Delicious Berry Breakfast Crisp

 

This is the perfect special breakfast to whip up easily and quickly!  Berries, oats, brown sugar and the warmth of cinnamon make this delicious breakfast more of a "DESSERT!!" as our son excitedly proclaimed when he saw it.  I was just as pleased to see the cobbler like breakfast drowning in it's own delicious juices waiting for us to dig in!

 

I made some changes from the original recipe from one of my Gooseberry Patch cookbooks. (As you all know, I'm all about improvising when I cook.)  

 

It called for apples (which I don't keep all the time in summer so I didn't have) and blueberries, but instead I used frozen berries and cherries I had a large bag of for smoothies.  I ended up loving the frozen fruit in this as it actually made it a little juicer than it would be otherwise.  It also called for orange juice concentrate thawed, but I opted for just orange juice, and it was perfect. I slightly reduced the sugar* and butter, although was still decadent tasting for breakfast and absolutely wonderful served warm with vanilla yogurt over the top!

 

This berry breakfast cobbler will wake up your family with the aroma of good morning!  With a cup of coffee this, to me, is a beautiful thing!  Won't you give my version of a breakfast treat a try!?

Berry Breakfast Crisp

Inspired from The Gooseberry Cookbook, Home style Family Favorites

 

4 c. frozen berries & cherries (It's all in one bag in freezer section.)

1/4 c. brown sugar, loose not packed

1/4 c. orange juice

2 heaping Tbsp. all-purpose flour

1 tsp. cinnamon

Oat Topping (See below)

 

Oat Topping

1 c. oats

1/2 c. brown sugar, loose not packed

1/4. c. butter, melted

2 Tbsp. heaping of all-purpose flour

 

Combine all ingredients and mix well.

 

 

To make the berry crisp, combine all ingredients in a large bowl; stir until fruit is evenly coated.  You don't have to let fruit thaw although I let it set out in the bowl while the oven was preheating to soften.  Spoon into a 8x8 pan lightly greased.  Sprinkle oat topping evenly over the fruit.

 

Bake at 350 degrees for 35 minutes, until bubbly.  Serve warm with vanilla yogurt for breakfast or with ice cream for dessert.

 

 

It's so tasty, it doesn't last long!!  This recipe is supposed to serve 9, but I would say more like 4-6.

*If you don't want to skimp on the sugar at all be sure and pack in your brown sugar to have it even sweeter, but I thought loosely filling the measuring cups was sweet enough for us.