • Protein 6 g
  • Calories 325.0
  • Total fat 12 g
  • Total carbohydrate 54 g
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Baking & Desserts

Fruity Breakfast Crisp