Apple Strawberry Rhubarb Crisp

Yield: 6 servings

Filling:

3 cups apples (at least 2 varieties), peeled, small diced

1 1/2 cups sliced strawberries

1 1/2 cups sliced rhubarb

1/2 cup brown sugar

2 tbsp orange juice

1 1/2 tbsp cornstarch

Topping:

1 1/2 cup rolled oats

1/2 cup whole wheat flour

1/2 cup brown sugar

1 tsp cinnamon

6 tbsp unsalted butter, melted

1. Preheat oven to 375F degrees. Line a 9 x 13-inch baking dish with parchment paper or lightly coat with non-stick spray.

2. In a large mixing bowl, combine all filling ingredients. Toss until evenly coated. Spread into an even layer in the prepared baking dish.

3. In a medium mixing bowl, combine all topping ingredients until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the filling.

4. Place in the oven and bake for 35 to 40 minutes or until fruit is tender and topping is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

5. Note: Can substitute blueberries, cranberries, or just plain apples depending on the season.

(from Sarah Puddicombe)

Best Apple Crisp

Yield: 6 servings

Filling:

5 cups apples (at least 2 varieties), peeled, small diced

1/4 cup brown sugar

2 tbsp flour

2 tbsp unsalted butter, melted

1 tbsp lemon juice

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp cloves

Topping:

1/2 cup flour

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup unsalted butter, cold

1. Preheat oven to 350F degrees. Line a 9 x 13-inch baking dish with parchment paper or lightly coat with non-stick spray.

2. In a large mixing bowl, combine the apples, brown sugar, flour, butter, lemon juice, and spices. Toss until evenly coated. Spread into an even layer in the prepared baking dish.

3. In a medium mixing bowl, stir together the flour, oats, brown sugar, cinnamon, salt, baking powder, and baking soda. Using a pastry blender, cut the butter into the mixture until pea-size clumps form. Sprinkle the mixture evenly over the filling.

4. Place in the oven and bake for 40 to 50 minutes or until the apples are tender and topping is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

https://lifemadesimplebakes.com/2017/11/the-best-apple-crisp/

Blueberry Crisp (Gluten-Free)

Yield: 6 servings

Topping:

1 cup almond flour

3/4 cup shredded coconut

1 cup pecans, roughly chopped (or other nut of choice)

1/2 cup coconut sugar

1/2 tsp cinnamon

1/2 tsp salt

6 tbsp coconut oil (or butter, or a combination of both)

2 tbsp maple syrup

Filling:

6 cups blueberries (or mixed berries - strawberries, raspberries, and/or blackberries)

3 tbsp maple syrup

2 tbsp arrowroot starch (or cornstarch or gluten-free flour)

1 tbsp lemon juice

1/2 tsp cinnamon

1. Preheat oven to 350F. Line a 9x13 baking dish with parchment paper or coat with a thin layer of non-stick cooking spray.

2. To prepare topping, in a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, cinnamon, and salt. Stir to combine.

3. Add coconut oil and maple syrup and mix again until evenly distributed.

4. To prepare filling, in another large mixing bowl, combine fruit, maple syrup, arrowroot, lemon juice, and cinnamon. Toss to combine.

5. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.

6. Bake for 40 to 45 minutes, or until the fruit is bubbling and the topping is golden brown.

7. Cool at least 15 minutes before eating. Store covered in the refrigerator for up to 4 days.

https://minimalistbaker.com/grain-free-berry-crisp/

Apple Crisp (Sugar-Free)

Yield: 6 servings

Topping:

3/4 cup quick oats

1/4 cup whole wheat flour

1 tsp cinnamon

2 tbsp maple syrup (or honey)

2 tbsp unsalted butter, melted (or coconut oil)

Filling:

6 cups red apple, diced (about the size of a blueberry) (Fuji, Gala, Braeburn, Granny Smith)

2 tbsp cornstarch (or arrowroot powder)

1 tsp cinnamon

1/8 tsp nutmeg

1. Preheat the oven to 350F. Line an 8x8 square pan with parchment paper or coat with a thin layer of non-stick cooking spray.

2. To prepare the topping, in a small bowl, combine the oats, flour, and cinnamon. Make a well in the center, and pour in the maple syrup and melted butter. Stir until fully incorporated.

3. To prepare the filling, toss the apples with the cornstarch, cinnamon, and nutmeg in a large bowl until completely coated.

4. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping.
5. Bake for 45 to 60 minutes, or until the apples are fork tender. Cool completely to room temperature before eating.

6. Note: To make the crumble gluten-free, replace the whole wheat flour with millet flour or any other gluten-free flour (except coconut flour).

https://amyshealthybaking.com/blog/2016/10/02/the-ultimate-healthy-apple-crumble/