Apple Berry Crisp

I saw this recipe on Elana's Pantry and knew I had to try it.  I made several modifications to it.  When it came out of the oven it was all I could do to not take a spoon and dig in!  It was a piece of heaven.


Here is what I did:


Apple Berry Crisp

• 5 apples, peeled, cored and sliced (Gala, Braeburn or Honeycrisp)
• 6oz fresh blackberries
• 6oz fresh raspberries
• 6oz fresh blueberries
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon arrowroot powder (I will increase this to 2 tablespoons next time because it was a little more runny than I would like it to be.)
• 1/2 cup blanched almond flour
• 1/2 cup quinoa flakes
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 2 tablespoons olive oil
• 2 tablespoons honey

1. Place apples and berries in a large bowl
2. Sprinkle with lemon juice, vanilla and arrowroot, tossing to incorporate all ingredients
3. Place apple-blackberry mixture in an 8-inch by 8-inch baking dish and set aside
4. To make topping, in a medium bowl, combine remaining ingredients into crumble mixture
5. Crumble topping over apple-blackberry mixture
6. Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling
7. Remove from oven and uncover
8. If topping is browned, allow to cool for 10-15 minutes
9. If topping is not yet browned place in oven uncovered for 5 minutes, or until browned
10. Serve and enjoy!

Serves 6