You just cannot beat an apple crisp out of the oven, unless there are berries involved. Not only does it boost the cheerful color of the filling, it enhances the flavor with a delicious tartness that complements the sweet apples, and boosts the nutrition value with extra fiber and phytochemicals within the berries. its also simple as all get-out to make. You can make it completely gluten free by choosing almond or rice flour to add to the rolled oats. I use as many organic ingredients as possible.
ingredients:
(pre heat oven to 350F)
Filling:
3 - 4 local organic apples, washed, cored and coarsely chopped into approximately 1-inch pieces
1 C berries, fresh or thrown in frozen (my fave is blackberries, but I have recently discovered black raspberries, which is rocking my crisp world. Raspberries or blueberries, or an entire mix would be awesome)
Crisp topping:
1/4 C butter (melt in a saucepan) substitute some or all with coconut oil - vegan option!
1/2 C flour - you choose: I use a mix of brown rice and almond. I have also used chestnut, wheat, cornmeal, it doesn’t matter because you are not trying to make something that will hang together.
1 C rolled oats
2-3 T maple syrup
(additional add-ins: toasted walnut pieces, substitute honey for the maple syrup, get creative!)
Put it together:
Toss the apples and berries together in a glass dish
add the topping ingredients together in the saucepan with the melted butter and mix until combined
put the crisp topping on top of the fruit and then put the glass dish into the oven
Bake for 40-60 minutes until the fruit is bubbling and the top is toasty brown.
Serve warm with vanilla ice cream or yogurt or kefir.
Cold apple-berry crisp with kefir is an amazing breakfast. Just sayin’.
