Winter Cherry Berry Breakfast Crisp

When the weather turns cold, there’s nothing better than a warm, bubbling breakfast crisp to add a special start to the day. This Winter Citrus Berry Breakfast Crisp combines frozen berries, fresh orange zest, and a crunchy granola topping for a cozy dish that tastes like dessert, but fuels your morning. The citrus and warm spices balance the tartness of cherries, making this crisp feel cozy yet bright enough for breakfast.

Using frozen fruit keeps this recipe easy and accessible all winter long, with no peeling or chopping required. Everything comes together in one baking dish, making it ideal for slow mornings, casual brunches, or a comforting make-ahead breakfast you can reheat throughout the week.

Ingredients:

Berry–Citrus Filling

• 2 cups frozen cherries
• 1 cup frozen berries (blueberries or raspberries recommended)
• 1 tbsp cornstarch or arrowroot powder
• 2 to 3 tbsp maple syrup or honey based on sweetness preference
• Zest of 1 orange
• 1–2 tbsp orange juice
• ½ tsp cinnamon
• ½ tsp vanilla extract
• Pinch of salt

Crisp Topping

• 1 to 1½ cups Cosmopolitan Little Red Wagon Granola
• 2 tbsp melted butter or coconut oil
• Optional: pinch of flaky salt on top

Instructions:

1. Preheat the Oven to 350°F.

2. Add frozen berries directly to an 8×8 baking dish (no thawing needed).

3. Sprinkle cornstarch evenly over the top.

4. Add maple syrup, cinnamon, orange zest, orange juice, vanilla, and a pinch of salt.

5. Toss lightly to combine.

3. In a separate bowl, mix Little Red Wagon Granola with the melted butter or coconut oil until coated.

4. Spread the granola topping evenly over the fruit.

5. Bake 25–30 minutes, or until the cherries and berries are bubbling around the edges and the granola is lightly golden.

6. Serve Warm

7. Optional serve with vanilla yogurt or whipped ricotta

Optional Whipped Ricotta Recipe:

• ½ cup whole-milk ricotta
• 1–2 tsp honey or maple syrup
• ¼ tsp vanilla extract
• ½ tsp orange zest (optional but recommended)
• Pinch of salt