Skip to Content

Pear-rhubarb breakfast crisp

This hearty breakfast bake highlights in-season Anjous in a more healthful take on warm fruit crisp, with a crunchy, granola-like topping. It’s positively delicious with a big spoonful of creamy Greek yogurt. Kids will love the idea of dessert for breakfast, but with olive oil standing in for butter, and maple syrup adding a touch of sweetness, it provides a satisfyingly wholesome start to their day.



Prep Time:
20 min
Cook Time:
50 min
Serving Size:
1/10th recipe (170g)


  • 3 large red Anjou Pears (about 1½ lb./750 g), stemmed, cored, and sliced
  • 1 lb. (500 g) rhubarb, trimmed and cut on a bias into ½-inch (1 cm) slices
  • Zest of 1 lemon, plus 2 tbsp (30 mL) lemon juice
  • ¼ cup (60 mL) firmly packed brown sugar
  • 1 tbsp (15 mL) cornstarch
  • ½ tsp (2 mL) ground cinnamon
  • ½ tsp (2 mL) ground cardamom (can be omitted, but increase cinnamon to 1 tsp/5 mL)
  • 1 tsp (5 mL) salt, plus a pinch
  • ½ cups (375 mL) rolled oats
  • 1 cup (250 mL) coarsely chopped hazelnuts
  • ½ cup (125 mL) whole-wheat or white all-purpose flour
  • ½ cup (125 mL) extra-virgin olive oil
  • ¼ cup (60 mL) pure maple syrup
  • Greek yogurt, for serving


1. Position a rack in the lower-third of the oven and preheat it to 375°F (190°C).

2. Toss the pears, rhubarb, and lemon zest and juice in a large bowl. Sprinkle with the brown sugar, cornstarch, cinnamon, cardamom, and a pinch of salt and toss again until evenly coated. Pour the mixture into a 2-quart (2 L) baking dish and pat it down in an even layer.

3. In the same bowl that was used to make the filling, stir the oats, hazelnuts, flour, olive oil, maple syrup, and 1 tsp (5 mL) of salt until thoroughly combined.

4. Loosely sprinkle the oat topping in an even layer over the pear mixture. Place the baking dish on a rimmed baking sheet and transfer it to the oven to bake until the topping is deeply browned and crisp and the filling is bubbling, 50 minutes to 1 hour. Serve the crisp warm from the oven or cooled to room temperature, with a big spoonful of yogurt. Leftovers will keep in the refrigerator for up to 3 days.

Sponsored by: 

Nutritional Information Per 1/10th recipe (170 g)
Amount % Daily Value
Calories 310
Fat 18 g 24 %
+ Trans  2 g
10 %
Cholesterol 0 mg
Sodium 100 mg  %
Carbohydrate 33 g 11 %
Fibre 5 g 18 %
Sugars 18 g 
Protein 6 g

Related Content

Greek lentil salad

Lentils are an excellent source of protein, fibre, folate and vitamin B, and therefore a nutritious addition to any menu.

See recipe About Greek lentil salad

Moroccan eggplant & tomato

Loaded with flavour this dish be served as the main or as an accompaniment to your main protein - so versatile!

See recipe About Moroccan eggplant & tomato

Chana masala

This spicy vegetarian dish is made healthier with the use of canola oil, which has the least saturated fat of all common cooking oils.

See recipe About Chana masala