This Make-Ahead Breakfast Fruit Crisp Is My New Summer Go-To

We're entering peak summer fruit season, with berries abounding and stone fruits hitting markets,  

which means a summer of baked fruit desserts, from crisps to cobblers to crumbles: warm bowls of fruit swimming in sweet, thickened juices, topped with rich crispy toppings, 

 served with ice cream or whipped cream. And, while I'm not opposed to eating a little serving of leftover crisp for breakfast, I'd rather not start my day on a sugar high.

But the idea of a cooked fruit compote topped with some crunch and a touch of cheese to enhance it is something I can get behind  

So I donned my morning hat and made some adjustments to my favourite crisp recipe.

I removed all but a small quantity of sugar from the fruit to allow it to shine and retain its fresh flavour. 

Instead of the butter-rich sugary crisp topping, I used a store-bought low-sugar granola with some extra slivered almonds for crunch and protein

 I also serve it with a dollop of vanilla or honey-flavored Greek yoghurt instead of ice cream or whipped cream.

You can prepare the fruit the night before and refrigerate it overnight, then add the topping in the morning before baking, or bake ahead and warm in a 350° oven for 15-20 minutes before serving. It's best served warm, not hot.


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