Breakfast Fruit Crisp

 Breakfast Fruit Crisp

(Makes a 9x13 pan)

This Breakfast Fruit Crisp is delicious and filling but the real magic about it is it doesn't just have to be for breakfast! It also makes a great dessert! And it doesn't have to be limited to just berries. You can switch it up with apples or peaches or any other fruit you prefer!  Now that it's August and fall is approaching, it makes a perfect warm apple cobbler. Just top with some non-dairy Whipped Topping or Ice Cream! 

Ingredients:

For the Filling:

12 cups fresh or frozen blueberries, mixed berries, or other fruit

4 Tbsp pure maple syrup

6 Tbsp arrowroot powder (as a thickener)

4 Tbsp lemon juice

2 tsp ground cinnamon

1/4 tsp sea salt

For the Topping:

4 cups gluten-free rolled oats

1 tsp ground cinnamon

1/2 tsp sea salt

5 Tbsp pure maple syrup

1 c unsweetened applesauce

Preheat oven to 350 degrees F. To make the topping, in a large bowl, combine the oats, cinnamon and salt and stir well. Add the maple syrup and applesauce and stir using a wooden spoon until well combined. Set aside while making the filling. 

To make the filling, in another large bowl, combine your fruit (if using frozen there is no need to thaw), maple syrup, arrowroot powder, lemon juice, cinnamon and salt. Stir gently until well combined. Spoon the filling mixture into a 9x13 pan and scatter the oat topping evenly over the top. Bake 20 minutes, then reduce the oven temperature to 325 degrees F and bake an additional 20-25 minutes, until the topping is lightly browned. Remove from oven and let it slightly cool before serving. Top with either some non-dairy whipped topping or you can eat it as is for a delicious breakfast, and then add a scoop of non-dairy Ice Cream to enjoy as a dessert! 

(Recipe inspired by The Forks Over Knives Plan)