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baked crisp with yogurt

any fruit breakfast crisp

Grab those lingering bags of frozen fruit, my friends, and bake this easy make-ahead breakfast. Top with yogurt and you're good to go!
Make sure to read the notes for ingredient swaps and notes on leftover oat topping.
Servings 16 servings

Ingredients
  

  • 4-5 cups frozen fruit
  • 2 cups rolled oats
  • ½ cup chopped pecans, optional
  • ¼ cup coconut oil*, melted
  • ¼ cup pure maple syrup*
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract*

Instructions
 

  • Preheat your oven to 350. Spray or butter an 8x8 pan.
  • Pour your frozen fruit into the pan. Make sure the bottom of the pan is fully covered! If you want more fruit, go for it. 4 cups usually covers the bottom of my pan but I typically add more.
  • In a small glass bowl, whisk together your coconut oil and maple syrup. If your coconut oil starts to solidify you can microwave for a second! Whisk in the extracts and salt.
  • Combine the oats and pecans (if using) in a medium bowl. Pour the liquid over the oats and stir to combine.
  • Sprinkle the oats over frozen fruit, making sure all the fruit is covered. See notes for leftover topping!
  • Bake for about 45 minutes to an hour, until the topping is crisp and the frozen fruit is bubbling on the side.
  • Let cool completely before you store in the fridge. You can split into individual portions or store in the baking pan. Lasts in the fridge for about 4-5 days, covered.

Notes

Ingredient swaps
  • If you don't have coconut oil, no worries! You can swap for olive oil.
  • I've never swapped for honey but I think it would be fine.
  • If you're not into almond extract just skip!
Oat topping
This makes quiteeee a bit of oat topping--which is how I like it! But even I have some leftover sometimes. If you've got leftover topping, lower your oven to 300 after baking your crisp. Pour the topping onto a parchment lined baking sheet and bake for 45 minutes, stirring every 15. Ta da! Now you have two breakfasts. You're welcome.