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

Jonathan's Baked Apples

Baked Apples
4 tart apples

4 tablespoons brown sugar

4 teaspoons margarine or butternutmeg and cinnamon to taste

1/2 cup water
1. Wash and quarter apples; cut out core and seeds. Slice into baking or microwave dish. Add water.
2. Sprinkle lightly with cinnamon and nutmeg, then brown sugar. Dot with margarine.
3. Cover and bake at 375° F (190° C) for 30 minutes, or bake in microwave on high for 5–8 minutes, then let sit for 5 minutes. Serve warm or cold.