SERVES 6 · GF, VEGAN ADAPTABLE, DF ADAPTABLE
I love making fruit crisps for dessert, especially when I have friends over. I am always tempted to sneak some for breakfast the next morning, but dessert isn’t the best way to start the day—so I developed this low-sugar, high-protein crisp that’s suitable for brunch or breakfast. And guess what? Most of my students think this is plenty sweet and could work for dessert as well. You can definitely adapt the fruit according to what’s in season.
1 pound apples, peeled only if desired, cored and sliced thinly (4 to 5 small apples)
12 ounces fresh or frozen and defrosted blackberries
Juice of ½ orange (about 3 tablespoons)
1 tablespoon arrowroot powder
1¼ cups almond meal or almond flour
¾ cup certified-GF old-fashioned rolled oats
⅔ cup raw pecans, chopped
6 tablespoons unsweetened coconut flakes
5 tablespoons pure Grade A maple syrup
½ teaspoon sea salt
1 teaspoon ground cinnamon
Pinch of ground nutmeg
½ cup unrefined virgin coconut oil, at room temperature, or 8 tablespoons (1 stick) unsalted butter (not vegan/DF)
Greek yogurt for serving (optional; omit for vegan/DF, or look for coconut or almond milk yogurt as a vegan/DF alternative)
1. Preheat the oven to 375°F.
2. Prepare the filling: Combine the apples, blackberries, orange juice, and arrowroot in a bowl and pour everything into a 9- or 10-inch pie plate or cast-iron skillet and spread evenly.
3. Prepare the topping: Combine all the topping ingredients in a bowl and mix with your hands until no longer dry, forming small “nuggets” of topping. Alternatively, use an electric mixer to combine everything. Using your hands, arrange the crisp topping on the filling and place the baking dish or skillet on a rimmed baking sheet. Bake for 40 to 50 minutes, or until the fruit is soft and bubbling and the topping is golden brown. If the topping is getting too golden before the fruit is soft, tent with aluminum foil. Serve warm with yogurt, if desired.
ASK PAMELA: Can I make my own almond meal in a blender and substitute that for almond meal in any recipe? Not exactly. You won’t be able to duplicate the fine texture of almond meal or almond flour, and you’ll probably turn it into almond butter trying!
TIP: The crisp topping can be made up to 3 days ahead and kept refrigerated. Remove from refrigerator and break up into pieces and arrange directly on top of fruit. The topping can also be frozen for up to 3 months.