Apple Cranberry Crisp

Fruit crisps are one of my favorite desserts, bursting with lovely bites of berries, peaches, or whatever the fruit may be. Generally associated with summer, this crips takes us into fall with the bright, tartness of cranberries.

Apple Cranberry Crisp
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Servings
8
Servings
8
Apple Cranberry Crisp
Print Recipe
Servings
8
Servings
8
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish.
  2. In a bowl mix brown sugar, oats, flour, 1 teaspoons cinnamon, 1 teaspooon cardamon and 1/2 teaspoon nutmeg.
  3. Add butter, pressing with a fork until it resembles crumbs. Mix in chopped pecans.
  4. In another bowl toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg.
  5. Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake 45 – 50 minutes until apples are tender, and topping is crisp.
Recipe Notes

Serving suggestions

1. For a special treat, serve warm with a scoop of vanilla ice cream

2. Serve at room temperature with a dollop of plain Greek yogurt (first mixed with honey to taste)

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Peach and Blackberry Crisp

Stone fruit and berries sprinkled with a blend of oats and nuts just barely crumbled together with a touch of butter (or coconut oil), and baked just enough to make each bite burst with flavor….hmmhmm summer has arrived!

Mix some plain Greek yogurt sweetened with honey to taste and add a dollop on top of the cooled crisp.

Or for a special treat, place a scoop of simple vanilla ice cream over a hot serving and savor the contrast of the frozen ice cream melting into the fruit.

Variations:

  • Instead of peach, use nectarines or plums
  • Instead of blackberries, any other berries or a mix of berries – or no berries, just increase the peach by a cup or two

 

Peach and Blackberry Crisp
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Peach and Blackberry Crisp
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Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oven to 375°F and butter (can use coconut oil) a 9 x 9 baking dish.
  2. Combine berries, peaches, juice and zest in a bowl and mix well. Place in baking dish.
  3. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Scatter crumb mixture evenly over fruit in baking dish.
  4. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Recipe Notes

Modified:

Epicurious: Blackberry and Peach Crisp

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Nutrient Dense Berries and Nut Pancakes

Berries, bananas and nuts oh my! These are so delicious and nutrient dense, made with whole wheat flour and oats, keeping bellies satisfied and fueling our brains for a day at school or work.

Double the recipe because they are super delicious to have in the freezer for busy weekdays.

Toppings

  • Mashed fresh (or defrosted frozen) berries — add a drizzle of maple syrup or honey if you need it sweeter
  • Plain Greek yogurt mixed with a touch of honey or berry puree / preserves
  • Nut butters, warm it up a bit so it is more spreadable, and a drizzle of maple syrup or honey
  • Chia Jam from Gimme Some Oven
Berries and Nut Pancakes
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Servings
8 people
Servings
8 people
Berries and Nut Pancakes
Print Recipe
Servings
8 people
Servings
8 people
Ingredients
Adjust servings: people
Units:
Instructions
  1. In a bowl, combine first 5 ingredients.
  2. Place bananas in another bowl, mash and mix with milk, eggs and almond extract.
  3. Pour liquid ingredients into dry ingredients; stir until smooth. Mix in berries.
  4. Warm a skillet over medium heat; brush with butter, avocado or coconut oil.
  5. Measure 1⁄4 cup batter; pour onto skillet. Cook until golden brown, 2 to 3 minutes per side.
Recipe Notes

Modified from

Epicurious: Fruit and Nut Pancakes

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Oatmeal with Pear and Pecans

In general I use rolled oats, also known as old-fashioned oats. The difference between rolled oats, steel-cut oats and instant oatmeal is how the oat graots are processed. Oat groats are the inner kernel of the grain. First the outer hull is removed exposing the groat, then the groats are steamed which gives them a longer shelf life (otherwise their natural enzymes make them go rancid). Groats are then either rolled into old-fashioned flakes or chopped into small pieces called steel-cut oats. Instant oatmeal is an extremely thin form of oat flakes. Because they are the most processed, they have a higher glycemic index value meaning that their starch is converted into sugar and released in the bloodstream more quickly. Most instant oatmeal is highly sweetend and laden with artificial flavoring and additives, making it a sweet treat rather than a healthy, satisfying breakfast.

Oats have extensive nutrional benefits, in particular the benefits of oats on blood sugar and cholesterol are well known.

For more about the health benefits of oats: Health Studies on Oats

Oatmeal with Pear and Pecans
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Variations: 1. Replace pear with apple, mango, peach, berries or other fresh or frozen fruit 2. Replace pecans with any other nut, pumpkin seeds or sunflower seeds,
Servings
2
Servings
2
Oatmeal with Pear and Pecans
Print Recipe
Variations: 1. Replace pear with apple, mango, peach, berries or other fresh or frozen fruit 2. Replace pecans with any other nut, pumpkin seeds or sunflower seeds,
Servings
2
Servings
2
Ingredients
  • 3/4 cup rolled oats
  • 1/2 teaspoon cardamom (or cinnamon), ground
  • 1 1/4 cup milk I use almond or soy milk.
  • 1 - 2 tablespoons maple syrup or honey
  • 1/2 pear cored and chopped into bite-size pieces
  • 1/4 cup pecans (or other nut) chopped
  • 1 tablespoon flaxseed ground (optional)
Adjust servings:
Units:
Instructions
  1. Mix oats and cardamom in a small saucepan, mix in milk and maple syrup (or honey) and cook over medium heat for 5 –8 minutes until the oats are tender.
  2. Sprinke ground flaxseed over oatmeal and mix in. Gently mix in pear and pecans.
  3. Add more milk or sweetener pending on your personal preference.
Recipe Notes

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Apple Cinnamon Oatmeal Pancakes

Pancakes made with white flour have a high glycemic index value. This means the starch is converted into sugar and released into the bloodstream quickly. It will spike your blood sugar, setting off a roller coaster as your body releases insulin as to restore balance.

Make your pancakes more nutrient-dense using whole-wheat flour, oats and apple, and always add a bit of fat from nature (chia, ground flaxseed, Greek yogurt, coconut oil or a bit of grass-fed butter)

Oats provide fiber and digest more slowly. This stabilize blood sugar levels and keeps you going longer, feeling more satisfied and energized.

Make extra to freeze for busy mornings, making a pancake “sandwich’

  • Mix 2 tablespoons cream cheese with a bit of  honey and fresh or dried berries
  • Spread nut butter and banana or other fruit
apples with cinnamon
Apple Cinnamon Oatmeal Pancakes
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Servings
12 4-inch pancakes
Servings
12 4-inch pancakes
apples with cinnamon
Apple Cinnamon Oatmeal Pancakes
Print Recipe
Servings
12 4-inch pancakes
Servings
12 4-inch pancakes
Ingredients
Toppings
Adjust servings: 4-inch pancakes
Units:
Instructions
  1. In a bowl whisk together 1 cup buttermilk and oats and let the mixture stand for 15 to 20 minutes. (You can mix the night before).
  2. In a large bowl whisk together egg, brown sugar, and apple.
  3. Stir in flour, the baking soda, salt, cinnamon, 2 tablespoons oil, and oat mixture, until well mixed.
  4. Heat a griddle over moderate heat, brush it with butter or coconut oil. Drop the batter (approximately 1/4 cup) on the griddle
  5. Cook the pancakes for 1 to 2 minutes until it starts to bubble. Flip and cook or golden and cooked through.
  6. Serve with topping of choice
Recipe Notes

NOTE:

  • Add 1/4 - 1/3 cup chopped nuts and/or 2 tablespoons of raisins for increased fiber and nutrient density
  • Exchange cinnamon for cardamom or a pinch of allspice or nutmeg

Adapted from Epicurious: Apple and Cinnamon Oatmeal Pancakes.

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Making Breakfast Easy

In just a few minutes, make breakfast the night before, and it’s ready in the morning. If you haven’t tried overnight oats before, this is a great recipe to start with. I love Angela Liddon’s website  Oh She Glows;  although I don’t think I will ever be vegan, I’ve made many recipes from her website. Her cookbook is one of only three I have in my kitchen—that’s how much I use it.

There are innumerous recipes for overnight oats. The more I make them, the more concoctions I come up with depending on fresh and frozen fruits (and nuts) I have on hand.

If you don’t like the texture simply skip the chia seeds. Instead sprinkle a tablespoon or two of ground flaxseeds and mix in right before eating.

Overnight Oats
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Servings
1 bowl
Servings
1 bowl
Overnight Oats
Print Recipe
Servings
1 bowl
Servings
1 bowl
Ingredients
Suggested toppings
Adjust servings: bowl
Units:
Instructions
  1. In a small bowl, mash the banana until almost smooth. Now stir in the chia seeds and cinnamon until combined.
  2. Stir in the oats, almond milk, and vanilla (if using). Cover and refrigerate overnight, or a minimum of 2 hours.
  3. In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.
Recipe Notes

Source: Oh She Glows

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