Just as delicious for an indulgent breakfast as it is a light dessert, this morning crisp is best made with fresh mixed berries–you won’t regret making the trip to your local Farmer’s Market if they’re in season.
The crisp topping is held together by a delectable mix of honey and cinnamon, and feels truly decadent topped with a dollop of yogurt whipped cream.
How to Make It
For the Crisp Topping
- ¾ cup large flake oats
- ¼ cup all-purpose flour
- ¼ cup sliced almonds
- ¼ cup chopped hazelnuts
- 2 tbsp honey
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ¼ cup cold unsalted butter, cubed
For the Fruit Filling
- ¼ cup honey
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 6 cups mixed berries
For the Yogurt Whipped Cream
- 1 cup 35% cream, chilled
- ½ cup full-fat Greek yogurt, chilled
- 2 tbsp honey
- 1 tsp vanilla extract or vanilla bean paste
- Arrange rack in center of oven, then preheat to 375°F.
- For the Crispy Topping, add oats, flour, almonds, hazelnuts, honey, cinnamon and salt in a bowl. Using fingers, crumble in butter until mixture forms small clusters with some sandy texture. Refrigerate while you prepare fruit.
- For the Fruit Filling, add honey, flour, vanilla and salt to a 2-quart baking dish. Stir until smooth. Add fruit and toss to combine. Sprinkle oat mixture over top.
- Bake until the topping is deep golden-brown and edges are bubbling, 35 to 40 minutes. Transfer baking dish to a rack to cool slightly, about 30 minutes.
- While crisp cools, make the Yogurt Whipped Cream. Add cream, yogurt, honey and vanilla to a large bowl. Whisk by hand until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.
- To serve, divide crisp between plates and top with a generous spoonful of Yogurt Whipped Cream.
Cover and refrigerate crisp topping up to 3 days ahead. Prepare, cover and refrigerate fruit mixture in the baking dish, up to 3 days ahead. Sprinkle crisp topping over fruit just before baking and increase bake time by about 5 minutes.
Replace some or all of the honey with an equal measure of maple syrup!
Adjust the fruit in this recipe to the season! Keep small berries whole and cut any larger berries in half. Pit, then cut stone fruit into ½-inch wedges. Peel, then cut apples or pears into bite-sized chunks.
Before making Yogurt Whipped Cream, refrigerate the bowl and whisk if you have extra room in your fridge. This helps the cream whip up even faster!