How to Make Blueberry Breakfast Crisp

It's berry season in Oregon which is the perfect time to make cobbler or crisps.  Crisps that are  so delicious and nutritious, you can even eat it for breakfast... or dinner!  I made this Berry Breakfast Crisp for meat lovers this 4th of July weekend and they loved it!  

Click the below video to learn how to make the crisp or just keep reading on!

Most crisps and cobblers contain white flour, butter and loads of sugar -- foods that will not help you lose weight (and keep it off) and will not help your family members struggling with diabetes or heart disease.  In order to stop the progression of chronic diseases and help you lose weight permanently, it's imperative you begin to incorporate whole, plant-based meals into your daily diet.

This includes desserts as well.  Just because plant-based desserts don't (or shouldn't) include a lot of fat; animal products like butter and eggs; and refined foods such as white flour, oil and sugar; this doesn't mean dessert won't taste amazing (or sweet!) as you'll find out with today's Blueberry Breakfast Crisp.    

I adapted this recipe from Cathy Fisher's Apple-Pineapple Crisp.  She's an amazing chef that makes plant-based meals without added salt, sugar or oil.  

Here's what you'll need for my Blueberry Breakfast Crisp.

Ingredients, Crisp Filling:

  • 3 cups blueberries (rinsed)
  • 1 cup blackberries (rinsed)
  • 9 dates, chopped
  • 3/4 cup water (or 100% juice of your liking)
  • 3 TB freshly squeezed lemon juice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp vanilla extract

Ingredients, Topping:

  • 1 1/4 cups rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 tsp cinnamon
  • 6 dates, chopped
  • 2 TB water
  • 1/2 ripe banana, diced


Turn the oven to 375 degrees.  Add all 'filling' ingredients into a bow and mix gently.  Pour into a pie pan or baking dish.  Place topping ingredients into a blender or a food processor and pulse only a few times just until the mixture is blended together (you don't want the oats to turn into flour).  Spread the topping mixture over the filling evenly and press down gently.  Cook for 30 minutes (when the topping is slightly brown).  Let the crisp sit for at least 10 minutes before serving.

Recipe extras:

- I drizzled honey on top of the crisp fresh out of the oven.

- You can save and store the crisp for up to 5 days in the fridge.  

- This tastes delicious with my banana ice-cream on top!  

- Eat for breakfast, dinner or dessert.

I'd love to hear from you about this Breakfast Blueberry Crisp.  Type your feedback in the comments section below.

Take Control Now

Would you make this recipe?  Ever eaten a healthy plant-based dessert?  Does this crisp look yummy?  Even better -- make it and let me know what you think!