Saturday, May 28, 2011

Strawberry Apple Breakfast Crisp


This is a healthy and delicious take on apple crisp that can be enjoyed as breakfast or dessert! It is packed full of nutritious ingredients that will help you start your morning off right and it would be perfect for a weekend breakfast or brunch. If you're enjoying it as a dessert then don't expect a conventional apple crisp that's heavy with sugar and butter. It is a tasty, light summer dessert but it will satisfy your sweet tooth nonetheless! 

Filling Ingredients:

2 lg. apples, peeled and chopped (use whatever variety you have on hand or see my baking tips page for a list of good baking apples)
1 cup sliced fresh strawberries
1/8 cup sugar
1/2 tsp. cinnamon
pinch of nutmeg
1/8 tsp. salt
1/2 Tbsp. lemon juice
1/2 Tbsp. + 1 tsp. cornstarch
1/2 tsp. vanilla extract

Crisp Topping Ingredients:

1/2 cup almonds, chopped or processed until chunky
1/4 cup rolled oats
1/8 cup brown sugar
1/2 Tbsp. agave or pure maple syrup
1 Tbsp. extra virgin olive oil
1/4 tsp. vanilla extract

Directions:

Preheat oven to 400 degrees F. and grease an 8x8, 9x9, or loaf pan with non-stick cooking spray. Peel and chop the apples into chunks and slice the strawberries. Place the fruit in a large bowl and add in the sugar, cinnamon, nutmeg, salt, lemon juice, cornstarch, and vanilla. Stir until well combined and set aside. This will allow the apples and strawberries to start releasing some of their natural sugars and become very juicy and sweet.

Put the almonds into a food processor and process until they are chunky. Add the rolled oats, brown sugar, agave/maple syrup, olive oil, and vanilla to the processor and pulse a couple times until it is just mixed. You want the mixture to stay chunky and not get too finely ground. If you don't have a food processor then just roughly chop the almonds and mix all the topping ingredients together in a bowl. 

Pour 1/4 cup of the crisp topping mixture into the bowl with the apples and strawberries and stir to combine. Pour the fruit mixture into the prepared baking dish and sprinkle the remaining topping over top.

Cover the dish with a lid or with aluminum foil that has been poked with holes. This is to keep your topping from burning in the oven. Bake for approx. 40 minutes. Once out of the oven, allow it to cool on a wire rack for about 15 minutes before serving so it has time to set. Enjoy warm or cold, with yogurt or on its own!


*Recipe from Oh She Glows

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