Apple-Blackberry Breakfast Crisp
Ingredients
Filling
- 1 pound apples peeled only if desired, cored and sliced thinly (4 to 5 small apples)
- 12 ounces blackberries fresh or frozen and defrosted
- Juice of ½ orange about 3 tablespoons
- 1 tablespoon arrowroot powder
Topping
- 1¼ cups almond meal or almond flour
- ¾ cup gluten-free old-fashioned rolled oats
- ⅔ cup raw pecans chopped
- 6 tablespoons unsweetened coconut flakes
- 5 tablespoons Grade A maple syrup
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- Pinch of ground nutmeg
- ½ cup unrefined coconut oil at room temperature
- Greek yogurt for serving optional
Instructions
- Preheat oven to 375℉.
- Prepare the filling: Combine the apples, blackberries, orange juice, and arrowroot in a bowl and pour everything into a 9- or 10-inch pie plate or cast-iron skillet and spread evenly.
- Prepare the topping: Combine all the topping ingredients in a bowl and mix with your hands until no longer dry, forming small "nuggets" of topping. Alternatively, use an electric mixer to combine everything. Using your hands, arrange the crisp topping on the filling and place the baking dish or skillet on a rimmed baking sheet. Bake for 40 to 50 minutes, or until the fruit is soft and bubbling and the topping is golden brown. If the topping is getting too golden before the fruit is soft, tent with aluminum foil. Serve warm with yogurt, if desired.
Notes
Tip: The crisp topping can be made up to 3 days ahead and kept refrigerated. Remove from refrigerator and break up into pieces and arrange directly on top of fruit. The topping can also be frozen for up to 3 months.
Credit: Kitchen Matters by Pamela Salzman