Recipe from the amazing Jill Morris
Fall crisp for breakfast? You bet! At Lark Ellen Farm, we believe that life is meant to be savored and enjoyed, starting from the moment you wake up. Our twist on the classic comfort dessert transforms it into a hearty, autumn-inspired way to kickstart your day.
We've crafted this breakfast treat with a delightful combination of apples, persimmons, and blueberries, but the beauty of it is that you can make it uniquely yours and relish every delicious bite. Join us as we embrace the flavors of the season and bring a touch of warmth to your morning routine with our Fall-Inspired Breakfast Crisp!
For the topping:
- 4 cups Lark Ellen Farm Vanilla Cinnamon granola
- 1/2 cup flour or almond flour
- 1 1/2 sticks of butter
- 2 tablespoons cinnamon
- 1/2 brown sugar
For the filling:
- 3 or 4 apples sliced thinly
- 3 or 4 persimmons sliced thinly
- 5 cups blueberries (if frozen, thaw)
- Juice of 1 1/2 lemons
- 1/2 cup sugar (or sugar of your choice)
- 1/3 cup tapioca flour (or flour of your choice)
- Pinch of sea salt
- 1/3 cup cream OR substitute half and half, oat milk, unsweetened almond milk
Instructions:
- Preheat oven to 350 degrees
- Butter 9x12 baking dish
- Mix all filling ingredients together in a bowl
- Spread filling mixture evenly into baking dish
- Mix all topping ingredients into a bowl
- Crumble the granola mixture evenly on top and bake for 50 minutes or until berry mixture bubbles
- Top with your favorite yogurt or creme / creme substitute. Eat with intention and savor every bite.