Have company dropping in last minute for the holidays? Looking for a quick and easy recipe? In an hour you can whip up this easy and delicious crisp using local and seasonal ingredients! There’s a good chance you already have all of these ingredients on hand and if not they can be found at any local market or grocery store.
Serves 4 – 6
Oven temperature: 350 degrees
Bake time: 35-45 minutes Prep time: 15 minutes
Topping ‘Dry’ Ingredients
3/4 cup large flake oats
1/4 cup unsweetened shredded coconut
1/3 cup pecans or walnuts, chopped
1- 1.5 tablespoon coconut flour*
3 tablespoons coconut oil
1 tablespoons butter
0.5 tablespoon cinnamon
0.25 tsp. nutmeg
0.25 tsp. sea salt
Filling ‘Wet’ Ingredients
1 medium apple, diced (I used Gala)
1 medium pear, diced
1 cup cranberries (I used frozen)
fresh citrus juice & its grated rind (I used a 1/2 small organic lemon)
0.5 tablespoon cinnamon (optional – add if you love cinnamon as much as I do!)
Mix ‘wet’ ingredients together in a bowl and scoop mixture into a round 8”8 cake pan. Next, measure dry ingredients into a large bowl. Over medium heat, melt the butter and 2 tablespoon of coconut oil into a large skillet or pan. Add oats and pecans and sauté until well coated and fragrant (a couple minutes). Add the rest of the coconut oil and add the rest of the dry ingredients – stir well and turn heat off. Scoop the topping onto the wet ingredients, level out with a spatula and bake in the oven at 350 for 35-45 minutes (mine took about 45 as you want the oat mixture to be firm.
The beauty of this recipe is that it tastes delicious when served fresh and hot from the oven served on it’s own or with a scoop of coconut milk ice cream or enjoy it cold for breakfast the next day; this recipe is much healthier than many people’s morning oatmeal as it has no refined sugar and has lots of fibre and healthy fat. Top with a scoop of yogurt for an extra boost of protein!
*coconut flour varies greatly in it’s absorption rate so this may need to be adjusted depending on the brand you use
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