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5 from 3 votes
Two servings of healthy breakfast crisp are presented in two white bowls next to the berry crisp in the pie tin. There is a dollop of Greek yogurt on the two servings.
Print Recipe
Healthy Breakfast Crisp
Prep Time
10 mins
Cook Time
45 mins
 

Have some dessert for breakfast with my healthy breakfast crisp, made with honey-sweetened berries and almond-flour topping.

Course: Breakfast
Cuisine: American
Servings: 6 people
Author: Gemma Stafford
Ingredients
Filling
  • 5 cups (25 oz/710 g) mixed berries
  • 2 to 4 tablespoons honey, to taste
  • 1 tablespoon lemon juice
  • 4 teaspoons cornstarch
Topping
  • 1 cup (3 oz/85 g) old-fashioned oats
  • ½ cup (2½ oz/71 g) almond flour
  • ½ cup (2½ oz/71 g) pecans, chopped
  • ⅓ cup (4 oz/115 g) honey
  • ¼ cup (2 oz/57 g) plain Greek yogurt
  • ¼ cup (2 oz/57 g) butter, melted
  • ¼ teaspoon salt
  • Vanilla yogurt, for serving (optional)
Instructions
  1. Preheat the oven to 350°F (180°C).
For the Filling

  1. In a medium bowl, toss together the berries, honey, lemon juice, and cornstarch and place in a 9-inch (23-cm) round baking dish.

For the Topping

  1. In the same bowl, mix together the oats, almond flour, pecans, honey, Greek yogurt, melted butter, and salt until well combined and crumbly. Sprinkle over the filling.

  2. Place the crisp on a baking sheet to catch any drips and bake for 45 minutes, until the top is nicely browned and the filling is bubbling thickly.

  3. Let cool for 15 minutes before serving either plain or with a dollop of vanilla yogurt. Store leftovers in the fridge covered for up to 3 days.