rustic simple crumble for breakfast with raspberries, blueberries, apple

rustic simple crumble for breakfast with raspberries, blueberries, apple

Berry Breakfast Crisp

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  • 1 C old fashioned oats
  • ¼ C pecans, chopped
  • ¼ C sunflower kernels, roasted
  • ½ C Pioneer® Golden Light Brown Sugar
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 6 T white whole wheat flour
  • 8 T butter, cold (no substitutions)
  • 6 oz. blackberries
  • 6 oz. raspberries,
  • 2 C strawberries, halved
  • 1 T Pioneer® Sugar


  1. Preheat oven to 350° F. Spray a 10-inch cast iron skillet with cooking spray; set aside.
  2. In a medium bowl, mix together oats, pecans, sunflower kernels, Pioneer® Golden Light Brown Sugar, cinnamon, salt and flour.
  3. Cut butter into oat mixture until crumbly and mixture just holds together when pressed between the fingers. Place in the refrigerator to chill for 5 minutes.
  4. Meanwhile, gently rinse berries in cold water and drain well. Toss lightly with Pioneer® Sugar and pour into prepared skillet. Crumble oat mixture evenly over berries.
  5. Bake, uncovered, for 25 minutes or until the top is golden brown and the berries are bubbly. Remove from oven and cool slightly before serving.

Cooks Note

This makes an excellent dessert, just add a little vanilla ice cream when serving.
Berry Breakfast Crisp
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