Almond berry pear breakfast crisp 

Ever crave dessert for breakfast but don’t want to feel toooo guilty about it? Try this crisp. It’s a cinch to throw together and can easily be adapted to use any seasonal fruit. The oats, almond butter, and almond flour add protein while the agave adds just a hint of sweetness.

This recipe makes about 4-6 servings, so I like to make it on the weekend and heat up the leftovers on busy weekday mornings.

You start by coarsely chopping up a large pear. I used Bartlett but you could also try Bosc.

Then pile on some berries.

Make a simple crumble of oats, almond butter, almond meal, and a sweetener, and throw it on.

Bake at 375 for 18-20 minutes or until golden brown. Okay, I might have overbaked this one by a minute or two.

And here’s the close up.

Aren’t those berries lovely?


  • 1 large pear chopped
  • 12 oz mixed berries (I used blueberries and raspberries)
  • 1/4 cup almond butter
  • 1/2 cup almond flour
  • 1 cup rolled oats
  • 1/4 cup agave syrup or maple syrup
  • Optional: 1/2 tsp cinnamon


  1. Preheat oven to 375 degrees
  2. Place fruit in baking dish (loaf pan or 8×8 pan).
  3. Mix oats, almond flour, almond butter, agave, and cinnamon until texture resembles coarse crumbs
  4. Sprinkle mixture on fruit
  5. Bake for 18-20 minutes.

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