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Breakfast Berry Crumble

Breakfast Berry Crumble Related:   breakfast & brunch, dairy, desserts & sweets, gluten-free, July 4th, kid-friendly, low-fat, pareve, Passover, vegan, vegetarian

Prep time: 10 minutes

Cook time: 40–50 minutes

Yield: 16 servings

When I began living on my own, I hosted a Seder for my family for the first time and challenged myself to make a matzah-meal-free meal. It really wasn’t that difficult. I realized finally that Passover food didn’t have to rely on packaged mixes or egg- and matzah-meal-laden kugels. However, I still struggled with what to serve for breakfast without the comfort of my morning carbs.

I don’t do yogurt or half a grapefruit for breakfast even on my best days. I need a croissant. A bagel. Or perhaps some oatmeal with sliced almonds and honey if I am trying to be “good.” And the thought of Passover “rolls” made from matzah meal and eggs, or those packaged Passover cereals, suddenly makes prune juice seem appealing.

So, breakfast during Passover presented a real conundrum, which is why berry crumble was created. After all, if doughnuts can be considered a breakfast food, why can’t a sweet crumble? I serve it with a nice dollop of Greek yogurt, which somehow justifies this dessert-for-breakfast as a more appropriate and healthful morning food. But it’s just as satisfying as an afternoon treat with a cup of tea or warmed up and served over vanilla ice cream as an actual dessert.


  • 1 pint strawberries
  • 1 pint blueberries
  • 1 pint raspberries or blackberries, or a combination
  • 2 tablespoons sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon cinnamon
  • 1 cup almond flour
  • ¼ teaspoon sea salt
  • 2/3 cup brown sugar
  • ½ cup sliced almonds
  • ½ cup cashew pieces
  • 4 tablespoons butter or margarine, melted
  • Greek yogurt or vanilla ice cream (optional)


  • Preheat oven to 350 degrees and grease a 9-by-11-inch baking dish. Rinse berries and gently pat dry. Combine berries with sugar, lemon juice, lemon zest and cinnamon in a bowl and toss gently. Place into baking dish. Set aside.
  • Combine almond flour, salt, brown sugar, almonds, cashews and melted butter or margarine in a large bowl and mix gently until just combined. Sprinkle mixture over berries until coated with even layer of the topping.
  • Bake for 40 to 50 minutes, or until browned on top and berries have released juices. Serve warm with Greek yogurt or ice cream if desired.

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