Summer Fruit Breakfast Crumble

Any fruit you have topped with a wholesome oat crumble. Easy and healthy enough for breakfast but delicious for dessert too.

Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine American

4 cups diced fruit, such as peaches, nectarine, plums, strawberries, blueberries, blackberries
1/3 cup plus 2 Tbsp, divided maple syrup
1 Tbsp lemon juice (optional)
1 Tbsp cornstarch
1 cup quick-cooking rolled oats
1/2 cup oat flour, whole wheat flour, or all-purpose flour
1/2 cup natural-style almond butter (just almonds) or use tahini for a nut-free option
1 tsp cinnamon
1/4 tsp salt
1/2 cup sliced almonds or other nuts/seeds walnuts and/or hemp seeds are great
Greek yogurt, for serving (optional)

Heat the oven to 375 degrees. Use oil spray or butter to grease a 4 large ramekins or one 9-inch baking dish or pie dish.
Mix the fruit with 2 tablespoons of maple syrup, lemon juice (if using), and cornstarch. Divide the fruit between the ramekins or spread in the baking dish.
Bake the fruit until it to begin to soften, 15 minutes.
While the fruit bakes, mix the oats, flour, almond butter, 1/3 cup maple syrup, cinnamon, salt, and nuts/seeds until you get a crumbly dough that holds together when squeezed in your hand. (If the mixture seems too dry, add more almond butter and mix again.)
Remove the fruit from the oven and crumble the oat mixture over the fruit. Return to the oven and bake until the topping is golden brown, 10 to 15 more minutes.
Serve the crumble warm or at room temperature with a dollop of Greek yogurt if you'd like. Or enjoy for dessert with a scoop of vanilla ice cream.

Keyword almond butter, healthy breakfast, oats