Stone Fruit Almond Breakfast Crisp Recipe

Name: Stone Fruit Almond Breakfast Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Stemmed, Pitted, And Halved Sweet Red Cherries; 2 whole Ripe Peaches, Pitted And Chopped; 2 whole Ripe Nectarines, Pitted And Chopped; 2 whole Ripe Plums, Pitted And Chopped; 2 whole Ripe Apricots, Pitted And Chopped; 1 Tablespoon Organic Cane Sugar; 2 Tablespoons Pure Maple Syrup; 1 Tablespoon Arrowroot Powder, Or Cornstarch; 1 teaspoon Pure Almond Extract; 1/2 teaspoons Ground Cinnamon; 1/4 cups Almond Meal; 1/4 cups Old Fashioned Rolled Oats; 1/4 cups Sliced Almonds; 2 Tablespoons Sucanat (or Brown Sugar); 1/4 teaspoons Salt; 2 Tablespoons Canola Oil

Servings: persons

1 cup Stemmed, Pitted, And Halved Sweet Red Cherries
2 whole Ripe Peaches, Pitted And Chopped
2 whole Ripe Nectarines, Pitted And Chopped
2 whole Ripe Plums, Pitted And Chopped
2 whole Ripe Apricots, Pitted And Chopped
1 Tablespoon Organic Cane Sugar
2 Tablespoons Pure Maple Syrup
1 Tablespoon Arrowroot Powder, Or Cornstarch
1 teaspoon Pure Almond Extract
1/2 teaspoons Ground Cinnamon
1/4 cups Almond Meal
1/4 cups Old Fashioned Rolled Oats
1/4 cups Sliced Almonds
2 Tablespoons Sucanat (or Brown Sugar)
1/4 teaspoons Salt
2 Tablespoons Canola Oil

1
Preheat oven to 375u00b0F.
2
In a large bowl, combine the prepared fruit, sugar, maple syrup, arrowroot powder or cornstarch, almond extract, and ground cinnamon; stir to combine and set aside.
3
Stir together the almond meal, oats, sliced almonds, Sucanat (unrefined brown sugar), and salt in a medium bowl. Drizzle the canola oil over the mixture, and mix with your fingers until the mixture becomes crumbly.
4
Pour the fruit mixture into a lightly greased 8-inch baking dish. Sprinkle evenly with the crisp topping. Bake at 375u00b0F until the fruit filling is thick and bubbly, about 25-30 minutes.
5
Let stand at room temperature for about 5 minutes before serving.
6
Nutritional information per serving:
7
328 calories, 15.1 grams fat, 0.9 grams saturated fat, 6 grams fiber, 30.2 grams sugar, 5.6 grams protein

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup Stemmed, Pitted, And Halved Sweet Red Cherries, 2 whole Ripe Peaches, Pitted And Chopped, 2 whole Ripe Nectarines, Pitted And Chopped, 2 whole Ripe Plums, Pitted And Chopped, and more.

Yes, Stone Fruit Almond Breakfast Crisp 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.

That's it — enjoy your meal!

Stone Fruit Almond Breakfast Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions