Spiced Pear Breakfast Crumble
I always wondered why some desserts are able to be passed off as breakfast and some aren’t. Why are cinnamon rolls and doughnuts “OK” in the morning, but a piece of pound cake isn’t? Seems a little unfair.
Just a thought.
We try to make breakfast pretty healthy during the week and save splurges (i.e. whole-grain pancakes, waffles…) for the weekends. And if there are leftover baked goods sitting on my counter, I really have no chance of starting the day off well. (Which is why I don’t bake often.)
When I got a huge box of pears a couple of weeks ago, I wanted to make some kind of pear crumble that would be alright to eat for breakfast. On a Tuesday.
Low in sugar and accented with whole grains, this pear crumble makes me feel like I’m eating dessert for breakfast. It could probably even double as a dessert later that evening. The pears were so sweet on their own, which allowed me to cut way back on the sugar. I loved the nutty addition of buckwheat flour in the oat mixture, but you could substitute whole wheat, almond, or coconut flour if you like.
And no, that’s not ice cream in the bowl, but Greek yogurt with a tiny drizzle of maple syrup. I made this two days in a row, which tells you how much we liked it!
One more thing…