When I recently set out to make a berry crisp for dessert, it struck me that the ingredients I was using weren’t all that different than those required for our favourite pancake mix. In fact, they were almost identical, which got me thinking about making fruit-based crisps for breakfast once school is back in session.
Here’s the thing—the entire recipe comes together in the time it takes your oven to preheat, and it bakes for 20 minutes, which is just about the time you need to rouse the kids from their beds/take a shower/drink your coffee/check in with Twitter, etc. Basically, it’s only six minutes of work for a hot breakfast to be had.
I swapped the traditional sugar-heavy crisp ingredients for a few tablespoons of pure maple syrup and brown sugar, and used whole-wheat flour and oats in place of the white stuff we often see in dessert. When served with a hearty scoop of protein-laden yogurt, this makes for a healthy start to the day.
I’ve used berries here because that’s what’s in season, but any fruit will work. Consider using plums in the early fall and apples and pears through the winter. Just keep in mind that the cooking time may vary depending on the fruit that’s used, but 20 minutes should be good for most varieties.
Are you starting to think about back-to-school breakfasts? What are some of your favourites to make?
Find the full printable recipe here: Back-to-School Breakfast Crisp