Breakfast Fruit Crisp Recipe Recipe

Name: Breakfast Fruit Crisp Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Flour; 1 c. Granola; 1/2 c. Toasted hazelnuts or possibly pecans; 1/4 c. Coconut; 1/2 tsp Vanilla extract; 1/2 c. Brown sugar; 1 c. Unsalted butter; 2 pt Raspberries or possibly blackberries; 2 pt Strawberries, hulled and quartered; 1 c. Sugar; 1 pch Cinnamon; 1/2 tsp Allspice, nutmeg; 1/2 tsp Vanilla; 2 c. Vanilla yogurt Fresh mint

Servings: persons

1 c. Flour
1 c. Granola
1/2 c. Toasted hazelnuts or possibly pecans
1/4 c. Coconut
1/2 tsp Vanilla extract
1/2 c. Brown sugar
1 c. Unsalted butter
2 pt Raspberries or possibly blackberries
2 pt Strawberries, hulled and quartered
1 c. Sugar
1 pch Cinnamon
1/2 tsp Allspice, nutmeg
1/2 tsp Vanilla
2 c. Vanilla yogurt Fresh mint

1
For the topping, place flour, granola, nuts, coconut, vanilla, and brown sugar and mix well.
2
Add in the butter and with your finger tips mix till the mix resembles a course dough.
3
Set the dough a side.
4
For the filling, place berries, sugar, cinnamon, allspice, nutmeg and vanilla in a large bowl and toss to mix.
5
Place in a 9 x 11 baking dish.
6
Crumble dough on top of the berry mix.
7
Place in a350 degree oven an bake about 30 to 40 min or possibly till cust is golden.
8
Remove from the oven and allow to cold.
9
To serve, place on plates and top with yogurt and mint and serve hot.

1629

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. Flour, 1 c. Granola, 1/2 c. Toasted hazelnuts or possibly pecans, 1/4 c. Coconut, and more.

Yes, Breakfast Fruit Crisp Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Fruit Crisp Recipe

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