Friday, July 24, 2009

A Berry Peachy Breakfast (or dessert)

I am not a huge breakfast eater on most days, I like the grab and go method with granola bars and morning coffee. Don't get me wrong, when my mom makes waffles and my dad fries up bacon and sausage with scrambled eggs I will eat until my heart's content. However, that is not the typical day for me.

I have gotten tired of the boring chewy granola bars every morning ...and in the summer, especially, I love fresh fruit. These raspberry, blackberry, peach breakfast bars were a great combo of fresh summer berries and peaches with the easy "grab and go" method I spoke of before!

These would also make a great dessert! You could serve it warm with some vanilla or cinimon flavored ice cream on top... almost like a makeshift apple crisp or fruit tart. (They also make a great afternoon snack)

Berry-Peach Breakfast Bars

Crust and Crumble Topping

1 c. flour
3/4 c. brown sugar
dash of salt
1 stick of butter (room temp and soft, but not melted)
2 1/2 c. oats
splash of orange juice (~2 Tbl.)
drizzle of honey for the top

Fruit Filling
3/4 c. brown sugar
1 Tbl. white granulated sugar
2 Tbl. flour
4 1/2 cups fresh berries or other fruit
splash of lemon juice (about a tablespoon)

To mix the crust and topping add the flour, brown sugar, and salt to the butter and mash with fork until small crumbs form. Combine with the oats and mix until incorporated. Set aside about 1/4 of the mixture to use as the topping. To the crust portion, add the splash of orange juice (apple juice or other flavors work as well... I used orange mango peach) just to moisten.

Now it's time to get your hands dirty! Combine and press down into the bottom of a greased 9x13 inch pan... I recommend using the fingers. Some people might opt for the bottom of a measuring cup... but the mess makes it more fun, and tasty!

For the filling, mix together all of the ingredients and stir so that fruit is coated with the mixture. You can use whatever kind of fruit combination you would like... I used raspberries, blackberries and peaches! Depending on your preference you can leave the berries whole or cut them into smaller chunks. I cut the peaches into cubes but you could cut and leave them in thin slices if you prefer... all up to you! Pour the fruit filling on top of the crust so the fruit is evenly spread in one layer.

Take the crumb topping you set aside earlier and crumble over the top of the filling! Bake the dish at 375 for 30 minutes. When the time is up take it out and drizzle some honey over the top. Little-bitty thin strings of honey over the topping adds a little extra natural sweetness! Back in the oven for 5 more minutes, or until the top is golden and crispy!

If you intend to eat these for breakfast, allow them to cool for a couple of hours and then cut them into squares and store them in some tupperware in the refrigerator.

If, however, you intend to eat these for dessert, let them cool for only a few minutes, cut them and serve them warm with ice cream over the top... depending on the type of fruit you used, there could be many different flavors of ice cream... but if in doubt, you can't go wrong with plain old, classic vanilla!

No comments:

Post a Comment