• Susie Csorsz Brown

Fruit Crumble for Breakfast (overnight)

I don't know about you, but the last thing I want to be messing around with on a weekday morning is a crumble topping. On the other hand, I love giving my boys something tasty for breakfast, especially if it is an option that they will eat, includes a lot of fruit, AND will stick in their bellies (thanks to fiber and good-for-you fats). This is the option you were looking for if you fall into that same breakfast option category.


Since you can start this whole thing the night before, and all you have to do is add on the crumble and then slide the pan into the oven, it's awesome for breakfast, good for brunch.


AND. This recipe has an alter-ego: it can double as dessert! Really! And all that without a lot of added sugars. Why? Because the roasted fruit helps amp up the natural sugars plus the crumbly topping is lightly sweetened and tastes a lot like oatmeal cookies. Add a scoop of ice cream or whipped cream and your taste buds won't know that it is also whole grain.


Fruit Crumble for Breakfast (overnight)


Yield: 5-6 servings

Fruit crumble
Crunch crumble on top of fragrant yummy fruit

Ingredients

Crumble


2 cups whole wheat flour

2 cups old fashioned oats

1/2 cup light brown sugar

1 teaspoon baking soda

1 tsp cinnamon

3/4 teaspoon salt

1/2 cup coconut oil

8 tablespoons unsalted butter

2/3 cup roughly chopped pecans toasted

1/2 cup desiccated coconut

Fruit


7 - 9 cups of fruit (peaches, cherries, berries, mangoes, pineapples, etc)

1/2 cup brown sugar

pinch salt

Directions


As early as the night before, in a large bowl, combine the flour, oats, brown sugar, baking soda, cinnamon and salt. Add the coconut oil and melted butter, stirring until combined. Stir in the chopped pecans and coconut. Set aside, or cover and refrigerate until the next day.

In a 9 x 13 pan, combine the fruit with the brown sugar and salt. Cover and refrigerate, if you are baking the next day.

When ready to bake, preheat your oven to 350 degrees. Crumble the flour and oat mixture over the fruit. Bake in preheated oven for 45 - 60 minutes, or until the fruit is bubbling and crumble is golden brown.

Serve warm or at room temperature. Great for breakfast as it is or topped with a bit of yogurt. Great for dessert as it is or topped with ice cream.

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