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Apple & Blueberry Oat Crisp

A classic fruit bake with a lovely warm topping that is a little bit cake-like yet healthy enough to have for breakfast.   

 

The crisp topping is made with oats + pumpkin seeds, giving it healthy fibre, great texture and zinc; oats are naturally gluten-free, the egg adds protein + a little cake-like texture ~ if eggs are not your jam, swap with apple sauce in this lovely and easy recipe.  Speaking of jam, you can swap maple syrup for your favourite fruit jam or that leftover jar you need to use up + add a tbsp of water.

  • Serves6-8
  • Cooks in 25 - 30 mins
  • Prep time 15 mins
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Zinc
  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Make in advance
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

Ingredients

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Crisp

  • 2 cups rolled oats
  • 1 cup oat flour*
  • ½ cup pumpkin seeds
  • ½ tsp salt
  • 2 tsp cinnamon | pumpkin spice
  • ¼ cup coconut oil | butter - melted
  • ¼ cup maple syrup | fruit jam
  • 1 egg | ¼ cup apple sauce
  • 1-2 tsp vanilla

Apple Blueberry

  • 4 - 6 apples - small dice
  • 2 cups blueberries - frozen | fresh

Method

Apple & Blueberry Oat Crisp

 

PREHEAT oven 375F | 190C   9 inch | 23cm square glass pyrex or ovenproof baking dish.

 

ADD dry ingredients together in a bowl.

 

MELT the coconut oil + maple syrup + vanilla together – whisk in the egg until smooth. Note*.

 

ADD wet to dry ingredients until well combined. 

 

APPLES wash well & cut into small diced pieces ½ inch | 1 cm. I do not peel my apples as the skin is nutrient-dense; your choice!

 

BAKING DISH – ADD apples spreading in an even layer. SCATTER over blueberries.

 

ADD crisp mixture on top using a fork or your fingers, spreading gently in an even layer over the fruit.

 

BAKE 25-30 mins until golden brown and crisp on top.   

 

Serving Ideas
hot, warm or cold. 
with yoghurt, coconut cream, cream, ice cream.
creme fraiche or ricotta mixed with a bit of milk or cream +  jam for something different.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

** DIY HOMEMADE OAT FLOUR; 1 cup rolled oats = 1 cup oat flour. Use a blender or food processor; blitz until it forms a fine flour. Oat flour texture needs to be fine, not coarse.

 

* NOTE Coconut Oil – If you mix cold maple syrup or jam with melted coconut oil, it can partially “reset”, solidifying some of the oil creating a weird uneven mix. Melt them together prevents this from happening.

 

SWAP APPLES – or add a mix of – rhubarb, pears, peaches, nectarines, plums, apricots.

 

SWAP maple syrup for honey or jam > you can use jam instead of maple syrup + 1 tbsp water. 

 

SWAP maple syrup for sugar > add 2 tbsp milk or water to the crisp mixture.

 

SWAP pumpkin seeds for sunflower seeds or chopped nuts like almonds, walnuts, cashews, pecans.

 

EGG or APPLE SAUCE – your choice – add protein by using an egg | make VEGAN by using apple sauce.

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