Monday, February 28, 2011

Easy, healthy dessert: Blueberry Apple Crisp

Breakfast comparison.  His and Hers.  
I was feeling pretty off this morning...all I could muster was a plain bowl of oatmeal.  Yup, completely plain.  Just oats and water.  I ate an orange on the side for good measure.  I'm packing in the vitamin C just in case this feeling is leading toward something bigger.

Mr. Kummerow won out...the last pretzel was toasted and topped with jelly and TJ's Sunflower Butter.  I was jealous, but not in the mood!  Baking Soda is on my grocery list so I can whip up another batch of these pretzels immediately!

Since I'm feeling all weird and am also in a hurry to run out the door for a lunch meeting, I'm just going to share a quick recipe with you today and be off.  Have a good day!

Blueberry Apple Fruit Crisp

4 apples, cored and diced (skin left on)
1 pint blueberries, rinsed
Juice from one lemon
1/4 cup rolled oats
1/4 cup whole wheat flour
1 tbsp sugar (optional)
1/4 cup melted coconut oil

Prepare fruit and place in saucepan.  Sprinkle in the juice of one lemon and stir.  In saucepan, cook diced apples and blueberries over medium-low heat for 20 minutes until tender. 

Transfer fruit into a greased pie pan or tart dish.  

Melt coconut oil.  Stir together flour, oats and sugar.  Add in the coconut oil and mix together well.  Sprinkle the crumb topping over the fruit.  

Bake in 375* for 20-25 minutes until top is crispy but not burned.  Serve alone or with a scoop of banana soft serve for a healthy but sweet treat!
Don't be fooled, this dessert can also be eaten for breakfast!  Even with the banana soft serve!

No comments:

Post a Comment