If you’re looking for something to do with the 20 pounds of apples still sitting in your kitchen from apple picking last month (or is that just me?) and you’ve had enough super sweet desserts for the time being, this not-too-sweet breakfast crisp has you covered. Add Greek yogurt for breakfast or vanilla ice cream for dessert.
Apple Berry Breakfast Crisp
For the fruit
- 4 medium apples, peeled and sliced into thin wedges (about 1/2 inch thick)
- 1 cup mixed berries (fresh or frozen)
- 2 Tbsp arrowroot or tapioca starch
- 1 tsp cinnamon
For the topping
- 1 cup rolled oats (gluten free if gluten is a concern)
- 1/2 cup almond flour or almond meal
- 1.5 Tbsp brown sugar (dark or light)
- 1/2 tsp cinnamon
- 4 Tbsp cold salted butter, cubed (or use unsalted and add a pinch of salt)
- Optional add-ins: a handful of chopped walnuts or pecans, a spoonful of hemp seeds, a handful of unsweetened desiccated coconut, etc. — customize per your taste
Steps
- Preheat oven to 375 degrees Fahrenheit. Add the apples and berries to a large bowl and sprinkle the arrowroot and cinnamon over the top. Mix well. Transfer to a 2-quart baking dish.
- Make the topping: Using the same bowl (no need to rinse) mix together all the ingredients for the topping. Use your fingers to rub the butter into the dry ingredients until everything is well combined and crumbly.
- Spread the crumbles evenly over the top of the crisp and bake for 35-40 minutes, or until the fruit is soft and bubbling and the topping is lightly browned and crisp.
- Allow to cool for a few minutes before serving, or reheat (or serve cold) the next day.
Note: You can bake the crisp at a lower temperature if you have something else in the oven — just leave it in longer. If you want to make it with only apples and no berries, just use one tablespoon of arrowroot, not two.
lofigourmet.com 