Berry Oat Crisp - Yaletown Nutrition
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Berry Oat Crisp

April 23, 2020
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Who doesn’t love dessert for breakfast? This Berry Oat Crisp has a warm, juicy, fruity filling topped with a layer of crispy oats with an incredible nutty flavor.

A crisp and a crumble are similar in that they both have a fruit bottom topped with streusel topping. Crumble toppings are traditionally made from butter, flour and sugar, whereas crisp toppings usually also contain oats and nuts.

This recipe incorporates dry curd cottage cheese into the topping for extra protein and fats, which makes this recipe perfect for a delicious, healthy and balanced breakfast. Coconut flour provides a natural sweetness. The oats and nuts add extra crispiness, and the almond meal gives the dish a unique nutty flavor.

How to serve it? Depending on when you’re enjoying this dish, there are a few different toppings you can enjoy with this crisp:

  • Greek yogurt - I like to chill it in the freezer for 15 minutes before serving
  • Banana ice cream - Put one frozen banana to the blender, add some milk and blend until you get a creamy naturally sweet ice cream
  • Ice cream

You can also try a variety of fruit fillings to discover new flavours, like stewed apples with cinnamon, peaches, or mango-passionfruit.


Berry Oat Crisp

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Keyword: breakfast, dessert, snack


For the fruit layer

  • 2 cups berries, fresh or frozen (250g)
  • 1 tsp cornstarch

For the crisp topping

  • cup rolled oats (30g)
  • ¼ cup cornmeal (30g)*
  • 2 tbsp almond meal (15g)**
  • 1 ½ tbsp coconut flour (10g)
  • cup dry curd cottage cheese (80g)***
  • 2 tbsp almonds, crushed or slivered (10g)
  • 2 tbsp butter (15g) softened at room temperature
  • 1 tbsp sugar or sweetener of your choice optional


  • Preheat the oven to 350°F (180°C)
  • Grease a baking dish ( 8” x 8”) with a little bit of butter
  • For the berry layer, place the berries in a saucepan on med-high heat and bring berries to a boil
  • Reduce the heat to low, mash the berries with a fork so that the berries release their juice, but are still chunky
  • Add cornstarch to the berries, stir to dissolve completely, set aside
  • For the topping, in a medium bowl mix the oats, cornmeal, almond meal, coconut flour and crushed almonds and sweetener together
  • Add cottage cheese and soft butter to the flour mixture, and mix with your hands until all the dry ingredients are moistened and you have sticky pieces of crumble
  • Pour the berry layer into the bottom of the greased baking dish
  • Using your hands, sprinkle on the topping to cover the berries completely
  • Bake for 30 minutes or until the crisp is golden brown


*You can substitute the cornmeal with any flour you prefer or have on hand: wheat flour, rice flour, quinoa flour, etc. I like the cornmeal because it gives the topping extra crispiness. 
**You can also finely grind 10-15 whole almonds in a food processor to make your own almond meal. 
 ***It is important to use dry curd cottage cheese, which does not come in a liquid (see two photos below). This can be found at Whole Foods, Superstore or some specialty food stores. If you cannot find this type of cottage cheese, you can substitute 1 egg yolk or add more butter until the dry ingredients are all moistened, but still crumbly. Don't worry, it doesn't need to be perfect!

Did you know?

This is a great make-ahead breakfast as it can be easily reheated during the week or even served cold. The blend of oats, cornmeal, almond meal, and coconut flour not only give a mix of new flavours, but also provide your body with a variety of nutrients. Oats and cornmeal are great sources of carbohydrates and fibre, providing you with sustainable energy throughout the morning. Cornmeal creates a soft, dense texture with a nice golden color. It is also a great source of important nutrients, such as thiamine, niacin, magnesium, manganese, copper and selenium.

Although the ingredients listed are naturally gluten-free, to ensure this recipe is safe for consumption by people living with celiac disease, be sure to use certified gluten-free oats and cornmeal as the risk of cross contamination with these products is high.

Dry curd cottage cheese not only helps to combine the dry ingredients, it also adds protein to the dish. Made by curdling milk, cottage cheese is packed with protein: 22g of protein per ½ cup (125g)! It is also an excellent source of calcium, which is important for the development and maintenance of strong bones.

Written by Sofya Borisenko and Liz Powell, RD

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