06/20/2024

Warning: Attempt to read property "post_excerpt" on null in /www/wwwroot/fashionreviewes.com/wp-content/themes/chromenews/inc/hooks/hook-single-header.php on line 87

We’re entering the peak of summer fruit season, with berries in abundance and drupes on the market, which means a summer of baked fruit desserts, from chips to cobbler to crumble: bowls of hot fruit swimming in sweet, thick juice, drizzled with a rich, crispy topping, and brought to life with ice cream or whipped cream. While I certainly wouldn’t eat more than a small serving of leftover crunch for breakfast, I prefer not to start my day with such a sugar high.

Problem solved: breakfast crunch!
But cooked fruit preserves with some crunch and a little dairy to elevate it is the principle of breakfast I can get behind. So, I took my favorite crunch recipe, put on my breakfast hat, and made a few changes. I removed all the sugar from the fruit, leaving only a small amount to let it shine and keep it fresh tasting. I swapped out the butter-rich, sugary crunch topping for store-bought, low-sugar granola, added some extra sliced almonds for crunch and a little extra protein. I used a piece of vanilla or honey-flavored Greek yogurt instead of ice cream or whipped cream. You can mix the fruit together the night before, let it sit in the fridge overnight, and then add the toppings in the morning before baking, or you can bake it ahead of time and then reheat it in a 350° oven for 15-20 minutes before serving. Preferably hot, but not hot.

Easy Breakfast Crunch
2 pounds fruit, washed and chopped

¼ cup sugar

½ teaspoon cardamom or cinnamon

1 teaspoon lemon juice

2 tablespoons tapioca flour

1 cup granola, preferably a low-sugar variety

½ cup sliced almonds

Vanilla or honey Greek yogurt for serving

  1. Preheat oven to 400°.
  2. Pour the fruit into a bowl with the sugar, cardamom, lemon juice and flour. Pour fruit into a 9- or 10-inch square baking dish. Sprinkle the granola and almonds evenly over the fruit. 3.

Bake in preheated oven for about 25 to 30 minutes, or until tops are browned and juices are bubbling around the edges. Remove from oven and allow to cool for at least 15 minutes before serving.

Best Fruits to Use in Easy Breakfast Crip
Of course, anything you see at the farmer’s market or local grocery store will do well. Want some inspiration? Here are some of my favorite summer combinations.

Blackberry Peach

Raspberries and blueberries

Mixed plums

Nectarines and Rainier cherries

发表回复

您的电子邮箱地址不会被公开。 必填项已用 * 标注