I made this for breakfast, but I have a feeling Chuck will be finishing it off for dessert tonight. It's absolutely delicious and relatively healthy, and a perfect breakfast for company or a chilly morning.
Fruit Breakfast Crisp
4 peeled and diced pears (I used a combination of types of pears, but Barletts are always fine)
2 cups fresh cranberries
1 cup pomegranate seeds
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup brown sugar
1/3 cup shredded coconut
4 tablespoons cold butter, in pieces
3/4 cup oats
1/3 cup whole wheat flour
1/3 cups chopped walnuts (optional)
Directions
1. Preheat oven to 375 degrees. Grease a 9 inch pie pan (can also be made in a square).
2. Combine all fruit, the nutmeg, and 1/2 of the cinnamon in a large bowl. Pour into prepared pan.
3. Comine remaining cinnamon, brown sugar, coconut, butter, oats, flour, and nuts in a large bowl. Mix until it sticks into small crumbles.
4. Pour mixture over fruit combination in pan.
5. Bake for 35 minutes. Cover top with foil to stop nuts and crumble from burning, and cook for another 10 minutes.
Happy New Year!
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