SEASONAL Fruit Crisp – Enjoy this fruit crisp for breakfast as well as a guilt-free dessert. Fruit alone is sweet, however most fruit crisp recipes contain added sugar or honey. The extra sweetness in this recipe comes from the juice from an orange. The almond flour and flaxmeal add flavorful fat and bonus nutrition. Increase the protein content by topping your crisp with yogurt, kefir or cottage cheese. Vary the fruit based on what’s in season.
Makes 6 servings
3 large apples or 5 medium, cored and sliced into thin slices
½ Teaspoon cinnamon
3-4 Tablespoons lemon juice (about 1 lemon)
1/2 Cup rolled Oats
1/3 cup walnuts
¼ Cup Almond Flour
¼ cup unsweetened shredded coconut
2 Tablespoons Flax meal, Wheat germ or more Oats or Almond Flour
½ Teaspoon Combination of Cinnamon, nutmeg, pumpkin pie spice.
½ Cup Orange Juice (make your own with 1-2 fresh oranges)
Butter, oil or oil spray to prepare pan
Preheat oven to 350
Butter, oil or spray a small baking pan
Mix apple slices with lemon and cinnamon and layer in dish.
Mix oats, almond flour, coconut, walnuts, flaxmeal and spices together.
Distribute oat mixture on top of the apple slices.
Pour orange juice over the apples.
Bake 350 for 20 minutes.
Serve warm with Yogurt, Kefir or Cream.
NOTES:
Flaxmeal and walnuts contain vegetarian sources of Omega 3 – you can also other sources such as add chia seeds and hemp seeds.
Substitute other fruit in season (berries, persimmon, peaches…)