A simple and healthy Berry Crumble Breakfast Bake made with fresh berries and a grain free, Paleo and vegan crispy crumb top! Enjoy this any time of day – it’s perfect for breakfast, snack, or dessert!
Happy July! Hope you had a great holiday weekend and feel ready to get on with this 4 day week. As for me, I spent the first part doing some blog redesign (found some polka dots, of course) had a family barbecue, spent more time with my beloved cherries for a new recipe, took the kids to see fireworks, and ran up some hills. In a nutshell 🙂
If you missed my Sunday recipe for Simple Cherry Vanilla Popsicles, definitely check it out for a fun no-stress summery treat 🙂
Now that the weekend is over and my kids will all be in camp during the day for the next 3 weeks, I’m ready to get serious. About what? Well, I haven’t figured that out just yet (it’s the first day, after all) but I think I’ll start with berries. Specifically, today’s recipe for this way-too-easy Berry Crumble Breakfast Bake.
I originally had no intention of creating a dessert recipe that could double as breakfast, or a breakfast recipe that you could call dessert. But, I did just that.
I wanted something using fresh ingredients with very minimal added sweetener. Berries are just so incredible on their own this time of year and deserve their time to shine! With this berry crumble, the berries totally shine, but the toasty, crispy and sweet crumbly top certainly does not hurt.
The topping is very easily made in just 2 minutes by putting the ingredients in a food processor and literally just sprinkling it (well, generously sprinkling it) over the fresh berries.
The crumble top is similar to the crust recipe I used for my Key Lime Pie and it’s tasty, versatile, and really simple! I like to tweak based on what I’m making and it’s always a winner. This time around, I used dates with walnuts and almond flour and it came out crispy, toasty and perfect. This breakfast bake totally reminded me of oatmeal or baked oatmeal, yet is totally grain free!
And, if you happen to be thinking that there’s no way you’re waking up early to whip out your food processor, don’t stress! You can actually prepare this entire berry crumble breakfast bake the night before, except for the “bake” part – that you can do in the morning! Just 20 minutes and BOOM! Healthy breakfast is served 🙂
And, if sweet breakfasts aren’t really your thing (hand raising) this is also a perfect healthy snack or dessert. Let’s get started!
Berry Crumble Breakfast Bake {Paleo & Vegan}
Berry Crumble Breakfast Bake {Paleo & Vegan}
Ingredients
- 2 cups fresh blueberries
- 2 and 1/2 cups fresh strawberries halved
- 2 tsp pure maple syrup optional
- 2 tsp tapioca starch
- 1 cup dates softened*
- 1 cup raw walnuts or pecans
- 1/3 cup almond flour
- 1/2 tsp pure vanilla extract
Instructions
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Preheat your oven to 350 degrees.
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To make the topping, combine the softened dates, walnuts, almond flour and vanilla in a food processor and process on high until a crumbly paste forms.
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Place the fresh berries in a 1 and 1/2 quart baking dish and toss with the tapioca starch, and 2 tsp pure maple syrup if desired.
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Generously sprinkle the crumb topping over the berries using the entire mixture.
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Cover the top with aluminum foil and bake in the preheated oven for 10 minutes, remove the aluminum foil and continue to bake another 10-15 minutes until the fruit is hot and bubbly and the top begins to brown and turn crispy.
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Remove from oven, allow to cool and serve warm. Store leftovers covered in the refrigerator. Enjoy!
Recipe Notes
*To soften the dates, soak them in a small amount of water and microwave for 20-30 seconds, then drain.
What I Used to Make My Berry Crumble Breakfast Bake
Want more baking recipes for your favorite berries? Try one of these!
Banana Blueberry Breakfast Bread
Simple Almond Butter Blueberry Muffins
What’s your favorite breakfast that doubles as a dessert? (or vis versa)
How was your holiday weekend?
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Can this be made with frozen berries instead of fresh? I imagine the extra water content might influence things…?