This pear persimmon breakfast crumble is perfect for breakfast with a cup of coffee or tea, and it's delicious as an afternoon snack, or even post-dinner dessert. If you don't have persimmon or pear, feel free to use apples, berries, or stone fruit instead. Basically use what you've got and what's in season where you live. Enjoy!
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 4
Author: Jenné
Ingredients
2cupsold-fashioned oats
1/2cupspelt flour or gluten-free flour
2teaspoonscinnamon
1/2tspsea salt
½teaspoonbaking soda
1/4cupcanola oil
1/4cupmaple syrup
2ripe pearschopped
2ripe persimmonspeeled & chopped
Instructions
Preheat oven to 375°.
Add the dry ingredients, coconut oil, and maple syrup to a food processor and pulse to blend until combined.
Pour about ⅔ of the oat/flour blend onto the bottom of the baking dish, reserving the rest for the topping, and flatten.
Cover the crust with the chopped fruit.
Spread the remaining crumble on top, then cover with foil and bake for 30 minutes.