Berry Breakfast Crumble with Yogurt

It's time we let go of the notion that fruit crisps and crumbles have to be eaten for dessert with ice cream. Instead, make them for breakfast or a snack and pair with lightly sweetened plain yogurt or vanilla yogurt!
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4 cups fruit, any combination raspberries, blueberries and peaches 1 cup rolled oats 1/2 cup sliced almonds 1/8 tsp salt 1/4 tsp cinnamon 2 Tbsp cold pressed, virgin coconut oil 1/3 cup raw honey and or real maple syrup plain Greek yogurt (sweetened with maple syrup) or vanilla Greek yogurt


1) Heat oven to 400 F. Make topping by adding rolled oats, almonds, salt, and cinnamon to a food processor and pulse until the mixture is the consistency of coarse flour with some small nut pieces. Add coconut oil and raw honey (do not give honey to children under one year old) and/or real maple syrup. Pulse just until it begins to form a chunky mixture.
2) Place a layer of sliced peaches, and then top that layer with a layer of quartered peaches and berries, in a greased baking dish large enough to hold them in a thick layer like a pie plate. Drop spoonfuls of the topping evenly over the fruit.
3) Bake in oven until fruit is bubbling and topping has browned, about 30 minutes. Cool for ten minutes, and serve over plain yogurt sweetened with real maple syrup or vanilla yogurt. Store in refrigerator.