Back-to-School Breakfast Crisp

Jan Scott April 14, 2016
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You’ll Need

  • 3 cups fresh or frozen blueberries (or fruit of your choice)
  • 2 Tbsp maple syrup
  • 1 Tbsp cornstarch
  • 1 tsp lemon juice
  • 6 Tbsp whole-wheat flour
  • ¼ cup rolled oats or chopped nuts
  • 2 Tbsp brown sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 3 Tbsp butter, softened

Prep and Cook

  • 1
    Preheat the oven to 400 degrees.
  • 2
    Lightly grease an 8” x 8” baking dish and add the blueberries, maple syrup, cornstarch and lemon juice to the pan, stirring well to combine.
  • 3
    In a small mixing bowl, stir together the flour, oats, brown sugar, baking powder and salt. Using your fingers, blend in the butter until the mixture resembles a coarse meal.
  • 4
    Sprinkle the crumble topping over the fruit and bake for 20 minutes. Allow to cool five minutes before serving.

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