Make brunch a leisurely affair with casseroles you can assemble the night before and bake the next day—after sleeping in.

Serves 8

This dish needs only a little wine, leaving plenty in the bottle for cocktails. If you prepare the dish the day you're serving, open a sparkler and add mimosas to the menu; if you start it the night before, use a still white wine like a Riesling and make wine spritzers instead.


  • 3 large pears (about 1¼ pounds), cored and chopped into 1 pieces
  • 1 lemon, zested and juiced
  • 1 cup dried apricots, chopped
  • ⅓ cup crystallized ginger, finely chopped
  • 2 Tbsp. sugar
  • 1 (16-ounce) bag frozen blackberries
  • ½ cup dry sparkling wine, such as Cava or Prosecco
  • 2 cups plain granola
  • ½ cup cashews, chopped
  • 3 Tbsp. unsalted butter, melted
  • 2 Tbsp. dark brown sugar
  • ½ tsp. ground ginger
  • ½ tsp. kosher salt
  • 1 large egg, beaten


Active time: 25 minutes
Total time: 55 minutes

Preheat oven to 350°. In a large bowl, stir together pears, lemon zest and juice, apricots, crystallized ginger, and sugar. Fold in blackberries and transfer to a 9" x 13" baking dish or 6 to 8 single-serving ramekins. Drizzle wine over the top and set aside.

In a medium bowl, mix together granola, cashews, butter, brown sugar, ground ginger, salt, and egg. Scatter over fruit mixture. (At this point, the dish can be baked immediately or covered and refrigerated overnight.)

Bake until granola is golden brown and juices are bubbling, about 30 minutes. Let cool 10 minutes, then serve warm or at room temperature.

Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).

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