Apple Berry Crisp
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We've all heard that breakfast is the most
important meal of the day. Yet many of us skip
this meal or try to replace it with a prepackaged
breakfast or power bar. While these bars offer a high
level of convenience they also offer a high level of
sugar and calories.
This month's recipe is full of fiber, vitamins,
antioxidants and is low in sugar. It can be enjoyed for
breakfast, dessert or a midday snack. It will also stay
for a few days if covered and refrigerated allowing you
to make it on the weekend and enjoy it for the first few
days of the work week.
Apple Berry Crisp
Filling:
- 6-8 McIntosh or Golden Delicious Apples
- 8 ounces fresh or frozen blueberries
- 1 tablespoon lemon juice
- Pinch of sea salt
- 1/4 teaspoon cinnamon
- Pinch of cardamom
- 1/2 cup apple juice mixed with 1 tablespoon arrowroot
powder (this acts like corn starch)
Crisp:
- 2 cups rolled oats
- 1/2 cup whole grain spelt flour
- 1/4 cup cold pressed coconut oil
- 2 tablespoon maple syrup
- Pinch of sea salt
- Pinch of cinnamon
Directions
- Rinse apples (peeling is optional if they are
organic). Quarter them, remove seeds and slice thinly.
- Place apples and blueberries in baking dish. Sprinkle
with lemon juice, sea salt, cinnamon and cardamom and
pour juice over fruit.
- Toss to mix.
- Mix crisp ingredients and crumble over fruit evenly.
- Press down gently; bake at 350 degrees F, for 30 to
45 minutes, until crust is crunchy and golden and apples
are soft.
This recipe was sourced from Fully Nourished by Marni Wasserman.
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