There’s nothing wrong with a little something sweet in the morning especially if it’s low-sugar and high-protein. That’s why Pamela Salzman’s Apple-Blackberry Breakfast Crisp from her new cookbook, Kitchen Matters is so amazing!
Scroll down below for the recipe that doubles as both breakfast…and a dessert:
photo credit: Erica Hampton
For The Filling:
1 pound of apples, peeled, cored and sliced thinly (about 4 to 5 small apples)
12 ounces fresh or frozen/defrosted blackberries
juice of half an orange (about 3 Tablespoons)
1 Tablespoon arrowroot powder
For The Topping:
11/4 cup almond meal or almond flour
3/4 cup old-fashioned rolled oats
2/3 cup raw pecans, chopped
6 Tablespoons unsweetened coconut flakes
5 Tablespoons pure Grade A maple syrup
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
pinch of ground nutmeg
1/2 cup unrefined virgin coconut oil at room temperature, or unsalted butter
Greek yogurt, for serving if desired
1. Preheat oven to 375°F.
2. Prepare the filling: combine the apples, blackberries, orange juice, and arrowroot in a bowl and pour into a 9 or 10-inch pie plate or cast iron skillet and spread evenly.
3. Prepare the topping: combine all the topping ingredients in a bowl and mix with your hands until no longer dry, forming small “nuggets” of topping. Alternatively, use an electric mixer to combine everything. Using your hands, arrange the crisp topping on the filling and place the baking dish or skillet on a rimmed baking sheet. Bake for 40 to 50 minutes until the fruit is soft and bubbling and the topping is golden brown. Serve warm with Greek yogurt, if desired.
Crisp topping can be made up to 3 days ahead and kept refrigerated.Remove from refrigerator and break up into pieces and arrange directly on top of fruit.Topping can also be frozen for up to 3 months.
For more of Pamela’s recipes, make sure to pick up a copy of her cookbook, Kitchen Matters. Purchase here!