Revolutionary Berry Breakfast Tart Crunch Egg Wash: Egg: Adds a great color and shine to the top of the galette. Water: Combine with the egg to make a natural glue for the sugar topping. Gooseberries, for example, are much more tart and might need a bit more sugar to balance things out.

Ingredients of Revolutionary Berry Breakfast Tart Crunch

  1. You need of outer crust.
  2. Prepare 8 of wonton wrappers.
  3. It's 1 of olive oil spray.
  4. You need of topping.
  5. You need 1/4 cup of rolled oats.
  6. Prepare 1 of packet Oat Revolution - Mapel & Brown Sugar.
  7. It's 1 1/3 tbsp of yogurt butter.
  8. It's 1 tbsp of brown sugar.
  9. You need 2 tbsp of unsweetened shredded coconut.
  10. You need 2 tsp of toasted sesame seeds.
  11. It's 1/2 tsp of ground cinnamon.
  12. You need 1 of nutmeg.
  13. Prepare of filling.
  14. Prepare 1 cup of frozen berries (mixed is best).
  15. Prepare 1/2 cup of cup light cream cheese.
  16. Prepare 1 tsp of flower.
  17. It's 1 tsp of cornstarch.

Revolutionary Berry Breakfast Tart Crunch instructions

  1. preheat oven to 350.
  2. thaw frozen berries in a bowl of warm water, set aside (you may need to change the warm water a few times to thaw).
  3. spray 4 1-cup baking bowls with non-stick cooking spray (you could probably use large a large muffin pan if you don't have baking bowls), wipe out any excess oil spray, you won't need much, set aside.
  4. add the butter to a small glass or plastic mixing bowl and melt in microwave for just a few seconds, it just needs to melt enough to mix it.
  5. add in brown sugar, and stir till well blended, not leaving chunks of sugar.
  6. mix in cinnamon and a small dash of nutmeg.
  7. add in coconut, rolled oats, and sesame seeds, mix.
  8. add in packet of Oat Revolution (I'm sure any flavor or other instant oatmeal would do!).
  9. fold a few times, it doesn't have to completely blended.
  10. drain your berries and smash them/break them with a fork, keeping the juices in the bowl.
  11. add the flower to the berries and stir it into the juices, try not to leave any chunks but don't smash the berries too much.
  12. do the same step with the cornstarch.
  13. add in cream cheese, my favorite for this is to use The Laughing Cow Cream Cheese Spread (4), mash into the filling to break it up.
  14. set filling aside.
  15. get out your wonton wrappers, lay 2 across the bottom of each bowl - just place the corner of one in the middle and move the remaining up along the sides, so the two almost conform to the bowl, but don't smash them in.
  16. scoop an even amount of the filling into each bowl until it's gone.
  17. top each bowl with an even amount of the topping until it's gone.
  18. if you have wonton layers protruding above the filling, either tuck them down or fold in a little, but they don't have to be perfectly even with the filling.
  19. place in oven, bake for about 15 minutes, but keep checking them.
  20. they'll be done when you can see the filling "bubbling" and the topping has browned and gotten crispy.
  21. for a more crispy topping, turn the heat up to 400 and bake another few minutes, just keep an eye on them so they don't burn.
  22. you can eat these warm, or let them cool and freeze or refrigerate them and enjoy later :) I enjoy them for breakfast!.

I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! Serve it with whipped cream and it looks great. Blueberry Crisp makes a quick and easy dessert that never disappoints! Learn how to make a blueberry crisp with an extra zing by adding a bit of lemon…so good! Much like Apple Crisp, this easy fruit crisp recipe is perfect served warm from the oven topped with a scoop of vanilla ice cream.

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