Stone Fruit Almond Breakfast Crisp

I have been on a three week hiatus from baked doughnuts.

Now, you {{gasp}} in disbelief. I know, I know.

But before you go assuming my weekend breakfasts have been inferior, keep reading or just look around. Behold: Stone Fruit Almond Breakfast Crisp.

I’ve never been a great sharer, especially when it comes to food. Poor Mr. Prevention even offers me a bite of his meal when we dine out before he has taken a bite himself. For a foodie like me, this is what I like to call…romance.

When I tasted this crisp, I was regretting making it for my in-laws. Okay, not really. Fine, maybe a little. They loved it…a lot and there was only one serving leftover. Sharing is caring and ends up, they sung its praises all the way home. Or should I say texted its praises all the way home? Yep. Compliments on breakfast were sent as they returned back to Illinois.

Like Summer Sweet Corn Fettucine, you don’t want to sit on this recipe forever. Stone fruit has a season the length of raspberries – far, far too short. In the stone fruit family are all the main ingredients of this recipe: cherries, plums, peaches, apricots…and, ALMONDS. Who knew, right? Almonds.

(Did you learn something new today? I did. Blogging is so enlightening.)

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Stone Fruit Almond Breakfast Crisp from Healthy Food for Living

1 cup cherries, stemmed, pitted, & halved
4 ripe peaches and/or nectarines, pitted & chopped
2 ripe plums, pitted & chopped
2 ripe apricots, pitted & chopped
1 Tbsp granulated sugar
2 Tbsp pure maple syrup
1 Tbsp cornstarch
1 tsp almond extract
1/2 tsp ground cinnamon
1/4 cup almond meal/flour
1/4 cup cup old-fashioned oats
1/4 cup almond, sliced or chopped
2 Tbsp raw or brown sugar
1/4 tsp salt
2 Tbsp canola oil

Directions:

Preheat oven to 375 F.

In a large bowl, combine the prepared fruit, granulated sugar, maple syrup, cornstarch, almond extract, and ground cinnamon; stir to combine and set aside.

Stir together the almond meal, oats, sliced almonds, raw or brown sugar, and salt in a medium bowl. Drizzle the canola oil over the mixture, and mix with your fingers until the mixture becomes crumbly.

Pour the fruit mixture into a lightly greased 8 inch baking dish. Sprinkle evenly with the crisp topping. Bake at 375 F until the fruit filling is thick and bubbly, about 25-30 minutes.

Let stand at room temperature for about 5 minutes before serving. Yield: 4 servings.

Nutrition Information (per serving): 345 calories; 15.3 g. fat; 0 mg. cholesterol; 179 mg. sodium; 51.5 g. carbohydrate; 6 g. fiber; 6.5 g. protein

Result: Summer breakfast heaven. This crisp was filled with natural sweetness and juices that baked to a thick, sticky nectar. You’ll feel as if you’re eating dessert for breakfast, but seeing as it’s mostly fruit and very healthy, there’s no harm in that. Bonus: the serving size is plentiful! Enjoy!

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In completely unrelated news, you remember how I got rear ended last Sunday while sitting at a traffic light (in the rain, 5 miles from home)? Well, I got BACKED INTO yesterday sitting at a stop sign. I just really can’t imagine being more unlucky when it comes to being in the wrong place at the wrong time. And now, I’m going to knock on wood!

Question: What’s your favorite stone fruit – apricots, plums, peaches, or cherries? Or almonds? 😉

Have a great day!

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25 Comments

  1. August 16, 2011 / 7:12 am

    he he he… I don’t like to share food, either. An issue when your date asks how I feel about tapas…

    I will be practicing patience this Thursday. That is for sure. :p

    • Nicole
      Author
      August 16, 2011 / 11:57 am

      Oooo la la 🙂 Do blog about !

  2. August 16, 2011 / 7:47 am

    Looks delicious! We are big “fruit people” in the mornings and this is a great new way to have it.

  3. August 16, 2011 / 8:40 am

    Your post today made me go google “stone fruit” to figure out why these things are called stone fruits in the first place. I’m still lost on almonds but, whatever. This looks delicious! Shame it’s not something that will last as I could see it being a good recipe to make on Sunday and then eat all week long for breakfast. Mmmm.

    • Nicole
      Author
      August 16, 2011 / 11:57 am

      Jill, it reheated so well in the oven but I don’t see why it wouldn’t do well in the microwave either!

  4. August 16, 2011 / 9:05 am

    Fruit crisp for breakfast?! yes please!! 🙂

    Wow, I didn’t know almonds were in the stone fruit family! So cool! Thanks for teaching us a fun fact for the day! 🙂

    Cherries are definitely my favorite… 🙂

  5. August 16, 2011 / 9:06 am

    This looks so so good. And Caroline is allergic to eggs, so I have a hard time finding special occasion breakfasts for her. This would be perfect; I think I’ll make it this weekend!

    • Nicole
      Author
      August 16, 2011 / 11:56 am

      I hope she loves it! Pretty sure she will 😉

  6. August 16, 2011 / 9:24 am

    I was so excited to get yellow plums in the grocery yesterday but was very sad that apricot were no where in sight. I love this crisp!

  7. August 16, 2011 / 11:32 am

    Im a big fan of cherries. I usually get tons off my parents tree and freeze them, but this year we kind of skipped summer and the cherries never ripened. I think Ive complained about it every single day.

  8. August 16, 2011 / 1:03 pm

    omg backed in to! That’s insane! At least you had a delicious breakfast recipe to share! I would make this for dessert personally in my own little ramekin so I could a) avoid devouring the whole pan b) NOT have to share with anyone 🙂

    • Nicole
      Author
      August 16, 2011 / 2:55 pm

      Hope you have big ramekins! 😉

  9. August 16, 2011 / 1:23 pm

    This looks unbelievable. I am going to have to make this..soon!!!
    Thanks for sharing.
    Gosh, you poor thing. You have been in the wrong place at the wrong time. 🙁 Things can only look up.

    • Nicole
      Author
      August 16, 2011 / 2:55 pm

      I agree! Smacking that smile on…and being very aware of who’s driving around me!

  10. August 16, 2011 / 4:39 pm

    That sticks about your car! What color us your car? Mine is a tan civic and it seems that nobody sees it… I get hit or it gets hit in parking lots. That’s never a fun.

    Looks like a treat that you cooked up!

    • Nicole
      Author
      August 16, 2011 / 5:00 pm

      It’s black. Black as night! LOL! 🙂

  11. August 16, 2011 / 6:15 pm

    Cherries for me, but mostly stone fruits are delicious. I’m a wicked food sharer too!

  12. August 16, 2011 / 6:46 pm

    OH NO!!!! Another fender bender?? Glad you are ok Nicole!!! Almonds are stone fruit? Who knew??? Have a great day, DRIVE SAFELY!!! 🙂

  13. August 16, 2011 / 8:56 pm

    Almonds, of course! Haha! But after that, it’s white peaches.

    between this lovely crisp and a fake donut, I choose this! And I hope luck finds you again, Nicole! I’ve gotten into a few car scrapes and it’s so unfortunate because many times it isn’t even your fault!

  14. August 17, 2011 / 5:51 am

    Fruit crisp for breakfast?? Yes, indeed! I will definitely try this – mmm! If I made this for my in-laws, I’d have to … ahem, “save” a little extra for leftovers. I like just about any stone fruit, but peaches are my favorite 🙂

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