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Pear Persimmon Breakfast Crumble
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!
Servings: 4
Ingredients
- 2 cups old-fashioned oats
- 1/2 cup spelt flour or gluten-free flour
- 2 teaspoons cinnamon
- 1/2 tsp sea salt
- ½ teaspoon baking soda
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 2 ripe pears chopped
- 2 ripe persimmons peeled & 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.
- Serve hot.