Fruity Breakfast Crisp
Fruity Breakfast Crisp
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 325325 cal |
| pro | 6 g6g pro |
| total fat | 12 g12g total fat |
| carb | 54 g54g carb |
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.
Ingredients
- 4 cups sliced pitted peeled peaches 4 cups sliced pitted peeled peaches
- 4 cups quartered pitted plums 4 cups quartered pitted plums
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 3/4 cup whole wheat flour 3/4 cup whole wheat flour
- 3/4 cup rolled oats 3/4 cup rolled oats
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/4 cup sunflower seeds 1/4 cup sunflower seeds
- 3 tbsp wheat germ 3 tbsp wheat germ
- 1/3 cup butter , melted1/3 cup butter, melted
- 1 tbsp apple juice 1 tbsp apple juice
Preparation
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.
Additional information :
Tip: If you wish, you can use unpeeled nectarines instead of peaches.
Source : © CanadianLiving.com
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