Tested till perfect Fruity Breakfast Crisp
Fruity Breakfast Crisp
Photography by Matthew Kimura

Fruity Breakfast Crisp

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 4 cups 4cupssliced pitted peeled peachpeaches
  • 4 cups 4cupsquartered pitted plumplums
  • 2 tbsp 2tbspall-purpose flour
  • 2 tbsp 2tbspgranulated sugar
  • 3/4 cup 3/4cupwhole wheat flour
  • 3/4 cup 3/4cuprolled oats
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/4 cup 1/4cupsunflower seedsunflower seeds
  • 3 tbsp 3tbspwheat germ
  • 1/3 cup 1/3cupbutter, melted
  • 1 tbsp 1tbspapple juiceapple juice
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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.


Nutritional Information Per serving, about:

cal 325 pro 6g total fat 12g carb 54g
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