Prep 15 mins
Cook 1 hr
In Ireland this breakfast fruit crisp is served with clotted cream. I serve it with maple syrup or soft yogurt cheese or regular yogurt. You may simplify this recipe by using four apples and 1 cup dried apricots.
- 2 apples, peeled and sliced
- 2 pears, peeled and sliced
- 1⁄2 cup pitted prune
- 1⁄2 cup dried apricot, cut in half
- 1⁄2 cup dried cherries or 1⁄2 cup cranberries
- 2 tablespoons maple syrup
- 1⁄4 cup apple juice or 1⁄4 cup orange juice
- 1 cup rolled oats
- 1⁄2 cup all-purpose flour
- 1⁄3 cup wheat bran
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup soft margarine or 1⁄4 cup unsalted butter, melted
- 1⁄3 cup apple juice or 1⁄3 cup orange juice
- Combine apples, pears, prunes, apricots, cherries, maple syrup and ¼ cup apple juice.
- Place in 8-cup baking dish.
- For topping, combine rolled oats, flour, bran, brown sugar and cinnamon.
- Stir in melted margarine or butter and 1/3 cup juice.
- Spoon over fruit.
- Bake in preheated 350 oven for 50 to 60 minutes, or until fruit is very tender and topping is crisp.
- Simply HeartSmart Cooking, Bonnie Stern.
Oh my word is this good! We had this with Irish Oatmeal for St. Patty's Day Breakfast. I made exactly as indicated except I ran out of butter (my kids had made cookies for a party). So I used the tiny amount of butter I had on hand, about 1 Tablespoon, then subbed the other 3 T. with grapeseed oil (actually lowered the saturated fat that way). Then I added just a pinch of salt. The fruit comes out soft and plump, and the topping is like warm granola. I will definitely be making this again. I served it with plain yogurt that had been sweetened slightly with honey.