Cherry Pear and Pecan Breakfast Crumble

Cherry Pear and Pecan Breakfast CrumbleI’m still on a cherry kick and I had pears I needed to use….they became a breakfast crumble on Veteran’s Day, a day off of school.  I adapted Healthy Delicious‘s Pear and Cranberry Crumble. This breakfast is was a great start to the day with fresh whipped cream on top. The taste was fresh, crunchy, nutty and not too sweet. This dish could also serve as a dessert topped with the whipped cream or vanilla ice cream.

Cherry Pear Pecan Breakfast Crumble

  • 4 pears, peeled, sliced and cut into medium chunks
  • 3 cups frozen cherries (could substitute sliced apples or another frozen berry)
  • 1/2 lemon, juiced
  • 3 tablespoons brown sugar
  • 2 tablespoons flour or corn starch
  • 1 teaspoon cinnamon
  • 1 pinch sea salt
  • 4 tablespoons butter, melted
  • 1/4 cup honey
  • 1/2 cup whole wheat flour
  • 2 cups old fashioned oats
  • 1/2 cup pecans, chopped

Whipped Cream

  • 1 pint whipping cream
  • 1 teaspoon vanilla

Mix pears, cherries, lemon juice, flour (or cornstarch), brown sugar, cinnamon and a pinch of salt in 9×13 baking dish.

Melt the butter and honey in a small saucepan over medium heat. In a mixing bowl, combine the flour, oats and pecans with the butter/honey mixture. Combine until well mixed and all ingredients are moist and crumbly. Spread the topping over the fruit mixture in pan. Top with cinnamon.

To whip cream; pour 1 pint whipping cream into mixing bowl. Using an electric blender or Kitchen Aid beat at highest speed. Add vanilla when cream is getting firmer but just before it forms a peak in the bowl when pulling your blender. Serve with the warm breakfast crumble.

Bake at 350 for 35-40 minutes or until golden brown and bubbly. Serves 6.

Source: Healthy Delicious

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