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Monday, January 22, 2018

Seasonal Breakfast Treat

A couple of weeks ago,
I had a craving for cranberry-apple something.
The famous Google search brought up 
muffins,
baked oatmeal,
pie,
cobbler,
crisp ...

I decided to try the crisp for breakfast.
Hubby was a little nervous,
but it passed the test.

I am probably a little late - not sure that cranberries are even available in the stores anymore,
but I have a bag or 2 in the freezer - YEAH!

Cranberry Apple Crisp

Filling:
2 lbs apples
1 1/2 c fresh cranberries
1 tsp orange zest
1 tsp cinnamon
1/4 tsp nutmeg
2 TBSP coconut sugar
2 TSBP maple syrup
1 TBSP tapioca flour (corn starch or regular flour would be ok)

Topping:
1/2 c almond flour
1/4 c tapioca flour
3/4 c rolled oats
1/4 c coconut sugar
6 TBSP coconut oil (I used butter)
1/2 c chopped pecans

INSTRUCTIONS:
Preheat oven to 350*
Combine all Filling Ingredients and pour in a 9x9 pan.
Combine Topping Ingredients except nuts until it is a course meal.  Toss in nuts.
Cover fruit with topping and bake 45 minutes.
Cover with foil if browning too fast.

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