Fruit Crisp

Fruit Crisp

 I don’t generally follow a recipe for crisps, but here’s the general idea. You can use whatever fruits you like, but I’ve only ever tried it with apples, pears, peaches, berries etc. You can precook the fruits by placing in a pot in a bit of water and let them simmer into a nice sauce. Stir frequently. The sauce makes an excellent dessert on its own, or a nice topping for pancakes, waffles, tarts etc. The topping is also variable.  You can use almost any kind of flour. The last one I made, I used a mix of almond flour, soy flour and brown rice flour. I substituted tapioca flour for arrowroot.

Fruit

  1. Thinly slice about 3-4 medium sized fruits (apples, pears, peaches)
  2. Add about a cup of berries, sliced if larger
  3. Mix all the fruit together with
    1. 2 tbsp. of lemon juice
    2. 2 tbsp. of arrowroot or tapioca powder/flour
    3. 2 tsp of cinnamon
    4. ¼ tsp of nutmeg
    5. ½ cup of chopped or sliced nuts (walnuts, almonds, pecans, hazelnuts, brazil nuts)
    6. Spread evenly in baking dish

Topping

  1. Mix the following:
    1. 1 cup of gluten-free oats
    2. ¼ cup of brown rice flour
    3. ¼ cup of arrowroot powder
    4. ¼ cup of olive oil or coconut oil
    5. ½ cup of sliced nuts if desired
    6. 1 tsp cinnamon
    7. Pour evenly over fruit mixture
    8. Bake in pre-heated oven at 375° for 25-30 minutes or until bubbly.

 

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