Breakfast Fruit Crumble
Updated: Apr 27, 2019
These little jars of deliciousness are perfect for a make ahead breakfast when you’ve got guests spending the night, or for when you want to switch up your standard oats for something a little fancier. They also make a great dessert with way less guilt attached!
Because this whipped cream is made with yogurt, it won’t deflate as quickly as standard whipped cream does so you’ll still get that nice light fluffiness even 24h later. That being said, it also won’t whip up to stiff peaks so you won’t be able to get any real definition when piping. I used a high fat (10%) Greek vanilla yogurt, but if you want to cut down on the sugar a bit you could use plain yogurt and just add a 1/2 tsp of vanilla extract.
Can be assembled up to 24 hours in advance
Makes 6 jars (1/2 cup capacity)
For the crumble:
1 1/2 tbsp unsalted butter, room temperature
3 tbsp brown sugar, packed
1/2 cup + 2 tbsp large flake oats
For the fruit layer:
2 pears, peeled, cored, and diced small*
5 yellow plums, pitted, (optionally peeled) and diced*
2-3 tsp lemon juice
2 tbsp butter
2 tbsp sugar
1/4 tsp cinnamon
For the cream layer:
1/2 cup full fat Greek vanilla yogurt
1/4 cup heavy whipping cream
For the crumble (can be prepared ahead of time):
Preheat oven to 400°F and line a baking sheet with parchment paper
Cream butter and sugar together, then mix in oats until well combined.
Put oat mixture onto prepared baking sheet and use a fork to press into a large disc about 1/4" thick, making sure to tuck stray oats back into the disc so they don't burn.
Bake 6-8 minutes until edges begin to get golden.
Allow to cool on baking tray for one minute then transfer crumble (while still on the parchment) to a cooling rack and let cool completely.
Break into pieces and put into airtight container if making in advance.
For the fruit layer:
Put fruit into a medium bowl as you’re cutting it and add 1 tsp of lemon juice as soon as you start putting fruit pieces into the bowl. The lemon juice will prevent the fruit from browning. Stir periodically as you add more fruit and if it’s starting to brown add another tsp of lemon juice.
Transfer fruit to medium non-stick pan and add butter, sugar, and cinnamon. Heat on medium-low until it reaches a simmer, then lower heat to maintain a simmer for 10 minutes, stirring occasionally.
Transfer fruit to a fine mesh strainer to get rid of the excess juices, then transfer to a wide, shallow bowl and put in the fridge to cool for at least 30 minutes.
Put bowl and whisk attachment of standmixer into fridge.
Put about 2 tbsp of oat crumble pieces into the bottom of each of 6 jars then layer on about 1 tbsp of cooked fruit.
Retrieve bowl and whisk from fridge and add yogurt and heavy cream to the bowl and whisk on low for about 30 seconds then slowly increase speed to medium-high. Whisk until soft peaks form (this mixture will not whisk to stiff peaks but it will also not overwhisk so feel free to whisk a little extra if you aren’t sure).
Transfer to a piping bag (or zip top bag) and cut the corner off. Pipe a layer of yogurt whipped cream into each jar.
Layer in another tbsp of oat crumble, 1/2 tbsp of fruit, and a bit more whipped cream then cover jars and refrigerate until ready to serve.
(Optional) when ready to serve, pipe a little more yogurt whipped cream on and sprinkle with oat crumbs.
* You can use other fruit if you prefer, this recipe is very flexible.