Crispy Fruit Crisp

June 22, 2014

Want to wake up to  a delicious, healthy, baked breakfast? Make this the night before and set your oven to delay start and timed bake! The aroma will tease your brain into awareness, and you'll be sure to wake up with an appetite.

You can use any fruit in season for this recipe. I find that berries, if too juicy need to be combined with either rhubarb or apple to thicken during baking. Of course, rhubarb and apple create a great combination or make a tasty crisp all on their own.

Our honey sweetens and adds flavour, but I also find it helps the crisp crispen!

    1 cup large flake rolled oats
    1/2 cup stone ground whole wheat flour
    1/2 cup unbleached white flour
    3/4 cup butter or margarine
    1 cup African Bronze Honey
    1 tsp salt
    8 apples (peeled, cored and sliced into eighths or sixteenths) or 2 cups rhubarb cut into 1 inch long pieces
    flour to dust fruit



      1. Mix together rolled oats, flours, salt until all are evenly distributed
      2. Cut butter into one inch squares
      3. With a pastry cutter or large tined fork, cut the butter into the flour and oat mixture
      4. When evenly distributed add the honey, drizzling it and mixing it as you go
      5. Dust the fruit with one or two tablespoons of flour
      6. Place the fruit evenly in a 9" x 9" baking dish
      7. Spoon the oat mixture over the fruit
      8. Bake in a 350º F oven for 45 minutes to 1 hour


      The crisp is done when the topping is golden brown and the fruit underneath is bubbling. You can make the night before and warm it for a few minutes in the oven for breakfast. Or if you oven has a delay start, prepare everything to the point of spooning the oat mixture over the fruit. Place it in a cold oven and set your oven to a delayed start with timed bake.


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