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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 325 |
| protein | 6 g |
| fat | 12 g |
| carbohydrate | 54 g |
| high source fibre. | - |
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4 cups (1 L) sliced pitted peeled peaches
4 cups (1 L) quartered pitted plums
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
3/4 cup (175 mL) whole wheat flour
3/4 cup (175 mL) rolled oats
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) sunflower seeds
3 tbsp (50 mL) wheat germ
1/3 cup (75 mL) butter, melted
1 tbsp (15 mL) 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
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Tip: If you wish, you can use unpeeled nectarines instead of peaches.
Source
© CanadianLiving.com
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