How about a healthy fruit dessert to bring to that next office holiday pitch-in or with coffee for a gathering of friends? I’m odd and not a fan of “spiced fruit” – which means most pies and crisps and cobblers aren’t terribly appealing to me. I do however love a good blackberry or raspberry dessert. The blackberries in this recipe piqued my interest so I gave it a whirl with my favorite apples, Granny Smith.
Apple Blackberry Crisp http://www.elanaspantry.com/apple-blackberry-crisp/
- 5 apples, peeled, cored and sliced (Gala, Braeburn or Honeycrisp)
- 1 pint fresh blackberries
- 1 Tbsp lemon juice
- 1 Tbsp vanilla extract
- 1 Tbsp arrowroot powder (thickener)
- 1 cup almond flour
- ¼ tsp sea salt
- ¼ tsp baking soda
- 2 Tbsp grapeseed oil (coconut would be fine too)
- 2 Tbsp sugar-free syrup
Place apples and blackberries in large bowl. Sprinkle with lemon juice, vanilla and arrowroot, tossing to incorporate all ingredients. Place apple-blackberry mixture in an 8×8 inch Pyrex baking dish and set aside. To make topping, in med bowl, combine almond flour, salt, baking soda, oil and syrup. Crumble topping over apple-blackberry mixture. Cover with tinfoil and bake at 350° for 60-75 min until fruit is juicy and bubbling. Remove from oven and uncover. If topping is browned, allow to cool for 10-15 min. If topping is not yet browned, place in oven uncovered for 5 min, or until browned.
I halved the recipe with 2 applies and just over a half pint of berries. A smaller baking dish would’ve been better for sure with less “stuff” as the fruit really cooks down. I often adjust ingredients in a recipe to make the carb and/or fat amounts come out a little differently. As is, count this recipe as 7 carb/fat servings (less than a full fat per serving). Appropriate on L0-1.
Enjoy your holidays with a little indulgence, but help keep the extra pounds at bay by integrating approved foods and the natural sweetness of fruit into your desserts. Feast with fruit, feast with crumble topping, and as always…FEAST ON!!!
~Coach Lauren
