Dessert for breakfast

I am a big fan of dessert for breakfast. Some desserts and breakfast foods easily slide through the boundary – scones, baked apples, bread pudding.

This is a bit of a twist on a crumble – it has a more oat-y maple flavor, which is just luscious when paired with peaches and berries.

You’ll need:

For filling:

• 2 cups of fresh, canned or frozen fruit – we used a combination of frozen peaches, blueberries + 1 fresh apple
• 2 Tablespoon sugar
• 1 Teaspoon cornstarch
• 2 Teaspoon water
• 1/2 Teaspoon lemon juice

For topping:

• 1/2 Cup quick cooking oats
• 1/4 Cup all-purpose flour
• 1/4 Cup brown sugar
• 1/2 Teaspoon cinnamon and 1/4 Teaspoon of nutmeg
• 1/4 Cup cold butter

1. Preheat oven to 375F (190C). In a medium-sized bowl, toss fruit together with the cornstarch, sugar, water and lemon juice. Place fruit in a square 8×8 baking dish.

2. In a separate bowl, mix together the dry topping ingredients. Cut in the butter to form a uniform crumbly mixture.

3. Sprinkle topping on top of the fruit. Bake for 25-30 minutes until fruit is bubbly and topping is golden and crispy.

If you want to make it a little less ‘healthy,’ you can serve it with a little heavy cream or ice cream.