This delicious pear crisp breakfast is a perfect brekkie dessert for a healthy diet and fitness. You can rustle this easy pear recipe up in just over half an hour!
Healthy Breakfast Pear Crisp – Pear-fact Brekkie! Recipe by Dave
Pear Crisp Breakfast is a quick pear dessert that is healthy and filling enough to pass as a breakfast food. This is made with pears baked in orange juice and maple syrup, topped with a delicious crumble made of oats, flour, seeds, and cinnamon.
It’s got plenty of pears in it for starters, so it is a tasty way to get some of your five a day. Pears are full of antioxidants and fiber, and contain no fat or cholesterol, so a healthy pear recipe is a great thing to incorporate into your diet. Choose Greek yogurt specifically because it is lower in sugar than other yogurts, as it undergoes a straining process that removes some of the sugar lactose!
Instructions For Healthy Pear Crisp Breakfast:
This pear crisp recipe would work with lots of different fruits! If you can’t find any good fresh pears, you could try it with frozen fruits – maybe forest fruits, or peaches.
You could also make it with apples, strawberries, or blackberries.
If you want to make this a vegan recipe, then swap butter for coconut oil and Greek yogurt for plant-based yogurt!
If you want to make it gluten-free, then you can replace the flour with more oats and pulse them down to oat flour, or pick another gluten-free alternative.
The dough will keep for up to two days in the fridge, so it’s a good idea to make some in advance for future use.
Healthy Pear Crisp Breakfast
- 2 big pears (2 big pears or 2 3/4 cup of diced pears)
- 1/2 tbsp cornstrch
- 1 1/2 tbsp maple syrup
- 1 orange
- 1 cup rolled oats
- 1/4 cup flour
- 1 1/2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp almonds, sliced (or chopped)
- 4 tbsp butter
- 2 tbsp pumpkin seeds
- 1/2 cup low fat Greek Yogurt
- In the food processor pulse the oats, flour, sugar, cinnamon, almonds, 1 tbsp pumpkin seeds and salt until the almonds are chopped down to small pieces. 1 cup rolled oats,¼ cup flour,1 tsp ground cinnamon,½ tsp salt,2 tbsp almonds, sliced,2 tbsp pumpkin seeds,1 ½ tbsp brown sugar
- Transfer to a bowl and add cold butter cut into small pieces. Using your hands, incorporate the butter to the oat mix just until there are no remaining visible streaks of butter.4 tbsp butter
- Add 1 ½ tbsp of maple syrup and mix just until incorporated. The dough should be sandy, chunky, and crumbly but hold together when squeezed, like a cookie dough. Do not over mix this or press it further. Rest in the fridge for 30 minutes up to two days. 1½ tbsp maple syrup
- Preheat the oven to 180 degrees celsius.
- In a 9 inch baking dish add the pear cubes, cornstarch, remaining maple syrup, and juice of the orange. 2 big pears,½ tbsp cornstarch,1 ½ tbsp maple syrup,1 orange
- Scatter pieces of crisp topping all over the pear maple baking dish, covering all the surface. Sprinkle the remaining pumpkin seeds on top. 2 tbsp pumpkin seeds
- Bake for 25 minutes, until the crisp is golden brown and the fruit is bubbling. If necessary, turn on the broil during the last 3 minutes to golden the top of the crisp.
- Allow it to cool completely if you can wait. Serve crisp with a side of Greek yogurt and enjoy. ½ cup low fat Greek Yogurt