Buzz
Photography: Greg Dupree, Prop Styling: Chelsea Zimmer, Food Styling: Claire SpollenFor those who fantasize about starting their day with pie, this recipe is a dream come true. This breakfast fruit crisp rivals the taste of a classic dessert but is packed with nutritional benefits. It features a reduced sugar content, a crunchy oat topping enhanced with pecans and sunflower seeds, and a protein-rich yogurt topping loaded with calcium and probiotics. Bursting with fruit and oats, it’s a wholesome treat perfect for brunch or a quick, fruity breakfast throughout the week.
Ensure the filling is bubbling before removing the crisp from the oven. The filling must reach boiling point to activate the cornstarch, ensuring a thick, jam-like consistency. If the topping browns too quickly, cover it loosely with foil.
Ingredients
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2 pounds (approximately 5) fresh pears (such as Bartlett), cut into 1-inch pieces
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2 10-ounce packages (about 5 cups) frozen blackberries
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3 tablespoons cornstarch
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1 tablespoon fresh lemon juice (from 1 lemon)
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1/2 teaspoon freshly grated ginger (from a 1-inch piece)
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1/4 teaspoon kosher salt
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1/4 cup plus 2 tablespoons honey, divided
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1/4 cup (1/2 stick) unsalted butter
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1 1/2 cups old-fashioned rolled oats
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1/2 cup whole-wheat or all-purpose flour
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1/2 cup chopped pecans
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1/4 cup sunflower seeds
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Plain whole-milk yogurt, for serving
Directions
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Preheat the oven to 350°F. In a large bowl, combine pears, blackberries, cornstarch, lemon juice, ginger, salt, and 2 tablespoons of honey; mix until evenly coated. Transfer the mixture to a 13-by-9-inch baking dish.
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In a medium saucepan, heat the butter and the remaining 1/4 cup of honey over medium-low heat until the butter melts and the mixture becomes runny. Remove from heat and stir in oats, flour, pecans, and sunflower seeds. Sprinkle this mixture evenly over the fruit in the baking dish.
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Place the baking dish on a parchment-lined rimmed baking sheet. Bake until the filling is bubbling and the topping is golden brown and crisp, about 45 to 50 minutes. (If the topping browns too quickly, loosely cover it with aluminum foil after 30 minutes.) Allow to cool slightly for about 20 minutes, or cover and refrigerate until completely cooled. Serve warm or chilled, topped with yogurt.
Make-Ahead: The baked crisp can be covered and refrigerated for up to 5 days. Reheat it covered with foil in an oven at 300°F, or microwave a single serving. Alternatively, serve it cold or at room temperature, topped with yogurt.
