Apple, Pear and Berry Crisp
While on my sisters reunion in Newport Beach last February we went to True Food Restaurant for lunch. What a great place! We all love to eat whole, unrefined, fresh salads and pizzas so this was the perfect place. For a special treat we splurged and had dessert, but this was no ordinary dessert menu. We chose from decadent flourless tortes, homemade frozen yogurts, fruit crisps etc. We chose a delicious fruit crisp which I was happy to find in the True Food cookbook which I purchased after I got home. The secret ingredient is almond paste! I’ve modified the recipe just a touch to make it a little less fat and added apples and pears for a traditional flair. I made this for my cooking class last month and they were certainly April Fooled when we tasted this yummy and healthy choice. Hope you will be too!
- Apple, Pear and Berry Crisp
- 1/4 cup brown sugar Splenda
- 1 Tbsp arrowroot powder
- 1/4 tsp cinnamon
- 1 large Anjou pear, cored and unpeeled
- 1 large McIntosh apple, cored and unpeeled
- 1 cup blueberries or other available berry
- 2 Tbsp cold butter, cut up
- 1/4 cup almond paste
- 1/4 cup packed Splenda brown sugar
- 1/4 tsp salt
- 1/4 cup almond flour
- 1/4 cup chopped walnuts and/or almonds
- 1/4 cup old fashioned rolled oats
- 1/4 tsp ground cinnamon
- Pinch ground nutmeg
- Preheat oven to 350 degrees. For the fruit: Whisk together the brown sugar, arrowroot and cinnamon in a large bowl. Add the fruit and toss thoroughly to coat. Divide the fruit mixture among eight 6– to 8-ounce ramekins or spread in a 2-quart shallow baking dish.
- For the topping: Put the butter, almond paste, brown sugar, and salt in a container of a food processor, fitted with a metal blade. Cover and pulse to combine. Add the flour and walnuts; pulse 2 or 3 times to combine. Transfer the topping mixture to a bowl and fold in the oats and cinnamon. Cover the fruit with the topping.
- Bake for 40 minutes or until the fruit bubbles through the lightly browned topping. Serve warm with light vanilla yogurt.
Per serving: 119 calories, 5.6g fat, 13g carbohydrate, 2.5g protein